Dr Richa AroraJain, Kritika2024-06-282024-06-282024Jain, Kritika (2024). Production of fermented low FODMAP Type- II sourdough bread (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810211108Fermentable oligo-di-monosaccharides and polyols (FODMAPs) are a group of fermentable carbohydrates, sugars and alcohols found in various foods. FODMAPs are poorly absorbed in the small intestine and move to the large intestine wherein intestinal microflora ferment them, thereby, leading to the production of short-chain fatty acids (SCFA) and gases which cause abdominal pain and bloating. These contribute to irritable bowel syndrome (IBS) and negatively impact human health. In this context, sourdough technology can be exploited to reduce the FODMAP content in the food. The present study was carried out on the standardization of two fermentation parameters i.e. sourdough inoculum volume (v/v) and fermentation time (h) for the production of low FODMAP type II sourdough bread (SDB) using Meyerozyma guilliermondii YB1 (OQ832654) whereas baker’s yeast bread (BYB) was used as reference. Optimised conditions were found to be sourdough inoculum volume (40 % v/v) and fermentation time (4 h). The physio-chemical and organoleptic properties of bread prepared under optimised conditions were analysed for a storage period of 5 days. The physio-chemical properties observed were pH (4.49), total titrable acidity (6.5 mL of 0.1 N NaOH used to reach the pH of 8.5), total sugars (0.22 %), reducing sugars (0.034 %), total antioxidant activity (55.04 % ), phytic acid (64.35 g/mL) for freshly prepared SDB. The textural properties for freshly prepared SDB observed were hardness (453.87 g), cohesiveness (0.812 g.sec), resilience (0.517 mm), springiness (0.960 mm), chewiness (336.32 g), gumminess (313.69 g) and adhesiveness (0.353 g.sec). Additionally, color analysis was conducted for both the crust L*(74.92), a* (-0.24) and b* (12.38) and crumb L* (72.91), a*(1.24) and b* (11.47) of SDB. A total of 27 compounds were detected with GC-MS in SDB. Ethanol, pentanoic acid, ethyl acetate, 2- pentanone and 1, 3-butanediol are the main volatile compounds which enhance the aroma and shelf life of SDB. SDB had a higher preference score in appearance (7), flavor (8), mouth feel (8) and overall acceptability. This study highlights the potential of yeast Meyerozyma guilliermondii YB1 in producing low FODMAP type II sourdough bread.EnglishThesis