Search Results (51)

Legumes consumption is still low in Western countries, and their incorporation into bakery products could be a solution. However, a minimally processed legume-based product is still a challenge because of its negative impact on acceptance by consumers. Here, an oven-baked chip recipe, based on lentil flour, was fortified with 5% hazelnut skin (HS), a byproduct of hazelnut industrial processing, to improve the nutritional, antioxidant, and sensory features of this innovative food. Indeed, HS addition allows a nutritional profile improvement, increasing the fibers from 11.71% to 15.63%, and maintaining a high protein content (24.03 g/100 g). Furthermore, HS fortification increased total phenolic compounds and total antioxidant capacity by 1.6- and 2-fold, respectively, compared to the control. Finally, HS significantly improved the overall judgment score by 1.2 points (from 5.6 to 6.8 in control and experimental chips, respectively) halving the pulse-like aroma from 8.6 to 4.3 due to the strong decrease in the dodecane compound and due to HS volatile composition, rich in hexanal. Therefore, HS could be a valuable ingredient in improving the nutritional and functional features of bakery products as well as the sensory profiles of less palatable but healthy legume-based foods. Full article

This is the first study to analyze the coverage and profile of establishments registered on a meal delivery application (MDA) in small and medium-sized cities in Brazil. The app serves 497 municipalities across 22 states, offering 28,325 establishments. App coverage was measured as the ratio of cities served to the total small and medium-sized cities in each Brazilian region. The establishments were categorized using keyword analysis into six groups: International Cuisine, Snacks, Bakery Products, Complete Meals and Side Dishes, Sweets, Ice Creams and Desserts, and Healthy Options. Greater app coverage was observed in the South (13.68%) and Southeast (13.63%) regions. In contrast, lower coverage was noted in the North (2.46%) and Northeast (2.30%) regions. The keyword category ‘Snacks’ was the most used across all Brazilian regions, while ‘Healthy Options’ was the least utilized. Positive correlations were identified between the number of establishments on the app and the Municipal Human Development Index (r = 0.30; p < 0.001), demographic density (r = 0.23; p < 0.001), and urban population (r = 0.55; p < 0.001). The use of keyword categories varied across municipalities based on their demographic and socioeconomic characteristics. Our findings reveal significant asymmetries in app coverage and the types of registered establishments, which may further exacerbate inequalities in food access. Full article

This study evaluated the effects of replacing butter, rich in saturated fats, partially (50%) and totally (100%) with nut oils (almond, pistachio, and walnut) on the physical, nutritional, and sensory properties of chocolate brownies. By replacing butter with nut oils, the brownies became softer and more elastic, particularly with walnut oil. This change could make the brownies more appealing to consumers who prefer a softer, chewier product. The increased cohesiveness in the brownies containing almond and walnut oils (50% substitution) suggests better structure and consistency, which could contribute to a more pleasant eating experience. The reduction in gumminess and chewiness, particularly in the 100% nut oil formulations, indicates a potentially improved texture, making the brownies easier to bite into and consume. Regarding color, the analysis showed that the luminosity of the brownies was quite similar across all samples, although small differences were noticed between the dough and the baked product. The colorimetric parameters a* and b* indicated that the baking process had an intensifying effect on the color, making the final product more uniform across all samples. In terms of nutritional composition, it was observed that the moisture content decreased as the proportion of nut oil increased. The fat content rose in all nut oil-replaced brownies, with the highest increase noted in the almond and pistachio oil formulations. As a result, the energy content also increased due to the higher fat content. The protein content showed only slight differences, with a slight decrease compared to the control (butter-based) brownies. When examining the fatty acid profile, the study found that the palmitic acid (saturated fatty acid) levels were significantly reduced in the brownies with 100% nut oil substitutions, especially in those made with almond and walnut oils. Oleic acid (monounsaturated fatty acid) increased significantly, particularly in almond and pistachio oil formulations. Linoleic acid (polyunsaturated fatty acid) also increased in all reformulated brownies, with the highest levels found in the walnut oil-based brownies. Additionally, the levels of Vitamin E were higher in the 100% nut oil substitutions, offering potential health benefits. The sensory evaluation of the brownies showed that consumers preferred the reformulated versions, with higher scores for flavor, texture, and overall acceptability compared to the traditional recipe. The brownies with nut oil replacements were favored for their softer, moister texture and improved flavor, which contributed positively to the overall consumer experience. These findings suggest that replacing butter with nut oils not only enhances the nutritional profile of the brownies, making them healthier, but also results in a product that is more appealing to consumers in terms of taste and texture. The study concluded that the substitution of butter with nut oils is a viable approach for improving both the nutritional content and sensory properties of baked goods. Full article

