Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Food Science & Nutrition, Год журнала: 2023, Номер 11(10), С. 6020 - 6031

Опубликована: Июль 20, 2023

Abstract Cauliflower ( Brassica oleracea var . botrytis ) by‐products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder‐based muffin formulations made by the progressive replacement wheat flour (WF) with 10%, 20%, 30% CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, sensorial attributes analyzed. Substitution significantly p < .05) resulted an upsurge crude protein, fiber, minerals, total phenolics, flavonoid contents, well activity values muffins. properties influenced monitoring increase peak, breakdown, final, setback viscosities. Although addition increasing amount improved nutritional however, increased level (>10%) had significant adverse effects on baking physical characteristics. specific loaf volume developed decreased crumb color which became darker, enriched hardened texture. Furthermore, sensory evaluation confirmed positive only up to 10%. Overall, present results highlighted that supplementation 10% is beneficial approach enrich them nutrients intensify potential.

Язык: Английский

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Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance

Foods, Год журнала: 2024, Номер 13(5), С. 666 - 666

Опубликована: Фев. 22, 2024

The aim of the present study is to evaluate antioxidant properties wild blackberry fruits as well their possible use in powdered form a functional ingredient. For this, ultrasound-assisted extraction optimization, ripening stage evaluation, and powder incorporation into real food matrix were applied. optimum conditions for follows: 60% MeOH, 20 min time, acidification with 0.5% HCl, 1:40 g/mL solid-to-solvent ratio, which allowed following yields: total polyphenol content (TPC): 53.8 mg GAE/g; flavonoid (TFC): 5.78 QE/g; monomer anthocyanin (TMA): 11.2 CGE/g; 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH): 71.5 AAE/g; IC50: 52.3 µg/mL. also highlighted that, during process, TPC (41.4%), TFC (17.0%), DPPH levels (66.4%) decreased while TMA yield increased. at different (5–20%) increased TPC, TFC, TMA, muffins. Although muffins enriched 20% had best chemical (TPC: 3.15 TFC: 0.52 TMA: 0.23 DPPH: 1.70 1.65 mg/mL), sensory analysis showed that addition fruit concentration 10% resulted consumer acceptability.

Язык: Английский

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Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification

Foods, Год журнала: 2024, Номер 13(17), С. 2658 - 2658

Опубликована: Авг. 23, 2024

Along the food production chain of animal, fish, and vegetable products, a huge amount by-products are generated every year. Major nutritional, financial, environmental advantages can be achieved by transforming them into functional ingredients for formulation fortification. In this review, we investigated various conventional emerging treatments recently employed to obtain rich in proteins, fibers, bioactive compounds from vegetables, meat, dairy by-products. The optimal enrichment level as well techno-functional, sensory properties final were also discussed. Novel technologies such ultrasounds, microwaves, high pressure have been successfully adopted enhance extraction target compounds. ingredients, added both liquid or powder form, able improve nutritional quality antioxidant potential food, although levels fortification may cause undesired changes texture flavor. This review provides important considerations further industrial scale-up.

Язык: Английский

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Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by‐products

Journal of Food Science, Год журнала: 2025, Номер 90(3)

Опубликована: Март 1, 2025

This study investigated the physical, chemical, and phenolic properties of watermelon peel powder (WPP), rind (WRP), seed (WSP) derived from (Crimson sweet) by-products (WBP). As these are typically discarded as waste, aim was to enhance their added value explore potential sustainable functional food additives. WSP has largest particle size among samples. The highest water holding capacity observed in WRP (8.89%) oil WPP (4.09%), while had lowest (6.69% 2.06%). exhibited better rehydration solubility, whereas lower values. contained higher protein lipid levels (29.46% 43.0%), greater dietary fiber (78.55% 48.66%). In terms mineral matters, Mg K were substantially WBP than Fe Na; furthermore, more rest. total content determined be 2855, 3330, 4196.5 mg GAE/100 g for WRP, WPP, respectively. antioxidant activity measured by IC50 values, varied between 44.42 (WPP) 121.29 mg/mL (WRP). A 47 acids characterised, with genistein being most abundant compound identified at 10147.1 µg/kg throughout all three powders. conclusion, findings highlight a ingredient industry, offering both high nutritional properties. By valorizing by-products, this contributes waste reduction supports development eco-friendly, nutrient-rich formulations.

