Novel high protein-energy balls formulated with date paste enriched with Samh seeds powder and/or different milk protein origins: effect on protein digestibility in vitro and glycemic response in young adults

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: March 26, 2025

Objectives The rising demand for convenient and nutritious food options, especially among young adults with fast-paced lifestyles, highlights the need quick energy protein sources during physical activities breakfast. Consequently, aimed to formulate evaluate nutritional, functional, glycemic properties of high-protein balls using Sukkari date paste a variety palm ( Phoenix dactylifera L.) paste, Samh seed Mesembryanthemum forsskalei Hochst) powder, whey concentrate, camel milk powder. Methods nutritional value formulated was evaluated by assessing their chemical composition, dietary fibers, amino acids (AAs), fatty (FAs). Additionally, antioxidant were determined DPPH method reducing power assays. In vitro digestibility also measured. Furthermore, in index load, as well human response various samples, examined. Results Samples containing combinations seeds, either powder (DSC) or concentrate (DSW) demonstrated high value, significant caloric content measured at 352.76 ± 0.125 Kcal/100 g first combination 328.76 0.242 second. These samples showed p < 0.05) radical scavenging activity, values 63.78 2.43 μg ascorbic acid equivalent/g seeds 59.87 2.61 those (DSW). presence essential DSC DSW higher than rest (DS, DW DC), which is under current study. Sensory evaluations indicated that all highly accepted. study revealed degree contained both sample alone. Also, exhibited low (<55) load (<10). Moreover, evaluation blood glucose levels gradually declined after 30 min, returning pre-meal 120 indicating no post-meal hyperglycemia, resulting normal healthy adults. Conclusions Combining dairy proteins create protein-energy results snacks are rich acids, compounds. have . Therefore, made from enriched along powders, recommended source who do not experience hyperglycemia.

Language: Английский

Research on Quality Evaluation of the Seeds of Cichorium glandulosum Boiss. et Huet.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1434 - 1434

Published: April 21, 2025

The seeds of Cichorium glandulosum Boiss. et Huet. (CS) are known for various effects. However, the research on establishment quality evaluation standards CS is currently limited. Therefore, this study employed Ultra Performance Liquid Chromatography–Tandem Mass Spectrometry (UPLC-MS/MS) to analyze components CS. Forty-nine compounds were identified through manual analysis and database comparison. then verified using HPLC standards. Additionally, 19 batches collected establish fingerprint chromatogram. Five major chemical selected subsequent analysis. MIR, combined with three variable selection algorithms preprocessing methods, was used build prediction models. For indexes Chlorogenic Acid, 1,4-Dicaffeoylquinic 1,5-Dicaffeoylquinic R2 values both training set test above 0.9, RPD all greater than 2.5, RER 10. This indicated that combination mid-infrared spectroscopy chemometrics had excellent model applicability performance these indexes. A system has been initially established, laying a foundation

Language: Английский

Evaluation nutrients of Turkish Snack Bars Based on Labeling and Web Page Information: A Qualitative Research

Journal of Food Quality and Hazards Control, Journal Year: 2024, Volume and Issue: unknown

Published: June 5, 2024

Background: Snack bars, a globally popular food category, contain diverse variety of ingredients and appeal to different dietary preferences. Even though snack alternatives are gaining prominence as viable options for promoting healthy patterns, the composition certain snacks may pose sustainability-related concerns effects on environment. This study investigates energy nutrient fruit-based with focus sustainable practices, significant inclusion dates nuts in production. Methods: Between 10 25 July 2023, 49 bars from 12 companies, accessible five supermarkets, underwent comprehensive analysis. The researchers visited selected identified products shelves, collected information contents labels. label was then cross-referenced brands' websites. average values energy, protein, total fat, saturated carbohydrate, fiber, sugar, salt 100 g samples were assessed. Group proportions investigated through Chi-square test. As comparisons involving numerical variables failed meet assumption normal distribution, independent performed using Kruskal-Wallis test more than two groups Mann-Whitney U groups. significance level set at p<0.05. Results: Dried fruits, particularly date their derivatives, most prominently featured (87.8%) nutritious snacks, followed by other dried fruits containing apple, cherry, orange. Oily seeds preferred additional ingredient (75.5%), cocoa (57.1%), spices sweeteners, coconut. Almonds among (36.7%). Other frequently utilized such chickpea flour chicory root fiber. It is noteworthy that, several including multiple simultaneously whereas others lacked entirely. Furthermore, combination those discovered be prevalent various bars. Conclusion: In conclusion, this research provides valuable insights consumers industry stakeholders, guiding them towards choices aligned nutritional preferences supporting environmental economic sustainability.

Language: Английский