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Summary: The flour extraction rate determines the components of wheat flour. However, the correlation between variations in components resulting from flour extraction rate and the protein digestion characteristics remains to be clarified. In this study, digestion characteristic of wheat flour protein influenced by flour extraction rates was investigated. The results indicated that the degree of protein hydrolysis, the number of peptides at the intestinal stage and the digestive rate constant (k) at the gastric stage exhibited a significant increase as the flour extraction rate increased (35%–85%). Moreover, wheat flour with 85% extraction rate presented the highest protein hydrolysis degree (25.85%), the most peptides (n = 79) and the maximum intestinal digestion rate constant (k = 0.0285). Therefore, increasing the flour extraction rate from 75% to 85% can improve the wheat flour protein digestibility in conventional milling, thereby establishing a fundamental basis for nutritional control of flour products. [ABSTRACT FROM AUTHOR]

This study investigates the bioactivities of the leaf extract of Acalypha godseffiana (Muell Arg.) and the stem bark extract of Alstonia boonei (De Wild) against Sitophilus oryzae (Linnaeus) and Sitophilus zeamais (Motschulsky) at different concentrations (2.5, 5.0, 7.5, 10.0, and 12.5% %). The relative growth rate (RGR), relative consumption rate (RCR), and efficiency of conversion of ingested food (ECI) of both Sitophilus species were assessed using extract-treated wheat flour discs. The contact toxicity and effects of both extracts on the adult emergence of both weevils were also determined. Control experiments were set up for all the bioassays. Phytochemical compounds (tannins, saponins, anthraquinones, cardiac glycosides, flavonoids, and alkaloids) in each botanical extract were checked. Except for anthraquinones, which was lacking in A. boonei but marginally present in A. godseffiana, both extracts contain all the tested phytochemicals in either low, moderate, or high amounts. The LC50 values showed that both extracts had higher toxicity to S. zeamais at 24 and 48 h and to S. oryzae at 72 and 96 h. Both extracts at 12.5% significantly decreased adult emergence and evoked higher inhibition in adult emergence of both Sitophilus species relative to controls. RGR, RCR, and ECI generally decreased as extract concentrations increased. At 12.5%, A. boonei and A. godseffiana considerably decreased the RCR of S. oryzae and S. zeamais, respectively. Additionally, the ECI of both species was significantly lower relative to controls. Conclusively, the two extracts evoked insecticidal, anti-nutritional, and significantly reduced adult emergence of both Sitophilus species relative to controls. [ABSTRACT FROM AUTHOR]

Aim To investigate the possible contamination of raw flour and raw flour-based products, such as pancake/batter mixes, with Salmonella , generic Escherichia coli , and Shiga-toxin-producing E. coli (STEC). Samples included flours available for sale in the UK over a period of four months (January to April 2020). The Bread and Flour regulations, 1998 state the permitted ingredients in flour and bread but it does not specify the regular monitoring of the microbiological quality of flour and flour-based products. Methods and results Samples of raw flour were collected by local authority sampling officers in accordance with current guidance on microbiological food sampling then transported to the laboratory for examination. Microbiological testing was performed to detect Salmonella spp. generic E. coli , and STEC characterized for the presence of STEC virulence genes: stx 1, stx 2, and subtypes, eae, ipah, aggR, lt, sth , and stp , using molecular methods Polymerase Chain Reaction (PCR). Of the 882 flours sampled, the incidence of Salmonella was 0.1% (a single positive sample that contained multiple ingredients such as flour, dried egg, and dried milk, milled in the UK), and 68 samples (7.7%) contained generic E. coli at a level of >20 CFU/g. Molecular characterization of flour samples revealed the presence of the Shiga-toxin (stx) gene in 10 samples (5 imported and 5 from the UK) (1.1%), from which STEC was isolated from 7 samples (0.8%). Salmonella and STEC isolates were sequenced to provide further characterization of genotypes and to compare to sequences of human clinical isolates held in the UKHSA archive. Using our interpretive criteria based on genetic similarity, none of the STEC flour isolates correlated with previously observed human cases, while the singular Salmonella serotype Newport isolate from the mixed ingredient product was similar to a human case in 2019, from the UK, of S. Newport. Although there have been no reported human cases of STEC matching the isolates from these flour samples, some of the same serotypes and stx subtypes detected are known to have caused illness in other contexts. Conclusion Results indicate that while the incidence was low, there is a potential for the presence of Salmonella and STEC in flour, and a genetic link was demonstrated between a Salmonella isolate from a flour-based product and a human case of salmonellosis. [ABSTRACT FROM AUTHOR]

Lead and its compounds can have cumulative harmful effects on the nervous, cardiovascular, and other systems, and especially affect the brain development of children. We collected 4918 samples from 15 food categories in 11 districts of Guangzhou, China, from 2017 to 2022, to investigate the extent of lead contamination in commercial foods and assess the health risk from dietary lead intake of the residents. Lead was measured in the samples using inductively coupled plasma mass spectrometry. Dietary exposure to lead was calculated based on the food consumption survey of Guangzhou residents in 2011, and the health risk of the population was evaluated using the margin of exposure (MOE) method. Lead was detected in 76.5% of the overall samples, with an average lead content of 29.4 µg kg−1. The highest lead level was found in bivalves. The mean daily dietary lead intakes were as follows: 0.44, 0.34, 0.25, and 0.28 µg kg−1 body weight (bw) day−1 for groups aged 3–6, 7–17, 18–59, and ≥ 60 years, respectively. Rice and rice products, leafy vegetables, and wheat flour and wheat products were identified as the primary sources of dietary lead exposure, accounting for 73.1%. The MOE values demonstrated the following tendency: younger age groups had lower MOEs, and 95% confidence ranges for the groups aged 3–6 and 7–17 began at 0.6 and 0.7, respectively, indicating the potential health risk of children, while those for other age groups were all above 1.0. Continued efforts are needed to reduce dietary lead exposure in Guangzhou. [ABSTRACT FROM AUTHOR]

Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of the feed additive consisting of endo‐1,4‐beta‐xylanase (produced with Trichoderma reesei MUCL 49755) and endo‐1,3(4)‐beta‐glucanase (produced with T. reesei MUCL 49754) (AveMix® XG 10/AveMix® XG 10 L) as a zootechnical feed additive for weaned and suckling piglets. The additive is already authorised for use in weaned piglets. This scientific opinion concerns the request for the renewal of the authorisation of the additive for weaned piglets and the extension of use to suckling piglets. The applicant declared a change in the carrier material used in AveMix® XG 10 from soybean meal to calcium carbonate + wheat flour or calcium carbonate + sepiolite. The applicant provided evidence that the additive AveMix® XG 10 with calcium carbonate + wheat flour and AveMix® XG 10 L comply with the conditions of the authorisation. The EFSA Panel on Additives and Products or Substances used in Animal FEED (FEEDAP) noted that no data were submitted to support compliance of the formulation of AveMix® XG 10 with calcium carbonate + sepiolite with the conditions of the authorisation. The FEEDAP Panel concluded that both formulations of the additive (powder and liquid) remain safe for the target species, consumers and the environment, and that the extension of use to suckling piglets would not affect these conclusions. AveMix® XG 10 formulated with calcium carbonate + sepiolite and AveMix® XG 10 L are not irritant to skin and eyes. No conclusions on the irritation potential of AveMix® XG 10 formulated with calcium carbonate + wheat flour could be drawn. The additive in all its formulations is considered a respiratory and skin sensitiser. There was no need for assessing the efficacy of the additive in the context of the renewal of the authorisation for weaned piglets. The Panel concluded that the additive is efficacious in suckling piglets at 4000 XU and 900 BGU/kg complete feed. [ABSTRACT FROM AUTHOR]

Background: Three‐dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet‐based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). Results: The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2–11; yellowness: 17–31.87; total color difference: 2–17). All formulations exhibited shear‐thinning behavior (n = 0.02–0.49) and higher hardness (0.2–0.4 N), but not all were printable. A significant decrease in adhesiveness (−0.2 to −0.03 N s) and higher storage modulus (2000–6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three‐interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min−1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. Conclusion: The findings of this work will provide valuable insights into the development of novel millet‐based 3D printed foods. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti‐nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour. RESULTS: Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence‐causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre‐rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours. CONCLUSION: These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study was carried to investigate the quality of bread produced from blends of wheat–watermelon seed flour at varying proportions of 100% WF, 97.5% WF:2.5% WSF, 95.0% WF:5.0% WSF, 92.5% WF:7.5% WSF and 90.0% WF:10.0% WSF, respectively. Functional and pasting properties of the flour samples were determined. Proximate composition, color, vitamins, minerals, physical properties and sensory evaluation were also carried out on the bread samples using standard methods. The results showed that the bulk density, water absorption capacity, oil absorption capacity (OAC), swelling capacity, solubility, dispensability and foaming capacity were in the range 0.63–0.74%, 79.00–97.00%, 86.93–98.30%, 567.7–67.6%, 4.75–8.38%, 10.87–13.88% and 10.00–18.00%, respectively, for different composite flour samples. Proximate compositions for moisture, protein, fat, ash and carbohydrate content were in the range 10.03–10.99%, 2.13–12.89%, 2.47–7.68%, 1.69–3.82% and 65.31–72.83%, respectively, for bread samples from different composite flours. Minerals and vitamins in bread from wheat–watermelon seed composite flour decreased with increasing watermelon seed flour substitution level. The pasting properties of the wheat–watermelon seed composite flour samples ranged from 843.00 to 154.00 cp for peak viscosity, 1876 to 1191 cp for final viscosity, 369 to 77 cp for trough viscosity, 5.47 to 5.87 min. for pasting time and 84.70 to 91.85°C for pasting temperature. The colors for lightness (L*), redness (a*) and yellowness (b*) were in the range 7.65–13.50, 6.67–39.13 and 60.87–93.00, respectively. The wheat flour had the lowest specific loaf volume of 1.02 cm3/g. The sensory scores revealed that bread produced from samples 97.5WF:2.5WSF was the most preferred by the panelists and was also described by panelists as having excellent properties when compared to the control samples. [ABSTRACT FROM AUTHOR]

This study investigated the effects of jasmine rice flour, glutinous rice flour, and potato flour on the physical, sensory properties and consumer acceptance of biscuits. The biscuits were made using varying ratios of jasmine rice flour: glutinous rice flour: potato flour. The mixture design was used for 10 treatments. Increasing the ratio of glutinous rice flour while keeping the ratio of jasmine rice flour constant increased the biscuit hardness, crispness, lightness (L*), appearance, aroma, flavor, and overall acceptance by >70%. However, it tended to decrease the biscuits' redness (a*) and yellowness (b*). The higher acceptance score of appearance and color was found in the ratios of 66.7:16.7:16.7 and 50:50:0. The higher acceptance score of hardness and crispiness was found in the ratios of 16.7:66.7:16.7 and 50:50:0. The ratios of 16.7:6.7:16.7, 16.7:16.7:66.7, 50:50:0 and 33.3:33.3:33.3 received high overall acceptance scores. [ABSTRACT FROM AUTHOR]

Consumers are increasingly demanding and concerned about their health, with gluten-free products, reduced lactose and added dietary fiber being a market trend. Therefore, the present work aimed to evaluate the influence of orange albedo flour on the quality characteristics of cheese breads with reduced lactose content. A completely randomized design was used, with treatments arranged in a factorial scheme with 5 concentrations of orange albedo flour (0%, 3.5%, 7.0%, 10.5% and 14.0%) replacing tapioca starch. Analyzes of specific volume, expansion coefficient, apparent density, crust thickness, pH, crumb color and acceptance test were carried out. The results were evaluated using analysis of variance (ANOVA), mean test (Scott-Knott - 5% significance) and external preference map. The results obtained showed that the replacement of starch with orange albedo flour caused changes in some quality parameters of cheese breads with reduced lactose content, obtaining lighter products in relation to cheese breads without substitution, with cheese breads made with replacement of up to 7.0% of orange albedo flour obtaining values for coefficient of expansion, specific volume, crust thickness, apparent density and acceptability similar to those without replacement, and can be considered a source of fiber. Therefore, it is concluded that it is viable to replace starch with up to 7.0% of orange albedo flour in cheese breads with reduced lactose content. [ABSTRACT FROM AUTHOR]

The characterization of the physicochemical properties of wheat flour and the rheological characteristics of dough is necessary to predict processing behavior, functionality, and end-product development. Differential scanning calorimetry, pasting analysis, FTIR spectroscopy, X-ray diffraction study, and rheological measurements were used to analyze the wheat flour of different cultivars. The thermal and pasting parameters varied significantly (p ≤ 0.05) among the cultivars and showed a negative correlation with amylose content. The FTIR spectra of all wheat flour showed a weaker intensity of absorption peak at 1540 cm–1 and 1420 cm–1 associated with amide II and amide III bands. The relative crystallinity showed a significant positive correlation with HPV and CPV (hot and cold paste viscosities) and a negative correlation with amylose content. The rheological characteristics were analyzed by amplitude sweep (AS), frequency sweep (FS), and creep-recovery test of dough. The AS/FS results showed a weak gel-like structure reflecting a more elastic nature than viscous behavior. Gʹ and Gʹʹ positively correlated with pasting viscosities i.e., peak (PV), CPV, and breakdown viscosities. Viscoelastic compliance (J1) of recovery showed a significant negative correlation with textural parameters, i.e., chewiness and gumminess. Principal component analysis (PCA) reflected 71% of the cumulative variance and PC1 accounted for maximum variance (34%) with PV, HPV, CPV, Tp (peak temperature), 1047/1022 cm–1, crystallinity, and G' as the main factors. [ABSTRACT FROM AUTHOR]

