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Obtaining gluten-free products generally requires the optimization of certain technological processes aimed at achieving desirable properties to meet consumer expectations. This is necessary because raw materials often lead to unsatisfactory results in terms of taste, flavor, consistency and nutritional qualities. Therefore, various alternative ingredients have recently been explored with the intention of improving the result. In this context, the identification of new viable raw materials and their efficient use to produce flour-based products would be a suitable option for establishing a sustainable economy. Acorn flour are a good source of starch, protein, fat, minerals (such as P, K, Ca, and Mg), unsaturated fatty acids (i.e., oleic acid), and vitamins (mostly A and E) and numerous biologically active compounds (such as tannins, phenolic acids, and flavonoids). This flour possesses anti-inflammatory, mineralizing, anti-anemic, antirachitic, antitumor, antioxidant, diuretic, and energizing properties. Moreover, it promotes insulin secretion. The aim of this work consisted in the nutritional, physical and sensory evaluation of gluten-free cakes obtained from rice flour (RF), corn starch (CS) and acorn flour (AF), where RF was replaced by AF in proportion of 5, 15, 25%, using standard laboratory procedures. Four samples of cakes were obtained using different proportions of RF and AF and the same proportion of CS, as follows: 80:15:5%, 70:15:15%, 60:15:25% and 85:15:0% respectively. The results obtained regarding the proximate composition of the studied cake samples show the superior nutritional profile (higher ash, fiber and fat content but lower carbohydrate and protein) of all three cake samples with added AF compared to control sample. Moisture, fat, protein, carbohydrate, crude fiber, and ash content of the cakes ranged between 34.88 - 36.16%, 3.56 - 6.41%, 8.90 - 12.07%, 42.80 - 46.03%, 1.38 - 3.97, and 0.80 - 3.04%, respectively. The height, weight, and volume of the cake samples ranged from 3.5 to 4.5 cm, 45 to 56 g, and 620 cm3 to 1050 cm³, respectively. Following the sensory analysis of gluten-free cake samples, it was observed that the cake sample obtained from 70% RF, 15% CS and 15% AF had been given the highest scores on the Hedonic scale (appearance - 8.2; consistency - 8.7; taste - 8.5; flavor - 8.5; color - 8.2; overall acceptability - 8.4). Following the sensory evaluation of cake samples, we can recommend the use of the flour mixture 70%RF:15%CS:15%AF. Based on the results obtained in this study, it can be concluded that the addition of AF in gluten-free cake samples can significantly rise it's nutritional value, alongside improving it's sensorial qualities. [ABSTRACT FROM AUTHOR]

Research in field supports determining role of superior organic acids and derived substances as mediators (utility carriers), for proper functioning of cellular entities (gene activation, cell signal regulation, etc.). From this class, superior essential organic acids (polyunsaturated), fat-soluble vitamins (E, D, provitamin A), are recognized as carriers of utilities in cellular permeation ("transmembrane translators") and in the regulation of nervous system functions. The dual hydrophobic/hydrophilic competence allows translation of lyophilic substances (fats and nonpolar substances) and polar components or water. If the attractive forces are greater than those of Brownian repulsion and motion, the particles clump together to form aggregates or coagules, resulting in complex internal inhomogeneous structures. [ABSTRACT FROM AUTHOR]

The scientific research done in the past few years has been conducted with the aim of discovering and developing new materials and technologies to develop foods that are healthier and more valuable nutrition-wise. The new generation of products should be in accordance with the environmental directives, sustainable, should do no harm, and should also ensure equitability of the market. Among the unconventional materials that caught our attention, chestnuts and rosehips are sustainable, underexploited resources that meet dietary and nutritional requirements. The aim of this paper is to gather comprehensive knowledge and get an overview of the use of chestnut flour and rosehip powder in different value-added food products, and to identify the possible gaps in the current knowledge. This work will help the further research in the field of valorization of chestnut and rosehip, and therefore, contribute to the development of innovative functional food formulations. Moreover, this matter is of importance because the generation of novel products would meet consumer expectations and will both help generate income to the food industry and provide a more sustainable use of resources. [ABSTRACT FROM AUTHOR]

