Comprehensive Evaluation of Physical, Nutritional, and Sensory Properties of Gluten–Free Instant Banana Brownie Mix

Beyond Fresh-Cut: Addressing Critical Aspects for Fresh Strawberry Puree

This study presents a review of the application of legumes in the formulation of gluten-free foods (GFFs), with emphasis on their functional, nutritional, and nutraceutical importance. Consumption of GFF and abstinence from gluten-containing foods are the only options for managing celiac disease and gluten intolerance. Its formulation has also increased due to the increasing desire for healthy food by consumers. Recently, legume crops, such as Phaseolus vulgaris (bean), Brachystegia eurycoma (bean pod), Detarium microcarpum (sweet detar), Cetatonia siliqua (carob fruit), Cicer arietinum (chickpea), Pisum sativum (pea), Lens culinaris (lentil), and Vigna subterranean (Bambara nut) have been used in the production of GFFs. They belong to the family Leguminosae (Fabaceae), grown for their high protein content, and are the most important crop after cereals. Using legume flours as ingredients in GFFs formulation provides functional, nutritional, and nutraceutical benefits. They enhance the functional properties of GFFs, including volume, crumb, texture, and sensory qualities. They also improve the GFFs’ nutritional properties, especially protein and dietary fiber, as well as their nutraceutical properties, such as laxative, anti-hyperglycemic, and antioxidant properties. Hence, adding legumes to GFF formulations might be a good way to enhance their functional, nutritional, and nutraceutical properties.

The study was conducted to maximally utilize the pineapple pomace for the formulation of peanut bar using jaggery (cane sugar). The study was laid out in complete randomized design (CRD) with 3 replications. Developed pineapple pomace peanut bars were stored in PET boxes for 2 months for observation. The market sample was collected from the local market of Gazipur city to compare with our nut bar. Then the collected sample was stored and analyzed for its color, texture, sensory attributes, nutritional and physicochemical properties. Results revealed that the developed nut bar is a rich source of crude fiber (6.48±0.48 %), crude protein (13.06±0.05 %), vitamin-C (23.28±0.21 mg/100 g) and ß-carotene (16.32±0.03 µg/100 g) than market sample. Nutritional and physicochemical properties of the developed nut bar and the market sample (Badam topi) gradually decreased with the increase of storage periods. An increasing trend of water activity (aw) is found in the developed and market samples with increasing storage periods. The maximum hardness was found in the market sample as compared to the developed nut bar. A statistically insignificant sensory score was obtained for all the formulated and market samples. The storage studies confirmed that the marketability of the developed nut bar T3 could be extended 2 months more without any excessive-quality deterioration. These findings may be applied for the manufacturing of pineapple pomace peanut bars with health benefits. These peanut bars can be practically used for the school nutrition programs to uplift the nutritional status of the school-going children. Crude fiber, crude protein, vitamin-C, color, texture, sensory attributes

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

This study aimed to compare the untreated, cold plasma (CP)-optimized (30 kV/5 mm/6.7 min), CP-extreme (30 kV/2 mm/10 min), and thermally treated (TT) (90 ℃/5 min) kiwifruit juices based on the physicochemical (pH, total soluble solids (TSS), titratable acidity (TA), total color change (ΔE)), physical (particle size and rheology), microstructure (optical microscope), bioactive compounds (polyphenol, ascorbic acid, and sugar compounds), and sensory characteristics of kiwifruit juice. The pH, TSS, and TA were not significantly affected in CP and TT juice, whereas the ΔE (6.52) of TT juice lies in the range of "greatly visible." The microstructure characteristics of juice significantly changed after CP and thermal treatment. The cell and tissue disruption in CP-extreme and thermally treated juice was more than CP-optimized. The particle size of juice decreased irrespective of treatment, but the span value of CP-optimized juice was the lowest. Further, the CP treatment showed a lower consistency index, apparent viscosity, and pseudoplasticity of juice than the thermal treatment. The CP-treated juice retained bioactive and nutritional attributes more than thermally treated juice. The CP-optimized, CP-extreme, and thermal treatment reduced the sucrose content by 54, 55, and 23%, while the fructose and glucose content were increased by 17, 12, & 93%, and 17, 11 & 99%, respectively. Among the CP-treated juice, CP-optimized (71.36 mg/100g) contained a higher amount of ascorbic acid than the CP-extreme (64.36 mg/100g). Based on the similarity values in the fuzzy logic analysis, the sensory attributes of CP-optimized treated juice were superior to CP-extreme and thermal treated. PRACTICAL APPLICATION: In this era, non-thermal processing techniques are trending for retaining the nutrition and stability of juice. The old plasma (CP)-treated kiwifruit juice had better nutritional, bioactive compounds, and sensory attributes than the thermally treated juice. Further, the CP-treated juice had higher flowability and lower viscosity, making it ideal for juice processing. The conclusions drawn suggest that CP processing is a better alternative for processing kiwifruit juice than thermal processing.

