Research

16 pages, 1532 KiB

Open AccessArticle

Gluten-Free Cookies Enriched with Baobab Flour (Adansonia digitata L.) and Buckwheat Flour (Fagopyrum esculentum)

by Sylvestre Dossa, Christine Dragomir, Loredana Plustea, Cosmin Dinulescu, Ileana Cocan, Monica Negrea, Adina Berbecea, Ersilia Alexa and Adrian Rivis

Appl. Sci. 2023, 13(23), 12908; https://doi.org/10.3390/app132312908 - 01 Dec 2023

Cited by 1 | Viewed by 779

Abstract

To provide people with celiac disease with nutrient-rich gluten-free foods, this study aimed to produce cookies based on buckwheat and baobab flours, which were then subjected to nutritional, phytochemical, and sensory analyses. Results demonstrate that baobab flour (BF) and buckwheat flour (BWF) work [...] Read more.

To provide people with celiac disease with nutrient-rich gluten-free foods, this study aimed to produce cookies based on buckwheat and baobab flours, which were then subjected to nutritional, phytochemical, and sensory analyses. Results demonstrate that baobab flour (BF) and buckwheat flour (BWF) work together to enhance the nutritional properties of the cookies, in that nutrients that BWF is deficient in, BF provides sufficiently, and vice versa. BF is rich in minerals and carbohydrates, while BWF contains comparatively higher fat and protein levels. As for macro- and micro-elements, potassium (K) is the predominant macro-element in BF and BWF, with 13,276.47 ± 174 mg/kg and 1255.35 ± 58.92 mg/kg, respectively. The polyphenol content is higher in BF than BWF, at 629.7 ± 0.35 mg/100 g as opposed to 283.87 ± 0.06 mg/100 g. Similarly, the total flavonoid content and antioxidant activity of BF was greater than that of BWF, while BF exhibited 213.13 ± 0.08 mg/100 g and 86.62 ± 0.04%, in contrast to BWF, which had 125.36 ± 1.12 mg/100 g and 79.72 ± 0.01%, respectively. BF significantly enhanced the phytochemical composition of the cookies, with the richest sample being BBC3 containing 30% baobab. Buckwheat and baobab have the most abundant phenolic compounds of rutin and epicatechin, respectively. About the analysis of sensory attributes of the cookies, the partial substitution of BWF by BF of up to 20% (BWF3) significantly increased the scores for all attributes. Indeed, the appearance (physical aspect of the cookie: whether it is firm or not) and color (influence of baobab addition on cookie coloration) of the cookies were significantly improved with the addition of BF of up to 20%, but above 20% they were less appreciated. Similarly, up to 20% BF, the texture, flavor, and overall acceptability of the cookies were significantly improved. Taste, on the other hand, was not significantly improved, maybe due to the acidic taste provided by the baobab. Full article

(This article belongs to the Special Issue Trends in Grain Processing for Food Industry)

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12 pages, 1434 KiB

Open AccessArticle

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

by Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Patrycja Jankowska, Przemysław Łukasz Kowalczewski, Katarzyna Zając, Miroslava Kačániová and Hanna Maria Baranowska

Appl. Sci. 2023, 13(20), 11270; https://doi.org/10.3390/app132011270 - 13 Oct 2023

Viewed by 886

Abstract

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use [...] Read more.

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sⁿ, compared to acetylated distarch adipate (19.48 Pa·sⁿ). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8). Full article

(This article belongs to the Special Issue Trends in Grain Processing for Food Industry)

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8 pages, 245 KiB

Open AccessArticle

The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort

by Vinko Krstanović, Kristina Habschied, Iztok Jože Košir and Krešimir Mastanjević

Appl. Sci. 2023, 13(19), 10626; https://doi.org/10.3390/app131910626 - 24 Sep 2023

Viewed by 570

Abstract

Wheat of medium hardness with marbled endosperm (transitional form between hard and soft wheat) in which glassy and floury zones alternate, form almost exclusively available assortment for brewing needs in Southeastern Europe. The aim of this work is to establish the influence of [...] Read more.

Wheat of medium hardness with marbled endosperm (transitional form between hard and soft wheat) in which glassy and floury zones alternate, form almost exclusively available assortment for brewing needs in Southeastern Europe. The aim of this work is to establish the influence of the grain texture and the degree of milling on the attenuation limit of wheat wort obtained from this type of wheat. Wheat worts using hard, soft transitional, or marbled endosperm texture were produced. The indicators of proteolysis, cytolysis, and amylolysis were determined, with regard to the parameter attenuation limit (AL) or fermentability. From the results for the tested parameters, it was established that despite similar starting values for the most important quality parameters, transitional wheat produces significantly different wort, both among themselves and in comparison with hard and soft wheat, and also when looking at the results for different milling degree (fine or coarse). The obtained values for the attenuation limit for transition wheat are similar or even better when compared to soft wheat, with satisfactory values for almost all examined quality parameters of wort. It can be concluded that a transitional type of wheat can be used just as well as unmalted raw material for the production of wort, as well as a raw material for malting. Full article

