Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

Figures & data

Table 1. Proximate composition of rice, quinoa, buckwheat flours, oatmeal and inulin used in gluten-free muffins formulation.

Tabla 1. Composición aproximada de arroz, quinua, harinas de trigo sarraceno, avena e inulina utilizados en la formulación de panecillos sin gluten.

Parameters Proximate composition* (%)	Quinoa flour	Rice flour	Buckwheat flour	Oatmeal	Inulin
Moisture	10.6 ± 0.6	10.4 ± 0.3	12.3 ± 0.4	10.0 ± 0.3	3.1 ± 0.1
Proteins	13.1 ± 0.3	8.5 ± 0.3	11.7 ± 0.2	12.8 ± 0.2	-
Lipids	5.8 ± 0.3	2.8 ± 0.3	2.5 ± 0.3	6.1 ± 0.5	-
Carbohydrates	68.2 ± 1.4	78 ± 1.0	70 ± 0.6	12 ± 1.4	97 ± 0.1
Ash	2.3 ± 0.2	0.9 ± 0.2	2.1 ± 0.4	2.8 ± 0.2	0.5 ± 0.2

*Mean values of three different determinations followed by standard deviation.

* Valores medios de tres pruebas diferentes seguidas de la desviación estándar.

Table 2. Formulations for gluten-free muffins with sourdough fermented with L. plantarum ATCC 8014 (QP) and with spontaneous fermented sourdough (QQ); QPPF- gluten-free muffins obtained with sourdough inoculated with L.plantarum ATCC 8014; QQPF- gluten-free muffins obtained with spontaneous sourdough.

Tabla 2. Formulaciones para panecillos sin gluten con masa madre fermentada con L. plantarum ATCC 8014 (QP) y con masa madre espontánea fermentada (QQ); QPPF- panecillos sin gluten obtenidos con masa madre inoculada con L. plantarum ATCC 8014; QQPF- panecillos sin gluten obtenidos con masa madre espontánea.

Ingredients (%)	QPPF	QQPF
Treated rice flour	32.50	32.50
QP	15.00	-
QQ	-	15.00
Inulin	8.00	8.00
Oatmeal	10.00	10.00
Corn starch	7.00	7.00
Eggs	8.00	8.00
Baking power	1.50	1.50
Coconut butter	5.00	5.00
Buckwheat flour	8.00	8.00
Maple syrup	5.00	5.00
Total	100.00	100.00

Figure 1. Electrophoretic patterns of QQ (quinoa sourdough obtained through spontaneous fermentation) and QP (quinoa sourdough fermented with Lactobacillus plantarum ATCC 8014) at different moments: 0,8,12, 24 h.

Figura 1. Patrones electroforéticos de QQ (masa fermentada de quinua obtenida mediante fermentación espontánea) y QP (masa fermentada de quinua fermentada con Lactobacillus plantarum ATCC 8014) en diferentes momentos: 0, 8,12, 24 horas.

Figure 2. Amino acids' content in QQ (quinoa sourdough obtained through spontaneous fermentation) and QP (quinoa sourdough fermented with Lactobacillus plantarum ATCC 8014) during fermentation. *Different small letters mean the significant difference (p < 0.05) between QQ and QP at different moments.

Figura 2. Contenido de aminoácidos en QQ (masa madre de quinua obtenida mediante fermentación espontánea) y QP (masa madre de quinua fermentada con Lactobacillus plantarum ATCC 8014) durante la fermentación. *Las diferentes letras minúsculas indican la presencia de diferencias significativas (p < 0.05) entre QQ y QP en diferentes momentos.

Figure 3. Amino acids' content in GFM (gluten-free muffins) made with sourdough fermented with Lp (Lactobacillus plantarum ATCC 8014) – QPPF and spontaneous fermented sourdough – QQPF. *Different small letters mean the significant difference (p < 0.05) between QQPF and QPPF at different moments.

Figura 3. Contenido de aminoácidos en GFM (panecillos sin gluten) elaborados con masa madre fermentada con Lp (Lactobacillus plantarum ATCC 8014) – QPPF y masa madre espontánea fermentada – QQPF. *Las letras minúsculas diferentes indican la presencia de diferencias significativas (p < 0.05) entre QQPF y QPPF en diferentes momentos.