Язык: Английский

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Bioactive Phytochemicals from Cabbage (Brassica oleracea) By-products

Опубликована: Янв. 1, 2025

Язык: Английский

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Formulation of Whole Wheat Bitter Gourd-Supplemented Cookies for Improving Blood Glycemic Levels: Insights of Inhibition Assays and Antioxidant Activities

ACS Food Science & Technology, Год журнала: 2024, Номер 4(3), С. 679 - 686

Опубликована: Фев. 8, 2024

Mechanical lifestyles have increased the incidence of diabetes over past decade, making it a significant, rapidly growing, and degenerative disease all around globe. The study aimed to evaluate efficacy hypoglycemic effect bitter gourd (BG)-supplemented whole wheat cookies in managing blood glucose levels. 1–3% (w/w) BG powder was supplemented into cookies. showed significant positive relation (p < 0.05) between supplementation BG, radical scavenging potential, ferric-reducing ability, presence phenols, inhibition α-amylase α-glucosidase enzymes. one-week cookies' storage insignificant differences alteration antioxidant antidiabetic activity cookies, showing its stability at room temperature. Incorporating different inclusion levels highly results for treatments inhibition. 1% promising sensory evaluation better overall acceptability.

Язык: Английский

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Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low- and high- moisture foods part I: Cookies and muffin

Food and Humanity, Год журнала: 2024, Номер 2, С. 100261 - 100261

Опубликована: Фев. 15, 2024

Язык: Английский

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Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals

Food Chemistry X, Год журнала: 2024, Номер 22, С. 101305 - 101305

Опубликована: Март 19, 2024

This study addresses global concerns about diabetes mellitus by exploring a novel approach to manage hyperglycemia through pulses-supplemented designer biscuits. Control and biscuits were prepared with varying proportions of wheat flour pulses (chickpea, mungbean). The exhibited increased protein content reduced readily available carbohydrates. Selected biscuits, 12.5 % incorporation chickpea mungbean pulse flour, demonstrated significantly lower glycemic index (69.17 ± 5.01) higher satiety (122.19 8.85) compared control These showed 13 less 9 as A four-week bio-efficacy trial involving diabetic subjects consuming these routine snack resulted in an 11.45 decrease fasting blood glucose 19.15 reduction random levels. Insulin HDL levels also improved. concludes that possess hypoglycemic effect, offering potential dietary intervention for managing diabetes.

Язык: Английский

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Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel

Food Science & Nutrition, Год журнала: 2024, Номер 12(9), С. 6328 - 6337

Опубликована: Июнь 17, 2024

Abstract The process of sprouting makes legumes better by changing their nutrition, chemicals, and taste. Ground sprouted chickpeas are commonly used as the main ingredient in falafel. aim this research was to study impact drying techniques that include hot‐air, infrared, microwave on moisture, ash, total phenolics, antioxidant capacity, color, rehydration ratio dried ground chickpeas. Also, effects activity, volume, density, oil content, textural properties, sensory attributes fried falafel were examined. phenolics hot‐air‐dried, infrared‐dried, microwave‐dried samples 463.42, 766.20, 470.82 μg Gallic acid (GA)/g dry, respectively. infrared‐dried sprouts had highest capacity. Additionally, phenolic content capacity falafels made from significantly higher than those hot‐air‐dried ( p < .05). mean values lightness, redness, yellowness core ranged 57.37 59.29, 3.66 6.88, 40.50 43.31, lowest absorption related sample prepared firmness, cohesiveness, springiness, chewiness between 38.17 N 91.56 N, 0.29 0.44, 0.48 0.58, 5.38 17.24 use for producing falafel, due odor, flavor, overall acceptance scores, high compounds low hardness, is recommended.

Язык: Английский

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Potential Antidiabetic, Antioxidative and Antiproliferative Properties of Functional Wheat Flour Muffins Enriched with White Clover Flowers (Trifolium repens L.)

International Journal of Molecular Sciences, Год журнала: 2024, Номер 25(18), С. 9909 - 9909

Опубликована: Сен. 13, 2024

The aim of the study was to evaluate functional properties muffins fortified with white clover flowers (Trifolium repens L.), which were added dough in following amounts: (i) 0% (control); (ii) 2.5%; (iii) 5.5%; (iv) 7.5%; and (v) 10%. organoleptic assessed by a panel consumers. Additionally, parameters also tested: basic chemical composition, total polyphenols, antioxidant activity together antiproliferative effects on A375 melanoma cell line, starch nutritional fractions vitro glycemic index. As result, replacing wheat flour significantly affected color, aroma taste muffins. content proteins, fats, ash, dietary fiber, resistant (RS), slowly digestible (SDS),total polyphenols increased statistically elevated amount dough. At same time, free glucose (FG), rapidly available (RAG) (RDS), value index viability cancer cells decreased significantly. enriched might constitute an interesting proposition extension existing assortment confectionery products.

Язык: Английский

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