Search Results (99)

Composite flours have been increasingly introduced in bakery products, aiming to enhance their nutritional value and reduce overdependence on imported wheat. Crackers are popular snack items, with potential to affect body weight and health status. This study aimed to examine the effects of different flour types, specifically pulses (chickpea, lupin, yellow split pea and cowpea), agricultural by-products (grape seeds and olive stones) and cereals (barley), on flour functionality, dough quality and final product characteristics compared with wheat flour (control) at various substitution levels. The functional properties of the composite flours were associated with the properties of dough and the characteristics of the crackers. Barley flour produced crackers with significantly higher hardness and lightness (L*) compared to the control, whereas chickpea flour had a similar but non-significant trend for both hardness and L* value. In contrast, high-level olive stone formulations yielded softer textures and the highest total color difference (ΔE), followed by grape seed crackers, which also exhibited high ΔE values and reduced hardness. The effects of composite flours on product texture were mediated by water absorption capacity and the compositional characteristics of the added flours. Crackers prepared with composite flours generally resulted in darker and diverse color profiles as well as low water activity and moisture values. Overall, the findings indicate that variations in composite flour type and substitution level influence product quality, allowing targeted modification of specific cracker attributes. Full article

In recent years, pulse flours have gained attention in baked goods for their nutritional value. This study evaluated the effects of incorporating common bean, yellow pea, and grass pea flours (20%, 30%, 40%) into durum wheat semolina on the technological, physical, and rheological properties of flours, doughs, and breads. Combining pulse flours with durum wheat semolina allows for improved dough handling and processing performance, leveraging the functional properties of both ingredients. Water absorption increased with pulse flour addition (average 1.90 g H₂O/g dry matter), though higher levels of yellow pea and grass pea reduced it. Color changes were most evident with common bean flour. Leavening rates varied, reaching 144% after 60 min with 30% yellow pea and 68.75% after 40 min with 30% common bean. Rheological results indicated longer dough development and stability times but reduced strength and extensibility, with higher tenacity. Bread volume decreased from 276.25 cm³ (control) to 208.75 cm³ (40% common bean). Crumb porosity declined, particularly with common bean flour, producing smaller pores. Grass pea flour promoted browning, enhancing color contrast. Texture analysis showed harder, more gum-like breads with higher chew resistance: hardness ranged from 15.85 N (20% common bean) to 30.45 N (40% yellow pea). Gumminess and chewiness increased, while cohesiveness decreased. Overall, pulse flour integration alters bread quality, yet represents a promising approach to creating healthier, functional, baked products. Full article

This work studies yellow pea flour (YPF) fermentation with kefir (1:1.5 mass ratio, incubated 30 h at 25 °C) for gluten-free breadmaking. Three samples were evaluated: untreated YPF, YPF mixed with kefir (UF), and fermented YPF (FF). Structural changes were minimal, but fermentation improved the flour functionality. Bulk density (g/mL) decreased from 0.54 ± 0.02 in YPF and 0.47 ± 0.01 in UF to 0.43 ± 0.01 in FF, while the water absorption capacity (g/g) increased from 1.20 ± 0.01 in YPF and 1.50 ± 0.05 in UF to 1.92 ± 0.02 in FF. YPF showed the lowest oil absorption capacity (0.90 ± 0.02 g/g), while higher values were obtained for FF and UF (averaging 1.54 g/g). The yellowness index showed a clear tendency: higher in UF (34.9 ± 0.2), intermediate in FF (32.869 ± 0.008), and lower in YPF (22.4 ± 0.1). In gluten-free bread, baking loss did not show significant differences between FF-B and UF-B (averaging 15.65%) but they were significantly lower than that of YPF-B (18.5 ± 0.5%). The highest specific volume (mL/g) was observed in FF-B (1.96 ± 0.02), followed by UF-B (1.33 ± 0.02) and YPF-B (1.08 ± 0.02). Significantly reduced “pea” sensory attributes were perceived in FF-B, while acidity perception increased. Hardness was similar among breads, although chewiness was higher in FF-B. These results suggest that kefir fermentation enhances YPF functionality in gluten-free breadmaking. Full article