In resource‐constrained settings, pregnant and breastfeeding women and girls (PBW/G) are particularly vulnerable to undernutrition. Micronutrient‐fortified balanced energy protein (BEP) supplementation may be provided to boost maternal nutritional status and improve birth and infant outcomes. We conducted a scoping review of the published literature to determine the impact of BEP and other related nutrition interventions that provided fortified food or cash along with a minimum of 3 micronutrients on maternal, birth, and infant/child outcomes in low‐ and middle‐income countries. We conducted a PubMed search using pre‐defined keywords and controlled vocabulary search terms. All titles and abstracts were reviewed for eligibility by two independent reviewers, and data were extracted according to outcome type. We identified 149 eligible research articles that reported on a total of 21 trials and/or programme evaluations which assessed the health impact of one or more products (fortified lipid‐based nutrient supplement [LNS, n = 12], fortified blended flours [n = 5], milk‐based beverages [n = 2], and local food/snacks [n = 3]) that provided 118–750 kcal/day and varying levels of protein and micronutrients. Only one of these programme evaluations assessed the impact of the provision of cash and fortified food. Effects on maternal outcomes such as gestational weight gain and duration of gestation were promising but inconsistent. Birth outcomes were reported in 15 studies, and the effects on birthweight and birth length were generally positive. Seven studies demonstrated sustained benefits on infant and child growth out of the 15 studies that reported at least one of these outcomes, although data were sparse. Additional research is needed to investigate issues of dose, cost‐effectiveness, and incorporation into multi‐component interventions. [ABSTRACT FROM AUTHOR]

Psidium myrtoides fruits food industries produce by-products such as liqueurs, ice cream, jellies, and juices. However, there needs to be more information about the nutritional composition of fruits, as well as the biological potential, mainly of seed flour. Therefore, the present study aimed to evaluate the nutritional composition and antioxidant and cancer chemopreventive activities of pulp and seed of fruits of Psidium myrtoides. Moisture content, total minerals and mineral profile, total lipids and fatty acids profile, total proteins, dietary fiber (soluble and insoluble) and total carbohydrates were analyzed. Vitamins C and complex B, organic acids and the profile of phenolic compounds were also determined. DPPH and ABTS methods evaluated the antioxidant activity, and cancer chemopreventive activity was evaluated by quinone reductase induction and NF-κB inhibitory activity. The fruits are a good source of thiamine, iron, phosphorus, potassium, fiber, and protein. Linoleic acid was the major fatty acid in both pulp and seed. Quercetin (1600 µg/100g) and pyrogallol (819 µg/100g) were the major phenolic compounds pulp and seed, respectively. The fruits showed strong antioxidant capacity, mainly the seeds, and the ability to induce quinone reductase activity, highlighting a cancer chemopreventive activity. Seed flour has a high potential to enrich food, in addition to valuing agroindustrial by-products, where we can highlight 25%, 13% and 37% of the recommended daily intake for iron (1.6 mg/100g), phosphorus (58 mg/100g) and vitamin B1 (450 µg/100g), respectively, in addition to antioxidant and cancer chemopreventive activities. [ABSTRACT FROM AUTHOR]

Purpose: The purpose of this study was to development of a new chocolate-flavored powdered food supplement enriched with mesquite pod flour, oak extract and agave fructans, with proper sensory characteristics as well as its physicochemical and glycemic quality. Design/methodology/approach: A powdered shake was formulated using experimental design (23) with mesquite (Prosopis laevigata) pod flour, oak (Quercus convallata) extracts, nonalkalinized cocoa, agave fructans, milk protein and xanthan gum. Sensory analysis (choice profile method, ranking test, focus group, quantitative descriptive analysis), moisture, ash, fiber, protein and lipids, pH, color, wettability, dispersibility and rheological tests were done. Phenolic profiling analysis to samples was done by ultraperformance liquid chromatography coupled to photodiode array detection and electrospray ionization tandem mass spectrometry, antioxidant activity was measured by 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation, ferric reducing antioxidant power and oxygen radical absorbance capacity, glycemic index (GI) and glycemic load were evaluated. Findings: The main sensory attributes in the powders were chocolate, bitter, astringent, grass/linseed flavors (p < 0.05). The product has protein [66.9%], carbohydrates [22.0%], lipids [1.6%], ash [2.7%] and moisture [6.8%], with wettability (23 s), and dispersibility of 77.9%. Catechin, epicatechin, gallocatechin, procyanidin B2, chlorogenic, coumaric and ferulic acids were identified. GI and caloric load not show differences between men (73.3±2.4, 4.4±0.1) and women (67.0±2.1, 4.1±0.1) (p > 0.05). Originality/value: The use of mesquite pods, oak and agave fructans in powder food supplement is an alternative to obtain a product high in protein, with good sensory properties, antioxidant activity and moderate GI. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to evaluate the nutrient content and acceptable qualities of plant-based burger patties (PBBP) formulated with chickpea flour, defatted sesame cake (DSC) flour, coffee silver skin and pomegranate juice as colorant. Design/methodology/approach: The chemical composition, energy value, cholesterol content, amino acid composition, cooking loss, pH, color characteristics and sensory attributes of PBBP were analyzed using official procedures and compared to beef burger. Findings: PBBP had a protein value of 16.0 g/100g, which is nearly close to the protein content of the beef burger (18.1 g/100g). The fat content of the PBBP was approximately three times lower than that of the beef burger. The fiber content in PBBP was approximately 23 times as high as that in beef burgers samples (p = 0.05). The raw PBBP samples supplies 178 Kcal/100g, whereas beef burger possessed 259 Kcal/100g. Neither the raw nor the cooked PBBP samples contained any cholesterol. Both the beef and PBBP displayed acceptability scores higher than 7.0, which suggests that PBBP was well accepted. Originality/value: It is concluded that the PBBP sample exhibited a protein value of 16.0 g/100g, which is comparable to the protein level of beef burgers (18.1 g/100g). The fat level of the PBBP samples was significantly lower than that of the beef burger samples. Uncooked PBBP samples contained significantly higher fiber content compared to beef burger samples. No cholesterol was found in raw or cooked PBBP samples. Overall acceptance scores for both beef and PBBP samples exceeded 7.0, suggesting that the proposed product (PBBP) was received favorably. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University 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.)