Table 3. Comparative composition of volatile compounds, expressed in arbitrary units (a.u.) separated and identified by GC–MS from sourdough fermented with L.plantarum ATCC 8014 (QP) and spontaneous fermented sourdough (QQ) at different sampling times (0 h,12 h,24 h).

Tabla 3. Composición comparativa de compuestos volátiles, expresada en unidades arbitrarias (a.u.) separadas e identificadas por GC-MS de masa madre fermentada con L.plantarum ATCC 8014 (QP) y masa madre espontánea fermentada (QQ) en diferentes momentos de muestreo (0 h, 12 h, 24 h).

Compounds	Odor from the Good Scent Company and (Pétel et al., 2017)	QQ 0h	QP 0h	QQ 12h	QP 12h	QQ 24h	QP 24h
Alcohols
Ethanol, 2-(1-methylethoxy)-	Strong Alcohol, Ethereal, Medicinal	nd	nd	42.52 ± 0.23^a	nd	50 ± 0.17^b	nd
1-Hexanol	Ethereal, Oil, alcohol, green, Fruity, Sweet, Woody, Floral	1.93 ± 0.34^a	2.54 ± 0.2^a	8.16 ± 0.27^b	18.58 ± 0.17^c	8.07 ± 0.21^b	35.47 ± 0.31^d
1-Pentanol	Balsamine, Oil, Sweet, Chemical mint	1.91 ± 0.79^bc	1.89 ± 0.8^bc	0.25 ± 0.6^a	2.51 ± 0.63^c	1.31 ± 0.56^b	4.22 ± 0.75^d
3 -Methylbutanol	Oil, Alcohol, Fruity, Banana, Whiskey, Almond, Sweet	0.41 ± 0.37^a	0.37 ± 0.4^a	3.22 ± 0.28^b	6.42 ± 0.4^c	5.93 ± 0.2^c	10.7 ± 0.24^d
2.3-Butanediol	Fruit, Creamy, Butter	0.55 ± 0.15^a	0.59 ± 0.21^a	0.42 ± 0.18^a	0.73 ± 0.2^a	14.95 ± 0.22^b	0.96 ± 0.14^a
1-Penten-3-ol	Sour, raifort, tropical fruits, green, vegetable	nd	nd	nd	nd	nd	7.79 ± 0.9
Aldehydes
Hexanal	Fresh, Green, Fatty, Aldehydic, Grass, Leafy, Fruity, Sweaty	36.25 ± 0.4^d	35.87 ± 0.51^d	20.31 ± 0.5^c	9.11 ± 0.6^b	10.81 ± 0.32^b	4.54 ± 0.47^a
Benzaldehyde	Almond, String, Sharp, Sweet, Bitter, Cherry	0.38 ± 0.08^a	0.81 ± 0.12^a	0.49 ± 0.2^a	1.41 ± 0.18^b	0.54 ± 0.24^a	2.91 ± 0.3^c
3 – Methylbutanal	Ethereal, Aldehydic, Chocolate, Peach, Fatty, Sour, Roasted Bread, Fruity, Fermented, Corn flakes	11.88 ± 0.7^ab	10.97 ± 0.67^a	12.99 ± 0.5^b	17.48 ± 0.48^d	14.99 ± 0.8^c	21.98 ± 0.77^e
