Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii

The sustainable production of vegan or vegetarian food rich in vitamin B12 is a challenge. Propionibacterium freudenreichii fermentation has been identified as an effective method for the enhancement content foods. However, limited studies have conducted on co-fermentation P. with other bacteria. This study investigated Lactic acid Bacteria (LAB) and its effects sensory characteristics whole-meal sourdough bread (WMSB) comparison to WMSB produced LAB alone. were also evaluated. Results indicated that significantly reduced (p < 0.05) crumb hardness when compared only (4532 ± 176 g 5313 846 respectively). A higher adhesiveness was observed due presence freudenreichii. Triangle testing showed perceptible differences between two types this 0.05). Qualitative data from focus group more homogeneous texture. improvement aroma, texture, taste possible both types. successful producing enriched levels (ranging 0.89 1.44 µg 100 g−1). Overall, presents opportunity improve nutritional value WMSB.