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Copyright of Etlik Veteriner Mikrobiyoloji Dergisi is the property of Veteriner Kontrol Merkez Arastirma Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background and Objectives: Flour products have played a significant role in human nutrition for a long time. Among these bakery and flour products, cake stands out due to its relatively high variety and long shelf life. Cake is especially famous among different people, particularly children. However, there is limited knowledge regarding the enrichment of sponge cake as a popular product among various communities (especially children). Therefore, the aim of the present study was to produce sponge cake with soy protein isolate particles enriched with barberry concentrate. The study also aimed to investigate the nutritional, physicochemical, and sensory properties of cake. Materials and methods: In this study, we investigated the effect of adding soy protein isolate particles enriched with barberry water concentrate (SPI-BC) at four different levels (zero, 10%, 20%, and 30% based on flour weight) on various nutritional characteristics (protein, ash), physicochemical characteristics (moisture, pH, total phenol, texture, color), and sensory characteristics (color, aroma, taste, and overall acceptance of the sample). Each test was repeated three times, and the statistical analysis was conducted using SPSS20 software with a significance level of 5%. The experiment was designed in a completely random format and followed a factorial design. Results: Based on the obtained results, barberry concentrate contained 204 ± 1.4 mg/liter of total anthocyanins, while the soy protein isolate particles enriched with barberry concentrate contained 22.59 ± 1.6 mg/liter of total anthocyanin. Additionally, the results of this study showed that adding SPI-BC to the sponge cake formula increased the amount of protein, ash, and total phenol. Increasing the amount of SPI-BC had a significant effect on pH, as the pH of the samples decreased as the amount of SPI-BC increased. The textural parameters (hardness, stickiness, springiness, and chewing) increased on days 1, 7, and 14 days after cooking with the increase of SPI-BC. Furthermore, the results showed that using SPI-BC caused a significant difference in the color of the product. The addition of SPI-BC to the sponge cake resulted in a decrease in L*, which attracted the attention of many panelists. Sensory evaluation showed that the sponge cake with 10% soy protein isolate was the most acceptable among the samples. Conclusion: Therefore, it can be stated that by using a costeffective source of soy protein isolate particles enriched with blackberry juice concentrate in the composition of sponge cake, it is possible to create a product with a higher protein content that is well-received by consumers. [ABSTRACT FROM AUTHOR]

Simple Summary: The main objective of this research is to find an effective way to reduce the reliance of broiler chickens on soybean meal. ZBM is a byproduct obtained by squeezing Zanthoxylum bungeanum, which contains high levels of protein, fat, and minerals. Currently, there is no existing research on the application of ZBM in broiler chickens. Therefore, this experiment aims to validate the effectiveness of using ZBM as a substitute for soybean meal in broiler chicken feed. The validation process involves two parts: in vitro biomimetic digestion experiments and broiler production experiments. The results demonstrated that the utilization of 5–10% ZBM led to notable enhancements in the growth and development of broilers. Additionally, it was observed that digestibility and utilization of nutrients were increased. Based on our research findings, we strongly believe that ZBM has the potential to be a suitable replacement for soybean meal in broiler feed. Zanthoxylum bungeanum seed meal (ZBM), a novel plant protein raw material, has shown promising potential in enhancing the growth of broiler chickens as a substitute for soybean meal (SBM) in feed. In the artificial digestive experiment of vitro experiments, the digestibility of ZBM and SBM were assessed using the SDS-III Single Stomach Animal Biometric Digestion System. Subsequently, 180 1-day old AA chicks were divided into three groups for in vivo experiments: corn–soybean-meal-based diet (CON group); ZBM replacing 5% soybean meal in the basal diet (ZBM-1 group); ZBM replacing 10% soybean meal in the basal diet (ZBM-2 group). The experiment period lasted for 42 days. Compared to SBM, ZBM demonstrated higher crude protein content, dry matter digestibility, and extracorporeal digestible protein. Compared with the CON group, the broilers in the ZBM-2 group showed improved ADG and ADFI during the 1–21 d, 22–42 d, and 1–42 d periods (p < 0.05). Furthermore, the ZBM groups exhibited significant increases in slaughter performance compared with the CON group (p < 0.05). The substitution of ZBM for SBM also leads to a significant reduction in serum enzyme indicators (p < 0.05). Additionally, the lipoprotein and total cholesterol of the ZBM groups were significantly lower than those of the CON group (p < 0.05). Substituting SBM with ZBM significantly enhances the activity of superoxide dismutase and the content of immunoglobulin G in broiler serum, while reducing the content of malondildehyde (p < 0.05). The ZBM groups showed significantly higher utilization of dry matter, crude protein, and energy compared with the CON group (p < 0.05). In conclusion, the study confirmed that the substitution of SBM with 5–10% ZBM in broiler diets has a significant positive effect on growth, development, antioxidant capacity, immune function, and nutrient utilization. This study not only provides a theoretical foundation for the utilization of ZBM in broiler diets but also offers an effective approach for reducing reliance on soybean meal. [ABSTRACT FROM AUTHOR]