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University 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.)

Copyright of Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales is the property of Revista de Investigacion e Innovacion Agropecuaria y de Recursos Naturales RIIARn 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.)

This article investigates the effect of global oil and wheat prices, and local price shocks on the real price of wheat flour in Lebanon. We estimate a structural vector autoregressive model with exogenous variables (SVARX) using Bayesian methods. We then compute the impulse response functions and find that global commodity price shocks play a trivial role. Meanwhile, local gasoline price and wheat flour price‐specific shocks trigger large increases in the Lebanese wheat flour price on impact. Furthermore, since 2020, local gasoline price and wheat flour price‐specific shocks have contributed the most to the historical variation in the Lebanese wheat flour price. [ABSTRACT FROM AUTHOR]

Tempering, the controlled addition of water to wheat before milling, is an essential step for maximizing flour yield in the milling industry. However, the limited availability of water significantly impacts moisture migration within the kernels, consequently influencing their breakage behavior. This study investigates the effects of tempering time (3, 6, 9, and 12 h) and moisture content (14%, 16% and 18%) on the moisture diffusivity and compressibility characteristics of single wheat kernels from hard red winter (HRW) and hard red spring (HRS) varieties. Uniaxial compression tests revealed a significant influence of tempering time on the viscoelastic properties of the kernels. Tempering moisture content significantly decreased elasticity of HRW kernels from 155. 8 MPa to 89.2 MPa, whereas for HRS the decrease was from 192.2 MPa to 115.0 MPa. Higher tempering moistures decreased the elastic work from 8.8 to 5.4 N. mm while increased the plastic work to 1. 92 N.mm, suggesting improved flour extraction. Compressibility followed first order kinetics, with rate constants ranging from 0.002 to 0.0057 h− 1 for HRS and from 0.0026 to 0.0066 h− 1 for HRW. Kernel diffusivity exhibited variations with tempering moisture for both the kernels, although these differences were not statistically significant. These findings provide insights into the interaction between tempering conditions and kernel properties, for optimizing the tempering processes to enhance flour extraction efficiency. [ABSTRACT FROM AUTHOR]

Boiling, microwave-assisted hydration and ultrasonication-assisted hydration of eleusine flour influenced its chemical composition, leading to a reduction in total phenolics. The untreated eleusine flour, with the highest total phenolics and antioxidant potential, was chosen for pan bread formulation. LC–ESI–MS analysis of eleusine flour showed that flavonoids, particularly quercetin-3-O-rhamnoside (484 µg/g extract), naringenin (326 µg/g extract) and epicatechin (312 µg/g extract) were the major compounds representing ~ 70% of the total measured compounds. Substituting wheat by eleusine flour affected dough rheological properties and bread characteristics, notably at the highest substitution level. Compared to the control sample, a formulation with 50% eleusine flour (F5) showed that both dough extensibility was decreased by ~ 70%. Simultaneously, there was a significant increase in dough tenacity value by 26%. In terms of the bread characteristics, the specific volume was reduced by 35% aligning with a notable decline in springiness value by 26%. Although, the formulation F5 showed a significant decrease in alveoli number, there was no notable reduction in the density of the crumb cells. Despite these changes, the F5 bread maintained its acceptability on a 5-point hedonic scale, as seen by an overall acceptability mean score > 3. Interestingly, the total phenolics and antioxidant capacity of the composite bread were significantly increased, suggesting that eleusine was a promising functional substitute for wheat in bakery products. [ABSTRACT FROM AUTHOR]

The abundant production of little millet in India and having rich nutritional profile, prompting a need for scientific interventions to optimize its utility compare to other primary cereal crops. This study was conducted to examine the effect of atmospheric cold plasma on rheological properties of little millet flour (LMF) using multiple pin reactor. This investigation involved varying voltage levels (10 kV to 20 kV) and durations (10, 20, and 30 min). The study reported linear viscoelastic region, flow behavior studies and changes in storage and loss modulus of LMF suspensions with reference to frequency and temperature. The strain (γ = 0.5%) was taken with in linear viscoelastic (LVE) region. Analysis of shear stress and viscosity in relation to strain provided insights into the flow behavior of the flour suspension. Two mathematical models, namely Herschel Bulkley and Power law equations, were employed to characterize the fluid type. Both models affirmed that LMF suspensions exhibit pseudoplastic behavior. The Herschel Bulkley model demonstrated a robust fit for LMF, with an R2 value exceeding 0.99. During the frequency sweep analysis, both moduli, namely storage modulus and loss modulus, exhibited higher values following plasma treatment compared to the control. Temperature sweep also revealed alterations during both heating and cooling cycles. Finally, the treated little millet flour (LMF) holds potential for diversifying into various new food applications, particularly in the production of pastes and viscous products. [ABSTRACT FROM AUTHOR]

Driven by the food industry's need for balanced and versatile flour ingredients, the shift towards replacing starch-rich cereal flour with protein-rich pulse alternatives is gaining popularity among millers. This trend aligns well with the increasing consumer interest in nutritional value, product quality, and environmentally sustainable protein alternatives. Indeed, pulse flour quality is influenced by flour milling methods and pulse types. Therefore, the relationship between the flour milling process parameters and pulse flour quality should be explored to help establish standardized milling methods and improve end-product quality. To this end, the current study evaluated the effects of a single-stage mill (Ferkar mill) and a gradual reduction mill (roller mill) on the techno-functional quality of flour obtained from green lentils, chickpeas, yellow peas, and navy beans. The quality of pulse flour was evaluated by measuring moisture content, ash content, water-holding capacity (WHC), colour, and particle size distribution under both milling methods. The influence of the overall protein and starch contents of pulse flours on these quality metrics was also studied. The results indicate that while ash content generally showed marginal differences between the two milling methods, WHC demonstrated some significant variations (about 10–60%), depending on the pulse type and milling method. The ash content of flours from different pulse types was not significantly different from each other, except for navy bean, which had about 50% more ash than other pulses irrespective of the milling method. Colour contrasts were evident, especially in lentil flours. Milling methods often provided significantly different particle size distributions regardless of pulse type. These insights underscore the milling effects on pulses and their implications on protein-starch interactions, aiding in refining milling processes to produce tailored pulse ingredients for innovative food applications. [ABSTRACT FROM AUTHOR]

