Fermentation has been exploited by mankind for millennia to preserve food and enhance the sensory quality of food. Fermentations hold a great potential to enrich food with bioactive
metabolites with physiological and preservation functions, providing health and economic benefits. Furthermore, fermentation may also hold the potential of improving the technological functionality of nutrient rich ingredients such as cereal brans, thus allowing for increasing their inclusion on bakery products such as bread and biscuits.

The LONGLIFE consortia aimed at renewing the fermentation process to produce value-added fermented cereal-derived foods with improved health benefits, organoleptic qualities (e.g. smell, taste, texture etc.) and shelf-life.

Fermented cereal bran ingredients were developed showing increased amounts of soluble fibres and antioxidant. Biscuit products with fermented bran were developed with 30% sugar reduction and addition of fibres as sugar substitute showing similar sensory quality. Chemical analysis confirmed substantial sugar reduction and lower predicted glycemic index (GI). Bread products with fermented bran showed substantial reduction in predicted GI. The results of this project are expected to have a positive impact on the food industry through the innovative processes leading towards a more sustainable food production and nutrition security, benefitting the health of citizens, society and the economy.

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