Apples and especially their skin are associated with multiple health benefits by preventing disease and maintaining overall health. Apple peel, considered as a by-product of apple processing during the preparation of sauces, apple preserves, dried rings and purees, is a rich source of carbohydrates, total dietary fiber, minerals as well as various phytochemicals, mainly polyphenols. Due to the increased content in nutritional compounds and other biologically active substances, apple peels represent an ingredient to be taken into account for the enrichment of the nutritional and therapeutic benefits of some food products. The purpose of this study was to obtain and analyze some nutritional parameters of apple peel powder by using native varieties apples grown in unpolluted areas. The concentrations of moisture, minerals (ash), proteins, fats, carbohydrates and dietary fibers were determined from three batches of summer apples grown in hilly areas of Caras-Severin County (Romania). The preliminary results obtained: 4.56 - 6.02% moisture, 2.56 - 3.62% minerals, 3.86 - 4.94% proteins, 3.11 - 4.03% fats, 35.15 - 38.31% dietary fibers and 61.78 - 65.44% carbohydrates, show that apple peel powders analyzed contain increased amounts of carbohydrates and dietary fibers, significant amounts of minerals and low protein and fat content. These values recommend the inclusion of dried apple peels in different food products. In addition, the superior valorization of apple peels resulting as a by-product from apple processing, offers an advantageous solution for reducing environmental pollution. [ABSTRACT FROM AUTHOR]

This study aims to obtain and present the effects on the sensory and physicochemical properties of noodles made from wheat flour with additions of black bean flour in different proportions, as well as research the health benefits of black bean consumption. According to the studies carried out, it was found that black beans are a source of nutrients with multiple health benefits, such as iron, calcium, magnesium, selenium, phosphorus, folates, dietary fibers, quercetin, saponins, etc., the consumption of black beans being beneficial in reducing the risk of obesity, diabetes, heart disease, cancer, as well as in lowering blood pressure and maintaining bone health. To analyze the effects on the physico-chemical and sensory properties of the noodles caused by the addition of black bean flour, four samples of noodles were made from mixtures of wheat flour with black bean flour in proportions of 0%, 5%, 10% and 15%, respectively. Noodle samples were analyzed in order to obtain information regarding the proximate composition, cooking properties and sensory evaluation. Regarding the proximate composition, significant changes were observed in the amount of fat, protein, ash and fiber with the increase in the percentage of black bean flour in the noodle sample. Thus, the noodle sample with 15% black bean flour presented amounts of 1.44±0.11% fat, 7.93±0.33% protein, 0.98±0.05% ash and 0.97±0.59% fiber compared to 0.76±0.04% fat, 6.28±0.27 % protein, 0.46±0.22% ash and 0.36±0.33% fiber present in the noodle sample made from 100% wheat flour. An increase in cooking time and cooking losses was also observed in the case of noodle samples with larger amounts of black bean flour. Regarding the sensory evaluation, a decrease in the overall acceptability of the noodles was observed with the increase in the percentage of black bean flour in the samples, the most appreciated noodle sample, both from a nutritional and sensory point of view, being the noodle sample with 10% black bean flour. [ABSTRACT FROM AUTHOR]

The purpose of this work is to review several studies focused on the use of natural antioxidants of plant origin as food additives in meat industry. This study is motivated by consumers' preference for meat and meat products with an improved composition, without addition of synthetic antioxidants. The reducing the content of fats, cholesterol, salt and nitrites, as well as improving the profile of fatty acids and the incorporation of bioactive compounds are growing worldwide. Also, the negative health consequences or beliefs regarding the utilization of synthetic antioxidants in meat and meat products, causes the industry to include the natural antioxidants in foods, a good alternative being the plant sources. Some natural sources of antioxidants are spices, herbs and fruit which can be added to meat products in various forms: whole, ground, powder or as isolates from their extracts. These plant materials are rich in bioactive compounds that contribute to the reducing of microbial growth and inhibit the lipid oxidation during storage, improving the quality of fresh and processed meat and meat products. Compounds such as phenolic acids, phenolic diterpenes, flavonoids and volatile oils, often have strong H-donating activity, making them extremely effective antioxidants; some compounds can chelate metals and donate H to oxygen radicals, slowing down oxidation. Thus, it can be said that the natural antioxidants are used in meat industry in order to delay or prevent the lipid oxidation, delay the development of off-flavors, improve color stability and microbiological quality and extend the shelf-life, without affecting the sensory or nutritional properties. [ABSTRACT FROM AUTHOR]

