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PubMed Central Canada to be taken offline in February 2018

On February 23, 2018, PubMed Central Canada (PMC Canada) will be taken offline permanently. No author manuscripts will be deleted, and the approximately 2,900 manuscripts authored by Canadian Institutes of Health Research (CIHR)-funded researchers currently in the archive will be copied to the National Research Council’s (NRC) Digital Repository over the coming months. These manuscripts along with all other content will also remain publicly searchable on PubMed Central (US) and Europe PubMed Central, meaning such manuscripts will continue to be compliant with the Tri-Agency Open Access Policy on Publications.

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1.  Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll 
The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3.00, 2.90) were lower, in compared to sourdoughs prepared from white wheat flour (3.60, 3.58). In addition, in Sangak bread, glucose, and fructose were completely utilized after fermentation, but in bread roll, the reduced sugar levels increased after fermentation and baking that represent microorganisms cannot be activated and utilized sugars. Acrylamide formation was impacted by pH of sourdough and total reducing sugar (r = 0.915, r = 0.885 respectively). Bread roll and Sangak bread were fermented by L. casei- casei contained lowest acrylamide content, in two bread types (219.1, 104.3 μg/kg respectively). As an important result, the acrylamide content of Sangak bread in all cases was lower than in the Bread roll.
doi:10.1007/s13197-015-2118-3
PMCID: PMC4984696  PMID: 27570278
Fermentation; Sourdough; Fiber; Bread roll; Sangak bread
2.  Development of a novel yoghurt based on date liquid sugar: physicochemical and sensory characterization 
Journal of Food Science and Technology  2015;52(10):6583-6590.
The addition effect of date liquid sugar (DLS, 1–9 % v/v) to yoghurt milk on the physical (colour, firmness and syneresis), chemical (pH, total titratable acidity (TTA), total phenolic content (TPC) and antioxidant activity), rheological (viscosity and flow behaviour), and sensory attributes was scrutinized. Results showed that the pH value decreased by increasing DLS concentration from 1 to 6 %, while the TTA decreased with an increase in DLS from 6 to 9 % (p < 0.05). The whey syneresis, firmness and viscosity values were considerably influenced by the DLS content and acidity of the yoghurts (p < 0.05). A noticeable increase in antioxidant activity and TPC was found by the increasing DLS content (p < 0.05). Yoghurts containing 6 % v/v DLS also had the lowest syneresis and the highest firmness among the different samples. Moreover, a pseudoplastic rheological behaviour was detected for all the produced yoghurts. An increase in DLS concentration of manufactured yoghurts led to an increase in a, b and total colour difference (TCD) values and a decrease in L value (p < 0.05). The sensory evaluation revealed that there was no significant different in the colour scores. However, the used panelists determined the yoghurt supplemented with 6 % DLS had the highest scores for other investigated attributes.
doi:10.1007/s13197-015-1716-4
PMCID: PMC4573096  PMID: 26396404
Fruit-flavoured yoghurt; Date liquid sugar; Syneresis; Quality physicochemical properties; Sensory evaluation

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