Article
Food Science & Technology
Dalyane Lais da Silva Dantas, Vanessa Bordin Viera, Juliana Kessia Barbosa Soares, Karina Maria Olbrich dos Santos, Antonio Silvio do Egito, Rossana Maria Feitosa de Figueiredo, Marcos dos Santos Lima, Nitalo Andre Farias Machado, Maria de Fatima Vanderlei de Souza, Maria Lucia da Conceicao, Rita de Cassia Ramos do Egypto Queiroga, Maria Elieidy Gomes de Oliveira
Summary: This study evaluated the effects of adding different concentrations of xique-xique flour on the technological, nutritional, and bioactivity properties of goat-milk yogurt. The results showed that the addition of xique-xique flour improved the color, luminosity, and viscosity of the yogurt. It also promoted lactose hydrolysis, leading to increased levels of simple sugars and lactic acid, as well as enhanced antioxidant activity. Therefore, xique-xique flour can contribute to the nutritional and functional value of goat-milk yogurt.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Liping Yang, Sunyan Wang, Wangfen Zhang, Houfang Zhang, Li Guo, Shulin Zheng, Chuanlai Du
Summary: In order to enrich the nutrition of cookies, black soybean was used to develop cookies and the effect of its particle size on the characteristics of cookies was analyzed. The results showed that adding black soybean flour significantly improved the nutritional value of cookies. The particle size of black soybean flour affected the thickness, spread ratio, and texture of the cookies. The addition of black soybean flour decreased the brightness of cookies and increased their hardness and fracturability. Furthermore, it increased the levels of slowly digestible and resistant starch in the cookies. Sensory analysis indicated that superfine black soybean flour was preferred for cookie production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Julia M. C. de Oliveira, Evandro L. de Souza, Kaique Y. G. de Lima, Marcos dos S. Lima, Vanessa B. Viera, Rita de Cassia R. do E. Queiroga, Maria Elieidy G. de Oliveira
Summary: The study showed that beverages with xique-xique juice had lower acidity, higher bioactive compound contents, and higher antioxidant activity compared to beverages without this juice. Incorporating xique-xique juice in the beverages enhanced their bioactive properties and antioxidant compounds, making it a potentially functional product in the beverage industry.
Article
Biochemistry & Molecular Biology
Barbara Borczak, Marek Sikora, Joanna Kapusta-Duch, Maria Folta, Agnieszka Szewczyk, Gabriela Ziec, Ivo Doskocil, Teresa Leszczynska
Summary: This study evaluated the impact of using widely grown fruits as functional ingredients in wheat-flour cookies on their antioxidative properties and reduction of acrylamide content. The results showed that fruit-enriched cookies had higher antioxidative properties and significantly reduced acrylamide content compared to control cookies. Wild rose and rowan cookies were the most highly rated and widely accepted by the panelists. This suggests that cookies enriched with wild-grown fruits could be a promising novel snack food.
Article
Food Science & Technology
G. Karakurt, B. Ozkaya, I Saka
Summary: This paper examines the potential utilization of full-fat and defatted flaxseed flours in cookie formulation, and investigates their effects on the functional, quality and sensory properties of cookies. The study shows that flaxseed flour is a rich source of functional compounds, which can be improved with microfluidization. Full-fat and defatted flaxseed flours increased the breaking strength of cookies, but also darkened the surface color and negatively affected sensory properties as the level of flaxseed flour increased.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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
Chemistry, Multidisciplinary
Sylvestre Dossa, Christine Dragomir, Loredana Plustea, Cosmin Dinulescu, Ileana Cocan, Monica Negrea, Adina Berbecea, Ersilia Alexa, Adrian Rivis
Summary: This study aimed to produce nutrient-rich gluten-free cookies using buckwheat and baobab flours. Results showed that buckwheat flour and baobab flour complemented each other in enhancing the nutritional properties and sensory attributes of the cookies. Baobab flour was rich in minerals and carbohydrates, while buckwheat flour had higher fat and protein levels.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Katherine Gutierrez-Alzate, Iuri L. S. Rosario, Rafael L. C. de Jesus, Leonardo F. Maciel, Stefanie A. Santos, Carolina O. de Souza, Carla Paulo Vieira, Carlos P. Cavalheiro, Marion Pereira da Costa
Summary: The addition of cupuassu pulp and flour significantly impacts the physicochemical and sensory properties of fermented milk beverages. Adding pulp increases water retention capacity and color parameters, while decreasing pH and syneresis. During storage, samples with pulp show increases in pH values, consistency index, and apparent viscosity. Meanwhile, cupuassu flour addition decreases syneresis and increases brightness and yellowness. Overall, cupuassu pulp and flour addition improves the physicochemical and sensory quality of fermented milk beverages and provides nutritional value.
