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The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional composition (protein, lipid, starch, total dietary fibre), mineral profile, total phenolic content and antioxidant activity (ABTS, FRAP), and Mixolab rheological properties while the corresponding standard and sourdough breads were evaluated regarding physical and textural characteristics (specific volume, hardness, cohesiveness, springiness, gumminess, chewiness). The alfalfa flour inclusion resulted in increased protein (11.64–14.87%) and total dietary fibre (1.65–5.82%) contents in all blends, regardless of the alfalfa flour type but in a higher extent with 10 g/100 g inclusion level. Blends were characterised by improved mineral profile, total phenolic content (37.57–162.35 mg GAE/100 g) and antioxidant properties (ABTS: 4.37–232.79 µmol TE/100 g, FRAP: 138.05–539.16 µmol TE/100 g) particularly when non-germinated alfalfa flour in quantity of 10 g/100 g was used. Dough rheological properties were not significantly affected by the alfalfa flour type, whilst higher alfalfa flour inclusion level prolonged dough development time. Increased specific volume (2.63–3.62 cm3/g) with decreased crumb hardness (3.82–1.68 N) was recorded upon alfalfa flour incorporation and was more pronounced for sourdough bread. Overall nutrient composition of blends and technological features of the resulting breads were enhanced by alfalfa flour addition. [ABSTRACT FROM AUTHOR]

To examine antioxidant capacity and the hepatoprotective effect of carob pulp flour, microwave-assisted extraction was performed. The influence of ethanol concentration (0–40% w/w), extraction time (5–25 min) and irradiation power (400–800 W) on DPPH, FRAP and ABTS antioxidant activity of carob pulp flour extract was evaluated. The strongest influence was that of the ethanol concentration, followed by extraction time. Optimal process parameters for maximizing total antioxidant activity were determined, using response surface methodology: ethanol concentration 40%, time 25 min and power 800 W. Carob extract obtained at optimal conditions (CE) was analyzed in vivo using a paracetamol-induced hepatotoxicity model in mice. Treatment with CE attenuated the parameters of liver injury, especially aspartate and alanine aminotransferase activity, and prevented paracetamol-induced increase in malondialdehyde levels. Pretreatment with CE reversed the activities of superoxide dismutase, catalase, glutathione peroxidase and glutathione S-transferase enzymes after the high dose of paracetamol in the liver. Hepatotoxicity induced using a toxic dose of paracetamol was also seen through histopathological alterations, which were significantly reduced in the groups treated with CE prior to paracetamol. Still, the number of Kupffer cells and macrophages did not differ among groups. Finally, pretreatment of mice with CE and paracetamol significantly decreased the expression of cytochrome P450 2E1 (CYP2E1) in hepatocytes. [ABSTRACT FROM AUTHOR]

Characterization of physicochemical properties of puff pastry margarines and their relationship with final product quality was investigated. The experiment involved the addition of two margarine samples (MLT and MHT), with different trans and saturated fatty acids content, in different quantities (35%, 45%, and 55% on flour basis) and with different relaxation time between laminating (15, 30, and 45 min). The results showed that MLT margarine (low trans) had statistically significantly lower solid fat content, firmness, and approximately 1.5 times lower shear stress compared with MHT margarine. Inadequate physical characteristics of MLT margarine, regardless of the independent variables, lead to bad quality of obtained puff pastry, while MHT margarine, despite the high content of TFA, enables obtaining pastry with good sensory quality. The obtained results indicate that the quantity of puff pastry margarine and the relaxation time need to be adjusted to the physicochemical characteristics of the margarine. Practical applications Bakery products such as puff pastry are products with high energy value as a consequence of high fat content that has a crucial role in the formation of product flaky texture. The puff pastry margarines are commonly obtained by partial hydrogenation and thus, these fats contain significant amounts of trans and saturated fatty acids that are harmful to health. Considering previously stated facts, the incorporation of low trans margarine in puff pastry is a new challenge in developing a novel healthier product. This study explores the application of low and high trans margarine, at different substitution levels and different relaxation time, as well as the correlation between margarine physicochemical properties and quality properties of puff pastry. [ABSTRACT FROM AUTHOR]

