Search Results (166)

Cereal-based plant beverages have gained attention as functional ingredients in bakery formulations, offering both nutritional and technological benefits. Replacing water with these beverages may improve the nutritional value of bread by increasing its fiber and unsaturated fatty acid content, while also introducing functional components that affect dough rheology and bread texture. This study examined the effects of substituting water with oat (BO), millet (BM), and spelt (BS) beverages in wheat bread formulations at 25%, 50%, 75%, and 100% levels. Thirteen bread variants were prepared: one control and four substitution levels for each of the three cereal-based beverages, using the straight dough method, with hydration adjusted according to farinograph results. Farinograph tests showed increased water absorption (up to 64.5% in BO100 vs. 56.9% in control) and improved dough stability (10.6 min in BS100). Specific bread volume increased, with BS75 reaching 3.52 cm³/g compared to 3.09 cm³/g in control. Moisture content remained stable during storage, and crumb hardness after 72 h was lowest in BO100 (9.5 N) and BS75 (11.5 N), indicating delayed staling. All bread variants received favorable sensory ratings, with average scores above 3.75 on a 5-point scale. The highest bread yield (149.8%) and lowest baking loss (10.9%) were noted for BS100. Although BO breads had slightly higher fat and energy content, their nutritional profile remained favorable due to unsaturated fatty acids. Overall, oat and spelt beverages demonstrated the greatest potential as functional water substitutes, improving dough handling, shelf-life, and sensory quality while maintaining consumer appeal. Full article

To address the need for improved nutritional value of organically grown wheat, this study investigated the impact of silicon treatments (AdeSil, ZumSil) on yield, health status, and bioactive compound content in spring wheat cultivars. The 2019–2020 research evaluated different application variants: seed dressing, foliar sprays, and their combinations. Comprehensive seed dressing combined with two foliar treatments, (variant B) and two foliar treatments (variant C), significantly increased yield (by an average of 8.9% and 7.6% vs. control, respectively). These variants beneficially affected fungal disease resistance mainly in the stressful 2019; in optimal 2020, they showed no clear advantage over the control, which performed similarly or better. Seed dressing (variant D) increased total phenolic acids (PAs) content and antioxidant activity, with the spelt cv. Wirtas exhibiting the highest levels. Silicon treatments modified alkylresorcinols (ARs) content, but effects depended on the year, cultivar, and application variant, not always exceeding the control. Silicon treatments, especially when applied in combination (seed dressing and foliar application), can improve spring wheat yield and favorably modify PAs content, enhancing grain nutritional value. However, the plant response regarding health status and ARs content is strongly conditioned by cultivar specificity and the prevailing environmental conditions of the growing year. Full article

The presence of filamentous fungi with toxigenic ability from the Aspergillus genera is frequently found in maize kernels, and this can lead to decay and mycotoxin contamination of the kernels. In this study, we morphologically and molecularly characterized 45 isolates of Aspergillus section Nigri originating from maize and small grains (wheat, triticale, and spelt) in Serbia. Based on morphological traits, they were classified into two morpho groups. Representative isolates from both morpho groups were further molecularly characterized through sequencing of ITS, CaM and RPB2 genes in order to compare species composition, which could affect specific mycotoxicological risks. Morpho GroupI was molecularly identified as Aspergillus welwitschiae and morpho GroupII as Aspergillus tubingensis. Phylogenetic analysis of the CaM gene revealed that the Serbian Aspergillus welwitschiae isolate belongs to the H8 haplotype, while A. tubingensis isolates clustered into two subclusters. This is the first report of A. tubingensis as the causal agent of black mold of small grains (wheat, triticale and spelt) in Serbia. This distribution underscores the ecological preferences of species within the genus Aspergillus Section Nigri across various agricultural products. It emphasizes the importance of comprehending their occurrence, distribution, aggressiveness and potential for mycotoxin production in food safety assessments. Full article

Spelt is gaining popularity due to its nutritional and ecological benefits, particularly in organic farming. Juice from young spelt grass is rich in potassium, phosphorus, manganese, and chromium, along with beneficial pigments and phenolic compounds, all of which support human health. This study examines the phytochemical composition (photopigments and phenolics) determined by visible spectrophotometry and liquid chromatography, as well as the antiproliferative effects of spelt grass juice extracts assessed by the MTT assay. It also explores their selectivity towards human malignant cells (lung A-549 and cervical HeLa) and their potential synergy with doxorubicin, an anticancer drug. Spelt grass juice extracts, particularly aqueous and methanol–water extracts, contained significant amounts of ferulic acid and its derivatives. The methanol–water extracts were similar to aqueous extracts in terms of total phenolics (3464–3601 µg/g DW), while the acetone–water extracts had a significantly lower content (around 2700 µg/g DW). The antiproliferative effect of spelt extracts was moderate, with the acetone–water extract showing the highest selectivity towards HeLa cells, likely due to its ability to extract both photopigments and phenolics. Co-treatment with doxorubicin enhanced the cytotoxic effects. These findings highlight the potential of Triticum spelta extracts to improve the efficacy of conventional chemotherapeutic agents. Full article