Copyright of Transactions of the Chinese Society of Agricultural Engineering is the property of Chinese Society of Agricultural Engineering and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to investigate the effect of egg replacing with soy flour in different proportions (0, 25, 50, 75 and 100% w/w based on the weight of egg) and incorporation psyllium gum in different proportions (0, 0.5, and 1% w/w based on the weight of rice flour) on the physicochemical and sensory properties of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The substitution of egg by soy flours up to 50% significantly improved the technological characteristics (color, texture and porosity) and sensory attributes of the samples (p<0.05). Increasing of the proportion of egg by soy flour by more than 50% significantly decreased these properties. The addition of up to 1% psyllium gum to the batter not only increased the batter viscosity, but also improved moisture, volume, porosity and softness of the cake samples. Compared with the sample containing the whole egg and without psyllium gum, the highest and the lowest contents of moisture, volume, porosity, softness, and sensory properties were determined in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum and the samples containing full soy flour and without psyllium gum, respectively. A higher darkness (L value) and redness (a value) and low sensory scores of tastes and color of compared to the control, were observed in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum. Therefore, it was found that the egg could be substituted by the soy flour in gluten free cakes and incorporation of psyllium gum to the cake batter formulation with reduced egg can be effective for improving their physicochemical and sensory characteristics. [ABSTRACT FROM AUTHOR]

The aim of study was to produce gluten-free cake for celiac patients using Ajowan powder and to increases of its nutritional value and improve its textural properties. For this purpose, Ajowan powder at 0, 3, 6, 9, 12 and 15% levels was added into gluten-free cake formulation and their effects were evaluated on nutritional (fiber, water activity, phenolic compounds, flavonoid compounds and antioxidant activity), and technological characteristics (color, porosity and microstructure and hardness) of cake. According to obtained results, the use of Ajowan powder caused an increase in fiber content and water activity of glutenfree cake. Also, the porosity of the samples increased with increasing the amount of Ajowan powder. Color parameters of the cake crumb showed that increasing the amount of Ajowan powder caused a decrease in brightness index (L*), an increase in redness (a*) and yellowness (b*). By increasing the Ajowan powder level to 15%, the content of phenolic and flavonoid compounds as well as the antioxidant activity of the samples increased 8.9, 14.3 and 4.1 time more than control sample, respectively. Moreover, cake hardness increased with increasing Ajowan powder level during 14 days of storage, but it was not evident in low levels of Ajowan powder. 15% Ajowan powder and control samples had highest (0.89 N) and lowest (0.13N) hardness, respectively. Sensory evaluation performed by the panelists also showed that the overall acceptability was higher at samples treated with 3 and 6% of Ajowan powder than other samples. Finally, the sample containing 6% of Ajowan powder was introduced as the best sample. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)