Article
Food Science & Technology
Sonia Bonacci, Vita Di Stefano, Fabiola Sciacca, Carla Buzzanca, Nino Virzi, Sergio Argento, Maria Grazia Melilli
Summary: This study evaluated the rheological and chemical quality of pasta samples made from durum wheat semolina fortified with hemp seed residue. Results showed that hemp seed residue can be used to produce high-quality, nutritionally rich, low-cost pasta with good color and functionality.
Article
Food Science & Technology
Jaruneth Petchoo, Sitima Jittinandana, Siriporn Tuntipopipat, Chitraporn Ngampeerapong, Nattapol Tangsuphoom
Summary: This study investigated the effects of incorporating resistant starch (RS) in breadsticks by partially substituting hard wheat flour, resulting in changes in color, moisture content, hardness, protein, calories, and carbohydrate levels. Substituting over 50% of wheat flour led to lighter color, lower moisture content, and decreased hardness, while half substitution resulted in lower protein and calorie content but higher carbohydrate content, closer to the effective dose of RS. Incorporating the effective dose of RS led to a 15% reduction in in vitro glycaemic index.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Alina Culetu, Iulia Elena Susman, Mihaela Multescu, Serban Eugen Cucu, Nastasia Belc
Summary: The effects of different types of powder additions on the properties of corn extrudates were evaluated in this study. Corn flour was replaced with legume protein sources, plants, and condiments, which resulted in increased total polyphenolic content (TPC) and antioxidant activity (AA). The highest TPC was found in rosehip, followed by beet, basil, and broccoli additions. Compared to raw formulations, there was a decrease in TPC and AA in the extrudates. However, the extrudate enriched with rosehip showed an increase in TPC and AA. The corn extrudate with pea addition had the highest protein digestibility, followed by broccoli and lucerne. The extrudates with condiment additions had a lower glycemic index than the control extrudate. This study demonstrated the potential for producing gluten-free corn extrudates with improved nutritional properties and natural color.
Article
Food Science & Technology
Fabricia Franca Bezerril, Marciane Magnani, Maria Teresa Bertoldo Pacheco, Maria de Fatima Vanderlei de Souza, Rossana Maria Feitosa Figueiredo, Marcos dos Santos Lima, Graciele da Silva Campelo Borges, Maria Elieidy Gomes de Oliveira, Tatiana Colombo Pimentel, Rita de Cassia Ramos do Egypto Queiroga
Summary: This study evaluated the impact of xique-xique jam addition on goat milk yogurt, showing that the jam improved the yogurt's nutritional value and technological properties without affecting sensory acceptance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Muhammad Aamir, Ayesha Saleem, Allah Rakha, Muhammad Nadeem, Huda Ateeq, Farhan Saeed, Aasma Asghar, Yasir Abbas Shah, Muhammad Afzaal, Ahsan Javed, Tabussam Tufail, Aiza Qamar
Summary: This study investigates the functional properties of multigrain cookies fortified with mango waste as a source of bioactive compounds. The addition of mango peel and kernel powder in the cookies showed increased antioxidant activity and improved sensory characteristics. The study highlights the potential of utilizing fruit waste in various food products, especially in baked goods.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Food Science & Technology
Fabricia Franca Bezerril, Maria de Fatima Vanderlei de Souza, Marcos dos Santos Lima, Maria Teresa Bertoldo Pacheco, Paloma Oliveira Antonino Assis de Carvalho, Karoliny Brito Sampaio, Yasmim Regis Formiga de Sousa, Raquel Fernanda Milani, Rosana Goldbeck, Graciele da Silva Campelo Borges, Rita de Cassia Ramos do Egypto Queiroga
Summary: Xique-xique, a cactus found in the Caatinga biome, is rich in nutritional value and bioactive compounds, making it a potential food alternative with various uses and potential for enrichment in different food products.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Agriculture, Multidisciplinary