Bread is a crucial component of a balanced diet. Increasing the choice of functional bakery products based on whole grain flours, with the addition of seeds and grains, can improve health, including reducing postprandial glycemia and the risk of metabolic syndrome. The current study attempted to characterize the relationship between the composition and nutritional value of 23 different types of functional bread and postprandial glycemic response values. This study involved 209 non-obese healthy volunteers aged between 18 and 50. The study protocol followed the standard glycemic index (GI) method outlined by the International Standard, ISO 26642:2010. Most of the examined bread had a low GI and was composed mainly of rye, oats, buckwheat flour with a sourdough starter, and oilseeds. Postprandial glycemia was negatively associated with the fat, protein, and fiber content of bread. However, the GI depended directly on the carbohydrate content and, inversely, on the fat content in wheat bread and bread containing oilseeds. Similarly, using whole-grain flour and sourdough in a functional bakery reduces the GI. Adding oilseeds and sourdough to bread also reduced blood glucose levels approximately one hour after a meal. A greater number of ingredients in a recipe may be associated with a higher GI. In designing a functional bread with a potentially beneficial effect on postprandial glycemia, the nutritional value, type of fermentation, and additives (type and number) are worth considering. The high variability in postprandial glycemia after bread consumption is related to several factors and requires GI determination according to standard methods to ensure that the information provided to the consumer is reliable. Full article

Background: A diet high in added sugars has been linked to poor diet quality; however, little is known about specific sources of added sugars and their association with diet quality. Objective: This study examined associations between added sugars intake from specific food and beverage sources and diet quality, as indicated by the Healthy Eating Index (HEI) 2020 score, among the U.S. population. Methods: Data from eight consecutive 2-year cycles of the National Health and Nutrition Examination Survey (2003–2004 through 2017–2018) were pooled, and regression analysis was conducted to examine associations between total HEI-2020 score or HEI-2020 component scores and added sugars intake (% kcal) from key contributors: soft drinks, fruit drinks and coffee and tea; ready-to-eat cereals; flavored milk; sweet bakery products; and snack/meal bars. Results: A higher added sugars intake from soft drinks, fruit drinks and coffee and tea was associated with lower diet quality (lower total HEI score and lower scores on most of the HEI components) among both children and adults (p < 0.0001). In contrast, higher added sugars intakes from flavored milk (p < 0.0001) and snack/meals bars (p < 0.001) among children, and from sweet bakery products (p < 0.0001) among adults, were associated with higher diet quality. For all these associations, changes in the total HEI score across quintiles of added sugars intake were very small, ranging from 50.2 to 52.8 for children and 55.4 to 57.5 for adults, depending on the added sugars source. Conclusions: The nature of the relationship between added sugars intake and diet quality depends on the source of added sugars. While the small differences in diet quality may be of limited practical significance, our results suggest that the consideration of the different roles of various added sugars sources in the diet is warranted when developing dietary guidance. Full article

The decrease in bread consumption in the daily diet observed in recent years results from the growing awareness of consumers and the desire to promote a healthy lifestyle. The valorization of sugar by-products allows for the design of new food products intended for health-conscious consumers. The aim of this study was to assess the possibility of using sugar beet pulp (SBP), without and with molasses, in bakery recipes as part of a strategy promoting increased consumption of foods rich in bioactive compounds. The basic composition of SBP was examined, and wheat flour mixtures with their addition at 0, 1, 5, and 10% were prepared. The rheological properties of the dough with flour blend samples were determined using Mixolab^®. The technological quality of the bread, its nutritional value, and its antioxidant potential were assessed. The research results indicate that fortifying bread up to 5% SBP allows for obtaining products of acceptable sensory and technological quality. The bread with 5% molasses SBP (mSBP) compared to the sample with SBP without molasses (umSBP) was characterized by greater bread volume and crumb moisture, a darker color of the crumb, a more appropriate color of the crust (golden-brown), more favorable, thin-walled pores, and a fluffier crumb. Moreover, the samples enriched with mSBP contained more total polyphenols (by approx. 40%) and showed higher antioxidant activity (by approx. 50%) than the bread with umSBP. Additionally, for bread samples with 5% or more SBP added, a nutritional claim could be made that they are a “source of fiber” (i.e., at least 3 g per 100 g of product). Full article