The rising cases of metabolic disorders like obesity and diabetes have boosted the demand for food industries to produce low glycaemic index products. The present investigation was undertaken to study the individual and synergistic effects of dietary fibre and fat in modulating the starch digestibility of wheat and rice, commonly consumed staples that elicits a high glycaemic index. Starch digestive profile, the kinetics of starch hydrolysis, and physicochemical properties were analysed. It was observed that incorporating fibre and fat significantly reduced the estimated glycaemic index by 11%, and the readily digestible starch fraction decreased by 40% in rice flour and 32% in wheat flour. Rice flour matrices substituted with fibre showed the lowest hydrolysis index (46.7), followed by matrices containing fat. Formulated composite mix was utilised to prepare fat and fibre-enriched Indian flat pan bread with reduced starch digestibility. The addition of fat and fibre altered the dough texture profile. The wheat-based composite mix dough had increased hardness and gumminess by approximately 42% and 50%, respectively. A four-fold increase in gumminess and hardness was observed in rice-based composite mix dough. However, the overall acceptability of the fat and fibre incorporated flat pan bread was higher by around five units, suggesting its acceptability. [ABSTRACT FROM AUTHOR]

This document is an editorial from the journal Foods, discussing the Special Issue "Novel Food and Beverages: Production and Characterization." The Special Issue focuses on the evaluation of novel food from a rheological perspective, covering topics such as food safety, sustainability, process engineering, and sensory issues. The editorial provides an overview of the published articles in the Special Issue, summarizing the key findings of each study. The document concludes by highlighting the importance of maintaining a healthy diet and the need for alternative food sources to meet the growing global population's demand for nutritious and safe food. [Extracted from the article]

This document is a summary of a journal article titled "Processing and Utilization Technology of Root and Tuber Food" published in the journal Foods. The article discusses the importance of root and tuber crops, such as cocoyam, potato, sweet potato, yams, and cassava, as staple foods and sources of dietary carbohydrates. It highlights the steady increase in production and plant areas of these crops and their potential benefits in terms of food quality and nutrition. The article also explores the processing and utilization of root and tuber crops, including the modification of starches and the development of composite flours. It presents several studies on the properties and applications of starch-based products and composite flours derived from different root and tuber crops. The article concludes by emphasizing the need for further research and development in this field to meet consumer demands and promote the consumption of novel products with nutritional functions. [Extracted from the article]

Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the diastatic power (DP) and concentration of rye malt on the Falling Number (FN) and the rheological properties of rye flour. Additionally, it examined reducing sugars in the scalding process and fermentation. Mixolab results provided comprehensive data on dough properties at different temperature stages, highlighting significant changes in starch gelatinization and enzyme activity due to varying malt diastatic power and concentrations. The decline in the gelatinization index (C3-C2) indicated faster starch gelatinization with increased diastatic power. Adding rye malt significantly increased maltose content in the saccharified and fermented scald, promoting a favorable environment for lactic acid bacteria and yeasts. FN and Amylograph results showed that less active malt (DP 170, 179 °WK), at a 1.5% concentration, could achieve similar effects as the more active malt (DP 362, 408 °WK) at 0.5%. Adding rye malt to rye flour allows for the regulation of the flour's rheological properties and FN, adjustable based on malt DP and concentration. [ABSTRACT FROM AUTHOR]

Modifying starch allows for improvements in its properties to enable improved uses in food matrices, bioplastics, and encapsulating agents. In this research, four varieties of native potato starch were modified by acid treatment, enzymatic treatment, and ethanol precipitation, and their physicochemical, structural, thermal, and techno-functional characteristics were analyzed. According to FT-IR analysis, no influence of the modified starches on the chemical groups was observed, and by scanning electron microscopy (SEM), spherical and oval shapes were observed in the acid and enzymatic treatments, with particle sizes between 27 and 36 μm. In particular, the ethanolic precipitation treatment yielded a different morphology with a particle size between 10.9 and 476.3 nm, resulting in a significant decrease in gelatinization temperature (DSC) and more pronounced crystallites (XRD). On the other hand, the enzymatic treatment showed higher values for z-potential (ζ), and the acid treatment showed lower mass loss (TGA). Acid and ethanolic treatments affected the dough properties compared to native starches. The techno-functional properties showed a decrease in the water absorption index, an increase in the water solubility index, and varied swelling power behaviors. In conclusion, the modification of potato starches through acid, enzymatic, and ethanolic precipitation treatments alters their physicochemical properties, such as swelling capacity, viscosity, and thermal stability. This in turn affects their molecular structure, modifying morphology and the ability to form gels, which expands their applications in the food industry to improve textures, stabilize emulsions, and thicken products. Furthermore, these modifications also open new opportunities for the development of bioplastics by improving the biodegradability and mechanical properties of starch-based plastic materials. [ABSTRACT FROM AUTHOR]

Buriti oil (Mauritia flexuosa L.) is rich in carotenoids, mainly β-carotene, and has great value for application as a food, pharmaceutical, or cosmetic ingredient, as well as a natural pigment. Microencapsulation is a promising technique to protect compounds sensitive to degradation such as β-carotene. Materials composed of carbohydrates and proteins, such as azuki bean (Vigna angularis L.) and lima bean (Phaseolus lunatus L.) flours, are alternative matrices for microencapsulation, which additionally provide good amounts of nutrients. In combination with maltodextrin, the flours represent a protective barrier in stabilizing lipophilic compounds such as buriti oil for subsequent spray drying. In this work, the performance of mixtures of maltodextrin with whole azuki and lima bean flours was evaluated in the microencapsulation of buriti oil. The microcapsules showed good results for solubility (>80%), hygroscopicity (~7%), encapsulation efficiency (43.52 to 51.94%), and carotenoid retention (64.13 to 77.49%.) After 77 days of storage, the microcapsules produced maintained 87.79% and 90.16% of carotenoids, indicating that the powders have high potential for application as encapsulants in the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture 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.)

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture 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.)

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco 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.)