Consumer preferences in tandem with rising concerns about malnutrition require the development of healthy and protein‐rich functional products. Thus, the present research was conducted to make alfalfa leaf protein concentrate (ALPC)–supplemented biscuits. Findings have indicated an excellent nutritional profile of ALPC with 6.31%, 14.39%, 57.5%, 8.89%, 5.37%, and 7.53% of moisture, ash, crude protein, crude fat, crude fiber, and NFE, respectively, and 340.13 kcal of energy per 100 g. The biscuits were developed with 0%, 2%, 4%, 6%, 8%, and 10% ALPC substitution and analyzed for the proximate composition, physical parameters, phytochemical and antioxidant profile, and sensory attributes. Results showed that moisture, ash, protein, fat, and fiber significantly (p < 0.0001) increased from 1.91% to 2.56%, 0.53% to 3.05%, 10.23% to 20.18%, 21.05% to 22.96%, and 1.60% to 3.06%, respectively, but the values of nitrogen‐free extract and energy decreased significantly (p < 0.0001) from 64.66% to 49.21% and 489.02% to 484.24 kcal, respectively. The TPC, TFC, DPPH, and FRAP also significantly (p < 0.0001) increased and reached 161.97 mg GAE/100 g, 152.75 mg CE/100 g, 50.36%, and 20.68 mmol/100 g. Mineral content was also significantly increased, except for sodium and zinc. Moreover, a notable decrease was observed in the diameter and spread ratio, while the value of thickness and hardness was found to be substantially increased (p < 0.0001). The most favorable sample in terms of nutritional composition, phytochemical, antioxidant, and mineral contents was T5 (10% ALPC). Furthermore, the increased amounts of ALPC supplementation resulted in a decrease in the brightness, redness, and yellowness of the biscuits. Biscuits with 8% supplementation of ALPC have maintained good sensory and quality attributes while offering significantly increased nutritional, phytochemical, and antioxidant properties. From the above results, it was concluded that a maximum of 8% ALPC supplementation in refined wheat flour could make acceptable biscuits with a healthy nutritional profile. ALPC could be very useful for the food industry as a source of protein with technological potential, bioactive compounds, and nutritional properties that ultimately achieve food security.

Physicochemical, nutritional, and sensory properties of ready-to-eat whole grain bean snacks.

By-products of oyster shell and egg shell are new candidates for use as calcium supplements. The effect of the fortification of bread with natural sources of calcium such as skim milk powder, egg shell powder, and oyster shell powder at levels of 10%, 2%, and 2%, respectively, on the rheological, nutritional, and sensory properties was determined. Compared to the control bread, breads fortified with egg and oyster shells had a higher water absorption (%), dough development time, dough stability, mixing time, heat of transition, and setback viscosity but a lower weakening index. Skim milk-fortified bread had the lowest levels of carbohydrates and energy of the bread formulations tested. Oyster shell-fortified bread showed significantly higher contents of protein, ash, fibre, and carbohydrates. Sensory evaluation revealed that the breads fortified with egg and oyster shells showed lower scores for odour and general acceptability compared with the control bread and the bread fortified with skim milk powder. Higher levels of minerals and amino acids except proline were estimated in the tested breads. These results indicate that the addition of natural sources of calcium to bread could positively impact its technological and nutritional properties.

This study demonstrates a scenario of industrial reformulation by developing muffins that resemble store-branded ones and testing the possibility of reformulating them using inulin and green banana flour (GBF). Ten different formulations were created through reducing 10% or 30% of sugar and/or fat. Physical characteristics, consumer acceptance and purchase preferences, baking losses, nutritional properties, shelf-life, as well as cost and industrial processability were considered and discussed. Results on physical properties showed that firmness had increased in reformulated muffins while springiness only decreased when both sugar and fat were reduced by 30% (p < 0.05). Texture and sensory properties of reformulated muffins were acceptable, and the purchase intent rate was high. Regarding the nutritional properties, muffins incorporating more than 10% of fibres allowed the addition of nutritional claims. The incremental area under the curve iAUC120min of blood glucose in healthy adults (n = 13) was significantly lower than control after ingesting 30% reduced sugar or fat muffins using inulin (p < 0.01). The microbial profile was not affected by reformulation during storage at 25 °C for 10 days. This study concluded that there is a significant potential to industrially produce reduced sugar or fat muffins using inulin or GBF up to 30% without significantly deteriorating quality attributes.

Non-defatted walnuts are interesting for developing gluten-free (GF) bread because they contain bioactive compounds and high concentrations of fibre and polyunsaturated fatty acids (PUFAs). This study aimed to determine the effects of the addition of non-defatted ground walnuts (10%, 20%, and 30%) on the nutritional and technological quality of GF breads. Furthermore, control bread (formulation without ground walnuts) and bread with 20% walnuts were selected for microstructure and sensory evaluation. The addition of walnuts led to a significant increase in specific volume, affected crumb and crust colour and produced harder and crumblier crumbs. Despite these changes, the walnuts improved the nutritional and sensory properties of breads without affecting the starch gelatinisation or protein stabilising role (on air bubbles and lipid droplets). Lipid oxidation did not increase in breads containing walnuts at 10% and 20% level. These findings suggest that, even at high levels, non-defatted ground walnuts are a suitable ingredient for GF bakery products.

