Search Results (587)

Carob pulp flour (Ceratonia siliqua) is gaining attention as a sustainable ingredient with nutritional and functional potential. This study evaluated the partial replacement of soft wheat flour with 10% carob pulp flour in breadmaking, focusing on the role of different leavening strategies: commercial baker’s yeast (LB), a selected starter culture, Lactiplantibacillus plantarum SL31 and Saccharomyces cerevisiae SY17 (LI), and a type I sourdough (LS). Dough rheology, microbial dynamics, bread quality, acceptability, and shelf-life were assessed. Results showed that the inclusion of carob pulp flour enhances the nutritional profile while maintaining satisfactory technological performance. The leavening strategy strongly influenced the final products: breads made with commercial yeast displayed high volume and softness but were less stable during storage; LS breads achieved greater microbial stability but were limited by excessive acidity and reduced sensory acceptance; breads obtained with the selected starter culture offered the most balanced outcome, combining moderate structure with enhanced flavor and consumer preference. Overall, the findings demonstrate the feasibility of incorporating carob pulp flour into bakery products and highlight the potential of tailored starter cultures as a promising compromise between technological performance, sensory quality, and shelf-life. Future work should optimize fermentation approaches to further enhance consumer appeal and support industrial application. Full article

The quality of pudding using different types of sugar (sucrose at 5% by weight or isomaltulose 5% or 10% by weight) in a formulation was studied. Adding isomaltulose resulted in less water being separated (syneresis) from the pudding structure after 15 days of storage and increased texture firmness. The pudding product containing 10% isomaltulose received the highest scores for consumer acceptance for texture, taste, and overall liking (7.00–7.60; moderately to very much liked). The effects of gamma irradiation at different doses (0, 2, 4, and 6 kGy) on taro flour were studied. All doses of irradiation did not significantly (p > 0.05) affect the proximate chemical composition of taro flour. The irradiation dose used to treat taro flour significantly affected (p ≤ 0.05) the syneresis of the puddings, with increasing doses decreasing the observed syneresis after 15 days of storage while increasing texture firmness. The effects of gamma irradiation on taro flour at 6 kGy resulted in a more pleasant odor, including sweet (toluene), jasmine/sweet (2-cyclopenten-1-one), almond (benzaldehyde), and nutty (2-methyl-3-methylthio-pyrazine) in the pudding sample. Furthermore, such a sample was the most liked (7.30) compared to other pudding samples. This study demonstrated that isomaltulose and irradiated taro flour could be used to produce pudding samples with desirable quality and sensory liking. Full article

Enriching bread with functional ingredients is a promising strategy to enhance the nutritional and bioactive profile of widely consumed foods. This study evaluated partial substitution of wheat flour (WF) with chestnut flour (CF) and rosehip powder (RP) on bread nutritional quality, functionality, and rheology. Five bread formulations were developed by replacing WF with CF at 0%, 5%, 10%, 15%, and 20%. Four other formulations were prepared by replacing WF in the 15% CF sample with RP at 0.5%, 1%, 2%, and 3%. Proximate composition, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (DPPH and FRAP), and key physical characteristics were assessed, alongside the retention rates of functional attributes after baking. Rheological behavior of composite flours was analyzed using the MIXOLAB system to evaluate dough performance. Results showed that moderate WF substitution with CF (5–15%) increased dietary fiber and antioxidant activity while maintaining acceptable dough rheology and bread quality. At 20% CF substitution, TPC, TFC, FRAP, and DPPH increased 1.62-, 1.63-, 2.93-, and 3.03-fold versus control, with 59–66% retention. Addition of RP up to 3% to the 15% CF-substituted sample further enhanced bioactive properties, with TPC, TFC, FRAP, and DPPH reaching 2.13-, 2.03-, 4.49-, and 3.99-fold vs. BCF15, while retaining 61–67% of their functionality. Further inclusion of RP up to 2% in the 15% CF formulation maintains acceptable dough and bread performance, while 3% RP maximizes phytochemical enrichment but slightly affects technological properties. The combination of 15% CF and 2% RP provided a balanced enhancement in bioactive content and technological performance, offering a practical approach for producing functional bread with improved nutritional and technological attributes. Full article