2 – Methylbutanal	Musty, Cocoa, Coffee, Nut, Malty, Fruity,Sweet, Roasted	2.42 ± 0.56^a	2.04 ± 0.6^a	3.29 ± 0.3^b	5.96 ± 0.41^d	4.37 ± 0.5^c	7.23 ± 0.5^e
Heptanal	Fresh, Aldehydic, Fatty, Green,Burgundy, Ozone, Grass	2.64 ± 0.2^d	2.36 ± 0.4^d	1.6 ± 0.42^c	0.91 ± 0.3^b	0.81 ± 0.3^a	0.20 ± 0.16^b
Ketones
Acetophenone	floral, almond	1.11 ± 0.6^b	1.21 ± 0.57^b	0.22 ± 0.4^a	2.76 ± 0.6^c	0.47 ± 0.37^ab	3.21 ± 0.67^c
Terpenes and terpenoids
α-Pinene	Fresh, Camphor, Sweet, Green, Woody, Earthy	10.09 ± 0.6^c	10.45 ± 0.81^c	2.51±±0.7^ab	4.09 ± 0.72^b	1.12 ± 0.4^a	3.95 ± 0.6^b
β- Pinene	pine, resin, turpentine	1.93 ± 0.17^c	1.66 ± 0.2^c	0.59 ± 0.12^a	1.59 ± 0.14^c	0.49 ± 0.19^a	1.24 ± 0.2^c
Terpinene	pine	0.48 ± 0.07^a	nd	0.48 ± 0.05^a	nd	0.1 ± 0.02^b	nd
p-Cymene	Fresh, citrus, terpene, woody, spice.	5.79 ± 0.8^c	5.57 ± 0.76^bc	4.34 ± 0.71^ab	8.2 ± 0.89^d	3.81 ± 0.6^a	9.31 ± 0.9^d
D-Limonene	Citrus, grass, terpene. Camphor.	15.83 ± 0.7^c	16.38 ± 0.73^c	8.16 ± 0.6^b	17.59 ± 0.7^c	0.71 ± 0.59^a	20.32 ± 0.8^c
Eucalyptol	Liquor, min, pine.	1.41 ± 0.2^ab	1.59 ± 0.28^b	1.17 ± 0.4^ab	2.11 ± 0.4^c	0.97 ± 0.3^a	2.93 ± 0.27^d
Terpinolene	floral	0.28 ± 0.12^ab	0.55 ± 0.2^b	0.17 ± 0.15^a	0.91 ± 0.2^c	0.12 ± 0.2^a	1.60 ± 0.4^d
Camphene	Mint, green.	nd	1.06 ± 0.09^a	nd	nd	0.15 ± 0.1^b	nd
Acids
Benzoic Acid	Faint balsam, urine.	0.97 ± 0.2^a	0.86 ± 0.3^a	0.75 ± 0.5^b	0.2 ± 0.2^a	1.99 ± 0.28^c	0.11 ± 0.18^a
Butanoic acid. methyl ester	Fruity, sweet.	2.31 ± 0.3^a	2.11 ± 0.4^a	2.20 ± 0.43^a	7.45 ± 0.6^b	1.51 ± 0.38^a	12.33 ± 0.75^c
Butanoic acid	Sharp, acetic, chees, butter, fruity, sweet, sour, sweat.	nd	nd	nd	nd	20.83 ± 0.7	nd
Acid acetic	Sharp, acrid, vinegar, sour.	0.59 ± 0.14^a	0.62 ± 0.17^a	15.34 ± 0.67^c	10.11 ± 0.52^b	20.42 ± 0.19^d	14.51 ± 0.6^c
Others
2 pentylfuran	Fruity, floral.	2.04 ± 0.3^b	2.10 ± 0.33^b	1.11 ± 0.4^a	2.52 ± 0.5^b	0.92 ± 0.38^a	3.24 ± 0.6^c