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers’ acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food’s healthy properties and the ability to maintain a low glycemic index did not enhance the consumers’ perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers’ choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics. Full article

The present study aimed to (a) assess normal-weight obesity (NWO) and general obesity prevalence among women of different ages residing in urban areas, (b) evaluate subcutaneous fat thickness (SFT) in women with NWO, (c) establish SFT cutoff points for distinguishing NWO, and (d) explore eating habits linked to NWO. This cross-sectional study with 184 women aged 18–65 with NWO, normal weight without obesity (NWNO), overweight and general obesity included evaluation of body composition, SFT assessment using 2.5 MHz A-mode ultrasound (ISAK protocol, 7 sites) and lifestyle inquiries. The curvilinear relationship between body fat and BMI rendered BMI an unreliable indicator of adiposity in women with normal weight (BMI < 25 kg/m²). Almost 30% of women with a high body fat percentage (BFP ≥ 30%) were misclassified when BMI was used to measure adiposity. The overall obesity prevalence defined by BFP was almost four times higher than that defined by BMI (56.0 vs. 18.0%, p = 1 × 10⁻⁴). Women with NWO, overweight and general obesity shared a similar SFT profile and eating habits, setting them apart from those with NWNO. The mean SFT was the most reliable NWO predictor, with a threshold set at 12 mm equal to the 66th percentile. Mean SFT accurately classified 85% of women with NWO. While age did not significantly affect subcutaneous fat accumulation, total fat levels increased with age (R² = 0.07 and R² = 0.19, p_adj = 0.1 and p_adj = 9 × 10⁻⁴). Higher NWO prevalence in middle-aged women was linked to age-related increase in fat mass and decrease in fat-free mass. Engaging in regular physical activity and reducing snack consumption effectively countered age-related changes in body composition (p_adj < 0.05). Women under 45 years who consumed sweet bakery items, fast food, and snacks more frequently showed higher BFP and NWO status (p_adj < 0.05). Prevention strategies should focus on monitoring body composition and promoting healthy behaviors, particularly among young women transitioning into adulthood and women over 45 years. Full article

To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) is an evergreen tree that is widely distributed in the Mediterranean region and belongs to the legumes group. As carob pulp contains a unique combination of polyphenolic compounds and dietary fibre, it can be a useful raw material for the production of enriched bakery products. In this work, the possibility of applying carob extract as a potential natural preservative and functional additive in the production of bread was investigated. With this aim, 0.5, 1.5, 2.5 and 3.5% of powdered carob extract (CP) were added to bread dough and the quality characteristics of the bread were examined. The microbiological quality of bread was significantly better in samples with the addition of CP, which was confirmed by the lower values of the total number of bacteria and the absence of the Bacillus cereus. The addition of up to 3.5% carob extract had no negative effect on the sensory quality of the bread. The brightness of the bread samples decreased (L*), while the proportion of the red tone (a*) increased, and the intensity of the yellow tone (b*) decreased with an increase in the proportion of CP. The amount of total phenols (0.27 mg GAE/g) for the sample with 3.5% CP in bread was significantly higher compared to the control sample (0.12 mg GAE/g). The total antioxidant activity also increased significantly with the increase in the proportion of CP. Therefore, the present study proves that powdered carob extract can be successfully included in the production of a healthy functional food. Full article