Haskap berry (Lonicera caerulea L.) pomace, a by-product of juice processing, is a rich source of bioactive compounds. The aim of this study was to evaluate the effect of incorporating lyophilized and ground haskap berry pomace on the physicochemical properties of wheat bread. In addition, flour water absorption and dough rheological properties were assessed. The results demonstrated that the addition of pomace increased flour water absorption and dough stability. However, these improvements did not translate into enhanced bread quality. With increasing pomace levels in the formulation, reductions in bread volume and crumb porosity, as well as an increase in crumb firmness, were observed, which consequently lowered consumer acceptability. In contrast, the addition of pomace significantly increased the dietary fiber and ash contents of the enriched bread. Moreover, the enriched bread exhibited higher antioxidant activity and phenolic compound content, along with significant alterations in the phenolic profile. Enrichment resulted in elevated concentrations of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, protocatechuic acid, and p-coumaric acid. Furthermore, the contents of flavonoid aglycones, particularly quercetin and luteolin, as well as flavonoid glycosides, especially rutin and isoquercetin, were increased. Considering the quality attributes of bread enriched with Lonicera caerulea pomace, together with the associated increase in bioactive compounds, its proportion in wheat flour should not exceed 2%. Full article

A rice grain’s proximate composition determines its nutritional potential. Macronutrient quantification is essential to identify superior genotypes and direct breeding efforts to reach more people who are vulnerable. Conventional methods to determine proximate composition are highly accurate; however, they remain time-consuming, costly, and destructive. Near-infrared (NIR) spectroscopy enables proximate composition analysis in a non-destructive, rapid, inexpensive, and practical manner, providing results similar to well-established conventional methods. This study aimed to evaluate the feasibility of NIRs-based selection to identify more nutritious rice genotypes. A collection of 155 rice genotypes grown in Southern Brazil was used. After harvest, grains were hulled, polished, and milled. NIRs was used to determine moisture, starch, protein, fat, ash, and fiber contents in rice flour. It was possible to differentiate genotypes with higher and lower levels of the investigated components. Similar and distinct values were observed in comparison to other studies, indicating the accuracy of NIRs and the effect of genotype and environment, respectively. Starch is correlated negatively with protein and fat, preventing the identification of genotypes with high levels of these three components. PCA enabled the separation of the genotypes but highlighted the complexity of sample distribution. NIRs is an effective and accurate method to determine the proximate composition of rice, enabling the selection of more nutritious genotypes. Full article

The fortification of bakery products with alternative protein sources, including edible insects, offers a promising approach to improving nutritional quality while addressing sustainability challenges. This study evaluated graded replacement of type 750 wheat flour with Acheta domesticus (house cricket) powder—together with an extreme 100% cricket-powder formulation—on the nutritional composition, color, particle size distribution, fermentative properties, baking loss, crumb hardness, and sensory quality of bread. Fifteen baked variants were prepared: a 100% wheat flour control; thirteen wheat–cricket blends containing 5–90% cricket powder; and an extreme formulation with 100% cricket powder. Increasing cricket-powder levels significantly increased protein, fat, fiber, zinc, and riboflavin contents while decreasing carbohydrate and starch levels. Technologically, higher substitution levels resulted in darker crumb color, a shift toward coarser particle size distribution, reduced gas retention during proofing, and increased baking loss. Sensory analysis indicated that up to 15% inclusion maintained full consumer acceptability, while 20–25% was at the acceptance threshold. Above 35%, acceptability declined sharply due to intensified earthy flavors and textural changes. The findings highlight 15% inclusion as the optimal balance between enhanced nutritional value and sensory quality, with potential for higher incorporation if appropriate technological modifications are applied. Full article

Because of the growing consumer demand for healthy foods, new snacks have started to emerge as an alternative to the usual snacks regarded as nutritionally poor. The aim of this study was to develop functional maize snacks enriched with 5%, 10% and 20% purple carrot powder by extrusion. Physical parameters, sensorial evaluation, bioactive compounds and antioxidant activity of the snacks are included in the study. As a result, 5% and 10% enriched snacks exhibited adequate expansion index and bulk density. On the contrary, 20% enriched snacks were excluded from further consideration due to unsatisfactory physical and sensory properties. The incorporation of 5% or 10% of purple carrot powder to yellow maize flour resulted in more than double an increase in total content of polyphenols, anthocyanins, carotenoids and antioxidant activity in terms of DPPH and FRAP activities. The extrusion-cooking process did not affect either health-promoting compound content or antioxidant properties of the flours used in the elaboration of the snacks. The maize snacks enriched with 5% or 10% of purple carrot powder are proposed as gluten-free and nutritional alternatives to typical unhealthy snacks. Full article

