Exploring the functional potential of pea-based sourdough in traditional durum wheat focaccia: Role in enhancing bioactive compounds, in vitro antioxidant activity, in vitro digestibility and aroma

Abstract

Legume-based sourdough is gaining momentum. This study aimed to compare the effectiveness of type I sourdough prepared with durum wheat semolina (S1), pea flour (S2) or 50:50 semolina/pea flour (S3) in improving the nutritional quality, antioxidant compounds, in vitro digestibility and aroma of traditional durum wheat focaccia. Six focaccias were prepared: three with 40 % of S1, S2 and S3, and three with the corresponding amount of unfermented flours. Pea sourdough increased the content of phenolic compounds (8.82 ± 0.12 mg GAE/g d.m. in focaccia with 40 % pea flour and 4.92 ± 0.41 mg GAE/g d.m. in unfermented semolina focaccia), and consequently increased the antioxidant activity. Focaccias with pea flour or pea sourdough were “source of protein” and “high fiber”, according to UE Reg. 1924/2006. Pea sourdough slowed down starch in vitro digestibility while enhancing protein digestibility and leading to a more complex volatile profile, with increased content of aldehydes, alcohols and Maillard reaction compounds.

Keywords

• Flat bread
• Fermentation
• Legume flour
• Antioxidants
• In vitro digestion
• Odorants