Physicochemical Properties of Dried and Powdered Pear Pomace

Molecules, Journal Year: 2024, Volume and Issue: 29(3), P. 742 - 742

Published: Feb. 5, 2024

Pear pomace, a byproduct of juice production, represents valuable reservoir bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence drying method and temperature on pear specifically focusing kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), antioxidant activities powder. Drying using contact at 40 °C microwave assistance demonstrated shortest duration, whereas freeze-drying was briefer compared contact-drying without assistance. Freeze-drying resulted in brighter more easily comminuted pomace. Lyophilized samples also exhibited higher total compound levels contact-dried ones, correlating enhanced activity. Twenty-one were identified, dominant acids being quinic, chlorogenic, protocatechuic. Flavonoids, primarily isoquercitrin, rutin, presented. pomace dried via 60 contained quinic protocatechuic acids, while freeze-dried same chlorogenic acid, epicatechin, catechin. The content certain components, such as gallic acid varied depending applied temperature.

Language: Английский

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Increased content of bioactive compounds and health benefits of gluten-free sponge cakes resulting from enrichment with freeze-dried berry powders

Food Chemistry, Journal Year: 2025, Volume and Issue: 472, P. 142861 - 142861

Published: Jan. 19, 2025

Language: Английский

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Date seed by-products as source of bioactive ingredient for healthy cookies

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104543 - 104543

Published: June 15, 2024

Language: Английский

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Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins

Food & Function, Journal Year: 2024, Volume and Issue: 15(16), P. 8459 - 8476

Published: Jan. 1, 2024

Celiac disease – a prevalent food intolerance requires strict adherence to lifelong gluten-free (GF) diet as the only effective treatment.

Language: Английский

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Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits

Published: March 6, 2025

Aim: The increasing prevalence of type 2 diabetes has heightened the demand for low glycemic index food products, leading to exploration alternative baking ingredients. This study assesses effects bran-enriched flour blends on sensory, physical, nutritional, and antioxidant properties control high-fiber biscuits. Methods: Wheat, corn, sorghum, sweet potato were obtained from market. Linear programming (LP) optimized fiber content create four assessed functional [water absorption capacity (WAC), oil (OAC), foaming (FC), stability]. Four biscuits developed evaluated nutritional composition (ash, crude fibers, water, carbohydrates, proteins, fats, Zn, Fe, Mg, Na, Ca, P), sensory attributes (color, aroma, texture, taste), physical (thickness, diameter, weight, spread ratio, browning index; L, a, b), (DPPH FRAP activities), response, in vitro glucose-binding capacity. Results: formulated flours exhibited water capacities ranging 1.95% 2.70%, with highest 3. FC stability varied significantly, showing values. Swelling power ranged 1.27 cm3/g 2.03 cm3/g. High-fiber had higher (6.06–12.44%), protein (9.48–11.31%), Fe (3.01–4.55 ppm), Mg (34.37–78.05 ppm) content, lower carbohydrate (50.88–59.57%) contents compared control. They also demonstrated enhanced phenolic (201.91–503.18 mg GAE/100 g) DPPH-scavenging activity (0.07–0.27 µg/mL). Sensory evaluation indicated general acceptance. Biscuits 3 maintained steady blood glucose levels over 90 min, biscuit binding (43.4 ± 4.3%). Conclusions: Incorporating diverse bran types improves quality, particularly like F2 (wheat flour, corn bran, sorghum bran) F3 bran), offering beneficial options diabetics.

Language: Английский

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Efecto de varios porcentajes de harina de cáscara de naranja (Citrus sinensis) sobre las propiedades fisicoquímicas, bromatológicas y sensoriales de galletas dulces.

Nutrición clínica y dietética hospitalaria/Nutrición clínica, dietética hospitalaria, Journal Year: 2025, Volume and Issue: 45(1)

Published: March 24, 2025

Introducción: La cáscara de naranja es reconocida por sus propiedades biológicas que ejercen funciones importantes en el organismo. Objetivo: evaluar efecto varios porcentajes harina (Citrus sinensis) sobre las fisicoquímicas bromatológicas y sensoriales galletas dulces. Materiales métodos: se utilizó un diseño estadístico completamente al azar con arreglo factorial, donde incluyeron tres concentraciones (HCN): T1:3% HCN, T2: 5% T3: 7%HCN, más tratamiento control (0% HCN). Se determinó la composición fisicoquímica microbiológica harina. procedió desarrollo posteriormente efectuó una evaluación proximal, microbiológica, sensorial textura del mejor aceptación sensorial. Resultados discusión: proximal HCN obtuvo contenido proteína 3,79%, humedad 8,42%, materia seca 91,58%, ceniza 5,8%, pH 4,88%, acidez 0,35%. Los resultados los análisis microbiológicos cumplen criterios norma INEN 616. caracterización bromatológica demostró diferencias significativas entre tratamientos. encontró mayor T3 (1,38%), (6,07%) y, grasa (18,33%), tanto T0 mostró (8,37%), (97,28%) superior T1 6,73. cumplió NTE 2085. El fue aceptable para atributos color (5,97), olor (6,01), sabor (5,74), (5,88) consistencia (5,76). dureza 57,25N, relacionado a baja adhesividad, cohesividad, gomosidad, elasticidad viscosidad. Conclusiones: inclusión 3% presentó cumple

