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Table 4 Biochemical characteristics of doughs

From: Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

Legume pH TTA (ml of 0.1 M NAOH) Free amino acids (mg/kg)
D S D S D S
FL 6.5 ± 0.2a 4.4 ± 0.1a 5.7 ± 0.5c 26.6 ± 1.3a 4272 ± 10ª 5900 ± 18b
FCo 6.2 ± 0.1b 4.2 ± 0.2c 6.3 ± 0.2b 23.0 ± 0.9c 3348 ± 14c 5414 ± 17c
FCu 6.5 ± 0.3a 4.4 ± 0.2a 5.5 ± 0.3c 26.8 ± 2.1a 4018 ± 9ª 5605 ± 15b
FSt 6.4 ± 0.5a 4.5 ± 0.3a 3.1 ± 0.4e 22.7 ± 0.9d 3025 ± 11c 3982 ± 16e
FV 6.5 ± 0.2a 4.2 ± 0.2c 4.7 ± 0.3d 23.5 ± 1.8c 3991 ± 13b 5904 ± 12b
FSa 6.2 ± 0.2b 4.3 ± 0.1b 5.2 ± 0.4c 20.2 ± 1.3e 3512 ± 12b 3634 ± 18e
FBw 6.4 ± 0.3a 4.2 ± 0.1c 6.1 ± 0.6b 25.5 ± 1.8b 4547 ± 18ª 6620 ± 12ª
FBb 6.2 ± 0.6b 4.4 ± 0.2a 7.1 ± 0.5a 25.4 ± 1.5b 3901 ± 15b 6269 ± 14ª
CM 6.0 ± 0.1c 3.9 ± 0.1e 3.8 ± 0.2e 22.5 ± 1.0d 2550 ± 9d 2573 ± 16f
CV 6.2 ± 0.3b 4.1 ± 0.4d 5.1 ± 0.5c 22.3 ± 0.7d 2961 ± 13c 4524 ± 20d
CS 6.3 ± 0.2b 4.2 ± 0.1c 6.2 ± 0.3b 23.2 ± 1.2c 2652 ± 11d 4183 ± 17d
CC 6.0 ± 0.5c 4.2 ± 0.1c 7.4 ± 0.3a 27.2 ± 1.5a 2611 ± 13d 2730 ± 15f
LN 6.3 ± 0.5b 4.2 ± 0.2c 4.6 ± 0.4d 23.1 ± 1.4c 2825 ± 18d 3634 ± 18e
LU 6.0 ± 0.3c 4.0 ± 0.1d 4.2 ± 0.6d 22.2 ± 1.5d 2429 ± 20d 3274 ± 16e
LS 5.8 ± 0.2d 4.0 ± 0.1d 8.5 ± 0.2a 22.8 ± 2.0d 4324 ± 11ª 4743 ± 21d
LP 6.3 ± 0.4b 4.1 ± 0.4d 4.1 ± 0.2d 23.1 ± 1.5c 2631 ± 9d 3173 ± 11e
LA 6.3 ± 0.2b 4.1 ± 0.2d 3.9 ± 0.3e 22.5 ± 0.9d 3207 ± 13c 5104 ± 17c
LV 6.0 ± 0.2c 4.1 ± 0.3d 5.3 ± 0.2c 22.2 ± 1.1d 3196 ± 15c 5173 ± 22c
PS 6.3 ± 0.5b 4.4 ± 0.5a 4.3 ± 0.4d 20.4 ± 1.5e 3629 ± 16b 3686 ± 19e
  1. Control doughs (D), without bacterial inoculation, and sourdoughs (S), started with selected lactic acid bacteria, made with the Italian legume flours were incubated at 30 °C for 24 h
  2. The data are the means of three independent experiments ± standard deviations (n = 3)
  3. a–fValues in the same column with different superscript letters differ significantly (P < 0.05)