The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) considered have highly beneficial effects on health. This research aimed evaluate the impact replacing spelt flour (SF) with 15%, 20% and 25% powder (BP). physicochemical properties biscuits baked at different temperatures (150 170 °C) were followed beginning, after 3 6 months...

Hemp is considered one of the potential novel crops for human and animal nutrition. This study aimed to determine complete chemical composition 29 different varieties whole hempseeds. Fatty acid composition, amino profile, mineral cannabinoids content were also evaluated. All hempseed milled obtain flour. Differences between significant (p < 0.05) all measured parameters. Proximate results showed that crude protein fat contents varied from 21.6–28.9% 21.1–35.7%, respectively. profiles...

Cereal brans are by-products of the milling cereal grains, which mainly used as low value ingredients in animal feed. Wheat and oat bran is a rich source bioactives phytochemicals, especially phenolic compounds. Within this study, application ultrasound (US) technology to assist extraction phenolics from wheat was investigated (20-45 kHz). Peleg's mathematical model study kinetics ultrasound-assisted (UAE) subsequent stirring total compounds (TPC). The surface morphology after studied using...

In the present study, nutritional and sensory properties of spelt cookies without wild garlic, with fresh osmodehydrated garlic in sugar beet molasses, an aqueous solution sucrose salt were evaluated compared. The tested cookie samples characterized terms total antioxidative activity, content phenols, flavonoids, thiosulfates, presence dominant betaine dietary fiber, antioxidant activity after vitro digestion, attributes for appearance, taste, smell, texture. results proved that addition...

This study aimed to evaluate the potential of beetroot powder (BP) as a functional ingredient in biscuits by investigating its effects on nutritional composition, sensory properties, and glycemic response. The primary goal was determine whether BP could serve natural alternative synthetic additives while maintaining product stability consumer acceptability. Biscuits were formulated replacing spelt flour with 15, 20, 25% BP. impact assessed based betaine content, macro- microelements, index...

Abstract BACKGROUND Amaranthus sp. is a fast‐growing crop with well‐known beneficial nutritional values (rich in protein, fat, dietary fiber, ash, and minerals, especially calcium sodium, containing higher amount of lysine than conventional cereals). an underexploited plant source squalene, compound high importance the food, cosmetic pharmaceutical industries. RESULTS This paper has examined effects different extraction methods (Soxhlet, supercritical fluid accelerated solvent extraction) on...

Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due availability of information on types and quality. Therefore, this study investigated nutritional, physical, textural, morphological durum wheat enriched with carrot waste encapsulates (10 20% freeze-dried encapsulate (FDE) 10 spray-dried (SDE)), as well determining consumer preferences for type product. Replacement semolina FDE SDE contributed changes 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...

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

This study investigated the design of novel pasta enriched with different forms wild garlic (WG): a powder, an extract and encapsulated applied at three enrichment levels (low/middle/high). The effect cooking on changes in content bioactive compounds, antioxidative activity, behaviour, texture, colour sensory properties cooked was evaluated. WG preparations significantly increased antioxidant potential (by 185-600%) as well phenolics 26-146%), flavonoids 40-360%) potassium (up to three-fold)...

Abstract The main purposes of this work are successful modeling twin‐screw extrusion process using predictive models, investigating the effect parameters such as screw speed, feed rate, and moisture content on product responses finally optimizing regarding betaine in extruded energy consumption. second order polynomial approximation models artificial neural network were developed to predict content, showing high accuracy prediction experimental results. This study introduces multiobjective...

Sour cherry pomace filling (SCPF) and commercial sour (CSCF) produced on a semi-industrial scale were tested compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties thermal stability. Both samples safe for human consumption, thermally stable there was lack syneresis. SCPF had significantly higher fiber concentration (3.79 g/100 g) due to skin fraction is considered "source fibers". The also resulted mineral quantity (Fe-3.83 mg/kg fw) comparison CSCF...

Jerusalem artichoke is an excellent source of inulin. Inulin has valuable nutritional and functional attributes, therefore it needed to know inulin content in different accessions tubers. We used rapid high-performance liquid chromatography (HPLC) method following water extraction determine HPLC conditions included Rezex RCM-monosaccharide Ca2+ column, deionized as mobile phase light scattering detection. It was found that tubers ranged from 8.16 13.46% fresh weight. The maximum value 12...

The influence of different extrusion parameters, including screw speed (250-750 rpm), feed rate (15-25 kg/h) and moisture content (15-25%), on the textural color properties spelt wholegrain snack products produced a co-rotating twin-screw extruder with added betaine was investigated. In order to determine relative input variables in artificial neural network (ANN) model, Yoon's interpretation method used, it concluded that has greatest L* values, while a* b* values. softest samples were...

Summary Cracker quality is highly influenced by the of flour. In this study, two spelt cultivars were analysed and evaluated in relation to cracker‐making performance factors that influence cracker quality. For comparison, conventional commercial wheat flour was used. Results showed tested differed their rheological properties. The obtained crackers also different qualities. highest proportion total variance (>45%) due geometric characteristics. most significant parameter classification...

Abstract BACKGROUND In concomitance with shifts in climate conditions recent years, an increasingly frequent emergence of Aspergillus flavus and aflatoxins cereals has been observed. this study the effects temperature (15, 23, 30 37 °C) water activity ( a w ) (0.85, 0.90, 0.95 0.99) on aflatoxin B 1 (AFB production by A. isolate inoculated hull‐less hulled spelt grains were investigated. RESULTS The optimal for AFB biosynthesis reached at °C value 0.99 all tested samples (hull‐less grains,...

Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to nutritive value high content bioactive compounds. Commercial available Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, antioxidant activity. Relative capacity index was used ranking according capacity, while effectiveness phenolic compounds...