Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi

• Published in: Food science & technology 2019-06, Vol.106, p.37-43
• Main Authors: Zieliński, Henryk, Honke, Joanna, Bączek, Natalia, Majkowska, Anna, Wronkowska, Małgorzata
• Format: Article
• Language: English
• Subjects: D-chiro-inositol; Digestion; Fermented buckwheat flours; Water biscuits
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2019.02.065

In this study, the bioaccessibility of D-chiro-inositol (DCI) from water biscuits formulated from raw and roasted buckwheat flours originating from common buckwheat after liquid-state fermentation (LSF) by select lactic acid bacteria (LAB) and fungi Rhizopus oligosporus 2740 was studied. The LAB-dependent variation in DCI content in fermented buckwheat flours was noted. LSF by L. salivarius AWH and R. oligosporus 2740 significantly enhanced the DCI content, whereas most of the applied LAB reduced DCI in the fermented flours. Baking at 220 °C for 30 min significantly enhanced the DCI level; however, no correlation was found between the DCI content in fermented flours and the biscuits prepared from them. The potential bioaccessibility of DCI from water biscuits was low. It can be concluded that, by applying select LAB and R. oligosporus 2740 for LSF, the heat treatment and physical structure of biscuits were mainly responsible for the potential bioaccessibility of DCI. •Effect of fermentation, baking and digestion on buckwheat DCI level was studied.•Most of the applied LAB reduced the DCI in fermented flours.•Fermentation by L. salivarius AWH andR. oligosporus 2740 enhanced the DCI content.•Baking significantly enhanced the DCI level in buckwheat biscuits.•Digestion of in buckwheat biscuits reduced the DCI level.