Dearth periods associated with less floral resources negatively impact Apis mellifera colony performance. Artificial diets offer nutritional supplements to sustain bee colonies under stressful conditions. An eight-week feeding trial was conducted using various artificial diets (eight diets, including a control diet), formulated with varying quantities of pulses, yeast, fenugreek powder, vegetable oil, dry apricot powder, and powdered sugar. Colony performance of bees subjected to different artificial diets was evaluated based on diet consumption, brood area, adult bee population, worker bee longevity, honey production, and enzymatic activity. Diet-7, which uniquely combined lupin, mung bean, and chickpea flours, proved the most efficacious and was the most consumed diet (84.29 ± 1.61 g), while diet-1 showed the lowest consumption (35.30 ± 1.08 g). Maximum brood area was recorded in colonies which were offered diet-7 (1385.95 ± 14.91 cm²), followed by diet-6, whereas the lowest was observed in the control (831.03 ± 18.95 cm²). The adult bee population was highest in diet-7 (21,594.50 ± 94.55 bees/hive), while lowest in the control (diet-0) (12,625.43 ± 385.06 bees/hive). Worker bee longevity was greatest in diet-7 (49.40 ± 0.41 days) and lowest in the control group (37.01 ± 0.39 days). Honey production was also highest in diet-7 (8.86 ± 0.21 kg), while lowest in the control (2.79 ± 0.35 kg). The results further showed that the enzymatic activities of bees were significantly improved due to diet-7, with the highest values for amylase (48.62 ± 0.23 U/mg), lipase (16.85 ± 0.20 U/mg), proteinase (25.21 ± 0.18 U/mg), and α-glucosidase (39.21 ± 0.21 U/mg). In conclusion, statistical analyses confirmed that diet-7 emerged as the most effective artificial diet, enhancing colony performance across all evaluated parameters. Future research should aim to optimize diet formulations and evaluate their effectiveness on colony health, including gut microbiome and immune function, across different seasons and ecological regions. Full article

The need to diversify food products on the market, the interest of producer-farmers and food processors in nutritionally healthy raw materials, and especially the demand among consumers for new, high-quality product assortments have led to the introduction of ancient wheat species into cultivation. Ancient plant species are often grown using environmentally friendly agricultural technologies. The aim of the study was to compare the technological parameters, rheological properties of dough, and baking indicators of grains (and the flour milled from them) from ancient wheat species T. sphaerococcum and T. persicum with common wheat. These were cultivated using both traditional ploughing and simplified shallow tillage systems. The wheat grain was obtained from field experiments located in three certified organic farms in Poland. In the plant material samples, physical, technological and rheological parameters were determined. The grain, flour, baked bread, and the colour of grain and flour were characterised. It was found that the tested cultivation systems did not have a significant effect on the analysed traits (except for dough parameters: dough stability time, dough softening, and bread weight after removal from the oven and 24 h after baking where shallow tillage turned out to be more advantageous). In turn, the wheat species significantly influenced the tested traits. This factor was found to determine relatively high (higher than common wheat) values of protein complex and water absorption characteristics in ancient wheat flour (T. persicum: TPC/TPCF—156/150 g·kg⁻¹, WG/WGF—39.4/34.5%, WA—62.9%; T. sphaerococcum: TPC/TPCF—145/142 g·kg⁻¹, WG/WGF—38.5/33.3%, WA—58.2%). The obtained results for the technological and rheological properties of the grain and flour indicate that ancient wheat species, particularly T. persicum, can be a potential raw material for the production of healthy food, including bread baking. Full article

Grape pomace (i.e., the residual skins, seeds, and pulp left after vinification) retains up to 70% of the fruit’s original phenolic compounds and is also rich in dietary fiber. As such, because this by-product is generated in large quantities worldwide and its disposal is both technologically problematic and costly, reusing it as a food ingredient could simultaneously mitigate environmental burdens, lower winery waste-management expenses, and enhance the nutritional profile of fortified foods. In this context, this study investigated the nutritional enrichment of dark chocolate by incorporating flour produced from red (cv. Syrah) and white (cv. Arinto) grape pomace at three levels (5, 10, and 15% w/w). Formulated chocolates and controls were manufactured under industrial tempering conditions and subsequently analyzed for protein, lipids, sugars, dietary fiber, total phenolic content, antioxidant capacity (DPPH and ORAC), color, texture, and consumer perception (hedonic test). All fortified samples showed higher fiber and antioxidant activity than the control, with “White_15” showing higher fiber content (43.1%) and “Red_5” for ORAC (69,483 µmol TE/100 g) and DPPH (6587 µmol TE/100 g). Dietary fiber showed an increase in content with the increase in grape pomace incorporation, regardless of the type (red or white). Texture softening was observed in all fortified chocolates independently of the incorporation level or type (red or white). Principal Component Analysis (PCA) and hierarchical clustering confirmed clear separation between control and fortified chocolates based on the parameters analyzed. Sensory evaluation with untrained panelists revealed good overall acceptability across all formulations. These findings demonstrate that grape pomace flour can be effectively valorized as a functional ingredient in dark chocolates, supporting circular economy practices in the wine and confectionery sectors while delivering products with enhanced health-promoting attributes (nutritional and antioxidant). Full article

