Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 88 - 88

Published: Jan. 1, 2025

Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and beetroot—RBRB (15%). In process constructing snacks, focus on maximum use raw material, including aquafaba, improve nutritional properties, sensory acceptability, biological activity. chemical composition, protein digestibility, antioxidant activity, phenolic content were analyzed. addition, effect in vitro digestion biologically active compounds their interactions intestinal microflora Sensory analysis consumer evaluation performed. It found that fermentation lactic acid bacteria increased total (by 2%), reducing presence substances 8%) 13%) seeds. Snacks marjoram (RBM) showed highest activity (increase by 42%) polyphenolic 25%) compared basic variant (RBB). During digestion, reached values last section digestive tract, i.e., large intestine, RBM achieving best results (5.61 mg GAE/g 28.82 TE/g). snack variants beetroot (RBRB) rated consumers. obtained confirm can be innovative products health-promoting turned out antibacterial ones.

Language: Английский

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Evaluating the Potential of Legume-Based Wort for Brewing Applications

Journal of the American Society of Brewing Chemists, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 16

Published: Jan. 16, 2025

The study aims to enhance sustainability in the brewing industry by exploring use of legumes as eco-friendly substitutes for barley, given their lower greenhouse gas emissions. physicochemical properties Congress wort made from both raw and malted forms five were investigated: red lentil, beluga green peas, fava bean, mung bean. These tested at inclusion levels 10, 30, 50, 100% mashing process. effect adding exogenous enzymes improve extract yield filtration efficiency was also tested. Malting increased free amino nitrogen (FAN) concentration while decreasing polyphenol protein content compared legumes. had higher concentrations volatile aroma compounds counterparts. Worts with bean most distinct profile other legume wort. At (10–30%), did not negatively affect quality. However, a 50% level, improved characteristics more pronounced effects findings highlight potential locally sourced sustainable barley alternatives brewing, even high levels. environmental impact whole supply chain needs be clarified future studies.

Language: Английский

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Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 894 - 894

Published: March 5, 2025

The absence of gluten is a technological challenge that requires the addition components to replace unique viscoelastic properties gluten, thus altering nutritional composition gluten-free (GF) breads. Moreover, GF flours may have different compositions as compared gluten-containing (GC) counterparts because origin. This impact quality diets. aim study provide updated analytical data on moisture, fat, and fibre contents in flour bread samples, compare them with their GC counterparts, well analyse ingredients how they quality. A total 30 24 types were analysed using AOAC methods. cereal contain more fat than (3.5 ± 2.1% vs. 2.5 2.1%, p < 0.001), from pseudocereals, except for wholemeal buckwheat (2.6 0.1%). Fibre content lower (3.6 3.1% 7.1 3.9%, = 0.03), pseudocereal legume flours. breads almost twice much 6.6 2.3% 1.4 0.2%, 0.001, 4.2 1.2%, 0.001) (7.3 2.4% 2.8 0.5%, 4.9 0.002) due raw materials themselves ingredients, such regular high oleic sunflower oil, psyllium. additives are frequently used ready-to-eat breads, also fat-based GC. Amaranth chickpea good alternatives produce better Analysis products critical nutrients peremptory continuing innovation.

Language: Английский

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Special Issue “Molecular and Cellular Advances in Atopic Diseases”

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 25(9), P. 4856 - 4856

Published: April 29, 2024

Atopic diseases, which currently affect around one billion people worldwide, are experiencing a rising prevalence [...].

Language: Английский

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Bioactive composition and anti-hyperglycemic properties of biofortified yellow maize-based gluten-free cookies

Frontiers in Food Science and Technology, Journal Year: 2024, Volume and Issue: 4

Published: May 22, 2024

The use of gluten-free ingredients in the baking cookies is increasing due to gluten-associated disorder and other nutritional-related non-communicable diseases, consumer's pursuit for health-promoting foods. In this study, (GFC) were made from biofortified yellow maize supplemented with sodium carboxyl methylcellulose (SCMC), a reference hydrocolloid, Brachystegia eurycoma flour (BEF) at four different proportions (2.5, 5, 7.5, 10%), respectively. GFC then assessed their bioactive components (flavonoids, tannins, saponins), carotenoids, starch-hydrolyzing enzymes (alpha-amylase alphaglucosidase), glycemic index. Cookies commercial wheat (100% CWF) served as control. total flavonoid contents 100% BYF (144.48 ± 0.18 mg/g) saponins (1.04 0.00 significantly ( p &lt; 0.05) higher than CWF (93.84 0.36 mg/g; 1.02 mg/g). tannin ranged 3.12 mg/g 4.87 (2.5%BEF-97.5% BYF). carotenoid profiles indicated presence lutein (range 0.62 1.63 μg/g), β-carotene 3.81 6.06 β-cryptoxanthin 0.19 1.75 μg/g) zeaxanthin 0.83 2.48 cookies. Further, GF inhibited alpha-amylase (IC 50 value 1.42 0.01 μg/mL BYF) 2.63 CWF)) alpha-glucosidase IC range 1.12 (2.5%SCMC-97.5% 6.72 (7.5%BEF-92.5% showed low index (GI) (GI 50). maize-based have significant amounts compounds anti-hyperglycemic properties, GI. Hence, they can serve functional baked food potential health benefits.

Language: Английский

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