Synthesis of vitamin B12 & quality enhancement within plant-based foods via fermentation : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science at Lincoln University
Authors
Date
2022
Type
Dissertation
Abstract
Greater than one percent of the global population require a gluten free diet, and with concurrent global warming and population growth it is increasingly necessary to optimise the use of ingredients from resilient crops, such as tapioca from cassava roots. Sourdough fermentation has the potential to improve the textural, organoleptic, and nutritional quality of gluten free bread, as does the addition of aquafaba, the cooking water from chickpeas (garbanzo beans). Propioni freudenreichii, commonly used for cheese production, are currently the only known food grade bacteria capable of producing vitamin B12. Vitamin B12 production in plant based foods is desirable due to sustainability requirements and health incentives necessitating transition to plant based diets, yet vitamin B12 is predominantly accessible from animal derived foods. Vitamin B12 has been produced in situ in wheat based dough, but has not been used to naturally fortify gluten free bread, and locally sourced Propioni freudenreichii subsp. globosum has not yet been tested for B12 production. Gluten free bread containing 50% tapioca flour was significantly improved in texture and appearance, and naturally fortified with vitamin B12, via sourdough fermentation with Propioni freudenreichii subsp. globosum and Lactobacillus lactis, and the addition of aquafaba.
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Attribution-NoDerivatives 4.0 International