This study investigated meat analogs produced by high-moisture extrusion from mixtures of pea protein isolate and soryz flour, and chickpea flour and hazelnut meal in a 1:1 ratio, at two distinct heating temperature profiles: 40-60-80-100 °C and 60-80-100-120 °C. Physicochemical indicators, texture and chromatic parameters, protein digestibility, and antioxidant activity of the meat analogs were assessed, and antioxidant activity of the product in terms of simulating gastrointestinal digestibility in vitro was performed. The results obtained for the analyzed meat analog indicators were greatly influenced by the type of plant-based raw material used and the heating temperature profiles. A higher temperature regime leads to a slight decrease in the content of nutritive compounds in the final products. All meat analog samples showed good water and oil holding capacity. A decrease in hardness was observed for the mixtures compared to pea protein isolate, which can be attributed to protein content. The digestibility of the processed meat analog proteins ranged between 86.84% and 69.37%. PCA was applied to illustrate the relationships between physicochemical characteristics, protein digestibility, antioxidant activity, texture profile analysis, and CIELab color parameters in high-moisture meat analogs. Full article

The broader application of gluten in both the food and non-food industries is limited by its lack of functional properties, such as solubility, foaming ability, and rheological characteristics. This study aimed to evaluate the physicochemical properties of proteins in various gluten products and to investigate the effects of enzymatic hydrolysis and ultrasound (US) treatment on wheat flour gluten yield, gliadin–glutenin complex structure, and gelation properties. The gelation properties of wheat gluten (GL)/pea protein (PP) treated with US and transglutaminase (TG) were studied. The results demonstrated that the ratio of low- to high-molecular-weight components in gliadins and glutenins significantly influenced the quality of commercial gluten products. A 90 min treatment of wheat flour with 24 TGU/100 g increased the yield of high-quality gluten by 32% while reducing the gliadin content by up to 6-fold. Additionally, a 30 min US treatment of 18–20% pure gluten suspensions yielded a sufficiently strong gel. The addition of PP isolate (80% protein) improved the texture of gluten gels, with the best results observed at a GL:PP ratio of 1:2. The application of TG increased the hardness, consistency, and viscosity of GL-PP gels by an average of 5.7 times while reducing stickiness. The combined TG and US treatments, along with the addition of PP, notably increased the levels of lysine, isoleucine, and tryptophan, thereby enhancing both the nutritional quality and amino acid balance of the final product. Full article

Legumes have been identified as a key element of food innovation and excellent candidates for ensuring sustainability in food systems. However, certain legumes, such as faba beans and legume by-products, such as pea pods, are currently mainly being used in animal feed rather than exploited and valued in human nutrition. In this study, the nutritional properties, anti-nutritional factors, and in vitro protein digestibility of pea pod flour and raw and thermally treated (80, 120, 150, and 180 °C during 30 min) faba bean flours were investigated. For pea pod flours, the results showed a very interesting protein content (12.13%) and insoluble fibers (37.45%), as well as appreciable amounts of minerals, mainly calcium, potassium, magnesium, manganese, and iron. For faba bean flours, thermal treatment did not significantly affect the crude protein, ash, starch, and fat contents of the processed beans. Meanwhile, compared with raw faba bean flours, thermal treatment significantly decreased insoluble dietary fibers, anti-nutritional factors such as phytic acid, tannins, trypsin inhibitors, and alpha-galactosides and progressively improved the in vitro protein digestibility by 7,7%. In conclusion, faba bean and pea pod flours show significant potential as novel ingredients in the food industry. Their combination will enable the development of protein, fiber, and mineral-rich food products. Full article