Background and objectives: Adhering to healthy dietary guidelines plays an essential role in maintaining population health, but data on older people exploring the gender dimension are scarce. We aimed to investigate the gender differences in adherence to dietary recommendations among an Italian population of older men and women. Methods: We included participants aged ≥ 65 years from the cross-sectional NutBrain study, recruited in 2019–2023 in northern Italy. Dietary habits were assessed using a 102- semi-quantitative food frequency questionnaire. Adherence to recommendations was allocated for the intake of 23 food groups as described in the Italian Healthy Eating Guidelines-CREA. Variables were dichotomized as 0 = no adherence and 1 = adherence. The ‘Italian Dietary Recommendations Adherence Score (IDRAS)’ was calculated as an indicator of overall adherence to the dietary guidelines, by summing up each food group and then dividing them into tertiles. We compared the adherence to the recommendations and the IDRAS between men and women using the Chi-squared test. Results: A total of 802 participants were analysed (mean age 73.4 years ± 6.2 SD, 59.2% women, 60.3% at least high education). Consumption of legumes (67.5%), fish (51.4%), bread (66.7%), milk and yoghurt (71.8%), fruit and vegetables (63.0%), and water (56.7%) was significantly lower than recommended values in the total sample. In contrast, consumption of cheese (54.1%), animal fats (54.0%), sweets and snacks (90.9%), red (54.0%) and processed meat (84.2%), and bakery products (85.9%) exceeded the recommendations. Women were more likely than men to meet the recommendations for non-alcoholic (70.5% vs. 57.8%) and alcoholic beverages (81.1% vs. 51.4%), red (32.8% vs. 26.3%) and processed meat (18.3% vs. 12.2%), potatoes (65.3% vs. 57.8%), and sugars (70.5% vs. 62.7%) and less likely to meet the recommendations for bread (26.3% vs 42.8%) and pasta (60.2% vs 64.5%). Overall, only 19,3% had high adherence to IDRAS (highest tertile); women had higher adherence than men (22.1% vs 15.3%). Discussion: Overall adherence to recommendations was low in the total sample, with women more likely than men to adhere to recommended dietary guidelines. Identifying gender differences in dietary intake and adherence to dietary recommendations is crucial for tailoring interventions and improving population nutrition strategies. Full article

In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with special sensory properties, but with a low sucrose content. Substituting the sucrose in these products with apple puree represents an alternative to obtaining cakes with a lower sugar content and, in addition, in obtaining products with high nutritional value, with the bioactive compounds from apples having special properties on health. The purpose of this work was to analyze both the physicochemical properties, the total content of polyphenols and the antioxidant activity of the apple puree samples, as well as their variation during the storage period. The physicochemical properties analyzed were: moisture content, titratable acidity, ash content, pH, water activity, total soluble solids content and color. Regarding the content of the bioactive compounds, the total content of polyphenols and the antioxidant capacity were determined by the Folin–Ciocalteu method, respectively, the DPPH method. The results showed that apple puree is an important source of polyphenols, and these are the main factors influencing antioxidant activity. The analysis of the properties of the three products obtained from the apple will allow you to choose one of them or a combination of them in order to obtain the highest degree of sugar substitution and the highest nutritional value of the products. The degree of substitution will be correlated with technological parameters, baking temperature and time. Full article

Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; v/v) were obtained. The rheological properties and the content of bioactive compounds of the functional ingredients and biscuits were evaluated. The 50:50 hydroalcoholic extract was the richest in glucosinolates (9749 µg·g⁻¹ DW); however, the addition of a small amount strongly affected dough workability. The enrichment with 10% broccoli flour resulted the best formulation in terms of workability and color compared to the other enriched biscuits. The food matrix also contributed to protecting bioactive compounds from thermal degradation, leading to the highest total glucosinolate (33 µg·g⁻¹ DW), carotenoid (46 µg·g⁻¹ DW), and phenol (1.9 mg GAE·g⁻¹ DW) contents being present in the final biscuit. Therefore, broccoli flour is a promising ingredient for innovative healthy bakery goods. Hydroalcoholic extracts could be valuable ingredients for liquid or semi-solid food formulation. Full article