Current consumer trends for meat production with reduced antibiotic use constitute huge challenges in animal farming. Using indigenous raw materials such as aromatic or medicinal plants or their extracts could positively affect or retain animals’ health. The present study aimed to evaluate the effects of medicinal plant extracts and essential oils on pig performance parameters, health indices and meat quality. A phytobiotic mixture (PM) consisting of oregano (Origanum vulgare subsp. hirtum) essential oil, rock samphire (Crithmum maritimum L.) essential oil, garlic flour (Allium sativum L.) and false flax flour (Camelina sativa L. Crantz) was used in pig diets, containing in the experimental trials two different proportions of the oregano essential oil (200 mL/t of feed vs. 400 mL/t of feed). Three groups of weaned pigs were fed either the control diet (CONT) or one of the enriched diets (PM-A or PM-B, 2 g/kg). After a 43-day feeding period, at 77 days of age, blood was taken from the jugular vein for biochemical and hematological tests, and eight pigs were humanely slaughtered. A microbiological analysis of intestinal digesta from the ileum and caecum was conducted. Additionally, meat tissue cuts (biceps femoris, external abdominal and triceps brachii) were collected for a chemical analysis, fatty acid lipid profile and oxidative stability testing. The statistical analysis revealed no differences (p > 0.05) in the body weights and growth rates among the groups. An increase (p < 0.05) in total aerobic bacteria was detected in the ileum of group PM-A, while Escherichia coli (E. coli) counts were reduced (p < 0.05) in group PM-B. In the caecum, reductions in Enterobacteriaceae and Lactobacillaceae counts were observed in groups PM-A and PM-B. Concentrations of malondialdehyde (MDA) as an indicator of lipid peroxidation were significantly reduced (p < 0.05) in triceps brachii and biceps femoris for both groups PM-A and PM-B (day 0). A reduction (p < 0.05) in MDA was noticed in triceps brachii and external abdominal meat samples (day 7) for groups PM-A and PM-B. In addition, the fatty acid profile of the meat lipids (ΣPUFA, h/H and PUFA/SFA ratios) was positively modified (p < 0.05) in the ham and belly cuts. The addition of the PM significantly (p < 0.05) affected the redness of the ham and shoulder meat (a* value increased), the yellowness of only the ham (b* value decreased) and the lightness of both belly (L* value increased) and ham samples (L* value decreased). The meat proximate analysis, as well as hematological and biochemical parameters, did not identify any differences (p > 0.05) between the groups. In conclusion, the two investigated mixtures could be used in weaned pigs’ diets, with positive results in intestinal microbial modulation, oxidative stability, fatty acid profile and color characteristics of the pork meat produced. Full article

Losses resulting from food processing have encouraged the search for sustainable alternatives for the use of agro-industrial by-products. Melon is a fruit widely consumed in Brazil, but during its processing, by-products are generated, such as peels. This study utilized yellow melon peels to produce flour and incorporated it into the formulation of vegan and gluten-free muffins. Three muffin formulations were processed, with the partial replacement of rice flour by melon peel flour (MPF): Control (0%), F10 (10%), and F20 (20%). The flour and muffins were characterized according to their physicochemical properties. The muffins were evaluated based on color, texture, expansion factor, height, specific volume, and sensory acceptance. Considering the fiber and ash content (17.38 g/100 g and 10.14 g/100 g, respectively), MPF can be classified as a food with “high fiber and mineral content”. The specific volume of the muffins ranged from 1.403 to 1.756 cm³/g, with the lowest value found for the muffins made with the highest amount of MPF (F20). The muffins with 20% MPF had the lowest expansion factor (1.213 mm) due to the higher amount of fiber (4.45%). The most accepted sample was the F10 formulation (7.21), with an acceptance index of 88.88%. Full article