An automated package for calculating the best calibration model for matrix-matched calibration in food pesticide analysis has been developed in this study. The algorithm development in the package is based on three requirements for routine food pesticide analysis: a good working range fitness for samples with high maximum residue limits (MRLs), detection capability for pesticide analysis with MRLs close to the limit of quantitation, and a simple working range problem detection model. The requirements are combined in a simple scoring system above 100. The package has been tested in the analysis of pesticides of pepper and wheat flour. The results show that the package can be used for different pesticides quickly and visually, and also allows evaluation of matrix effects between different matrix calibrations. For the pesticides tested with the package, the weighted linear calibration gave the best score over the simple linear calibration and second-order calibration. [ABSTRACT FROM AUTHOR]

In this study, we investigated the factors involved in the flavor discrepancy between Norin61 and Satonosora wheat cultivars by analyzing the isozyme composition of lipoxygenase (LOX) and antioxidant levels. The results revealed that Norin61 exhibited a distinctive LOX isozyme composition, with a significant proportion of LOX-3, which correlates with its previously reported high LOX activity. Moreover, our analysis indicated that the content of lutein, an antioxidant present in flour, influences the formation of volatile flavor compounds. These results not only offer valuable insights for crafting products with specific flavors in the development of various wheat flour-based products, but also have potential genetic implications in the breeding of wheat cultivars boasting diverse flavors in the future. [ABSTRACT FROM AUTHOR]

Various types of rice flour are available in Japan, but the quality is inconsistent. Therefore, in order to produce high-quality rice flour consistently, it is necessary to establish guidelines for rice flour production. The author has identified the characteristics of rice flour that are conducive to making high-quality bread, sponge cake, and noodles. There guidelines indicate four indices: particles size under 75 μm, degree of damaged starch, amylose content, and water content. Among these, particles size under 75 μm, degree of damaged starch, and water content are recommended as common indicators across all applications when manufacturing products. The amylose content can vary based on the specific application of the rice flour. Aiming to produce rice flour that meets specific criteria, our institute analyzed rice flour samples from millers in Niigata Prefecture and provided feedback on the results. As a result, flour milling companies in Niigata Prefecture are able to supply rice flour with stable quality. [ABSTRACT FROM AUTHOR]

Using change point analysis, we have examined price changes in wheat flour prices as provided by the Food and Agricultural Organization Tool in Angola, Mauritania, Egypt, Namibia, and South Africa. Change point analysis confirms that prices had been on an upward trajectory even before the war in Eastern Europe. The war caused domestic prices to remain high. African countries must find a way to be better prepared for the next supply shock of this variety and magnitude. [ABSTRACT FROM AUTHOR]

Almond bagasse, a by‐product derived from the production of almond vegetable drink, contains antioxidants, fibre, protein, and a high‐fat content, presenting itself as a potential functional ingredient for the food industry. This study aimed to assess the powder derived from almond bagasse as a suitable alternative in the formulation of bakery goods. Various formulations substituting wheat flour with almond bagasse powder, obtained by air drying or freeze‐drying at 10%, 15%, and 25%, were analysed in terms of technological and rheological properties. Furthermore, the physical and antioxidant attributes of biscuits with superior nutritional and functional values produced using these blends were examined. The results revealed significant changes in oil retention capacity, stability, and emulsifying activity, influenced by both the level of wheat flour replacement and the drying method used to obtain the almond bagasse powder. The most significant changes were observed in the emulsifying activity, which was zero in the wheat flour and showed values of 20% in the hot air‐dried almond bagasse powder and 59% in that obtained by freeze‐drying. In the blends, the values of this variable ranged from 1.8% to 7.1%. The highest value was obtained with a 25% replacement of wheat flour by freeze‐dried almond powder. On the other hand, the lack of starch and the high concentration of fat (around 25%) and insoluble fibre (higher than 20%) in the almond bagasse powder determined the viscoelastic behaviour of the hydrated blends. As the percentage of substitution with the almond bagasse powder increased, the final viscosity decreased, being reduced from 2302 MPa·s in the wheat flour to 873 MPa·s in the blend containing 25% hot air‐dried almond powder. It is worth noting that, the use of these blends for biscuit preparation resulted in a final product with a higher content of antioxidant components. The highest increase in antiradical capacity was 33% and was observed in the biscuits obtained with the mixture containing 25% hot air‐dried almond powder. [ABSTRACT FROM AUTHOR]

The object of this study is the quality of bread using wheat flour mixed with sorghum flour. The implementation of the task of stable provision of the population with good quality bread and high nutritional value is based on improving the technology of bread using sorghum flour in accordance with the global trend of safe and healthy nutrition. The results on the chemical composition and nutritional value (amino acid content, mineral composition, and vitamins) of sorghum flour were obtained, a comparative analysis with wheat flour was carried out. An analysis of the amylographic characteristics of flour and dough with the addition of various amounts of sorghum flour, improvers, and enzyme preparations was carried out. As a source of nutrients, the effect of sorghum flour on the rheological and baking properties of wheat dough was studied. The effect of the studied flour on the quality of finished bread was established. The complex effect of the Emceft improver and the KAZenzym enzyme preparation on the quality of dough and bread, including from sorghum flour, was studied. The use of sorghum flour of the Kazakhstan 20 variety for the production of bread in combination with an improver and an enzyme preparation has improved the chemical composition, rheological and baking properties of the dough. Research shows that bread with the use of sorghum flour diversifies the diet and promotes human health due to its nutritional composition and potential as a gluten-free food. The scope and conditions of practical use of the results are the possibility of using sorghum for bread making. Achieving these capabilities is based on the developed technology of bread in combination with an improver and an enzyme preparation. [ABSTRACT FROM AUTHOR]

Background: Zinc deficiency poses significant health risks, particularly in low-income settings. This study aims to evaluate the impact of agronomically zinc biofortified (fermented and non-fermented) and post-harvest wheat flour flatbread on zinc status and metabolic health in adolescents and adult women in rural Pakistan. Methods: A four-arm triple-blind randomized controlled trial will be conducted in a rural district of Pakistan. Participants (adolescents aged 10–19 and adult women aged 20–40) will be assigned to receive fermented or unfermented high zinc agronomically biofortified wheat flour flatbread, post-harvest zinc-fortified wheat flour flatbread, or low zinc conventional whole wheat flour flatbread. The meal would be served once a day, six days a week for six months. The study aims to enroll 1000 participants and will be analyzed based on the intention-to-treat principle. The trial is registered with number NCT06092515. Outcomes: Primary outcomes will include serum zinc concentration and metabolic markers, while secondary outcomes include anthropometric measurements, blood pressure, and dietary intake. Conclusion: This trial will provide valuable insights into the efficacy of agronomically zinc biofortified wheat flour in improving zinc status and metabolic health. Findings may inform public health strategies to combat zinc deficiency in resource-limited settings. [ABSTRACT FROM AUTHOR]

