The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins
ISSN: 0007-070X
Article publication date: 6 June 2023
Issue publication date: 10 October 2023
Abstract
Purpose
The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.
Design/methodology/approach
In this study, muffin production was carried out with sourdough powder addition at the rate of 0, 15 and 30%. To obtain the sourdough powder, sourdough was fermented by using Lactobacillus fermentum, Lactococcus lactis (previously isolated from spontaneous sourdough) and Saccharomyces cerevisiae.
Findings
The specific volume, number of crumb pores and total pore area were not adversely affected by the addition of 15% or 30% sourdough powder (p > 0.05). The sourdough addition reduced the L* values of the muffin crust, while the b* value of the muffin crumb with 30% sourdough powder decreased compared to the control (p < 0.05). The addition of sourdough powder decreased eGI and RDS values and increased SDS content of samples (p < 0.05). In storage, the mould growth was observed in the control group and samples containing 15% sourdough powder on the 5th day, while the samples containing 30% sourdough powder were moulded on the 7th day. The sourdough powder increased the hardness and chewiness values of samples (p < 0.05), while it had no significant effect on springiness, cohesiveness and resilience (p > 0.05).
Originality/value
The sourdough powder provides a lower glycemic index and longer microbial shelf life that makes the product advantageous in consumer demand. This is the first time sourdough powder has been used to achieve this purpose.
Keywords
Acknowledgements
This study was not financially supported by any institution.
Citation
Çetin Babaoğlu, H., Arslan Tontul, S., Karaduman, L. and Üzgü, Y. (2023), "The usage of sourdough powder as the natural preservative and glycemic index lowering agent in salty muffins", British Food Journal, Vol. 125 No. 10, pp. 3573-3584. https://doi.org/10.1108/BFJ-12-2022-1108
Publisher
:Emerald Publishing Limited
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