Background: Medicinal plants, used for the preparation of teas, contain in addition to numerous biologically active components also significant amounts of microelements essential for the human body. That is why we considered it necessary to provide information on the intake of essential elements of chamomile and linden flowers. Aim: To review the available to highlight the intake of essential microelements Fe, Mn, Zn and Cu) of some medicinal plants (chamomile and linden) used in the preparation of medicinal teas. Methods: The methodology for this review involved a search from Google and Google academic from 2000 to 2021 using the key-words: "medicinal plants", "medicinal herbs", "trace elements in medicinal plants", "minerals in medicinal plans", "trace elements in human health". Conclusion: Chamomile and linden flower contain significant amounts of Fe, Mn, Zn and Cu, their concentration showing the same decreasing trend Fe> Mn> Zn> Cu. Finally, can be stated that the chamomile and linden flowers reviewed play a meaningful role in human nutrition as micro-nutrients sources. [ABSTRACT FROM AUTHOR]

This is a short review about existing knowledge in researches field: the use of coconut oil as functional food oil based on its oxidative stability during cooking. Coconut oil is known for its use as a cooking oil. Vegetable oils do not possess sufficient oxidative stability, which limits their application for food processing. Oxidative stability is an important indicator to determine quality and shelf life of edible oils. The coconut oil has a long shelf life (2 years). The progress of lipid oxidation was assessed by measuring peroxide (PV) and p-anisidine values (AV). Many factors contribute to stability of oils in foods and must be considered when developing new processing methods. [ABSTRACT FROM AUTHOR]

This work represents an overview on literature data to reveal the issues generated by lipid oxidation, the associated causes as well as the current trends, challenges and solutions to enhance the oxidative stability of edible oils. The lipid oxidation represents one of the main reasons for deterioration of vegetable oils and lipid-containing foods. In results, a wide spectrum of volatile or non-volatile components are generated, including free fatty acids, aldehydes and ketones, alcohols, hydrocarbons, trans isomers, cyclic and epoxy compounds. The use of natural extracts as antioxidant agents instead of the synthetic ones has been very popular because of their antioxidant activity. Recent researches has highlighted the need to identify new natural sources of antioxidants to be uses as food additives and also to assess their potential to inhibit the lipid oxidation. This review indicates that there are many possibilities to use natural antioxidants to improve the oxidative stability of freshly consumed vegetable oils as well as those used as a heat transfer medium in various food applications. The summarized information reveals the effectiveness of antioxidant plant materials in the form of natural extracts or powders from medicinal plants, culinary herbs, spices and food processing by-products to inhibit the lipid oxidation, which recommends them as natural antioxidant agents for the vegetable oils industry. This study may be useful for the oils industry for replacing the synthetic antioxidants with natural formulas, able to inhibit the oxidative lipid degradation. [ABSTRACT FROM AUTHOR]

Currently correcting and improving lifestyles, hence the "style" of food has become a priority and a constant concern, due to the many diseases that have developed as a consequence of the eaten food and its adjuvants. Globally the population is facing a rising epidemic of disorders related to the consumption of gluten-containing foods such as celiac disease, allergies and gluten sensitivity. Even when not reaching constituted morbid entities, the act of eating can generate simple functional disturbances. A gluten-free diet is essential for the management of any signs and symptoms of celiac disease and for any other medical conditions associated with gluten. This paper presents an overview of the most recent scientific results, approaches and investigations concerning other unconventional raw materials (chestnuts, almond, coconut, acorn, teff, tapioca, etc), in order to identify and exploit their potential, whether technological, biological, chemical or physical, to meet the needs and demands of consumers. Introducing new, innovative products using unconventional raw materials to the market would help improve and increase the diversity of functional flour products. [ABSTRACT FROM AUTHOR]

The present study was performed to evaluate the proximal composition of some mixtures obtained from two gluten-free flours (rice flour - RF and green banana flour - GBF) and to evaluate the nutritional profile of gluten-free cookies obtained from these mixtures. Several samples of cookies were prepared, and the flour mixtures used were: 100%:0%; 85%:15%; 70%:30% and 55%:45%. The determinations made for studied flour, flour mixtures and gluten-free cookies samples were: moisture content, protein content, ash content, fiber content, fat content and total carbohydrate content. The results obtained regarding the proximal composition of the mixtures (M1 ÷ M3) highlight their superior nutritional profile. Thus, the use of these mixtures according to the substitution ratios established in this study, can be considered an interesting alternative for the production of gluten-free cookies to meet the current demand for gluten-free products. The results of the sensory evaluation indicated that partial replacement of rice flour with green banana flour up to 45%, did not affect the overall acceptability of the cookies, however, increasing the percentage of green banana flour resulted in lower acceptance, which may be due to the slightly bitter flavour that green banana flour imparts to the cookies. All cookie assortments were found acceptable on the hedonic scale in terms of appearance, texture, flavor, taste and overall acceptability. The results obtained regarding the chemical composition of the studied cookies samples show the superior nutritional profile (higher ash, fiber, and carbohydrate content but lower moisture and protein) of all three cookies samples (C15GBF, C30GBF and C45GBF) compared to CC. [ABSTRACT FROM AUTHOR]