(This article belongs to the Special Issue Trends in Grain Processing for Food Industry)

17 pages, 941 KiB

Open AccessArticle

Nutritional Profiling and Cytotoxicity Assessment of Protein Rich Ingredients Used as Dietary Supplements

by Bianca-Maria Tihăuan, Ioana-Cristina Marinaș, Marian Adascălului, Alina Dobre, Grațiela Grădișteanu Pîrcălăbioru, Mădălina Axinie, Laura Mihaela Ștefan and Denisa Eglantina Duță

Appl. Sci. 2023, 13(11), 6829; https://doi.org/10.3390/app13116829 - 05 Jun 2023

Viewed by 1530

Abstract

In recent years, the scientific community has made significant progress in understanding nutrition, leading consumers to shift their preferences away from animal-based protein products and towards natural, plant-based protein sources. This study aimed to determine the nutritional value, in vitro cytotoxicity and antioxidant [...] Read more.

In recent years, the scientific community has made significant progress in understanding nutrition, leading consumers to shift their preferences away from animal-based protein products and towards natural, plant-based protein sources. This study aimed to determine the nutritional value, in vitro cytotoxicity and antioxidant activity for different sources of high protein content products (pea, yeast, almond, spirulina and Pleurotus spp.) with potential usage as raw materials for dietary supplements, especially since these products do not benefit from stricter regulation requirements regarding their actual health benefits. The characterization of raw materials consisted in evaluation of their nutritional profile (by addressing moisture content, crude protein content, extractable fat, ash, carbohydrates) and microbial contamination (TAMC, TYMC, Enterobacteriaceae and β-glucuronidase positive Escherichia coli), total content of free amino acids, soluble proteins, phenols and flavonoids, as well as antioxidant activity through chemical assays. We used 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) assay and lactate dehydrogenase (LDH) release to evaluate the potential cytotoxicity of selected raw materials. Results obtained indicate high percentages of proteins for the pea powder (77.96%) and Spirulina powder (64.79%), Pleurotus spp. flour had strong antioxidant activity, while the highest contamination values were registered for Pleurotus spp. powder (4.6 × 10⁵ CFU/g or 5.66 log CFU/g). Cytotoxicity results demonstrate that tested ingredients have an impact on the metabolic activity of cells, affecting cellular integrity and provoking leakage of DNA at several concentrations. While plant-based protein supplementation may appear to be a promising solution to balance our busy lives, there are several advantages and disadvantages associated with them, including issues related to their absorption rate, bioavailability, cytotoxicity and actual nutritional benefits. Full article

(This article belongs to the Special Issue Trends in Grain Processing for Food Industry)

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20 pages, 3965 KiB

Open AccessArticle

Response-Surface-Methodology-Based Optimization of High-Quality Salvia hispanica L. Seed Oil Extraction: A Pilot Study

by Manee Saelee, Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Sartjin Peerajan, Chawin Tansrisook, Chaiyavat Chaiyasut and Phakkharawat Sittiprapaporn

Appl. Sci. 2023, 13(11), 6600; https://doi.org/10.3390/app13116600 - 29 May 2023

Viewed by 964

Abstract

Chia seeds play an important role in human health and nutrition since they contain dietary fiber, lipids, protein, polyphenolic compounds, and polyunsaturated fatty acids. The present study aimed to evaluate the yield and quality of chia seed oil (extracted using the screw press [...] Read more.

Chia seeds play an important role in human health and nutrition since they contain dietary fiber, lipids, protein, polyphenolic compounds, and polyunsaturated fatty acids. The present study aimed to evaluate the yield and quality of chia seed oil (extracted using the screw press method) in terms of total phenolic content, acid, and peroxide levels. A central composite design was used to optimize the extraction procedure, and the response surface methodology was used to assess the results. The restriction die size of 1 cm, pressing temperature of 53 °C, and no dry heat were the optimal conditions for extracting the desired quality of chia seed oil according to the predicted response surface methodology model. The conditions were evaluated and a 29.47% yield was achieved, with a TPC of 2.20 µg GAE/g of oil, acid content of 0.96 mg KOH/g of oil, and peroxide content of 2.87 mEq/Kg of oil. The extraction process exceeded 45.10 min. Antioxidant activities of 19.21 μg TE/g of oil (ABTS radical scavenging activity), 5.69 μg TE/g of oil (DPPH radical scavenging activity), and 186.68 μg CE/g of oil (nitric oxide free radical scavenging activity) were observed. The fatty acid composition of the chia seed oil samples is also reported herein. We report the optimal conditions for extracting oil from local cultivar chia seeds, thus helping to analyze changes in the composition and impact due to geographical differences in oil quality. The extracted chia seed oil could be utilized for functional foods, cosmetics, and pharmaceutical applications. Full article

(This article belongs to the Special Issue Trends in Grain Processing for Food Industry)

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26 pages, 3262 KiB

Open AccessArticle

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

by Ioana Stanciu, Elena Loredana Ungureanu, Elisabeta Elena Popa, Mihaela Geicu-Cristea, Mihaela Draghici, Amalia Carmen Mitelut, Gabriel Mustatea and Mona Elena Popa

Appl. Sci. 2023, 13(11), 6513; https://doi.org/10.3390/app13116513 - 26 May 2023

Cited by 5 | Viewed by 1801

Abstract

In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds [...] Read more.