Brazil nuts (Bertholletia excelsa), mainly from the Amazon, are notable for their exceptionally high selenium (Se) content and are widely consumed as a natural dietary supplement. They also contain potentially harmful elements, including barium (Ba), and exhibit an unusual capacity to accumulate radioactive radium (Ra). In this study, we quantified the concentrations of Se, Ba, strontium (Sr), lanthanum (La), europium (Eu), and the radionuclides ²²⁶Ra and ²²⁸Ra, and assessed their in vitro bioaccessibility—data largely unavailable for these elements to date. Se was highly bioaccessible (≈85%), whereas Ba and Ra, both chemo- and/or radiotoxic, exhibited low bioaccessibility (≈2% each). Nuclear magnetic resonance (NMR) spectroscopy revealed Se to occur predominantly as selenomethionine (SeMet), alongside phytate, amino acids, peptides, and other polar low-molecular-weight compounds. The influence of Brazil nut flour (BNF) on Eu(III) speciation in simulated gastrointestinal fluids, and the effect of chelating agents such as ethylenediaminetetraacetic acid (EDTA), diethylenetriaminepentaacetic acid (DTPA), and the hydroxypyridinone 3,4,3-LI(1,2-HOPO) were investigated using time-resolved laser-induced fluorescence spectroscopy (TRLFS). Results indicate that the food matrix has only a minor impact on the decorporation efficacy of these chelators. These findings provide novel insights into the bioaccessibility and chemical speciation of nutritionally and toxicologically relevant elements in Brazil nuts. Full article

Despite the continued growth of the gluten-free food market, there is a dearth of sensory and consumer knowledge on commercial products. The existing research is mostly limited to hedonic measurements and ingredient effects instead of analytical methods for a better understanding of product characteristics of gluten-free crackers specifically. In this work, a semi-trained consumer panel used projective mapping to choose objectively different plain/original crackers from a pool of sixteen commercial gluten-free cracker varieties. The cracker samples represented a widespread sensory space originating from different key ingredients such as brown rice, white rice, flaxseed, cassava flour, nut flour blend, millet blend, and tapioca/potato starch blend. Based on projective mapping results, the crackers that mostly represented the sensory space were selected for characterization by a modified flash profiling method. The consumer panel developed 74 descriptors: 30 aromas, 28 flavors, 15 texture terms, and a mouthfeel attribute. The samples were monadically rated for intensity on a 4-point scale (0 = none, 1 = low, 2 = medium, and 3 = high). Rice, toasted, salt, grain, burnt, flaxseed, bitter, earthy, nutty, seeds, and grass were the prevalent aromas and flavors. Others were specific to cracker type. Some of these attributes can be traced back to the ingredients list. Results suggest that ingredients used in small portions are defining the flavor properties over the major grains/flour blends. All samples had some degree of crunchiness, crispness, and pasty mouthfeel; rice crackers were particularly firm, hard, and chewy; brown rice crackers were gritty; crackers with tuber starches/flours were more airy, soft, smooth, and flaky. Overall, the samples shared more aroma and flavor notes than texture attributes. In comparison to trained panel results, consumers generated a greater number of terms and were successful in finding subtle differences primarily in texture but had many overlapped flavors. The developed consumer terminology will facilitate the gluten-free industry to tailor communication that better resonates with consumer experiences, needs, and product values. Full article

Sensory evaluation is essential to understand consumer perception. This study compared three descriptive methods (Check-All-That-Apply (CATA), Flash Profile, and Pivot Profile) to characterize muffins formulated with alternative flours (purple corn and amaranth) in comparison to a wheat-based control. Six formulations (T0–T5) were evaluated: CATA and Pivot Profile were applied with 100 consumers, while Flash Profile was conducted with 15 panelists. Multivariate statistical analyses were used: correspondence analysis for CATA and Pivot, and Generalized Procrustes Analysis for Flash Profile. All three methods showed high discriminative power: CATA explained 94.36% of the variance, identifying three main groups; Flash Profile explained 63.88%, highlighting differences in texture and aroma; and Pivot Profile explained 81.10%, revealing complex interactions among sensory attributes. Sample T1 (100% purple corn) showed a distinctive sensory profile (bitter and dry), while samples T2 to T5 presented intermediate characteristics. The RV coefficient confirmed significant congruence between the methods. CATA effectively identified relevant sensory differences, Pivot Profile generated descriptors in relation to a control sample, and Flash Profile enabled exploratory analysis. The choice of method depends on the study objective, with each approach offering complementary sensory information. Full article