Agnieszka Nems, Joanna Miedzianka, Agnieszka Kita
Summary: The study aimed to investigate the impact of adding plant-based protein preparations to cookie recipes on their quality and nutritional value. The results showed that the addition of plant protein preparations improved the nutritional value of cookies by supplementing with essential amino acids. Pea and sunflower proteins were found to enhance the appearance of the cookies, while cookies with the best sensory values were obtained using pea protein preparation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Edilza Silva do Nascimento, Julia Mariano Caju de Oliveira, Jose Thalles Jocelino Gomes de Lacerda, Samara Batista Montenegro, Maria Elisa Caetano-Silva, Meriellen Dias, Maria Anita Mendes, Maria Aparecida Juliano, Tatiane Santi Gadelha, Maria Teresa Bertoldo Pacheco, Carlos Alberto de Almeida Gadelha
Summary: The study aimed to produce a yam protein concentrate to evaluate its digestibility and peptide profile during simulated gastrointestinal digestion. Most peptides had a molecular weight under 2 kDa.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Fabricia Franca Bezerril, Maria de Fatima Vanderlei de Souza, Marcos dos Santos Lima, Maria Teresa Bertoldo Pacheco, Paloma Oliveira Antonino Assis de Carvalho, Karoliny Brito Sampaio, Yasmim Regis Formiga de Sousa, Raquel Fernanda Milani, Rosana Goldbeck, Graciele da Silva Campelo Borges, Rita de Cassia Ramos do Egypto Queiroga
Summary: Xique-xique, a cactus found in the Caatinga biome, is rich in nutritional value and bioactive compounds, making it a potential food alternative with various uses and potential for enrichment in different food products.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Tayanna Bernardo Oliveira Nunes Messias, Marciane Magnani, Tatiana Colombo Pimentel, Luana Martiniano da Silva, Juliane Alves, Tatiane Santi Gadelha, Marcelo Antonio Morgano, Maria Teresa Bertoldo Pacheco, Maria Elieidy Gomes de Oliveira, Rita de Cassia Ramos do Egypto Queiroga
Summary: This study evaluated the physicochemical and microbiological characteristics of six typical Brazilian cheeses. The results showed variations in composition and characteristics among the cheeses, with some not meeting regulatory requirements. The microbial quality and nutritional labels of the cheeses need improvement.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Maria Elisa Caetano-Silva, Laurie A. Rund, Mario Vailati-Riboni, Maria Teresa Bertoldo Pacheco, Rodney W. Johnson
Summary: The study evaluated the anti-inflammatory activity of whey metal-binding peptides on microglia, finding that these peptides can lower levels of nitric oxide and tumor necrosis factor alpha, and exert their action by suppressing the NF-κB pathway.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Food Science & Technology
Fernanda Laignier, Rita de Cassia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Sonia Nunes Silva, Marcio Antonio Mendonca, Renata Puppin Zandonadi, Antonio Raposo, Raquel Braz Assuncao Botelho
Summary: The study found that adding different concentrations of konjac flour can improve the specific volume of gluten-free bread, reduce its calorie content, and increase fiber content. The best formulation was found with a konjac flour concentration of up to 37.5%, while the bread with 50% konjac flour showed slightly reduced specific volume and a pale color.
Article
Agricultural Engineering
Caetano A. L. Troiani, Maria T. B. Pacheco, Cristhiane C. Ferrari, Silvia P. M. Germer
Summary: This study evaluated the application of drum-drying technology for mango peels and assessed the potential of different mango varieties. Results showed differences in nutrient and chemical compositions among different varieties, with the best drying conditions determined at 138.4-146.4 degrees Celsius and 14-21 seconds.
REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL
(2022)
Article
Biochemistry & Molecular Biology
Ana Lais Andrade Gaspardi, Daniele Cristina da Silva, Luis Gustavo Saboia Ponte, Fabiana Galland, Vera Sonia Nunes da Silva, Fernando Moreira Simabuco, Rosangela Maria Neves Bezerra, Maria Teresa Bertoldo Pacheco
Summary: This study characterized and evaluated the difference in vitro biological potential of commercial bovine, fish, and porcine hydrolysates. All samples had high protein content and specific amino acids responsible for collagen structure. The hydrolysates showed inhibition of pancreatic enzymes and antioxidant activities. Fish hydrolysates demonstrated protective antioxidant action on DNA. These findings provide new applications for collagen hydrolysates.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Juliana Santos de Espindola, Milena Ferreira Taccola, Vera Sonia Nunes da Silva, Lucilene Delazari dos Santos, Bruno Cesar Rossini, Bruna Cavecci Mendonca, Maria Teresa Bertoldo Pacheco, Fabiana Galland
Summary: During digestion in the gastrointestinal tract, whey peptides are formed and exhibit antioxidant activity, protecting the gastrointestinal cells from oxidative damage. These peptides contain hydrophobic and acidic amino acids, with lysine, valine, and tyrosine being the most abundant, which have antioxidant properties. The antioxidant activity of these peptides was found to be twice as potent as that of protein isolates at the same concentration. This study highlights the importance of whey peptides in preventing oxidative stress in the digestive system.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Mariana Pacifico dos Santos Friolli, Eric Keven Silva, Janaine Chaves, Marcos Fellipe da Silva, Rosana Goldbeck, Fabiana Andrea Barrera Galland, Maria Teresa Bertoldo Pacheco
Summary: This study investigated the application of emerging technologies to sunflower biomass to obtain an edible protein-rich flour with potential for the food industry. The effects of sequential processing using supercritical carbon dioxide and high-intensity ultrasound were examined and it was found that the protein structure remained intact. The processed flour showed improved emulsion formation and stability, as well as potential protective effects against reactive oxygen species.
Article
Food Science & Technology
Mariana Sisconeto Bisinotto, Daniele Cristina da Silva Napoli, Fernando Moreira Simabuco, Rosangela Maria Neves Bezerra, Adriane Elisabete Costa Antunes, Fabiana Galland, Maria Teresa Bertoldo Pacheco
Summary: This study evaluated the chemical composition, antioxidant, and prebiotic potential of de-oiled sunflower and de-oiled palm kernel meal after in vitro digestion. The digested de-oiled sunflower meal showed better antioxidant effect and stimulated the growth of prebiotic bacterium.
Article
Food Science & Technology
Bruna Gaigher, Emanueli do Nascimento da Silva, Vitor Lacerda Sanches, Raquel Fernanda Milani, Fabiana Galland, Solange Cadore, Mariana Grancieri, Maria Teresa Bertoldo Pacheco
Summary: This study evaluated the bioaccessibility and bioavailability of iron complexed to peptides in dry beverage formulations. The results showed that the complexation of iron with peptides and the microencapsulation process improved the solubility and uptake of iron in the formulations.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Thais Dolfini Alexandrino, Marta Gomes da Silva, Roseli Aparecida Ferrari, Ana Lucia Tasca Gois Ruiz, Renata Maria Teixeira Duarte, Fernando Moreira Simabuco, Rosangela Maria Neves Bezerra, Maria Teresa Bertoldo Pacheco
Summary: Phenolic compounds were extracted from defatted sunflower seed flour using sodium bisulfite and ethanol, showing antioxidant, antimicrobial, anti-proliferative, and DNA protective activities. The ethanolic extract had higher antioxidant properties and was effective against various bacteria, with E. coli being the most sensitive. Overall, these findings suggest the potential use of phenolic compounds from sunflower seed flour as natural additives in the food industry.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Amanda Gomes Almeida Sa, Daniele Cristina da Silva, Maria Teresa Bertoldo Pacheco, Yara Maria Franco Moreno, Bruno Augusto Mattar Carciofi
Summary: This study analyzed meals from five agro-industrial by-products for their protein content and digestibility, finding them to be high in protein and with good in vitro protein digestibility, making them potential alternatives to animal protein sources.
Article
Agriculture, Dairy & Animal Science
Tayanna Bernardo Oliveira Nunes Messias, Susana Paula Alves, Rui Jose Branquinho Bessa, Marta Suely Madruga, Maria Teresa Bertoldo Pacheco, Rita de Cassia Ramos do Egypto Queiroga
Summary: This research communication investigated the composition of fatty acids in Nordestina donkey milk and how they vary during lactation. The study found that the main fatty acids in the milk were 16:0 and 18:1c9, with alpha-Linolenic acid showing differences in abundance across different stages of lactation. These findings suggest the potential of donkey milk as a functional ingredient and its importance for preserving the commercial viability of the Nordestina donkey breed.
JOURNAL OF DAIRY RESEARCH
(2021)