Gluten-free food is a huge group of products whose common characteristics are recipes containing non-gluten flour or starches. Most of them are bakery-related products which initially were manufactured based on the recipe containing wheat/wheat flour. Nowadays, the growth of the gluten-free food sector is mainly powered more by trends and personal choices of consumers following the “healthy choice” diet than patients with real medical conditions, who need to follow the strict gluten-free diet. 3D printing is considered a disruptive technology, and being an additive manufacturing technique contributes directly to structure/texture creation. Food 3D printing as a manufacturing technology is struggling with repeatability and precision but is still very promising as a potential problem solver, especially in texture creation, which is the main technological problem for the gluten-free bakery. The article aims to analyze, using clustering analysis, the main obstacles so far identified for gluten-free 3D printing. Meanwhile, the prospects of producing personalized food products using 3D printing and its relationship with the UN Sustainable Development Goals 2030 as the advantages of this technology were discussed. The up-to-date exploitations of 3D printing techniques in gluten-free food manufacturing were discussed. Full article

Background and Objectives. Randomly interesterified (IE) palmitic acid (16:0)- and stearic acid (18:0)-rich fats are commonly used by the food industry for applications such as spreads and bakery products. Previous studies demonstrate that 18:0-rich fats (unlike 16:0-rich) do not increase the total:HDL cholesterol ratio (TC:HDL), but the comparative effects of commercially relevant IE fats rich in 16:0 or 18:0 are unclear. Hypothesis: An IE 16:0-rich fat will have equivalent effects on the TC:HDL when compared with a functionally matched 18:0-rich fat. Methods. A randomised crossover trial (clinicaltrials.gov NCT04418102; funded by the Malaysian Palm Oil Board) in healthy adults aged 35–65 was conducted. IE fats provided 10% energy intake for 6 weeks per arm with a minimum 4-week washout period. IE fats were formulated into hardstocks that were baked into muffins and blended into spreads. Spreads contained either 54% IE palm stearin/kernel (PSK) hardstock (16:0, 49%; 18:0, 5%) blended with 36% rapeseed oil (final spread: 16:0, 32%; 18:0, 4%), or 54% IE fully hydrogenated rapeseed oil/coconut oil/high oleic sunflower oil/sunflower oil hardstock (16:0, 7%; 18:0, 41%) blended with 36% rapeseed oil (final spread: 16:0, 6%; 18:0, 25%). The study was conducted at King’s College London and Maastricht University. Results: A total of 51 eligible volunteers were randomised to the treatment sequence; 47 participants completed the study (24 females/23 males; mean age 52 years, SD 8; mean BMI 25.6, SD 3.0). The TC:HDL did not change following FHS (0.03, 95% CI −0.06, 0.12) or PSK (−0.03, 95% CI −0.11, 0.06) and changes did not differ between groups (0.05, 95% CI −0.08, 0.18). The total, HDL and LDL cholesterol and triglyceride concentrations did not change following PSK or FHS and there were no differences in changes between groups. Discussion: Consuming foods made with commercially relevant IE fat blends rich in 16:0 at 10% of the energy intake is unlikely to have a detrimental effect on the TC:HDL when compared with IE fat blends rich in 18:0. These results provide much-needed evidence of the cardiometabolic health effects of industrially processed fats relevant to oil and fat manufacturers, the food industry, health authorities and healthcare professionals. Full article

Consumers are increasingly showing in maintaining a healthy dietary regimen, while food manufacturers are striving to develop products that possess an extended shelf-life to meet the demands of the market. Numerous studies have been conducted to identify natural sources that contribute to the preservation of perishable food derived from animals and plants, thereby prolonging its shelf life. Hence, the present study focuses on the identification of both natural sources of antioxidants and their applications in the development of novel food products, as well as their potential for enhancing product shelf-life. The origins of antioxidants in nature encompass a diverse range of products, including propolis, beebread, and extracts derived through various physical–chemical processes. Currently, there is a growing body of research being conducted to evaluate the effectiveness of natural antioxidants in the processing and preservation of various food products, including meat and meat products, milk and dairy products, bakery products, and bee products. The prioritization of discovering novel sources of natural antioxidants is a crucial concern for the meat, milk, and other food industries. Additionally, the development of effective methods for applying these natural antioxidants is a significant objective in the food industry. Full article