The present study aimed to discover the potential of Caryota urens flour to formulate gluten-free foods. Physicochemical, nutritional, morphological, and gelatinization properties of C. urens flour were evaluated and compared with commercial flours. Crackers were formulated with different levels of C. urens flour (25%, 50%, and 75%) with rice flour and were evaluated for their nutritional properties. Results showed that the C. urens flour contains 67.52% starch, 1% protein and polyphenols (1.38 mg/GAE/g), and also possessed the antioxidant capacity of 3.63 ± 0.13 mgAAE/g and 13.03% α-amylase inhibition activity. The gelatinization temperature range of C. urens flour (73–81°C) was narrower compared with wheat flour (62–88°C). The protein content of crackers reduced with the increasing levels of C. urens. Crackers with 75% C. urens have shown significantly higher (p < 0.05) phenolic content and α-amylase inhibition percentage. Results revealed that C. urens flour has good potential as an ingredient for both consumer attraction and giving health benefits. Practical applications Caryota urens is an underutilized palm species mainly distributed in several countries in the South, which shows good potential to be used as valuable food ingredients for the food industry, especially for the formulation of gluten-free food products. Searching and evaluating the potential of underutilized food crops for the betterment of human beings are vital in terms of food security in a global scenario.

Indian traditional dishes make use of Nigella sativa seeds because of its distinctive aroma and taste but its application is restricted due to its pungent flavour which can be overcome by various methods of processing such as roasting, soaking, germination etc. Soaking and germination has a positive impact on the nutritional, sensorial and phytochemical attributes of Nigella sativa. The current study was carried out to standardize the optimum soaking and germination conditions with improved nutritional, sensorial and phytochemical attributes of seeds. Nigella sativa seeds were soaked for different time duration (0 hr, 6 hr, 12 hr and 18 hr) followed bygermination for0, 7, 9 and 11 days. The soaked and germinated samples were exposed to a temperature of 50ºC for drying till the constant moisture was obtained and analysed for various physiochemical, nutritional and sensory attributes. All the attributes under study were significantly affected by soaking and germination as compared to the control. Comparatively, except the moisture content all the phytochemicals and nutritional attributes decreased significantly from the control sample. Based on the qualitative attributes, soaking done for 18 hours along with 9th day of germination was observed to be the best and can be considered as the optimum condition to maintain the phytochemical to the safe level as well as reducing the antinutritional factors which can further be used for value addition.

Given its very important economic and environmental interests, the cultivation of carob tree in Algeria has experienced remarkable development, which is reflected in the methods of plant multiplication, the increase in the surface area of its cultivation, and in particular, the growing number of carob fruit processing industries (first and second transformation). In this context, the present study focused on the evaluation of the food quality of whole pod powders and carob pulps from three different regions of Algeria (Boumerdes, Relizane, and Tissemsilt). The experimental part presents a morphobiometric characterisation of carob pods carried out during the 2020–2021 production campaign — length, width, mass, volume, thickness, size index (length/width), the number and mass of seeds, analysis of the food quality of carob powders from whole pods and their pulps and determining their physicochemical properties (particle size, pH and dry matter), nutritional properties (ash, crude proteins, total sugars, crude fibres, fats) and sensory (colour, taste, texture, and smell). The results showed that the morphobiometric characteristics of the carob pods studied (physicochemical, nutritional, and sensory properties of the powders) strongly depend on the biogeographical site of the carob tree and the conditions of its production. Compared to the other carob fruit powders analysed, Relizane carob pulps powder showed a better sensory appreciation; this powder was characterised by a colour (100% light brown), taste (50% sweet, 50% very sweet), texture (100% fine), and odour (100% carob with strong intensity). Indeed, the study of the food quality of the two types of powders obtained separately from whole pods (seeds and pulps) and from the pulps is very valuable and opens possible ways of food valorisation of carob tree fruit.

High pressure processing (HPP) is a non-thermal technology used in the food industry because of its capacity to preserving most of the nutritional, sensory and functional properties of the processed food products and diminish the microbial load. HPP maintains the nutritional value and quality of food and therefore does not result in any undesirable changes associated with thermal processing. This thechnology is an emerging nonthermal technology that can ensure the same level of food safety as heat pasteurization and produces freshertasting, minimally processed foods. Processing aims to prolong the shelf life while the original sensory and nutritional properties are maintained as high as possible within the constraints put forward by microbial safety. There is a relationship between pressure induced changes on proteins, fats and selected quality parameters in different foods. The aim of this study was to understand the effect of HPP on the proteome and gain further insights into how this impacts on nutritional properties of food products.

Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes