Search Results (80)

The increasing interest in fibre-enriched and functional bakery products has led to the exploration of novel plant-based ingredients with both technological functionality and consumer acceptance. This study evaluates the effects of incorporating flours derived from apple (Malus domestica cv. Oberländer Himbeerapfel), sweet chestnut (Castanea sativa), horse chestnut (Aesculus hippocastanum), and red, sessile, and pedunculate oak (Quercus rubra, Q. petraea, and Q. robur) into wheat bread at 5%, 10%, and 15% substitution levels. The impact on crumb structure, crust colour, textural parameters (hardness, adhesiveness, springiness), and sensory attributes was assessed. The inclusion of apple and sweet chestnut flours resulted in a softer crumb, lower adhesiveness, and higher sensory scores related to flavour, aroma, and crust appearance. In contrast, higher levels of oak- and horse-chestnut-derived flours increased crumb hardness and reduced overall acceptability due to bitterness or excessive density. Apple flour preserved crumb brightness and contributed to warm tones, while oak flours caused more intense crust darkening. These findings suggest that selected non-traditional flours, especially apple and sweet chestnut, can enhance the sensory and physical properties of wheat bread, supporting the development of fibre-rich, clean-label formulations aligned with consumer trends in sustainable and functional baking. 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

Black garlic is a processed product prepared via the heat treatment of whole garlic bulbs (Allium sativum L.) at high temperatures and humidity levels for several days, resulting in black cloves with a sweet taste and increased bioactive substances. The purpose of this study was to evaluate the quality, chemical and functional characteristics, and shelf life of bread with different percentages (0.5%, 1%, 2%, and 3%) of Voghiera black garlic powder (BGP). The analysis conducted on the powder showed important changes in composition, and the polyphenol content and antioxidant activity increased when the garlic was processed. The data obtained demonstrated that BGP did not modify the nutritional composition of the bread, while the total polyphenol and total flavonoid content and antioxidant activity progressively increased from 1.40 mg GAE/g, 0.28 mg CE/g, and 0.15 mg TE/g to 1.75 mg GAE/g, 0.56 mg CE/g, and 0.47 mg TE/g, respectively, as the amount of BGP increased from 1 to 3% in comparison with wheat bread. Moreover, BGP improved the shelf life of breads enhanced with 2 and 3% of powder, reducing microorganism growth and water loss; however, on the other hand, the added powder caused an increase in acidity and color intensity. At higher powder percentages, the acceptability and palatability of the bread to the consumers were reduced. Full article

Background/Objectives: Unhealthy nutritional behaviors and excess body weight constitute a serious challenge for public health in children and adolescents. The aim of this study was to examine changes in body mass index (BMI), body fat mass (FM), and nutritional behaviors in the same group of children during a 4-year observation between 10 and 14 years of age including the period of the COVID-19 pandemic. Methods: BMI and FM using bioelectrical impedance were assessed. To assess nutritional behavior, a questionnaire on eating behavior was used. The study was carried out in a group of 250 children, starting from the age of 10 and finishing at the age of 14. The measurements were collected in the years 2017 and 2021. The results were compared and analyzed. Results: Excessive BMI (overweight and obesity) was more often found in girls (28.29%) than boys (23.63%), while normal body weight was more often found in boys (65.76%) than girls (60.96%). Between the initial and final assessments, the percentage of children with normal body mass decreased from 65.65% to 61.07%. Excessive BMI (overweight and obesity) increased from 27.09% to 29.50% in girls, and from 21.26% to 26.00% in boys. The mean percentage of FM was higher in girls than boys (23.17% vs. 16.20%, respectively). The mean FM decreased from 17.80% to 14.60% in boys and increased from 21.77% to 24.57% in girls. Poor nutritional behaviors were observed in 20.35% of children, more often in boys (22.25%) than in girls (18.50%). Between the initial and final assessments, an increase in the mean consumption of fruit, whole-grain bread, and milk was noted. These were products that should be consumed more often to demonstrate a healthy diet. However, the consumption of products that should be limited for a healthy diet, such as fried flour dishes, fried meat dishes, fatty cheeses, butter, fast food, sweets, and carbonated drinks, also increased. Boys more often than girls consumed red meat and poultry meat, eggs, butter, and fast food, while girls more often than boys consumed fruit, vegetables, yogurts, cottage cheese, wholemeal bread, fruit, and sweets. Conclusions: Children usually showed moderate nutritional behavior. After four years, there was a significant increase in the consumption of fruit and whole-grain bread, i.e., products that should be consumed as part of a healthy diet, as well as fried flour and meat dishes, fatty cheeses, butter, fast food, and sweets, i.e., products whose consumption should be limited. With age, the percentage of children showing unfavorable nutritional behaviors and excessive body weight increased. More extreme levels of overweight and obesity and higher body fat contents were found in girls than boys. Although girls’ nutritional behaviors were healthier, they were at a higher risk of excessive body weight. Increased promotion of a healthy diet and regular monitoring of body fat content in school-aged children is strongly recommended. Full article

A total of eight ([Landrace × Yorkshire] × Duroc) barrows with an initial body weight (BW) of 33.06 ± 1.16 kg were placed in metabolism crates. The dietary treatments were structured using a 4 × 2 factorial design, which included two factors: four diet types (i.e., corn-based diet, CON; corn-plain bread meal (PBM)-based diet, PBMD; corn-sweet bread meal (SBM)-based diet, SBMD; and corn-biscuit meal (BM)-based diet (BMD) with or without 0.1% multi-enzyme supplementation). In this study, the concentrations of DE and ME were 4075 and 3981 kcal/kg dry matter (DM) in two-source bakery meals (i.e., PBM and SBM) and 4153 and 4075 kcal/kg DM in BM. The DE and ME (on a DM basis) in the bakery meals (i.e., PBM and SBM) and BM were significantly higher (p < 0.05) than in corn. However, there was no significant difference (p > 0.05) in the ATTD of DM, GE, and N among the dietary treatments, multi-enzyme, and their interaction. In summary, the bakery meals and biscuit meals investigated in this study have the potential to partially replace corn. Further research is necessary to ascertain the effects of multi-enzyme supplements on bakery meals and biscuit meals. Full article

This study investigates the effect of extended rye scald fermentation times (12–48 h) on its biochemical properties and rye bread’s nutritional and sensory qualities. Traditional rye bread production in Latvia involves prolonged fermentation with lactic acid bacteria (LAB), a process that influences the bread’s acidity, sugar content, and concentrations of organic acids, fructans, and phytates. Scald fermentation was analyzed at intervals of 0, 12, 24, 36, and 48 h to monitor microbial activity, particularly LAB population dynamics. Organic acids and sugar profiles were analyzed using HPLC, while phytic acid and fructan concentrations were determined using the Phytic Acid Assay Kit (K-PHYT) and Fructan Assay Kit (K-FRUC). Sensory evaluation assessed attributes including aroma, sour and sweet taste, stickiness, and floury aftertaste. A rapid pH decrease and increased total titratable acidity (TTA) after 12 h confirmed scald’s suitability as a substrate for Lactobacillus delbrueckii metabolism. Lactic acid content increased 13.8-fold after 48 h. Combined scald and dough sourdough fermentation reduced phytic acid by 20% and fructans by 49%, improving mineral bioavailability. Extending fermentation beyond 24 h showed no significant differences in physicochemical parameters, although it improved sensory quality, reduced stickiness, balanced sweet–sour flavors, enhanced aroma, and minimized floury aftertaste. Full article

Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality and sustainability due to its high nutritional value, adaptability to diverse climates, and low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations of OPN (0–24%) on the physicochemical (e.g., centesimal composition, specific volume, and color analysis), functional (e.g., total phenolic compounds and antioxidant capacity), and sensory quality (e.g., acceptance test and purchase intent) of gluten-free and lactose-free sweet bread. The results revealed that the addition of OPN led to a 63% increase in protein content and a 65% increase in ash content (p < 0.05). Higher OPN concentrations also enhanced the specific volume by up to 35% (p < 0.05), yielding softer and more voluminous loaves. Texture analysis showed reductions in crumb hardness and chewiness by up to 74.8% and 59.4%, respectively (p < 0.05), attributed to OPN’s water retention and gas-trapping abilities during fermentation. Furthermore, OPN addition resulted in a darker crust and a dark green crumb, with a remarkable increase in total phenolic compounds (up to 464%) and antioxidant capacity (up to 503%) (p < 0.05). Sensory evaluations indicated that OPN did not affect the overall impression compared to the control bread (p > 0.05), with all samples achieving purchase intention scores >3.0 points. Thus, incorporating OPN in gluten-free and lactose-free bread not only enhances nutritional and functional properties but also supports sustainable food production, presenting an innovative solution for consumers with dietary restrictions seeking health-oriented, eco-friendly products. Full article

Background/Objectives: Diet and physical activity (PA) significantly impact health. Unfortunately, a worrying trend of decreasing PA among children and adolescents, accompanied by unhealthy nutritional behavior, is observed worldwide. The aim of the study was to evaluate the nutritional behavior and body mass index (BMI) of adolescents aged 13 years in groups of extended and standard PA at school. Methods: The study was conducted in six schools among adolescents born in 2007 (n = 213), in two groups of standard and extended PA at school (SPA and EPA), wherein each group received 4 and 10 h of physical education lessons per week, respectively. Their height and body mass were measured. BMI was calculated and compared with percentile charts. A questionnaire was used to assess nutritional behavior and extracurricular physical activity. Results: Approximately 62% of adolescents had a normal body weight, with SPA 58%, EPA 64%, overweight 13.63%, SPA 13.75%, EPA 13.50%, obesity 14.13%, SPA 19.25%, EPA 9%, and underweight 11.17%, SPA 8.85%, and EPA 13.50%. Among the potential health-promoting foods, dishes, and beverages, fruits and vegetables were the most frequently consumed items, whereas fish and legume dishes were the least consumed. Butter, white bread, sweets, cheeses, cold cuts, and sausages were all consumed very often. Fast food and lard were the least frequently consumed items. Conclusions: A significant proportion of 13-year-olds were overweight or obese. Extended PA had a beneficial effect on BMI, but it had little effect on nutritional behavior among the studied adolescents. The adolescents exhibited moderate nutritional behaviors; however, it was more favorable in those exposed to extended PA at school than those exposed to standard PA. It is possible to argue that extending organized PA at school leads to increased PA during leisure time. It is recommended to increase PA for adolescents by doubling the mandatory number of physical education lessons or other sports activities in the school curriculum. Full article

The Mediterranean Diet (MedDiet) is considered an Intangible Cultural Heritage by UNESCO; it is also the world’s most evidence-based eating pattern for promoting health and longevity. This study aims to investigate consumer segmentation based on consumption patterns and identify barriers to adherence to MedDiet. Data were collected in 2020 by telephonic survey based on PREDIMED, using a quota sampling technique by socio-demographic variables, such as gender, age, and regional representation of the Portuguese population. The final sample was composed of a total of 1000 respondents. The main results show that regardless of the awareness of the MedDiet (62%), Portugal witnessed a loss of the traditional MedDiet, with the exception of the stand-out statistic that 95% of respondents still use of olive oil as the main culinary fat. Five segments were identified: (1) MedDiet lifestyle followers (11%), (2) olive oil lovers (20%), (3) low-sugar diet foods seekers (11%), (4) healthy and balanced diet seekers (28%), and (5) low-fat diet foods seekers (30%). The main barriers to adhering to the MedDiet include lack of knowledge about the MedDiet, education level, financial comfort, and specific food preference, which by segment are: (1) being passionate about soda drinks, (2) an excess of sweets, (3) low level of pasta consumption, and a (5) lack of fruit, vegetables, and legumes. Segment (4) holds a leading position in MedDiet adherence. The main obstacle to consuming fish is its high price, taste, and challenges in cooking it. When it comes to bread and oleaginous nuts, the belief that these foods are “fattening” reduces consumption. Results help to tailor education strategy and increase adherence to the Mediterranean lifestyle. Full article

