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BACKGROUND The aim of this work was to develop a puffed quinoa bar with beehive products of high content of phenolic compounds, based on acceptability and perception of consumers. A rotational central composite design of three variables (honey, pollen and propolis) was used for food product formulation. The responses to optimize were sensorial acceptability and polyphenol content. Next to acceptability a check-all-that-apply ( CATA) test was performed with 115 consumers. Preference maps were used to relate acceptability and sensorial attributes of bars that cause rejection or acceptance. RESULTS The experimental design determined that pollen and propolis significantly increased phenolic content but decreased acceptability of formulations. Preference maps established that attributes like astringency, bitter flavor, pungency and intense yellow color were associated with the low acceptability while attributes of sweetness and weak astringency were related to high acceptance of products. Range of polyphenol content determined in the widely accepted formulations was 2.15-2.91 g kg−1, significantly higher than commercial products. CONCLUSION The incorporation of beehive products, in quinoa bars, increased the total polyphenol content and the functional properties, but at the same time reduced the consumer acceptability. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The chickpea and wheat seeds were processed using laboratory-scale equipment of instant controlled pressure drop process ( DIC) to produce nutritious snack products. In this study, we present the results concerning the effect of various DIC-processing variables, moisture content, steam pressure and processing time on some physicochemical (water absorption ( WAI) and water solubility ( WSI) indices) and nutritional properties (total phenolic and phytic acid contents, starch gelatinisation and digestibility values). Among the DIC-processing conditions, processing pressure and time had the highest significance rather than the moisture content. DIC process increased the total phenolic content of chickpea by approximately twofold, whereas it usually decreased in that of wheat. Severe processing conditions such as long processing time and high steam pressures generally led to an increase in WAI, WSI and starch gelatinisation as well as phenolic content, but a decrease in the antinutritional factor of phytic acid content within the working limit of the study. DIC treatment significantly increased the level of starch gelatinisation and digestibility of snack products. [ABSTRACT FROM AUTHOR]

Evaluates the in vitro anti-complement activity of 19 phenolic compounds in the classical pathway. Exhibition of marked anti-complement activities of epigallocatechin gallate and myricetin; Interaction of flavonoids with antibody-sensitized erythrocytes ad complement components; How dietary flavonoids affect the body's autoimmune system.