Habits, Health and Environment in the Purchase of Bakery Products: Consumption Preferences and Sustainable Inclinations before and during COVID-19

Foods, Год журнала: 2023, Номер 12(8), С. 1661 - 1661

Опубликована: Апрель 16, 2023

The aim of the research is to investigate whether purchasing decisions about bakery products (bread, snacks and biscuits) are influenced by concerns health, climate change, biodiversity loss food waste. exploratory survey was carried out in two successive moments before during health emergency from COVID-19. Before emergency, face-to-face interviews were using a structured questionnaire. Data analyzed factor analysis, reliability tests descriptive analysis. Structural equation modeling (SEM) employed test hypotheses. results analysis structural equations highlighted that environment represent an important background consumer experience respondents influence attitude intention purchase safe environmentally friendly products. Furthermore, suggest informed, modern aware consumers have direct indirect effects on intentions adopt sustainable attitudes. On contrary, perception relating shops where buy does not always show significant propensity for sustainability. During conducted online. Families confined their homes, buying less stores, prepared many baked goods manually at home. this group shows growing attention points sale tendency use online shopping. changes type purchases importance attributed need reduce waste emerge.

Язык: Английский

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Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

Molecules, Год журнала: 2023, Номер 28(10), С. 4005 - 4005

Опубликована: Май 10, 2023

Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such convenience ready-to-eat and easily storable food item, wide availability in different types, affordability. Especially recent years, there has been trend towards enriching with fruit additives, which increase the health-promoting properties of products. The aim this study was examine current trends fortifying cookies fruits byproducts, particular focus on changes chemical composition, antioxidant properties, sensory attributes. As indicated by results studies, incorporation powdered byproducts into helps fiber mineral content. Most importantly, it significantly enhances nutraceutical potential products adding phenolic compounds high capacity. Enriching shortbread is challenge for both researchers producers because type additive level substitution can diversely affect attributes color, texture, flavor, taste, an impact consumer acceptability.

Язык: Английский

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Development of functional cookies form wheat-pumpkin seed based composite flour

Heliyon, Год журнала: 2024, Номер 10(2), С. e24443 - e24443

Опубликована: Янв. 1, 2024

To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, study aimed to investigate the upshot of refined wheat flour pumpkin seed properties cookies such as antioxidant activity, thermal oxidative stability. view foregoing, roasted seeds particle size below 500 μm were blended with at different ratios (BR) bake selected pre-determined temperatures (T) time durations (TD). The synergetic effect aforesaid parameters cookie development, BR, T, TD was studied by varying between range 6–15 %, 180–200 °C from 8 12 min, respectively, for baking process cookies. Further, modelled scrutinized using numerical optimization achieve a highly acceptable product. On account, it deduced optimal condition 12.87 186 9.5 could pave beget excellent overall acceptance score 8, protein content 14.28 fat 17.85 ash 2.23 moisture 2.46 fiber 2.38 % total color difference 12.01. optimized (OCs) found have higher (11.49–14.28 %), (0.93–2.41 (2.19–1.77 activity (38.7158–43.1860 stability (28.61–51.24h), Zn (1.42–2.63 mg/100g), Fe (2.12–3.20 mg/100g) compared control. Laconically, results provided processing developing respect improved value comparable acceptability.

Язык: Английский

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Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties

Journal of Food Science, Год журнала: 2024, Номер 89(3), С. 1498 - 1516

Опубликована: Фев. 5, 2024

Abstract This study examines the effectiveness of seven drying methods applied to bergamot peels, encompassing hot air, microwave, infrared‐assisted freeze, infrared, sun, and oven drying. All samples exhibited moisture content water activity levels within acceptable range for dry foods. effectively transformed peels into powdered form, yielding comparable results. Each method offers distinct advantages disadvantages, choice should be based on desired properties final product. The highest ascorbic acid was found in freeze‐dried air‐dried (>400 mg/100 g), whereas sun‐dried had lowest (89.58 g). Infrared‐dried total phenolics flavonoids (193.40 530.14 g, respectively), attributed reactions induced by elevated temperatures. carotenoids were higher (54.12 g) compared other (<27 Microwave‐dried 5‐hydroxymethylfurfural (73.06 naringin (1568.70 Although infrared good particle density, porosity, fluidity, freeze‐drying most effective, retaining bioactive compounds. Among studied, is recommended due its superior ability preserve Infrared suitable recovering from waste, offering lower energy consumption practical preservation physicochemical properties. emphasizes importance selecting appropriate ensure high‐quality dried food producing value‐added products contributing sustainable agriculture waste reduction. Practical Application demonstrates that are effective peel with enhanced antioxidant These findings hold promising implications industry, a viable approach their valuable attributes.

Язык: Английский

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The effect of different hydrodistillation times on the composition and yield of bergamot (Citrus bergamia Risso) peel essential oil and a comparison of the cold‐pressing method

Flavour and Fragrance Journal, Год журнала: 2024, Номер unknown

Опубликована: Май 28, 2024

Abstract Bergamot ( Citrus bergamia Risso) is not consumed as fresh fruit other members of . essential oil has a unique aroma. very valuable product used in perfumery, cosmetics, aromatherapy and food industry due to its beautiful scent functional properties. As with species, the composition bergamot can vary according harvest time, climate extraction technology. could be obtained by cold press or distillation method. Within scope study, effect four different hydrodistillation (HD) times (5, 10, 60 120 min) on from Turkish fruits was investigated. In first min, 96.11% total obtained. Research findings have shown that time quite effective oil. Limonene, linalool linalyl acetate, which are main components oil, varied range, 42.36%–53.25%, 5.59%–12.18% 20.84%–26.73%, respectively, respect time. method, lower linalool/linalyl acetate ratio (0.15) compared HD method higher quality essence