Plant-based products are gaining increasing popularity, making a vegetarian diet a fundamental part of nutrition among many social groups. The aim of this study was to assess the quality of selected vegetarian products available on the Polish market and their homemade counterparts. Additionally, consumer preferences and dietary behaviors regarding vegetarian diets and products available on the Polish market were analyzed. The consumer evaluation of the intensity of selected sensory attributes using the five-point scale method showed that, among the hummus samples, the natural hummus received the highest rating among all the tested products. In the falafel group, the homemade falafel received the highest scores. The consumer preference assessment using the ranking method, which considered the taste of the products, indicated that traditional hummus received the highest scores. In the falafel group, the highest number of points was awarded to the homemade falafel and the chickpea–spelt falafel. The majority of respondents declared that the taste of the tested products was a very important quality determinant. The choice of plant-based products made by consumers primarily depends on individual dietary preferences. The key determinant influencing consumers when selecting plant-based products is taste, which plays a crucial role in their decision to repurchase. Full article

This study aimed to evaluate the potential of beetroot powder (BP) as a functional ingredient in biscuits by investigating its effects on nutritional composition, sensory properties, and glycemic response. The primary goal was to determine whether BP could serve as a natural alternative to synthetic additives while maintaining product stability and consumer acceptability. Biscuits were formulated by replacing spelt flour with 15, 20, and 25% BP. The functional impact of the BP was assessed based on betaine content, macro- and microelements, glycemic index (GI), and acrylamide concentration. Thermal analysis (DSC and TGA) and water activity measurements confirmed the BP’s stability during six months of storage. Increased BP content led to higher betaine levels and mineral enrichment, particularly with potassium and phosphorus among the macroelements and zinc among the microelements. Sensory analysis identified biscuits with 20% BP as the most preferred, maintaining acceptable ratings even after six months. Hardness initially increased with BP incorporation but decreased over time (p < 0.05). The acrylamide content in the BP-enriched biscuits was significantly lower than in control samples and well below the reference safety threshold. Notably, consuming beetroot biscuits did not trigger a sharp postprandial glucose spike, with the GI of the most acceptable sample (20% BP) measured at 49 ± 11. These findings confirm that BP improves the nutritional and sensory characteristics of biscuits while ensuring product safety and stability, supporting its application as a natural functional ingredient in confectionery products. Full article

Phenolic acids were identified, and their content was determined in the grain of four species of wheat: common wheat (Triticum aestivum ssp. vulgare), spelt (T. aestivum ssp. spelta), durum (T. turgidum ssp. durum), and einkorn (T. monococcum) grown at two different levels of cultivation technology: medium and high. Thirteen acids were identified for each species. Einkorn cultivar PL 5003 had the highest content of phenolic acids, reaching up to 2106 mg 100 g⁻¹ DM. The response of various species to the levels of technology applied was varied, but ferulic acid was always predominant (465–868 mg 100 g⁻¹ DM). Common wheat and spelt responded with a decrease in the content of the acids when tested using the higher level of technology (on average by 265 and 62 mg), while their content increased in durum wheat and einkorn (282 and 352 mg). A clear response to weather conditions was also observed; most of the genotypes had a higher content of phenolic acids when there was more rainfall. The present study provides the basis for using these genotypes to produce food with increased nutritional content using appropriate agricultural procedures. Full article

This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health advantages. The spontaneous fermentation of wholegrain wheat, spelt, Khorasan, and emmer flour–water mixtures was monitored, focusing on odor development. Temporal Dominance of Sensations (TDS) was employed to track how sourdough odor unfolds over time while Check-All-That-Apply (CATA) and Hedonic tests were applied to capture the sensory characteristics of sourdough starter samples and consumer overall liking in order to identify sourdough with the most appealing odor for cookie preparation. Based on the result, spelt and Khorasan lyophilized sourdough were used for cookie preparation. Further, Rate-All-That-Apply (RATA) was applied to investigate the sensory profiles of the developed cookies and panelists’ hedonic perceptions and attitudes toward them. The resulting sourdough cookies exhibited higher fiber and comparable protein and fat content, lower energy value with sensory properties comparable to those of commercial samples. This research not only presents a comprehensive selection of sensory methodologies ideal for product development but also offers valuable insights into the sensory profile of sourdough-containing cookies, paving the way for enhanced formulation and strategic commercialization. Full article