BACKGROUND: Roots, tubers and bananas (RTB) play an essential role as staple foods, particularly in Africa. Consumer acceptance for RTB products relies strongly on the functional properties of, which may be affected by the size and shape of its granules. Classically, these are characterized either using manual measurements on microscopic photographs of starch colored with iodine, or using a laser light‐scattering granulometer (LLSG). While the former is tedious and only allows the analysis of a small number of granules, the latter only provides limited information on the shape of the starch granule. RESULTS: In this study, an open‐source solution was developed allowing the automated measurement of the characteristic parameters of the size and shape of yam starch granules by applying thresholding and object identification on microscopic photographs. A random forest (RF) model was used to predict the starch granule shape class. This analysis pipeline was successfully applied to a yam diversity panel of 47 genotypes, leading to the characterization of more than 205 000 starch granules. Comparison between the classical and automated method shows a very strong correlation (R2 = 0.99) and an absence of bias for granule size. The RF model predicted shape class with an accuracy of 83%. With heritability equal to 0.85, the median projected area of the granules varied from 381 to 1115 μm2 and their observed shapes were ellipsoidal, polyhedral, round and triangular. CONCLUSION: The results obtained in this study show that the proposed open‐source pipeline offers an accurate, robust and discriminating solution for medium‐throughput phenotyping of yam starch granule size distribution and shape classification. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Yam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone, where it is grown. The lack of phenotyping methods for tuber quality has hindered the adoption of new genotypes from breeding programs. Recently, near‐infrared spectroscopy (NIRS) has been used as a reliable tool to characterize the chemical composition of the yam tuber. However, it failed to predict the amylose content, although this trait is strongly involved in the quality of the product. Results: This study used NIRS to predict the amylose content from 186 yam flour samples. Two calibration methods were developed and validated on an independent dataset: partial least squares (PLS) and convolutional neural networks (CNN). To evaluate final model performances, the coefficient of determination (R2), the root mean square error (RMSE), and the ratio of performance to deviation (RPD) were calculated using predictions on an independent validation dataset. The tested models showed contrasting performances (i.e., R2 of 0.72 and 0.89, RMSE of 1.33 and 0.81, RPD of 2.13 and 3.49 respectively, for the PLS and the CNN model). Conclusion: According to the quality standard for NIRS model prediction used in food science, the PLS method proved unsuccessful (RPD < 3 and R2 < 0.8) for predicting amylose content from yam flour but the CNN model proved to be reliable and efficient method. With the application of deep learning methods, this study established the proof of concept that amylose content, a key driver of yam textural quality and acceptance, can be predicted accurately using NIRS as a high throughput phenotyping method. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Most rheological analyses in yam have been done on starch gels, which requires starch extraction from the tubers. In situ rheology bypasses the need of starch extraction and relies on the original cell structure and complex matrix organization under stress or strain. Dynamic rheological properties of tuber from 16 accessions belonging to four yam species (Dioscorea rotundata, D. alata. D. bulbifera and D. dumetorum) were investigated for potential use as a medium throughput phenotyping screening tool that can indicate the quality of yam food products or their industrial potentials. Results: Rheographs of the tubers illustrated differences in the structure of D. bulbifera compared to other yam species. High initial storage modulus (G′) of yam parenchyma indicated tubers with strong and rigid structure which do not lose their structural integrity easily on heating. Dioscorea rotundata and D. alata varieties exhibited a lower temperature at which gelatinization took place (Tgel) equivalent to the irreversible transition during starch gelatinization (75.3 and 79.8 °C) and took shorter time (867 and 958 s, respectively) to reach the G′ maximum, compared to other species. The stress relaxation test showed that the higher the dry matter of the tubers, the higher the work to rupture the structure. Conclusion: Rheological characteristics G′, loss modulus (G″), swelling capacity and Tgel showed potential as suitable quality indicators for yam products. In situ rheological characterization of yam tubers could be used as an instrumental screening tool to phenotype for quality in yam products. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The study analyzed the effect of nitrogen (N) management and different sowing parameters of winter wheat on the flour quality, rheological properties of flour, and bread quality. Flour was obtained from winter wheat grain produced during a field experiment conducted in 2018–2021. The experiment involved three factors: (i) the sowing date (early (3–6 September), delayed by 14 days, and delayed by 28 days), (ii) sowing density (200, 300, and 400 live grains m−2), and (iii) split application of N fertilizer in spring (40 + 100, 70 + 70, and 100 + 40 kg ha−1 in the full tillering stage and the first node stage, respectively). A 28-day delay in sowing increased the total protein content of the flour, water absorption capacity of the flour, dough development time and stability, and degree of softening. When sowing was delayed by 14 or 28 days, the crumb density decreased without affecting the loaf volume. A sowing density of 400 grains m−2 had a positive impact on the flour color, dough stability, and loaf volume. The flour color and dough stability were enhanced when N was applied at 100 + 40 kg ha−1, respectively. In turn, the total protein content of flour peaked when it was applied at 40 + 100 kg N ha−1. The quality of flour improved when winter wheat was sown at a density of 400 live grains m−2 with a delay of 14 or 28 days and supplied with 100 kg N ha−1 in the full tillering stage and 40 kg N ha−1 in the first node stage. [ABSTRACT FROM AUTHOR]

In this study, our research aim was to assess the influence of pumpkin seed flour addition on the antioxidant properties, consumer acceptability, functional properties, and texture of wafers. The in vitro gastrointestinal digestion process was used to assess the effectiveness of fortification in terms of the potential bioavailability of phenolic compounds and peptides. The antioxidant activity of the obtained hydrolysates and potentially bioavailable fractions (≤3.5 kDa) was tested. The highest antiradical activity and Fe2+ chelation ability (IC50) were noted for the fraction obtained from wafers with the greatest addition of pumpkin seed flour—Pf4 (0.49 mg/mL for ABTS+*, 3.84 mg/mL for DPPH*, and 2.04 mg/mL for Fe2+ chelation). The addition of pumpkin seed flour caused the color of the wafers to change to a darker one (24.46% differences in L* between C and P4), which influenced consumer ratings. This study shows that adding pumpkin seed flour increases the peptide and phenolic contents of wafers (1.13 mg/mL and 1.01 mg/mL of peptides and 0.429 mg/mL and 0.351 mg/mL of phenolics for P4 and C hydrolysates, respectively) and enhances their antioxidant activity, with only minimal effects on taste, aroma, crispness, water and fat adsorption capacity, and foaming ability. Fractions ≤ 3.5 kDa showed greater antioxidative activity than hydrolysates, and the addition of pumpkin seed flour improved these properties. To sum up, pumpkin seeds are a valuable source of antioxidant compounds (phenolic compounds and peptides) and can be used to enrich various products. [ABSTRACT FROM AUTHOR]

