声明
Abbreviations
CHAPTER 1 INTRODUCTION
1.1 General Introduction
1.2. Coeliac disease (CD)
1.3. Steamed bread and its microbiota
1.4. Characterization of LAB and yeast associated with steamed bread
1.5. Significance of LAB and yeast in gluten-free bread
1.5.1. Nutritional Quality
1.5.2. Aroma and flavour
1.5.3. Textural and structural properties
1.5.4. Functional properties
1.5.5. Shelf life
1.6. Aim and content of research
1.6.1. Aim
1.6.2. Research content
1.6.3. Technical road map
CHAPTER 2 EFFECT OF DIFFERENT PRETREATMENT ON THE MICROBIAL DIVERSITY OF FERMENTED POTATO
2.1. Introduction
2.2. Materials and methods
2.2.1. Sample preparation
2.2.2. pH and total titratable acidity (TTA)
2.2.3. Proximate composition
2.2.5. Mineral composition
2.2.6. High-throughput sequencing analysis
2.2.7. Biodiversity analysis
2.2.8. Statistical analysis
2.3. Results and discussion
2.3.1. Effect of different pretreatment on pH and total titratable acidity during potato fermentation
2.3.2. Effect of different pretreatment on the proximate composition of fermented potato
2.3.3. Total starch and total sugar composition of fermented potato
2.3.4. Effect of different pretreatment on mineral composition on fermented potato
2.3.5. Richness and diversity analysis of bacterial and fungal communities
2.3.6. Venn diagram of bacterial and fungal diversity
2.3.7. Relative abundance of bacterial and fungal communities
2.3.8. Bacterial and fungal community comparison
2.4. Conclusion
CHAPTER 3 ISOLATION AND SELECTION OF TECHNOLOGICALLY IMPORTANT LACTIC ACID BACTERIA AND YEAST FROM FERMENTED
3.1. Introduction
3.2. Material and methods
3.2.1. Materials
3.2.2. Sample preparation
3.2.3. Microbial analysis
3.2.4. Molecular characterization
3.2.5 Scanning electron microscopy (SEM) of LAB and yeast isolates
3.2.6. Growth kinetics of LAB and yeast isolates
3.2.8 Exopolysaccharide (EPS) extraction and yield
3.2.9. Carbohydrate utilization by isolated yeast
3.2.10. Fermentation properties of isolated yeasts
3.2.11. Statistical analysis
3.3. Results and discussion
3.3.1. Microbial analysis and molecular identification
3.3.2 Scanning electron microscopic examination of LAB and yeast isolates
3.3.3. Growth of LAB and yeast under different conditions
3.3.4. Technological properties of LAB and yeast isolates
3.3.5. Volatile compounds production
3.3.6. Carbohydrate metabolism of isolated yeasts
3.3.7. Fermentation capacity of isolated yeast
3.4. Conclusion
CHAPTER 4 COMBINATION OF LACTIC ACID BACTERIA AND YEAST FROM FERMENTED POTATO AS STARTER TO PRODUCE GLUTEN-FREE POTATO-STEAMED BREAD
4.1. Introduction
4.2. Materials and methods
4.2.1. Materials
4.2.3. GFP steamed bread properties
4.2.4. Determination of Proximate composition, total starch and total reducing sugar content
4.2.5. In vitro starch digestibility and expected glycemic index of GFP steamed bread
4.2.6. Determination of mineral and vitamins composition
4.2.7. Analysis of total amino acid composition
4.2.8. Volatile compound released from GFP steamed bread
4.2.9. Organic acid composition
4.2.10. Grey relational analysis
4.2.11. Statistical analysis
4.3. Results and discussion
4.3.1. GFP steamed properties and fermentation properties
4.3.2. Chemical composition and in vitro starch digestibility
4.3.3. Mineral and vitamin composition of GFP steamed bread
4.3.4. Total amino acid composition and nutritional quality
4.3.5. Volatile compounds released from GFP steamed bread
4.3.6. Grey relational analysis
4.4 Conclusion
CHAPTER 5 EFFECT OF DIFFERENT FERMENTATION PARAMETERS ON PHYSICOCHEMICAL, SENSORY AND FUNCTIONAL PROPERTIES OF GLUTEN-FREE POTATO STEAMED BREAD MADE FROM MIXED STARTER
5.1 Introduction
5.2 Materials and methods
5.2.1 Material
5.2.2 GFP steamed bread preparation
5.2.3 Confocal laser scanning electron microscopy
5.2.4 GFP steamed bread properties
5.2.5 Volatile compound of GFP steamed bread
5.2.6 Proximate composition
5.2.7 In vitro starch digestibility and expected glycemic index
5.2.8 Total polyphenol content (TPC) and antioxidant properties
5.2.9 Exopolysaccharide (EPS) yield and quantification
5.2.10 Grey relational analysis
5.2.11 Statistical analysis
5.3 Results and discussion
5.3.1 Confocal laser scanning electron micros copy
5.3.2 GFP steamed bread properties
5.3.3 Colour analysis, e-nose and sensory evaluation
5.3.4 Volatile compound released from GFP steamed bread
5.3.5 Proximate composition of GFP steamed bread
5.3.6 In vitro starch digestibility of GFP steamed bread
5.3.7 Total polyphenol content (TPC) and antioxidant properties
5.3.8 Exopolysaccharide (EPS) extraction and quantification
5.3.9 Grey relational grade (GRG)
5.4. Conclusion
CHAPTER 6 OVERALL CONCLUSION AND RECOMMENDATION
6.1. Conclusion
6.2. Recommendations
参考文献
致谢
Resume
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