*Nd-not detected.

*The data represent the averages of three measurements.

*different superscripts in a row indicate significant difference within samples (p < 0.05).

* Nd-no detectado.

* Los datos representan los promedios de tres mediciones.

* Los diferentes superíndices en una fila indican la presencia de diferencias significativas dentro de las muestras (p< 0.05).

Table 4. Comparative composition of volatile compounds, expressed in arbitrary units (a.u.) separated and identified by GC–MS from muffins obtained with inoculated (QP) and non-inoculated (QQ) sourdoughs; QPPF- gluten-free muffins obtained with sourdough inoculated with L. plantarum ATCC 8014; QQPF- gluten-free muffins obtained with spontaneous sourdough.

Tabla 4. Composición comparativa de compuestos volátiles, expresada en unidades arbitrarias (a.u.) separadas e identificadas por GC-MS a partir de panecillos obtenidos con masa madre inoculada (QP) y no inoculada (QQ); QPPF-panecillos sin gluten obtenidos con masa madre inoculada con L. plantarum ATCC 8014; QQPF-panecillos sin gluten obtenidos con masa madre espontánea.

Compound	Odor (from the Good Scent Company and Pétel et al., 2017)	QQPF 0H	QPPF 0H	QQPF 12H	QPPF 12H	QQPF 24H	QPPF 24H
Alcohols
Ethanol	Strong, alcohol, ethereal, medicinal.	nd	nd	5.83 ± 0.2^a	nd	7.98 ± 0.3^b	nd
Aldehyde
Hexanal	Fresh, green, fatty, aldehydic, grass, leafy, fruity, sweaty.	4.83 ± 0.3^b	4.26 ± 0.4^b	6.84 ± 0.52^c	1.41 ± 0.26^a	1.25 ± 0.2^a	5.06 ± 0.5^b
Benzaldehyde	Almond, string, sharp, sweet, bitter, cherry.	0.45 ± 0.09^a	0.49 ± 0.12^a	1.16 ± 0.17^ab	6.33 ± 0.5^c	0.39 ± 0.15^a	3.96 ± 0.37^b
3 – Methylbutanal	Ethereal, aldehydic, chocolate, peach, fatty, sour, roasted bread, fruity, fermented, corn flakes.	10.45 ± 0.6^a	10.67 ± 0.65^a	47.18 ± 0.8^b	68.54 ± 0.96^c	53.27 ± 0.84^b	70.34 ± 1.07^c
2 Methylbutanal	Musty, cocoa, coffe, nut, malty, fruity, sweet, roasted.	5.49 ± 0.27^a	5.29 ± 0.2^a	22.41 ± 0.7^b	21.56 ± 0.67^b	22.75 ± 0.7^b	9.6 ± 0.57^a
Nonanal	Aldehydic, rose, waxy, citrus, orange, floral	nd	nd	0.91 ± 0.14^a	0.32 ± 0.09^b	9.89 ± 0.6^b	1.21 ± 0.2^a
Ketones
2,3 – Pentanedione		2.45 ± 0.4^a	2.67 ± 0.4^a	4.78 ± 0.48^b	6.83 ± 0.53^c	1.17 ± 0.2^a	7.89 ± 0.6^c
Acetophenone	Floral, almond.	1.67 ± 0.27^b	1.45 ± 0.22^ab	2.14 ± 0.3^bc	3.09 ± 0.37^c	0.42 ± 0.08^a	5.92 ± 0.21^d
Others
Benzoic Acid	Faint balsam, urine	0.79 ± 0.12^a	0.85 ± 0.17^a	5.33 ± 0.48^b	0.32 ± 0.07^a	6.72 ± 0.52^b	0.27 ± 0.05^a
Limonene	Citrus, grass, terpene, camphor.	0.06 ± 0.02^a	0.048 ± 0.02^a	0.95 ± 0.07^b	1.32 ± 0.14^a	0.13 ± 0.03^a	1.46 ± 0.18^c
Acetic acid	Sharp, acrid, vinegar, sour.	0.78 ± 0.15^a	0.89 ± 0.17^a	1.81 ± 0.2^c	1.56 ± 0.2^b	2.41 ± 0.3^d	1.92 ± 0.27c
2-Pentylfuran	Fruity, green, earthy, bean, metallic.	0.45 ± 0.09^ab	0.67 ± 0.14^b	1.82 ± 0.2^c	1.41 ± 0.19^c	0.16 ± 0.03^a	1.38 ± 0.16^c

*Nd-not detected.

*The data represent the averages of three measurements.

*different superscripts in a row indicate significant difference within samples (p < 0.05)

* Nd-no detectado

* Los datos representan los promedios de tres mediciones.

* Los diferentes superíndices en una fila indican la presencia de diferencias significativas dentro de las muestras (p < 0.05).

Figure 4. Hedonic scores of GFM (gluten-free muffins) obtained with inoculated (QP) and non-inoculated (QQ) sourdoughs.

Figura 4. Puntuaciones hedónicas de GFM (panecillos sin gluten) obtenidas con masa madre inoculada (QP) y no inoculada (QQ).

Pétel, C., Onno, B., & Prost, C. (2017). Sourdough volatile compounds and their contribution to bread: A review. Trends in Food Science and Technology, 59, 105–123. doi:10.1016/j.tifs.2016.10.015

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