A new kind of functional low-fat spread with hull-less pumpkin seed flour and fat replacer, in gel form, was defined in this work from a rheological and textural aspect. Observed spreads were systems with thixotropic flow behavior. All determined rheological parameters, except of yield stress, were affected by gel concentration and amount of gel. Increase in gel concentration caused increase in consistency of the spreads, their possibility to recover and contribution of elastic components in the structure of the spread. Increase in the amount of gel influenced the balancing factor and reduced influence in gel concentration. Statistically, this was confirmed as interaction of observed factors ( P < 0.05). Textural parameters confirmed that more gel provided softer consistency and increased the spreadability that could be optimized by concentration of applied gel. Optimal observed properties exhibited the spreads with low concentrated gel ranging from 0.5 to 1% and with a 70% gel amount. Practical Applications A press cake is the by-product of the mechanical process of oil extraction from pumpkin seeds. Hull-less pumpkin seed cakes are chemically and nutritionally valuable because of its high quantity of crude protein, fatty acids, minerals and energy. It is a very low-cost by-product. The exploitation of hull-less pumpkin seed cakes is poor, usually as animal feed. Possibilities of its application as a new low-cost biosorbent, for enzymatic protein isolation or as flour-like supplements are published. A number of low-fat spreads based on nuts, seeds and fat replacers are covered by published articles or patents. Oil seed cakes are an alternative to manufacturing low-fat spreads in terms of cost-effectiveness as well as for increased protein content. The presented results demonstrate the possibility of producing low-fat functional spread based on hull-less pumpkin seed flour, and a new form of utilization of this raw material. [ABSTRACT FROM AUTHOR]

Hull‐less pumpkin seed flour is a by‐product of cold oil extraction from pumpkin seed. Utilization of this by‐product in the production of a new kind of spreadable food product was observed in this work from the aspect of textural, color, and sensory characteristics of spreads. The spreads also contained two types of cellulose‐based continuous phases, beside the pumpkin seed flour. Obtained results pointed that all analyzed properties of spreads had mostly been influenced by amount of continuous phase. Increase in this factor had reduced hardness of spreads and provided their low stickiness, had increased lightness of spread color, and provided desired sensory properties. Spreads with MCG continuous phase were more acceptable than spreads with WFG continuous phase based on sensory analysis. Optimal characteristics of spread were achieved with 20% of pumpkin seed flour, 80% of MCG continuous phase, and its gel concentration of 7%. Practical applications: Modern concept of sustainable development and environmental protection mean maximum utilization of resources, practically without waste. It includes utilization of by‐products of industry and the possibility of their application in other kinds of production. Our previous research had opened up a good possibility for the production of this new kind of spread based on pumpkin seed flour from a rheological aspect. The results of this work confirmed that claim by observing the texture, color, and sensory properties of the spreads. Production of nutritionally valuable functional food spread based on an unusual specific low‐cost raw material and with desired texture and sensory properties supports the idea of food waste recovery and of the reuse of by‐product from vegetable oil industry. [ABSTRACT FROM AUTHOR]

This work contributes to a better understanding of the relationship between the rheological performance of dough and puff pastry quality, considering the lack of literature in corresponding field. The aim was to examine the effect of vital gluten addition (1, 1.5, 2 g/100 g on flour weight) on the viscoelastic properties of the base dough (without roll-in fat) and laminated dough (with roll-in fat) using fundamental rheological methods. Vital gluten was added into the dough made from a blend of white and whole wheat flour (70:30) in order to enhance its rheological performance. The viscoelastic parameter Tan δ pointed to the dominant influence of the laminating process compared to the influence of vital gluten addition. Although the laminating process decreased the viscoelastic compliance of all dough samples, J max of the laminated dough with 1 g/100 g of vital gluten increased by 63.2% and the Newtonian viscosity decreased by 38.7%, compared to the control laminated dough. Good extensibility and adaptability to applied stress of the sample with 1 g/100 g of vital gluten resulted in the best quality of the puff pastry: increase in volume of about 20% and decrease in firmness of about 30% compared to other samples. • Effect of vital gluten on rheological behavior of puff pastry dough was studied. • Dynamic oscillatory measurements and creep and recovery analysis were used. • The optimal amount of vital gluten for puff pastry production was 1 g/100 g. • Laminated dough with good extensibility and adaptability to stress was obtained. • The puff pastry with increased volume and decreased firmness was produced. [ABSTRACT FROM AUTHOR]