Pea and lentil flours are added to baked foods, pastas, and snacks to improve nutritional quality and functionality compared to products made solely with refined wheat flour. However, the effect of whole pulses versus their serving size equivalent of flour on blood glucose has not been investigated in persons with altered glycemic response. Health claims for whole pulses are based on a ½ cup amount whereas commercial pulse flour servings are typically a smaller size. The glycemic responses of four treatment meals containing 50 g available carbohydrate as ½ cup whole pulse or the dry weight equivalent of pulse flour were compared with a control beverage (Glucola^®). Eleven adults with type 2 diabetes mellitus (T2DM) and eight adults with metabolic syndrome (MetS) completed the study. Venous blood samples were collected at fasting and at 30 min intervals postprandial for three hours. Changes in net difference in plasma glucose over time from baseline and incremental area under the curve (iAUC) segments were analyzed. All four pulse meals attenuated the iAUC compared to the control from 0 to 120 min for T2DM participants and 0–180 min for MetS participants. Whole pulses produced a lower glycemic response than pulse flours in the early postprandial period for persons with T2DM and during the overall test period for those with MetS. Full article

The fragmentary and whole substitution of wheat flour with flour blends is an alternative approach for producing cheaper, nutrient-rich, and comparatively advantageous gluten-free foods through fermentation. Dry samples of sweet potato, pigeon pea, and maize botanicals were purchased from local vendors, authenticated and processed before spontaneous fermentation at room temperature. The pH and microbiological growth patterns of the fermenting botanicals were evaluated every 12 h for 72 h, using standard test protocols. It revealed that the rates of growth of isolated microorganisms were affected by pH; all the botanicals fermented had a reduction in their pH values. Acids were produced during fermentation, leading to a reduction in pH. Bacteria growth on the fermenting samples on nutrient agar reveals that the bacterial load increased with fermentation time, from 7.52 Log₁₀ CFU/g to 10.6 Log₁₀ CFU/g (sweet potato); 6.3 Log₁₀ CFU/g to 10.54 Log₁₀ CFU/g (pigeon pea), and 6.3 Log₁₀ CFU/g to 10.54 Log₁₀ CFU/g (maize). On MacConkey agar, the bacterial load on all samples started after 24 h of fermentation, peaked at 48 h, and gradually reduced towards 72 h of fermentation. There was increase in fungal growth with time from 0 to 36 h across all samples. The microorganisms isolated can be categorized into lactic acid bacteria, spore formers, Enterobacteriaceae, Staphylococcace, yeast, and molds. Fermentation of botanicals over 72 h results in organic acid formation, which lowers pH; this attribute helps in checkmating undesirable microorganisms capable of affecting the production of gluten-free flours with good keeping qualities. Full article

The current rising food prices, influenced by importation costs, the global food crisis, as well as pre- and post-harvest losses, have contributed majorly to malnutrition and food insecurity. Therefore, utilizing technologies that harness our indigenous agro-products as composite flours to develop functional foods will address these issues. In this study, dry raw samples of perishable and healthy yellow potato, yellow maize and pigeon pea were obtained from the agricultural development program, Edo State, Nigeria, and authenticated and processed into gluten-free fermented composite flours. The flours were profiled physicochemically and nutritionally, providing valuable insight into their multiple benefits. An experimental design software (Design Expert 13.0.) was applied to achieve optimum blended flours regarding the ratio of sweet potato–pigeon pea–maize, and mix 5 (67.70:20.00:12.31) displayed more outstanding attributes than other blends for the production of biscuits, bread and cakes using creaming and mixing methods. Various standard tests for flours and products were appropriately carried out to evaluate the proximate, techno-functional, mineral, antioxidant, anti-nutrient, sensory and color values. Individual antioxidant parameters were improved across all products compared to wheat-based products (control) under the same production conditions, showing a statistical significance at p < 0.05. A similar trend was observed in the proximate, anti-nutritional and mineral contents, while all products had a desirable color outlook. A sensory evaluation revealed the general acceptability, while an in vivo animal experimental model revealed that all animals fed with the various product samples gained weight with improved general body organs and no evidence of disease. This research underscores the potential of harnessing agri-value chain approaches in developing functional foods and promoting food security. Full article

