Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin

TY - JOUR

T1 - Dextrin, sugar and organic acid profiles of spontaneous and modified gowe

T2 - a malted and fermented sorghum beverage from Benin

AU - Vieira-Dalodé, Générose

AU - Akissoé, Noël

AU - Hounhouigan, Djidjoho Joseph

AU - Jakobsen, Mogens

AU - Mestres, Christian

PY - 2015/2/1

Y1 - 2015/2/1

N2 - Gowé is a traditional Beninese fermented red sorghum beverage made from a blend of malted and precooked nonmalted flour. The main objective of this work was to evaluate the degradation of starch during the production of gowé and to characterise the organic acid and sugar profiles of the product obtained using starter cultures. Inoculation was performed with strains of Lactobacillus fermentum or Weissella confusa and of Kluyveromyces marxianus or Pichia anomala used singly or in combination. Size exclusion chromatography revealed that starch was hydrolysed into high molecular weight dextrins (DP over 35), oligosaccharides and glucose, mainly due to the malting and precooking steps. Glucose was the main free sugar, and lactic acid was the main organic acid. The choice of the inoculation strain directly influenced the acidity but also indirectly the sugar content of the resulting gowé and will thus affect consumer acceptability.

AB - Gowé is a traditional Beninese fermented red sorghum beverage made from a blend of malted and precooked nonmalted flour. The main objective of this work was to evaluate the degradation of starch during the production of gowé and to characterise the organic acid and sugar profiles of the product obtained using starter cultures. Inoculation was performed with strains of Lactobacillus fermentum or Weissella confusa and of Kluyveromyces marxianus or Pichia anomala used singly or in combination. Size exclusion chromatography revealed that starch was hydrolysed into high molecular weight dextrins (DP over 35), oligosaccharides and glucose, mainly due to the malting and precooking steps. Glucose was the main free sugar, and lactic acid was the main organic acid. The choice of the inoculation strain directly influenced the acidity but also indirectly the sugar content of the resulting gowé and will thus affect consumer acceptability.

U2 - 10.1111/ijfs.12708

DO - 10.1111/ijfs.12708

M3 - Journal article

SN - 0022-1155

VL - 50

SP - 549

EP - 557

JO - Journal of Food Science and Technology

JF - Journal of Food Science and Technology

IS - 2

ER -