Background/Aims: High intakes of free sugars may have negative effects on health perhaps associated with their effect on nutrient and food group intakes. The primary aim of the study was to compare nutrient and food group intakes between children with habitual high or low intakes of free sugars to identify which foods could be targeted to improve the diets of children consuming excess free sugars. The secondary aim was to assess antecedents for a child being in the high free sugars group compared with the low to identify the age at which an intervention would be most effective. Methods: The Avon Longitudinal Study of Parents and Children collected 3-day food records from children at ages 7, 10, and 13 years. Increments of 5% of energy from free sugars (%E-FS) were calculated. Two groups of children were identified: those consuming ≤15%E-FS each time (Low-FS) and those consuming >20%E-FS each time (High-FS). Their mean daily nutrient and food group intakes were compared at each age using ANOVA. Antecedents of being in these two FS groups were tested using regression models. Results: At each age, 70% of children consumed >15%E-FS with one-third >20%E-FS. Data were available for 4723 children at all three ages, and the diets of the 456 children with Low-FS intakes were compared with 330 children with High-FS intakes at each age. Energy intakes were higher in High-FS than Low-FS at each age, but protein, fat, starch, and fibre intakes were lower. Several micronutrient intakes (e.g., calcium, zinc, selenium, and retinol) were also lower. The High-FS group ate more confectionery and other sweet foods than the Low-FS group as well as six times more sugar-sweetened soft drinks (SSSD) and four times more fruit juice. However, the High-FS group consumed less bread, fat spreads, milk, and vegetables than the Low-FS group. Being in the High-FS group compared with Low-FS group was not associated with maternal education, age, or breastfeeding duration. It was more likely if the child was difficult to feed at 15 months or a picky eater in preschool years and if a dietary pattern low in nutrient-dense core foods and high in nutrient-poor discretionary foods was being consumed at 2 and/or 3 years of age. Conclusions: Children who habitually ate a High-FS diet in mid-late childhood consumed larger amounts of SSSD and fruit juice and less of some core foods than Low-FS consumers. This type of dietary pattern was already evident at 2 years of age and was associated with being a picky eater. To reduce children’s intake of free sugars, support for parents to introduce a healthy balanced diet should be provided in the first 2 years of a child’s life. Full article

Before metabolic and bariatric surgery (MBS), moderate weight loss and liver left lateral section (LLLS) volume reduction are desirable. Low-carb ketogenic diet-induced weight loss before MBS has been shown to have beneficial effects on the reduction in body weight (BW) and LLLS. However, the nutritional protocol of low-carb ketogenic diet may be hard to keep for prolonged periods due to the lack of sweet taste. Furthermore, transitioning to a low-carb ketogenic diet can cause people to crave foods that are restricted in the ketogenic diet, such as cookies, bread, pasta, and bagels. Therefore, many ready-to-eat low-carb ketogenic products (RLCKP) that mimic carbohydrate-rich foods despite a low-carb composition have been provided to make it easier for the patients to adopt a low-carb lifestyle. To date, there are no studies describing the dietary protocol for efficient and safe use of pre-operative RLCKP in terms of weight and LLLS volume reduction in patients with obesity scheduled for MBS. Therefore, the aim of this study was to assess the safety and effectiveness of a 4-week diet using RLCKP in reducing BW and LLLS volume in patients with obesity scheduled for MBS. Patients with obesity (n = 42) with a mean body mass index (BMI) of 42.4 ± 9.2 kg/m² scheduled for MBS underwent a 4-week preoperative RLCKP diet intervention. Their weight, LLLS volume, and biochemical and metabolic parameters were measured before and after the diet. Patient compliance was assessed by the presence of ketonuria and weight loss. Qualitative methods (5-point Likert questionnaire) were used to measure diet acceptability and side effects. All patients completed the study. We observed highly significant decreases in BW (−6.5%, p < 0.001), and LLLS volume (−22.3%, p < 0.001) and an amelioration of patient clinical status. All patients showed a high frequency of acceptability and compliance in following the diet. No adverse side effects were reported. Based on our findings, we were able to support the hypothesis that a 4-week preoperative RLCKP diet is safe and effective in reducing BW, and LLLS volume in patients with obesity scheduled for MBS. Full article

Making bread from tarwi represents a scientific and technical challenge due to its poor breadmaking properties; however, strategies like partial substitution with other flours as well as the use of improvers could maximize these properties. This work aimed to evaluate a functional bread made with wheat flour (Triticum spp.), tarwi flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose (HPMC). The partial substitution levels evaluated were 0, 5, 10, 15, 20 and 25% with and without the addition of HPMC as a bread improver. The bread’s volume, weight, height and specific volume were determined. Sensory tests of the bread were carried out to determine bakery aptitude and acceptability. The specific volumes of the bread were 3.90; 3.46; 3.27; 3.23; 2.98 and 2.62 cm³/g in samples without HPMC and 4.60; 4.28; 4.27; 3.26; 2.96 and 2.62 cm³/g in samples with HPMC, respectively. These values had reciprocity with the heights of the breads, which were between 8.90 and 6.00 cm in samples without HPMC and between 10.55 and 6.50 cm in samples with HPMC. The specific volume of bread decreased from 15% substitution. The sample with 0, 5 and 10% substitution with tarwi flour had both acceptability and bakery aptitude. 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

Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for supplementation. The physicochemical (pH, color, moisture, rheology, and texture) and sensory properties of dough and bread were assessed in different environments (biological and chemical leavening). Sour cherry in pulverized and extract forms showed higher phenolic content than sweet cherry, especially in the pulverized form. The viscoelasticity of the doughs varied based on the proofing environment and the fortification form. Chemically leavened doughs exhibited higher moduli (G′, G″), complex viscosity (η*), and hardness. Biologically leavened doughs had a lower pH, influencing color, and swelling percentage, which is linked to the enrichment form and phenolic content. Extract-fortified doughs displayed increased G′, η*, and hardness compared to the control, whereas yeast-leavened doughs showed reduced swelling ability. Physicochemical changes were more significant in the yeast-leavened systems, which also scored higher on the sensory evaluations. Supplementing bakery products with bioactive fruit components enhances antioxidant status, but the enrichment form and proofing conditions significantly affect the physicochemical and sensory properties of the product. Full article

Fruit pomace, a by-product of the fruit industry, includes the skins, seeds, and pulp most commonly left behind after juice extraction. It is produced in large quantities: apple residues alone generate approximately 4 million tons of waste annually, which is a serious problem for the processing industry but also creates opportunities for various applications. Due to, among other properties, their high content of dietary fiber and polyphenolic compounds, fruit residues are used to design food with functional features, improving the nutritional value and health-promoting, technological, and sensory properties of food products. This article presents the health-promoting (antioxidant, antidiabetic, anti-inflammatory, and antibacterial) properties of fruit pomace. Moreover, the possibilities of their use in the food industry are characterized, with particular emphasis on bread, sweet snack products, and extruded snacks. Attention is paid to the impact of waste products from the fruit industry on the nutritional value and technological and sensory characteristics of these products. Fruit pomace is a valuable by-product whose use in the food industry can provide a sustainable solution for waste management and contribute to the development of functional food products with targeted health-promoting properties. Full article