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Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder

Discover Food, Journal Year: 2024, Volume and Issue: 4(1)

Published: Aug. 3, 2024

Abstract Grapefruit pomace, has been considered a valuable waste byproduct and rich source of health promoting functional components. The present work aims to prepare flour by hot air drying grapefruit in order explore incorporate it into the formulation cookies at level 0, 5, 10 15% replacement with straight grade wheat flour. effect pomace powder on physical, bioactive, chemical, textural organoleptic properties was assessed. Results showed presence 8.25% fibre, 9.63% ash, 8.96 mg/GAE g total phenolic content, 3.64 mg QE/g flavonoid 2.05 mg/g carotenoid contents 42.12% antioxidant activity (DPPH assay) powder. addition varying amount resulted significant ( p < 0.05 ) change chemical bioactive composition. A increase fibre (1.58–3.10%), ash content (0.58–1.25%) fat (20.19–22.05%) decrease crude protein (6.79–5.20%) observed having 0–15% Similarly, also significantly increased as incorporation increased. Significant changes physical were observed, diameter thickness decreased hardness Cookies containing 10% got high scores terms taste overall acceptability. It could be concluded that use potential enhance nutritional cookies.

Language: Английский

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Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes

Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1491 - 1491

Published: May 11, 2024

In recent years, the consumption of gluten-free products has increased due to increasing prevalence celiac disease and preference for diets. This study aimed make cookies using a mixture cañihua flour, whey, potato starch. The use Box–Behnken design allowed flexible ingredient proportions physicochemical properties, centesimal composition, color, texture, sensory attributes be evaluated through consumer tests (Sorting acceptability). results highlighted significant variations in data, texture across formulations. blend with 38.51% 10.91% sweet 25.69% starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, vanilla essence, 4.24% egg exhibited superior appeal. formulation boasted excellent aroma, flavor, appearance, indicating high quality. starch not only provides option but also delivers nutritious sensorily pleasing choice those dietary restrictions. Future research could explore commercial viability producing these on larger scale, as well investigating potential health benefits ingredients.

Language: Английский

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Cookie dough functional properties of partially replaced all-purpose wheat flour with powdered fruit skins and the hedonic perception of the resulting cookies

Frontiers in Sustainable Food Systems, Journal Year: 2024, Volume and Issue: 8

Published: Sept. 13, 2024

Objective Investigating the functional properties of treated flour composites derived from fruit by-products avocado ( Persea americana ), kiwifruit Actinidia deliciosa pineapple Ananas comosus and pomegranate Punica granatum ) skins, peels, and/or seeds combined, aiming to understand their stability potential applications in food products. Methods Fruit by-product flours were used replace all-purpose wheat ratios 5, 10, 15, 20%. The evaluated for physicochemical characteristics cookie preparation, with 100% as control. Results water holding capacity (WHC) composite increased higher substitution levels, regardless temperature (25, 35, 45, 55°C), most significant increase observed treatments. Furthermore, freeze–thaw viscoelasticity generally decreased all compared control, likely due gluten content dilution. activation energy ranged 11.1 62.0 kJ/mol. Therefore, gelatinization properties, formulation, processing affected by variations viscosity dependence requirements. Consumer testing indicated that cookies made had an acceptable overall liking score more than 6 out 9. Conclusion Overall, results suggest utilizing can offer valuable natural sources nutrients enhanced highlighting benefits various

Language: Английский

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Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development

Frontiers in Sustainable Food Systems, Journal Year: 2024, Volume and Issue: 8

Published: Sept. 30, 2024

Introduction Melons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which rich in phytochemicals sustainable components for innovative culinary formulations, often discarded as waste. Methods This study explored phytochemistry valorization three melon fruit, i.e., canary ( Cucumis melo , var. Fonzy), watermelon Citrullus lanatus Augusta), muskmelon Cantaloupe), food applications by incorporating into wheat flour biscuits. Peels fruits were separated, dried powders extracted with 70% ethanol. Results discussion Comparing fruit peel other two had significantly p &lt; 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 flavonoid (79.16 QE/100 g) antioxidant activity (56.92 Trolox equivalent/100 g). antimicrobial experiments showed that extracts from all enough activities, nearly comparable reference drugs (ampicillin nystatin), still highest inhibition zones. Among extracts, zone against bacterial species, Bacillus cereus (12.03 mm), Escherichia coli (10.02 Streptococcus aureus (18.08 fungal Candida albicans (8.09 Aspergillus niger (7.06 Mucor meihi (7.02 mm) was exhibited extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, activities biscuits increased a result flours. Correlation TPC TAA correlated (10%; 1). Using principal component analysis, adding 5% powder improved healthful active elements while maintaining sensory features. Baking 10% or boosted nutrition activity. After control, fortified scores. These findings highlight value ingredients, promoting waste reduction enhancing dietary functional benefits products.

Language: Английский

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