An overproducing date fruit with limited industrial utilization leads to significant waste and losses, especially in the early stage of date maturity known as bisr. This study aimed to investigate the potential use of bisr date powder (BDP) at different concentrations (25%, 50%, and 100%) as a natural sweetener instead of sugar and barley flour as a source of dietary fiber, vitamins, and minerals instead of wheat flour (50%) in biscuit production over storage periods of 7, 14, and 21 days. The analysis revealed that the bisr Al-Khalas powder sample had a moisture content of 11.84%, ash content of 2.30%, and crude fiber content of 10.20%. Additionally, it had a low protein (2.50%) and fat (0.77%) content, with total carbohydrates at 82.59%. The gradual substitution of bisr Al-Khalas in biscuit production resulted in an increased moisture, ash, fat, protein, crude fiber, and iron content, as well as a decrease in total carbohydrate percentage. A chemical analysis of bisr Al-Khalas powder demonstrated high levels of antioxidants, with 248.49 mg gallic acid/g of phenolic compounds, 31.03 mg quercetin/g of flavonoids, and an antioxidant activity ranging from 42.30%, as shown by the DPPH test. The peroxide content was 0.009 mg equivalent/kg. Biscuit samples with different proportions of bisr Al-Khalas showed an improved resistance to oxidation compared to samples without bisr Al-Khalas, with increased resistance as the percentage of replacement increased during storage. Physical properties such as the diameter, height, and spread percentage, as well as organoleptic properties like color, flavor, aroma, and taste, were significantly enhanced with higher levels of bisr Al-Khalas in the mixture. Biscuit samples fortified with 100% pure bisr Al-Khalas powder were found to be less acceptable, while samples with a 25% substitution did not negatively impact sensory properties. In addition, acrylamide and hydroxymethylfurfural (HMF) were not detected in bisr powder and biscuit samples prepared at different concentrations (25%, 50%, and 100%). In conclusion, the study suggests that bisr Al-Khalas powder, an underutilized waste product, has the potential to add value to commercial biscuit production due to its high nutritional value and extended storage period resulting from its potent antioxidant activity. [ABSTRACT FROM AUTHOR]

Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter, X-ray diffractometer, and Fourier transform infrared spectrometer. Findings revealed that the hardness of leavened pancakes significantly increased over time. After a refrigeration period of 7 days, the hardness of wheat flour leavened pancakes increased by 56.60%. However, with a decrease in the particle size of sorghum flour, the increase in hardness diminished, thereby delaying the aging process of the pancakes. As the storage duration was extended, moisture migration within the pancakes occurred, and the sorghum flour pancakes with a smaller particle size exhibited a reduced moisture change rate, indicating an enhanced water holding capacity. In comparison to their wheat flour counterparts, sorghum flour leavened pancakes exhibited a substantial reduction in retrogradation enthalpy and crystallinity. The inclusion of sorghum flour effectively inhibited amylopectin recrystallization, thus slowing down the aging process of the pancakes. This inhibitory effect was more evident with decreasing sorghum flour particle sizes. Fourier transform infrared data indicated no significant alterations in absorption peaks across various wavelengths during cold storage. Although starch short-range orderliness increased with storage time, the use of sorghum flour with smaller particles reduced the degree of short–range orderliness in starch molecules throughout the cold storage period. Sorghum flour with a smaller particle size can inhibit water migration and amylopectin recrystallization, which subsequently delays pancake aging and enhances its quality stability during storage. [ABSTRACT FROM AUTHOR]

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste's rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food's extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s−1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile. [ABSTRACT FROM AUTHOR]

In the current study, the prebiotic potential of an innovative functional pasta enriched with 12% (w/w) inulin was investigated. To this aim, pasta was subjected to in vitro gastrointestinal digestion followed by simulated gut fermentation compared to the control pasta (CTRL) not containing inulin. The incorporation of inulin positively (p < 0.05) affected some organoleptic traits and the cooking quality of the final product, giving an overall score significantly higher than CTRL. The resultant essential amino acid content was similar in both pasta samples while the total protein content was lower in inulin-enriched pasta for the polymer substitution to durum wheat flour. The prebiotic potential of chicory inulin was preliminarily tested in in vitro experiments using seven probiotic strains and among them Lacticaseibacillus paracasei IMPC2.1 was selected for the simulated gut fermentation studies. The positive prebiotic activity score registered with the probiotic strain suggested the suitability of the inulin-enriched pasta with respect to acting as a prebiotic source favoring the growth of the probiotic strain and short chain fatty acid (SCFA) production. The present study contributes to broadening knowledge on the prebiotic efficacy of inulin when incorporated into a complex food matrix. [ABSTRACT FROM AUTHOR]

Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this study was to assess the effect of incorporating MSOC as wheat flour substitute and its particle size on bread quality; three particle size fractions of MSOC (coarse, medium, and fine) and two substitution levels (3 and 6%, w/w) were employed. Functional properties and colour of different particle sizes of MSOC were assessed, and the physical properties of bread made with MSOC were explored and compared to control bread (100% wheat flour). Results showed that bread made with 3% MSOC had relatively satisfactory quality in terms of specific volume (2.64–2.86 mL/g), hardness (14.31–15.04 N) compared to the control bread (specific volume 2.79 mL/g and hardness 13.87 N). Bread made with fine particle size of MSOC (2.64 mL/g and 15.04 N at 3% substitution level; 2.44 mL/g and 16.03 N at 6% substitution level) had lower specific volume and higher hardness values than the bread made with medium (2.80 mL/g and 14.31 N at 3% substitution level; 2.50 mL/g and 15.50 N at 6% substitution level) and coarse (2.86 mL/g and 14.72 N at 3% substitution level; 2.52 mL/g and 15.12 N at 6% substitution level) particle sizes of MSOC. These results indicate that using 3% MSOC with larger particle size could be more suitable for making bread with relatively satisfactory quality. Overall, MSOC could be re-introduced into food chain as ingredient for bread production, which offers possibilities to develop novel sustainable foods. Future work will be conducted on sensory quality and consumer acceptance to provide a desirable quality of bread. [ABSTRACT FROM AUTHOR]

This study investigated the effect of microwave pretreatment on cooking time of presoaked Bambara groundnut seeds, functional properties of resultant flours, and their phenolic composition and antioxidant properties. Microwave treatment significantly decreased cooking time and resulted in decreased water solubility index (WSI) (by up to 66%) and nitrogen solubility index (NSI) (up to 81%) of the resultant flours, as well as a decrease in pasting viscosity and enthalpy compared to raw flour. However, the 1200 W treatment resulted in higher pasting viscosity, WSI, and NSI than the 900 W treatment. There were differences in type of flavonoids and phenolic acids between the two types of Bambara groundnut seeds, while microwave treatment caused certain increase and decrease in individual flavonoids, such as catechin, quercetin‐3‐O‐glucoside, and hesperidin. The flours maintained good radical scavenging antioxidant activity and protected plasmid DNA from oxidative damage. Overall, the study suggests that microwave pretreatment shows potential in alleviating the hard‐to‐cook Bambara groundnut seeds in producing flour with functional and antioxidant properties. [ABSTRACT FROM AUTHOR]