Snack foods are increasingly important because of irregular eating patterns in busy lives. Many consumers state that reading ingredients is important to them making rational choices when consuming snacks. This study investigates consumer’s reported avoidance of a wide range of 20 current and potential snack food ingredients. A survey of approximately 630 consumers in each of 13 countries was conducted using a Check-All-That-Apply (CATA) method. Cochran’s Q test was performed to compare percentages of avoidance among countries, and correspondence analysis and cluster analysis were conducted to visualize the similarity of avoidance tendency among countries. Results showed a high tendency to avoid insect powder, SAPP, and BHA, perhaps because of connotations such as disgust or their “non-natural” connotations. The aversion rates for soybean, corn, wheat flour, and pea flour were low. Significant differences (p < 0.05) between countries were found for all 20 ingredients. The countries were grouped into seven clusters based on similar avoidance tendencies. This research offers insights into consumer perceptions of snack food ingredients, helping manufacturers understand ingredient avoidance across cultures. These findings support tailored product strategies to enhance food safety policies. Ultimately, the study contributes valuable data for global marketing strategies and promotes innovation in response to health-conscious consumer trends. Full article

This study investigated the extraction and colloidal properties of pea protein isolates (PPIs) from four pea cultivars produced in a southern region in Italy. The control PPIs (C-PPIs) were obtained via an alkaline extraction and isoelectric precipitation method and then subjected to ultrasound treatment (US) to yield US-PPIs. The effects of cultivars and sonication on the physicochemical characteristics and emulsifying property of the PPIs were studied. Fourier-transform infrared (FTIR) spectroscopy, colorimetric measurement, dynamic light scattering (DLS), and confocal laser scanning microscopy (CLSM) were applied to characterize the samples. DLS results showed that C-PPIs displayed smaller particle sizes (8.86–15.9 µm) in comparison to US-PPIs (15.8–66.5 µm). DSC data showed that US-PPIs had improved thermal stability compared to control PPIs. FTIR analysis detected differences in the protein secondary structure of the various cultivars and between the native and US-PPIs. Emulsion stability studies indicated that emulsions stabilized with C-PPIs exhibited lower droplet sizes, implying improved stability in comparison to emulsions stabilized with US-PPIs. In conclusion, PPIs can be successfully extracted from different cultivars and applied as a natural emulsifier. Full article

Fermented pulses offer health benefits due to their antioxidant and antidiabetic properties. The objective was to optimize the fermentation conditions of black bean (BB), black eyed pea (BEP), green split pea (GSP), red lentil (RL), and pinto bean (PB), using Lactiplantibacillus plantarum 299v (Lp299v), based on the antioxidant-scavenging capacity and the ability to modulate type-2 diabetes markers. Pulses were grounded, dispersed in water, hydrolyzed with α-amylase, and pasteurized and inoculated with Lp299v. Optimization was performed by using the Box–Behnken response surface methodology, with the fermentation time, bacterial concentration, and flour concentration as variables. The values of antioxidant capacity measured as 2,2-diphenyl-1-picrylhydrazyl (DPPH)-radical scavenging of RL, BEP, PB, BB, and GSP were 57%, 68%, 71%, 72%, and 83%, respectively, under optimal conditions (8–9 h, 0.76–3.5 × 10⁹ a colony-forming unit (CFU)/mL, and 5.5–15 g flour/100 mL). These models demonstrated strong predictive power (p < 0.01) and a non-significant lack of fit (p ≥ 0.05). Additionally, fermentation increased the soluble protein content (3–10 mg/mL) and significantly inhibited dipeptidyl peptidase-IV and α-glucosidase activities by 40–70% and 30–60%, respectively. These results suggest that fermentation with Lp299v enhances the nutritional and functional quality of pulses, producing bioactive ingredients with antioxidant and antidiabetic potential. These functional ingredients may be used in the development of dietary interventions or as part of health-promoting foods, especially those targeted at the management of type-2 diabetes. Full article