In this study, sea buckthorn (Hippophae rhamnoides L.) pomace resulting from juice extraction was dried and ground in order to obtain a powder that was further used in bread making. Sea buckthorn pomace, an invaluable by-product of the industry, contains bioactive compounds and dietary fibers that promote health. Dried by-products of sea buckthorn are rich sources of nutritional and bioactive compounds, offering great potential for use as nutraceuticals in animal feed, ingredients in functional food, and the pharmaceutical industry. The utilization of sea buckthorn by-products promotes a circular and sustainable economy by implementing innovative methods and strategic approaches to recover high-value products and minimize waste in multiple ways. For this purpose, three organic sea buckthorn varieties were used, namely Mara (M), Clara (C), and Sorana (S). Further, 6%, 8%, and 10% pomace powder were added to wheat flour to prepare functional bread, and its effects on structural, nutritional, and sensorial characteristics were investigated. The volume, porosity, and elasticity of the obtained bread samples were slightly lower compared to the control sample (white bread). The nutritional characteristics revealed that the developed bread presented higher antioxidant activity, polyphenolic content, and crude fiber compared to the control sample. The acceptability test showed that consumer preferences were directed toward the bread samples containing 8% sea buckthorn powder, regardless of the variety, while the addition of 10% pomace powder led to major sensorial changes. The results of this study showed that sea buckthorn pomace powder can be successfully incorporated into bread in order to obtain a food product with enhanced properties. Full article

(This article belongs to the Special Issue Trends in Grain Processing for Food Industry)

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18 pages, 2260 KiB

Open AccessArticle

Characterization of Sorghum Processed through Dry Heat Treatment and Milling

by Ana Batariuc, Mădălina Ungureanu-Iuga and Silvia Mironeasa

Appl. Sci. 2022, 12(15), 7630; https://doi.org/10.3390/app12157630 - 28 Jul 2022

Cited by 2 | Viewed by 1615

Abstract

Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 140 °C) with three fractionation factors (S fraction < 200 μm, M [...] Read more.

Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 140 °C) with three fractionation factors (S fraction < 200 μm, M fraction 200–250 μm and, L fraction > 300 μm) on sorghum flour chemical and functional properties, to optimize processes by means of a desirability function, and to characterize the optimal products. Treatment temperature negatively affected oil- and water-absorption capacity, protein and moisture contents, while the opposite trend was obtained for hydration capacity, swelling power, emulsifying properties, fat, ash, and carbohydrate content. Sorghum flour fractions positively influenced the hydration and water-retention capacities, emulsifying properties, and protein and carbohydrate content, while oil absorption, swelling power, fat, ash, and moisture were negatively affected. The optimal processing determined for each fraction was heat treatment at 121.00 °C for S fraction, 132.11 °C for M, and 139.47 °C for L. Optimal product characterization revealed that the color, bioactive properties, and protein and starch structures of the optimal samples had changed after heat treatment, depending on the fraction. These findings could be helpful for the cereal industry, since sorghum flour could be an alternative for conventional crops for the development of new products, such as snacks, baked goods, and pasta. Full article

(This article belongs to the Special Issue Trends in Grain Processing for Food Industry)

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19 pages, 3823 KiB

Open AccessArticle

Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough

by Ionica Coţovanu, Costel Mironeasa and Silvia Mironeasa

Appl. Sci. 2022, 12(5), 2302; https://doi.org/10.3390/app12052302 - 22 Feb 2022

Cited by 5 | Viewed by 2112

Abstract

Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of buckwheat flour (BF) fractions (large, L > 300 [...] Read more.

Buckwheat flour fractions with different particle sizes (PS), comprising various concentrations of valuable nutritional components, represent an opportunity to enhance refined wheat bakery products. The aim of this research was to assess the potential of buckwheat flour (BF) fractions (large, L > 300 μm, medium, 180 μm < M < 300 μm and small, S < 180 μm) to substitute refined wheat flour at 0, 5, 10, 15, and 20% in wheat bread dough and to establish the optimal amount for each fraction. The results revealed significant changes during different bread-making stages and on the finished product. A decrease in falling number index, water absorption, starch gelatinization, elastic modulus, and bread hardness with increasing PS was observed. The increase of BF amount led to an increase in dough development time, speed of protein weakening, gel starch stability, alveograph ratio, rheofermentation properties, maximum creep-recovery compliance, and bread hardness. The optimal values for falling number, mixing–heating–cooling dough parameters, dough biaxial extension, rheofermentation, storage and loss moduli, creep-recovery compliance, loaf volume, and bread hardness were obtained depending on PS based on the generation of predictive models. It was established that the best formulations, with respect to dough rheology and bread characteristics, included BF at 9.13% for large, 10.57% for medium, and 10.25% for small PS. Full article

(This article belongs to the Special Issue Trends in Grain Processing for Food Industry)

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