Язык: Английский

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Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review

Food and Bioprocess Technology, Год журнала: 2023, Номер 16(7), С. 1429 - 1450

Опубликована: Янв. 17, 2023

Язык: Английский

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Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Caraka Tani Journal of Sustainable Agriculture, Год журнала: 2023, Номер 38(1), С. 176 - 176

Опубликована: Март 16, 2023

Lemon is one among the fruits of a highly respectable class known as citrus, well for its nutritious juice and beverage products, rich with range micro macro elements, functional bioactives. After extraction juice, pomace left has great potential sustainable agricultural processing by-product, due to vast application in food, feed pharma industries. powder was prepared from by-product obtained after lemon. Dried lemon contained fiber (60.12 g 100 g^-1), moisture (10.67 protein (4.89 fat (2.17 sugar (4.81 g^-1) ash (3.21 indicating higher amounts ash, contents than wheat flour. The water-holding oil-holding capacities were noticed 5.9 3.2 g, respectively. Lightness (<em>L</em>*) yellowness (<em>b</em>*) decreased while redness (<em>a</em>*) increased compared raw pomace. Water activity decreased, dry matter pH significantly Microbiological analyses revealed lower mold, yeast total viable counts replaced flour at concentrations 0%, 5%, 10% 15% biscuits. biscuits evaluated chemical sensory properties. Data that incorporation improved properties significantly. Highly acceptable good by incorporating powder, use promoting health.

Язык: Английский

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Functionalization of pre-gelatinized Urad bean fermented by Saccharomyces cerevisiae MK-157 as a fat replacer and its impact on physico-chemical, micromorphology, nutritional and sensory characteristics of biscuits

Arabian Journal of Chemistry, Год журнала: 2023, Номер 16(9), С. 105029 - 105029

Опубликована: Май 26, 2023

The reduction of saturated fats in baked products has become an important unit operation the food industry due to consumers' demand for healthy foods low fat. In this research, a comprehensive biotechnological technique was explored enhance functional, technological, and nutritional characteristics Urad beans as fat replacer biscuits via combined treatment gelatinization fermentation by Saccharomyces cerevisiae MK-157. Fat replaced with fermented gelatinized bean flour (FGUBF) S. MK-157 following proportions: 10%, 20%, 30% wt/wt. peak, final, breakdown, setback viscosities blends decreased. Protein, ash, crude fiber, antioxidants (DPPH, FRAP, ABTS, hydroxyl scavenging), bioactive compounds (total phenol content (TPC) & total flavonoid (TFC)), α-glucosidase inhibition increased, level replacement their biscuits. However, FGUBF reduced ash (4.32%) fiber (10.96%) contents compared control sample (5.11% 20.32%, respectively). TPC TFC increased from 35.49 90.01 mg GAE/100 g 20.83 60.45 CE/100 g, respectively. baking decreased values blends, whereas similar increase antioxidant activities observed fat-replaced Phytic acid saponins were drastically after 98.83% 98.85%, microstructure showed disoriented arrangements protein, starch, complexes disrupted gluten networks. Fermentation enhanced vitro protein digestibility (74.91 89.21%) samples. Biscuits prepared 20% demonstrated desirable dimensional, textural, sensory properties Based on results investigation, might be recommended natural substitute nutrient bioavailability, antioxidants, functional nutraceuticals.

Язык: Английский

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

Food Bioscience, Год журнала: 2024, Номер 61, С. 104543 - 104543

Опубликована: Июнь 15, 2024

Язык: Английский

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Protective Role of an Extract Waste Product from Citrus bergamia in an In Vitro Model of Neurodegeneration

Plants, Год журнала: 2023, Номер 12(11), С. 2126 - 2126

Опубликована: Май 27, 2023

A balanced diet, rich in fruits and vegetables ensuring the intake of natural products, has been shown to reduce or prevent occurrence many chronic diseases. However, choice consume large quantities leads an increase amount waste, which can cause alteration environmental sustainability. To date, concept a "byproduct" evolved, now being understood as waste product from it is still possible obtain useful compounds. Byproducts agricultural sector are source bioactive compounds, capable possessing second life, decreasing disposal costs, pollution. promising well-known citrus Mediterranean diet bergamot (Citrus bergamia, Risso et Poiteau). The composition known, presence phenolic compounds essential oils justified countless beneficial properties found, including anti-inflammatory, antioxidant, anti-cholesterolemic, protective activity for immune system, heart failure, coronary industrial processing formation juice oil. solid residues, referred "pastazzo", normally used feed livestock pectin production. fiber (BF) be obtained pastazzo could exert interesting effect thanks its content polyphenols. aims this work were twofold: (a) have more information (composition, polyphenol flavonoid content, antioxidant activity, etc.) on BF powder (b) verify effects vitro model neurotoxicity induced by treatment with amyloid beta protein (Aβ). In particular, study cell lines was carried out both neurons oligodendrocytes, measure involvement glia compare that neurons. results showed contains polyphenols flavonoids able exercise property. Moreover, exerts action damage Aβ, defense found experiments viability, accumulation reactive oxygen species, expression caspase-3, necrotic apoptotic death. all these results, oligodendrocytes always sensitive fragile than Further needed, if trend confirmed, AD; at same time, help avoid products.

Язык: Английский

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