Dried figs are an important nutritional and energy source in human food, these containing increased amounts of essential nutrients in a rational proportion: carbohydrates, dietary fiber, sugars (especially fructose and glucose), proteins, organic acids, minerals, vitamins, enzymes phenolic compounds and phytochemicals. In addition, these fruits have remarkable pharmacological properties, such as antioxidant, anticancer, cytotoxic, anti-inflammatory and hypolipidemic activities. This study aims to evaluate the nutritional profile of some brands of sun-dried figs imported from Mediterranean countries and sold on markets in the city of Timisoara. The following nutritional parameters were determined from the analyzed samples: moisture, total minerals (ash), proteins, carbohydrates, ash and dietary fiber. The obtained results show that these fruits contain important amounts of carbohydrates, proteins, dry matter, dietary fiber and low fat contents, distributed in wide concentration limits. Therefore, the consumption of nutritional principles present in the composition of figs has a beneficial effect on the health of the body. [ABSTRACT FROM AUTHOR]

The main purpose of this study was the development and sensory and chemical evaluation of an assortment of gluten-free cake, specially designed for people with celiac disease or diabetes, made of rice flour, almond flour and arrowroot flour. Three cake samples from rice flour, almond flour and arrowroot flour were prepared, added in different proportions (80:10:10%, 60:20:20%, 40:30:30%), mixed with other ingredients and compared with control sample (100:0:0%). Standard procedures were used to estimate the proximate composition of flours and cake samples obtained in this study. The results obtained regarding the chemical composition of the studied cake samples show the superior nutritional profile of all three cake samples (CM1, CM2 and CM3) compared to CC. Following the sensory evaluation of this range of cakes, we can recommend the use of mixture: 60% rice flour: 20% almond flour: 20% arrowroot flour. [ABSTRACT FROM AUTHOR]

The aim of this study was to capitalize on the nutritional potential of coconut flour in the development of a product with added nutritional value for both people with gluten intolerance and consumers who want a healthy diet. This study asses the proximate composition and sensory analysis of cookies made from rice and coconut flour mixtures. Five mixtures were prepared by homogenously mixing rice flour with coconut flour in the percentage proportion ratios of 85:15, 70:30, 55:45, 40:60 and 100:0 respectively. The 100% rice flour serve as the control. Standard procedures were used to estimate the proximate composition of flours and cookie samples obtained in this study. The results obtained regarding the physico-chemical composition of the two analyzed flours highlight their superior nutritional profile. The obtained results indicate that the incorporation of up to a level of 45% coconut flour in the gluten-free cookies formula resulted in products with improved sensory and functional properties compared to the control sample (control cookie). The sensory quality is based on the taste, aroma, crispiness, appearance and overall acceptability. The overall acceptability shows sample C45CF was preferred among the cookies. The results obtained could be very valuable for local industries to partially or completely substitute wheat in production of snacks. [ABSTRACT FROM AUTHOR]

In this paper it was determined the antioxidant properties -- evaluated by FRAP and DPPH methods, total polyphenols content, monomeric anthocyanins amount and color structure for natural concentrates obtained from berries (bilberry, gooseberry, raspberry, blackberry) and garden fruits (cherry and strawberry). The antioxidant capacity determined by FRAP method was presented the values between 149.5-444.38 mM Fe2+/L and in the case of DPPH assay the obtained values was situated in the range 10.97-40.60%. Polyphenols content from analysed concentrates was situated in the range 86.57-217.60 mM gallic acid/L and the amounts of monomeric anthocyanins it was found in the range 8.47·10³-23.58·10³ mg/L calculated as cyanidin-3-glucoside. In the case of color structure analysis, it was determinate the fraction of color due to monomeric anthocyanins, copigmented anthocyanins and polymeric pigments. For all analyzed concentrates, the monomeric anthocyanins represent the main fraction which contribute to the final color of products. For concentrates obtained from garden fruits the percent of color due to monomeric anthocyanins is 59-66%, comparativelly with the case of natural concentrates from berries (68.41-77.55%). Copigmented anthocyanins and polymeric pigments contribute in small measure to the natural concentrates color. [ABSTRACT FROM AUTHOR]