Formulation and characterization of new products – gluten-free crackers based on two types buckwheat flour (refined wholegrain) are presented in this study. Their proximate composition, content main antioxidant compounds (polyphenols tocopherols), activity (radical scavenging 1,1-diphenyl-2-picrylhydrazyl radicals DPPH) sensory quality were analyzed compared with those wheat made from refined wholegrain flours. Protocatechuic acid ferulic quantified crackers, while flavonoids, rutin...

Light buckwheat flour was used to substitute rice at the level of 10, 20 and 30% produce gluten-free cookies. The substitution cookie formulation with light contributed significantly higher mineral content, especially magnesium, potassium, iron copper, in comparison control cookies (p<0.05). Gluten-free made exhibited total phenolic rutin scavenging activity against 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH•), antioxidant reducing power than Comparing all evaluated sensory properties,...

This study investigated different wholegrain wheat/wholegrain buckwheat blends to develop functional pasta with unique sensory properties. The impact of the flour type (native or hydrothermally treated) and ratio between wheat in formulation on profiles hedonic perception was studied. A range techniques (principal component analysis, preference mapping, cluster penalty analysis) have evolved combine data from panel, collected consumers related product provide valuable insights into way which...

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...

This study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in development cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique attributes and potential health advantages. The spontaneous wholegrain wheat, spelt, Khorasan, emmer flour-water mixtures was monitored, focusing on odor development. Temporal Dominance Sensations (TDS) employed track how unfolds over time while Check-All-That-Apply (CATA) Hedonic tests were...

Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when products are designed. Co-creation alternative to standard practices by R & D departments since directly involves in various stages creation process. This work aims describe experiences engaging different functional within project realized at research institute. Four consecutive studies were conducted: first study...

Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 bacteria delbrueckii bulgaricus Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, sensory profile were compared with same technological process standard (control sample), as well other commercially available yoghurts different milk fat contents. Despite content made new being 1.44%,...

This study explored the potential of two forms sourdough-native and lyophilised-obtained through spontaneous fermentation whole grain flours from ancient wheat varieties, for cookie production. The research involved evaluated dough's rheological properties creep recovery measurements Mixolab analysis, assessing proximate composition, physical attributes, texture, colour, sensory characteristics using Rate-all-that-apply (RATA) method. analysis revealed that native sourdough significantly...

The objectives of the present study were to assess baking properties composite spelt wheat–amaranth blends and staling breads during a six-day storage. Different forms amaranth grains added bread formulation: native flour from popped amaranth, including their scalded non-scalded variants. Native (both non-scalded) gave loaves with highest volume contributed significantly softer crumb but not in comparison control bread. Crumb resilience did show significant differences among there stress...

Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding used for gluten-free cookies' formulation, with the aim improving nutritional profile antioxidant capacity. Since duration temperature at which dough is thermally treated during baking highly influence quality baked product, objective this work to optimise conditions in order obtain best technological cookies. Referring results obtained 160 170 °C different times, following...

The sensory profile and acceptance of cookies enriched with medicinal herbs mixture "Vitalplant," aimed at body weight regulation metabolism enhancement, were evaluated. Seven prepared varying the content powder extract (0, 2, 4, 6 g/100 g flour basis, respectively). descriptors used by an expert panel (n = 8) that best separated samples were: appearance (shape, uniformity, surface, color), texture (structure break, firmness, chewiness), odor, flavor. Preference mapping was assessed using...

In this work, a range of model cookies enriched with different quantities medicinal herbs, applied in two forms (pulverized mixture and extract), were studied to compare describe relationships between physicochemical sensory data. Multivariate statistical methods estimate the analyzed Analysis variance showed that majority parameters highly significant discriminating among samples (p < 0.05), which supported usefulness their application characterizing quality profile cookies. Principal...

Two types of buckwheat flour - non-treated (NBF) and autoclaved (TBF) were used for the enrichment whole wheat tagliatelle (control sample) at level 10-30% produced samples (dry cooked) examined in terms mineral phytic acid (PA) content. Both NBF TBF possessed significantly higher (p &lt; 0.05) content all investigated minerals compared to (WWF), but lower PA Cooked NBF-containing Mg, Zn, Mn Fe cooked control sample, while TBF-containing was not different from control. Autoclaving reduced...

The effects of replacing fat with finely ground wheat bran, at different levels (30, 40, 50%), in biscuit formulation were investigated respect to dough texture and final characteristics nutritional quality. Fat reduction using bran increased hardness but decreased adhesiveness, cohesiveness, springiness. Biscuit fracturability increasing replacement level. Changes colour detectable; lightness whereas yellow tone decreased. Increasing level contributed higher content protein, fibres...

The aim of this article was to present the sensory evaluation commercial wholemeal bread as a discriminative tool by selecting its optimum properties in comparison with two control samples. Generated data were subjected multivariate analysis variance and analysis. obtained results showed that could be very useful for recognition faked exception made from ready-to-bake mixtures. color samples optimal property distinction bread.