Substitution of Potassium Sorbate Preservative by Fermented Wheat Flour in the Production of Biscuits. Safety, Nutritional and Sensory Characteristic Potentials

Fink, R. and Filip, S. (2021) Substitution of Potassium Sorbate Preservative by Fermented Wheat Flour in the Production of Biscuits. Safety, Nutritional and Sensory Characteristic Potentials. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (2). pp. 269-278. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

In this study, the potential of the substitution of the conventional preservative potassium sorbate by fermented wheat flour as an alternative was analysed. The organic acid content and antibacterial activity of preservatives and the macronutrient characterisation were tested, as was the sensory evaluation of biscuits with added conventional and alternative preservatives. The results show that the fermented wheat flour contains secondary fermentation metabolites (e.g. acetic, lactic and pyruvic acids). Both fermented wheat flour and potassium sorbate have antibacterial effects against Staphylococcus aureus, Bacillus cereus and Bacillus subtilis. The sensory evaluation demonstrated that fermented wheat flour in the recommended concentration range had no impact on sensory quality. Therefore, fermented wheat flour represents a potential substitution for conventional potassium in bakery products.

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