In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and physical properties with dough rheology dietary content depending on the flour (oat, rye, rice, carob flour) fat type (olive oil or butter). The choice influenced all parameters: baking loss, color, line height width, content. Results indicated that lower loss better were obtained for containing olive oil, which had higher viscosity...

Since there are no products in the European market labelled as low-FODMAP (low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties lower nutritional value. This study aimed to develop attractive crackers high-fibre content. Various flours (wholemeal buckwheat millet, white maize), pumpkin seed...

The effects of high power ultrasound 24 kHz and bath frequency on the textural pasting properties corn starch suspensions was examined. Suspensions were treated with different intensities treatment times (15 min 30 min) using an probe set bath. treatments probes caused a significant lowering starting gelatinisation temperatures starch. disruption granules by cavitational forces made more permeable to water. highest viscosity observed for 300 W probe. Also, statistically increase in...

The process of three-dimensional (3D) printing is greatest interest to food science and engineering community because it offers numerous opportunities for innovative design, new product formulations personalized nutrition. Of particular are inks based on cereal flours or starches, whose unique rheological properties make them suitable 3D printing, typically with an extrusion-based printer. While the factors that influence success well addressed, terminology methods used evaluate features...

Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in flatbread. Sourdough, using flour only or blended with bran (3:1), was fermented LIVENDO LV1 starter at 30 °C 24 h. The pH value, microbial viable cell count, total titratable acidity organic acids concentration were measured. properties flatbread, depending on time (24 h 48...

Millet is an unexploited cereal with potential in the food industry due to its nutritional value and resistance harsh climate conditions. Nutritious millet byproducts have a application development of functional products, but require processing order improve their physical quality. Therefore, we investigated high intensity ultrasound as pretreatment increase amount freely available bioactives from proso bran. We also analysed effect on enzymatic browning, water retention protein...

Abstract This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread-making potential oat barley flour. Enzyme activity, microstructure, β-glucan extractability, molecular weight (Mw) structure dough rheology, flat bread properties were determined. An exponential decay model explained better residual activity β-glucanase across intensity than β-glucanase. PEF flour at 12 kV/cm for 162 ms significantly reduced (40.2–76.5%) while...

Different lactic acid bacteria starters were used to prepare sourdough make partially-baked frozen wholemeal wheat bread. The was prepared with a pure culture of Lactobacillus plantarum or commercial containing brevis combined Saccharomyces cerevisiae var. chevalieri (LV4), fermentum (PL1), phytase (PL3). We determined the acetic and concentrations in sourdough, bread chemical composition, total phenolics content glycemic index (GI) vivo. Depending on starter, ratio significantly different....

Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading its application (at 20% flour-based) 3D-printed snacks. was bioprocessed

Since 1980s, several methods for the determination of lignans in food samples have been developed depending on types and foods analysed, but mostly flaxseed as a reference food. In this work, specific steps preparation lignan secoisolariciresinol analysis by gas chromatography-mass spectrometry method were examined. Ethanol extraction from defatted non-defatted before acid hydrolysis yielded significantly lower concentrations (5172 ± 49 μg/g; 5159 83 μg/g, respectively), when compared to...

Purpose Cookies were not generally viewed as functional contributors to well-being they are primarily perceived confectionery products. The purpose of this paper is evaluate the potential flaxseed-enriched cookies carriers lignans and omega-3 fatty acids – compounds that lacking in western diet. Design/methodology/approach An online questionnaire collected data from Croatian consumers ( n =1,035). majority samples women (73 per cent) age range 15-65 years (97 cent). Most participants...

Wheat bran is a by-product rich in bioactive compounds, but possess strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, and 10 µm) of wheat time amplitude high-intensity ultrasound (HIU) treatment PPO total phenolics, antioxidant water swelling using response surface methodology. The activity decreased depending HIU time. Phenolic content, were dependent size. Temperature rise, amplitude, affected...

The influence of packaging barrier properties and frozen storage on phenolic phytosterol content, oxidative stability crumb texture dough, part-baked fully baked bread was investigated in comparison to conventionally produced bread. Samples were stored either blue coloured high density polyethylene (PE-HD) or transparent polyester-polyethylene-ethylene-vinyl alcohol copolymer (PET-PE/EVAL/PE) pouches for 22 days at −18 °C. Packaging materials different oxygen permeability: 3.67 cm3m−2day−1...