The scientific community has placed increasing importance on sustainability, leading to the exploration of alternative bedding materials to the widely used aspen wood chips. Bedding plays a critical role in ensuring the wellbeing of animals and the validity of experimental outcomes. Compared to the frequently evaluated biological materials, such as corncobs or spelts, synthetic materials such as plastic granules have been less investigated. We characterized two thermostable plastic materials as an alternative bedding material in C57BL/6J and BALB/c mice. We examined the impact of those bedding alternatives on physiological parameters, behavior, health status, and cage climate in static and digitally ventilated cages as well as the possibility of a reuse cycle after reprocessing. The mouse lines showed different locomotor activity, feeding, and nestbuilding behavior on plastic granules. While ammonia levels were constantly higher in static cages than in ventilated cages, blood parameters were unaltered, and health status was maintained during the reuse procedure. We show the use of plastic granulate as bedding material for mice that has the potential for processing and recycling. Further, we show that the material is accepted differently by the lines in the preference choice test without affecting their health or hygiene status. Full article

Sustainable nutrition and food production involve dietary habits and farming systems which are eco-friendly, created to provide highly nutritious staple crops which could serve as a functional food at the same time. This research sought to provide a comprehensive analysis of whole-grain cereals, and some ancient grains toward important macro- (protein), micro-nutrients (mineral elements), and bioactive compounds, such as dietary fiber (arabinoxylan and β-glucan) and antioxidants (phytic acid, total glutathione, yellow pigment, and phenolic compounds) to provide functionality in a sustainable diet. Genotypes, such as durum wheat, triticale, spelt, emmer wheat, and barley, could be considered important and sustainable sources of protein (ranging 11.10–15.00%), as well as prebiotic fiber (β-glucan and arabinoxylan, ranging 0.11–4.59% and 0.51–6.47%, respectively), essential elements, and various antioxidants. Ancient grains can be considered as a source of highly available essential elements. Special attention should be given to the Cimmyt spelt 1, which is high in yellow pigment (5.01 μg·g⁻¹) and has a capacity to reduce DPPH radicals (186.2 µmol TE·g⁻¹), particularly Zn (70.25 mg·kg⁻¹). The presence of phenolics, dihydro-p-coumaric acid, naringin, quercetin, epicatechin in grains of oats (Sopot), as well as catechin in barley grains (Apolon and Osvit) underline their unique chemical profile, making them a desirable genetic pool for breeding genotypes. This research provides a comprehensive assessment of different nutritional aspects of various cereals (some of which are commonly used, while the others are rarely used in diet), indicating their importance as nutraceuticals. It also provides a genetic background that could be translated the genotypes with even more profound effects on human health. Full article

Artisan bread, known for its simple recipes, natural ingredients, and traditional techniques, has seen a surge in demand, especially following the COVID-19 pandemic. Small bakeries emphasize extended fermentation processes and prioritize sensory qualities in their products. However, the impact of ingredients on the quality characteristics of artisan bread remains underexplored. Here, a set of breads from artisanal bakeries in Valencia, Spain, was characterized. Bread dough pH, total titratable acidity (TTA), and acid content were influenced by flour type and sourdough use, creating different environments for volatile compound (VOC) generation. Over 50 VOCs, including aldehydes, alcohols, acids, and furans, were identified in crumb and crust samples of most artisan bread samples, compared to fewer than 20 VOCs in control industrial bread, where ketones dominated. Whole flours, such as spelt, durum wheat, or T80, along with the leavening agent, affected the abundance of certain volatiles, particularly in the crust. Additionally, the use of spelt or wheat flour impacted crumb texture, while sourdough improved taste intensity, acidity, and crumb color. Finally, certain sensory attributes were also influenced by the presence of hydrocarbons and furans in the volatile fraction of both crumb and crust. Overall, the results provide new insights into the influence of ingredients on the quality of artisan bread and can help bakers refine recipes while maintaining a natural ingredient list. Hence, the work is substantial for the artisan bread industry and consumers. Full article

