Article
Agronomy
Kriti Kumari Dubey, Sweta Snigdha Mishra, Sanjay M. Mahajani, Amit Arora, Rekha S. Singhal
Summary: This study aimed to enhance the characteristics of cookies by incorporating whole cereals and replacing sugar with jaggery. The results showed that adding jaggery and whole cereals improved the physico-chemical, nutritional, and nutraceutical properties of cookies. The cookies with jaggery and whole germinated finger millet flour had the highest levels of total phenolic content, total flavonoid content, antioxidant activities, and amino acid content, with a longer shelf life.
Article
Multidisciplinary Sciences
Tamires Alcantara Dourado Gomes Machado, Maria Teresa Bertoldo Pacheco, Rita de Cassia Ramos do Egypto Queiroga, Leticia Medeiros Cavalcante, Fabricia Franca Bezerril, Rita de Cassia Salvucci Celeste Ormenese, Aline de Oliveira Garcia, Elizabeth Harumi Nabeshima, Maria Manuela Estevez Pintado, Maria Elieidy Gomes de Oliveira
Summary: The study aimed to produce innovative functional cookies enriched with xiquexique flour, evaluating their nutritional and physicochemical properties. Results showed that xiquexique cookies had higher protein, fiber, and mineral content, providing stability and potential for development in the food industry. Additionally, sensory tests and physicochemical evaluations confirmed the potential of xiquexique flour as an innovative bakery ingredient.
Article
Plant Sciences
Zoltan Felfoldi, Floricuta Ranga, Sonia Ancuta Socaci, Anca Farcas, Mariola Plazas, Adriana F. Sestras, Dan Cristian Vodnar, Jaime Prohens, Radu E. Sestras
Summary: This research analyzed the physico-chemical, nutritional, and sensory components of two new commercial tomato hybrids and their parental lines, finding significant taste differences among different genotypes. By studying genetic parameters, it contributes to tomato breeding efforts.
Article
Food Science & Technology
Md. Mohibbullah, Al Amin, Md. Abu Talha, Md. Abdul Baten, Md. Masud Rana, Ashfak Ahmed Sabuz, Asif Wares Newaz, Jae-Suk Choi
Summary: The study examined the properties of seaweed-based cookies made from untapped seaweed Ulva intestinalis from Bangladesh coast, including sensory, physicochemical, nutritional, and fatty acid properties. The cookies were formulated with different percentages of seaweed inclusions and were found to be acceptable in sensory analysis. Physicochemical properties were within acceptable limits, and nutritional analysis showed increased lipid and ash contents in the cookies. The fatty acid profile of Ulva intestinalis from Bangladesh was reported for the first time. Overall, cookies with 2.5% powdered Ulva intestinalis and 5% fragmented Ulva intestinalis can be marketed as healthy foods.
Article
Agriculture, Multidisciplinary
Daud Suleman, Shahid Bashir, Faiz Ul Hassan Shah, Ali Ikram, Muhammad Zia Shahid, Tabussam Tufail, Ammar Ahmad Khan, Fasiha Ahsan, Saadia Ambreen, Awais Raza, Mohamed Hassan Mohamed
Summary: The study explored the nutritional, microbiological, and sensorial properties of functional cookies enriched with defatted peanut cake flour. Peanut seeds were roasted and oil was extracted, while the leftover residues were used to develop cookies. The cookies were tested for their biochemical, physical, and sensorial attributes, and it was concluded that defatted peanut cake flour is a great option to fill the nutritional gap in cookies.
COGENT FOOD & AGRICULTURE
(2023)
Article
Food Science & Technology
Maher Kahlaoui, Marta Bertolino, Letricia Barbosa-Pereira, Hayet Ben Haj Kbaier, Nabiha Bouzouita, Giuseppe Zeppa
Summary: This study assessed the effects of using almond hulls as a replacement for wheat flour in bread production. The results showed that adding almond hulls increased the fiber content, polyphenol content, and antioxidant activity of the bread. The maturity of the hulls also affected the characteristics of the bread, and breads containing hull powder had slightly different appearance and texture. Consumer evaluation indicated that breads with 8% hull powder were the most popular choice.
Article
Chemistry, Applied
Muchekeza Jane Tafadzwa, Jombo Talknice Zvamaziva, Magogo Charles, Mugari Amiel, Manjeru Pepukai, Manhokwe Shepherd
Summary: Amaranth and quinoa flours were evaluated as alternative binders to corn-starch in sausage production, showing significant differences in composition, functional and thermal properties. Although quinoa and amaranth were deemed acceptable as binders, amaranth aroma was disliked in comparison to corn-starch sausages.
Article
Food Science & Technology
Zein Najjar, Maitha Alkaabi, Khulood Alketbi, Constantinos Stathopoulos, Meththa Ranasinghe
Summary: This study found that substituting flour with date seed powder can improve the texture and functional value of cookies, with slight effects on the physical and chemical characteristics. Adding date seed powder had no significant impact on moisture, ash, fat and protein content, but it did affect the brightness and hardness of the cookies. Sensory analysis showed that cookies made with whole wheat flour and 7.5% date seed powder were acceptable in terms of smell, taste, texture and overall acceptability.
Article
Food Science & Technology
Monalisa Sahoo, Sushree Titikshya, Vivek Kumar, S. N. Naik
Summary: In this study, the physicochemical, nutraceutical, antinutrients, structural, morphological, and thermal properties of lesser-known yam species were investigated. Significant variations were observed among the species, and the wild yam flours may have tremendous potential for industrial application. However, the presence of antinutrients may affect mineral bioavailability, cause toxicity, and health hazards, requiring processing before safe consumption.
Article
Food Science & Technology
Carla Gentile, Giuseppe Mannino, Eristanna Palazzolo, Giuseppe Gianguzzi, Anna Perrone, Graziella Serio, Vittorio Farina
Summary: This study compared the food quality, nutritional composition, and nutraceutical values of different varieties of cherimoya. Fino de Jete was found to be the best in terms of commercial attributes and nutritional composition, while Chaffey and Daniela had the highest content of polyphenols and proanthocyanidins. Torre1 and Torre2 showed a balanced nutritional profile.
Article
Food Science & Technology
Zuzana Hlavacova, Eva Ivanigsova, L'ubos Harangozo, Ana Petrovic, Denisa Kustekova, Branislav Galik, Peter Hlavac, Monika Bozikova, Vlasta Vozarova
Summary: The study found that enriching Linz biscuits with powdered carrot, nettle leaves, and elderberry fruit significantly increased their antioxidant activity and polyphenol content, as well as elevated levels of iron, zinc, and manganese. Electrical properties of the biscuits were mainly influenced by water content and added components.
Article
Chemistry, Applied
K. N. Aswathi, Ayusha Shirke, Aishwarya Praveen, Sachin R. Chaudhari, Pushpa S. Murthy
Summary: This study focuses on the fermentation process, microbial metabolites, and taste characteristics of coffee. It identified new compounds in honey-processed coffee and found that this processing method can improve the quality and flavor of coffee compared to traditional methods.
Article
Food Science & Technology
Soumitra Banerjee, Swarrna Haldar, Narendra Reddy, Roopa Reddy, G. S. Nagananda, Jayeeta Mitra
Summary: Proteins were successfully extracted from germinated horse gram using alkali treatment and acid precipitation method. Optimized extraction parameters resulted in high protein yield and content. The washed protein extract was used to prepare cookies with high acceptability based on sensory evaluation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Plant Sciences
Veronika Valkova, Hana Duranova, Michaela Havrlentova, Eva Ivanisova, Jan Mezey, Zuzana Tothova, Lucia Gabriny, Miroslava Kacaniova
Summary: This article aimed to study the effects of different concentrations of apple pomace powder on the nutritional value and physico-chemical properties of wheat bread. The results showed that the supplemented bread had higher ash and total carbohydrate contents, total polyphenols content, and antioxidant activity compared to the control group. However, protein and fat contents were lower in the bread samples containing apple pomace powder. Sensory evaluation revealed no significant differences between the groups in terms of taste and texture.
Article
Food Science & Technology
Navdeep Singh Sodhi, Bhavnita Dhillon, Ramneet Kaur, Gurleen Goria, Shivangi Sharma, Sunanda Jaiswal
Summary: Dysphagia is a condition that causes difficulty in swallowing and can lead to malnutrition and reduced quality of life. In this study, different liquid diets were formulated to meet the nutritional needs of dysphagia patients and were analyzed for their composition, color, antioxidant properties, and sensory attributes. The results showed that these liquid diets were highly nutritious, antioxidant-rich, and well-accepted by patients. Electromyography (EMG) study revealed that the myoelectrical activities during the oral processing of these diets correlated significantly with ease of swallowing and International Dysphagia Diet Standardization Initiative (IDDSI) levels, suggesting that EMG can be a useful tool for developing texture-modified diets for dysphagia patients.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