This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including geometry, baking loss, and texture profile were determined, and a sensory profile test was conducted. The replacement of a quarter of lentil flour with plant proteins increased the protein content (control: 12.4% vs. 15.1–20.4%), but suppressed the polyphenol content, resulting in reduced antioxidant capacity (3.13 vs. 2.14–2.69 mmol TE/100 g). The geometry, texture properties, and color of the cookies were affected by all the proteins investigated. The biggest difference was shown in the case of using yellow pea (YP) protein, which showed the highest browning index (YP: 66.36 vs. 42.63–63.45) and spread ratio (8.38 vs. 5.63–6.39) among the samples tested. The sensory attributes of the cookies, such as tea notes, surface homogeneity, crunchiness, and crumbliness, proved to be negatively affected by the plant proteins, which may be a limitation for consumer acceptance. Full article

Legume cultivation is important for a wide array of reasons, including its positive effects on the environment, the economy, and human health. Legumes have different amino acid profiles that complement those of the three globally most important staple foods (rice, corn, and wheat). Therefore, the aim of this work was to assess the functionality of legume flours (as well as hemp as an emerging hemp protein source) as enriching supplements in breadmaking. The research focused on both the nutritional and sensory evaluation of flour with the assistance of novel research techniques such as diffusing wave spectroscopy and static multiple light scattering. The nutritional value of yellow and green peas as well as chickpeas was comparable, with the most noticeable difference being total fiber content, that ranged between 6.8 and 9.7 g/100 g of flour. Hemp flour outclassed all legume flours both in terms of protein content as well as fiber, which was over quadrupled. However, it was associated with the cost of worse technological properties. Addition of all investigated flours increased the dough stability, which was proved by static multiple light scattering and a reduction in the Turbiscan Stability Index. Microrheology of the dough was improved only by the addition of yellow pea flour, which was manifested by an increase in the macroscopic viscosity index and decrease in the fluidity index. This flour had also the most beneficial properties for the bread quality, including texture and sensory perception, including appearance, taste, and overall acceptance. Full article

In order to obtain a highly nutritious extrudate, a combination of pseudocereals, vegetable protein, and banana flour, a fruit with high sensory acceptability, was used. The objective of the research was to produce a multi-component extrudate (ME) based on cañihua and quinoa with the addition of pea protein isolate and banana flour. The response variables evaluated were composition, expansion, hydration, colour, and hardness properties, as well as the microscopy and sensory characteristics of the flakes produced. These flakes were compared with three commercial extrudates, commercial quinoa-based extrudate (QE), commercial corn-based extrudate (CE), and commercial wheat-based extrudate (WE), which had similar characteristics. The ME showed a higher protein content compared to commercial extrudates (13.60%), and it had significant amounts of lipids, fibre, and ash. The expansion of the ME was like commercial quinoa but significantly lower than the CE and the WE in terms of expansion (p < 0.05). Regarding the absorption and solubility indices of the ME, these indicated that it had lower starch fragmentation compared to the commercial CE and WE. In addition, the instrumental hardness of the ME was higher than the commercial ones due to the complex nature of the product. Through scanning electron microscopy (SEM), it was observed that the ME showed some remaining extrusion-resistant starch granules from quinoa and cañihua with the presence of protein bodies. Finally, the flash profile described the ME as having a pronounced flavour, higher hardness, and lower sweetness, and the free sorting task allowed it to be differentiated from commercial extrudates based on its natural appearance and chocolate flavour. Full article