At present, there is growing consumer interest in Triticum spelta L., which has high nutritional value. This species is recommended for cultivation in organic farming. In this system of agriculture, biofertilizers are an alternative to mineral fertilization. Biofertilizers stimulate plant growth by providing nutrients through the biological fixation of molecular nitrogen from the air or by increasing the availability of insoluble nutrients in the soil and by synthesizing substances that stimulate plant growth. Green manure biomass and root secretions provide growth material for soil microorganisms, and microorganisms return nutrients to the soil and plants through nutrient decomposition and conversion. Considering the many benefits of using biofertilizers and growing cereals with cover crops for green manure in cereal rotations, field research was carried out on an organic farm to evaluate the soil microbes and the amount of biomass from green manures and their follow-up effect on Triticum spelta L. yields using biofertilizers. Two factors were researched: (I) biofertilizers: control object (no biofertilizer), Azotobacter chroococcum + Azospirillum lipoferum Br 17, Arthrobacter agilis + Bacillus megaterium var. phosphaticum, and combined application of atmospheric nitrogen-fixing bacteria with phosphate solubilizing bacteria; (II) green manures: control object (no green manure application), Trifolium pratense L., Trifolium pratense L. + Lolium multiflorum L., and Lolium multiflorum L. The results show that the most favorable abundance of microorganisms determined in the soil after harvesting Hordeum vulgare L. was recorded after the application of biofertilizers containing atmospheric nitrogen-fixing bacteria with phosphate-solubilizing bacteria under a mixture of Trifolium pratense L. with Lolium multiflorum L. Plowing green manure from a mixture of Trifolium pratense L. with Lolium multiflorum L. resulted in an average increase of 39% in grain yield of Triticum spelta L., while the application of a biofertilizer containing Azotobacter chroococcum + Azospirillum lipoferum Br 17 + Arthrobacter agilis + Bacillus megaterium var. phosphaticum resulted in an average increase of 63%. The proposed spelt wheat cultivation technique can be recommended for agricultural practice due to the positive response of grain yield, but it may also be an important direction for further research to reduce the negative impact of agriculture on the environment. Full article

This study explored the potential of two forms of sourdough—native and lyophilised—obtained through the spontaneous fermentation of whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated the dough’s rheological properties through creep and recovery measurements and Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, and sensory characteristics using the Rate-all-that-apply (RATA) method. The rheological analysis revealed that native sourdough significantly impacted dough behaviour, making it more challenging to process. Although differences were observed in the proximate composition, colour, and texture, these factors did not influence the samples as much as the rheological parameters. Sensory evaluation identified Khorasan lyophilised sourdough, along with its control sample, as the most promising, while modern wheat, spelt, and emmer exhibited potentially undesirable attributes. Based on these findings, it was concluded that lyophilised Khorasan sourdough was very favourable for cookie production and should be considered for further in-depth research and development. This suggests that the lyophilised forms of ancient wheats could offer valuable alternatives for cookie formulation, with implications for both the processing and sensory attributes of the final product. Full article

Background/Objectives: The “One Health” approach underscores the connection between human, animal, and environmental health, promoting solutions to global challenges like climate change and biodiversity loss. The Planetary Health Diet (PHD) promotes a plant-based diet with organically grown plants to reduce the environmental impact of meat production and decrease the risk of non-communicable diseases (NCDs). The BIOQUALIM project will evaluate the PHD’s effectiveness in preventing NCDs like periodontal diseases and cancers through four inter-related studies. Methods: The clinical study will involve volunteers reducing their meat consumption and incorporating einkorn into their diet, allow for analysis of their interdental microbiota, oral health, general health, and quality of life. The chemical analysis will study nutrients and anti-cancer compounds in einkorn and common wheat varieties. The behavioral study will explore PHD knowledge, attitudes, and behaviors related to PHD. The psycho-social study will evaluate the impact of peer-support workshops on plant-based dietary cooking among post-therapy cancer patients. Results: The results are expected to demonstrate that einkorn varieties possess nutritional properties that, when incorporated into the PHD enriched with einkorn, can enhance health markers. This study will identify barriers to and facilitators of PHD adoption and highlight how peer-support workshops can improve dietary adherence. Conclusions: BIOQUALIM’s transdisciplinary approach will demonstrate the PHD’s role in preventing NCDs. Full article

Spelt wheat is one of the oldest wheats cultivated by humans. It is characterised by high nutritional values and is sought after by consumers. Additionally, it does not have high habitat and fertilisation requirements and is resistant to diseases. The aim of this study was to determine the effect of different levels of nitrogen fertilisation and the intensification of fungicide protection on the grain quality characteristics of spelt cv. ‘Rokosz’ grown under south-eastern Polish conditions. The present research showed that the intensification of fungicide crop protection and increasing the nitrogen dose from 70 to 130 kg ha⁻¹ had a positive effect on the quality features of spelt grains. The highest protein, gluten and starch contents were found after four fungicide treatments. These parameters increased their values under the influence of fungicides. After the application of 130 kg ha⁻¹, spelt wheat grain had the most favourable chemical composition, containing the most protein, gluten, soluble dietary fibre, insoluble dietary fibre and fat. It also had a positive effect on the Zeleny sedimentation index and the amino acid content of the grain. Due to the favourable response of the spelt cv. ‘Rokosz’ to intensified fungicide protection and nitrogen fertilisation, it should be recommended for cultivation in integrated technology. Full article