Demand For Functional Foods Research Articles

A comprehensive review of the characterization, host interactions, and stabilization advancements on probiotics: Addressing the challenges in functional food diversification.

The demand for functional food is rising in tandem with the prevalence of chronic diseases. Probiotics play a crucial role in functional food development, yet their ability to confer health benefits to the host remains a topic of debate according to Food and Agriculture Organization/World Health Organization requirements. The application of culturomics, innovative isolation techniques, within the realm of probiotics is increasingly deemed essential for fully harnessing the latent potential of microbial reservoirs. Nevertheless, its application remains confined predominantly to human fecal sources. Following the integration of probiogenomics, significant advancements have been made in the safety assessment of probiotics. However, the adoption of novel probiotic microorganisms has yet to match the requisite pace. Progress in research concerning host-probiotic interactions by employing omics technologies, particularly in animal models, is notable. Nonetheless, the comprehensive elucidation of mechanisms of action and human trial studies are lagging behind. Additionally, the viability of probiotics, spanning from their production as functional foods to their transit to the human colon, has markedly improved through encapsulation techniques. Nevertheless, opportunities for exploration persist regarding alternative coating materials and diverse encapsulation methodologies. Furthermore, there is a discernible transition in the domain of probiotic-based functional foods, shifting away from a primarily dairy-centric focus toward inclusion in a broader array of food categories. This comprehensive review addresses critical issues ranging from isolation sources and novel techniques to the final functional food developments. while doing so, it explores probiogenomics applications for probiotic characterization, investigations into host-probiotic interactions, and strategies for probiotic stabilization under harsh environmental conditions.

Trends and current food safety regulations and policies for functional foods and beverages containing botanicals.

Globally, the demand for functional foods and beverages has significantly increased due to socioeconomic changes, particularly in health consciousness to enhance their functionality. Functional ingredients derived from botanicals are widely used because of their phytochemical properties with health benefits. This study aims to (1) review the capabilities and challenges of botanical addition in functional foods, (2) review current policies and regulations for functional foods containing botanicals in the European Union (EU), Canada, Japan, the Republic of Korea, and Thailand, and (3) provide recommendations on effective food safety control measures for better consumer trust and trade facilitation. This critical review was analyzed from online publications and available guidelines, regulations, and control measures published by food industries and governments in the EU and the four selected countries. The result confirmed that potentialities of botanicals arise from numerous bioactive compounds with varieties of sources. However, the usage may potentially raise health risks through hazardous substances in different species or plant parts, contaminants from environments and uncontrolled processes. Inadequate knowledge of botanical formulation and the maximum limit for daily consumption may elevate health risks through food-drug interaction or adverse effect incidents. Current policies and regulations show that varieties of measures are implemented influencing both economic growth and consumer awareness. The novel finding is that countries that provide a comprehensive national food control system influence not only the growth of the functional food subsectors but also build trust in food safety among trade partners and consumers.

FUNCTIONAL COMPONENTS AND MEDICINAL PROPERTIES FOODS

The famous phrase "Let food be the medicine" (attributed to Hippocrates) basis for both food science and nutraceuticals. Numerous bioactive substances can be found in food components, such as nutritional elements like proteins, carbs, vitamins, minerals, antioxidants, phenolics, and flavonoids, as well as primary and secondary metabolites. Functional foods have a greater importance for their health benefits above and beyond basic nutritional requirements. Demand for functional foods is rising as individuals become more conscious of how their diet affects their health. Prebiotics are short-chain carbohydrates that promotes the growth of healthy bacteria, are converted into fatty acids in the colon, and help the body absorb calcium and magnesium. Intestinal cancer risk is also reduced by them. However, animal products also include useful components such bioactive peptides, conjugated linolenic acid, long-chain omega-3, -6, and -9 polyunsaturated fatty acids, probiotics, and prebiotics. The review seeks to provide readers with a comprehensive perception of the potential applications of the functional food components present in food extracts. Furthermore, Research is necessary to develop novel functional foods, with exact health benefits from understanding these foods and functional elements in food play a vital role in preserving good health in the future.

Kashi Tripti: A newly developed high-yielding mid-season edible-podded variety of vegetable pea

The COVID-19 epidemic has highlighted the crucial need to live a healthy lifestyle, particularly in metropolitan areas. As a result, there has been an increase in demand for functional foods that are high in important nutrients and support excellent health. Pea (Pisum sativum L.) is one of the oldest multipurpose legumes grown for human food, animal fodder, and ornamental and aids in ecosystem balance due to their innate nitrogen fixation potential (Devi et al., 2019; Devi et al., 2023). They are grown over an area of 7.04 and 2.59 million hectares for dry and green seeds, respectively (FAOSTAT, 2021). Peas have a beautiful balance of micro and macro nutrition profiles along with high dietary fiber, antioxidants and numerous important biomolecules, thus extremely useful in curing diabetes, cardio problems, certain cancers and many degenerative diseases (Kalloo et al., 2002; Kumari & Deka, 2021; Sharma et al., 2023).

Development of a non-dairy probiotic beverage based on sorrel and pineapple juices using Lacticaseibacillus paracasei 62L

The increasing prevalence of chronic diseases, has lead to increase in the demand of functional foods and beverages as it prevent and enhance the health of the consumers. However, the formulation of probiotic foods are poorly promoted in low-income countries, as the later require appreciated and affordable food matrices for its survival. Hence this study aimed to formulate a safe probiotic beverage from sorrel and pineapple mixed juice using Lacticaseibacillus paracasei 62L strain. The mixture of pasteurised sorrel and pineapple juices was prepared in the proportions 90:10, 80:20, 70:30, 60:40 and 50:50 (v/v) and the most preferred formulation was selected following a hedonic test. The most preferred juice inoculated with L. paracasei 62L (≈10 log cfu/ml) was divided into two batches and stored at 30 °C and 4 °C for 30 days and viability was determined every 3 days. In addition, the physicochemical parameters, approximate chemical composition, DPPH° scavenging activity and sensory evaluation were assessed. It resulted that, the 50:50 formula was the most appreciated by the panelists. In the latter, the concentration of viable cells slightly decreased (9.84–9.25 log cfu/ml) at 30 °C, whereas the decrease was significant (9.84–4.47 log cfu/ml) at 4 °C. Concerning the pH, reducing sugars, carbohydrate and vitamin C content, they decreased significantly (p < 0.05) in formulated juice except for samples stored at 4 °C. Also, the fibre, lipid and protein contents increased significantly, after 30 days. All samples showed DPPH° scavenging activity with the most effective EC50 recorded with the inoculated sorrel + pineaple juice stored at 4 °C on day 24 (27.81 ± 2.01 μg/ml). Furthermore, no significant differences (p ≥ 0.05) were observed in texture and overall impression. Therefore, the formulation sorrel + pineapple juice (50:50), constitutes a promising carrier to promote the consumption of probiotics such as L. paracasei 62L.

Modeling of the potential geographical distribution of naked oat under climate change.

Naked oat (Avena sativa L.), is an important miscellaneous grain crop in China, which is rich in protein, amino acids, fat and soluble dietary fiber. The demand for functional foods is gradually increasing as living standards rise, and the output of minor cereals in China is increasing annually. The planting layout of naked oat is scattered and lacks planning, which seriously restricts the development of the naked oat industry. The increase in miscellaneous grain production will not only be impacted by cultivation methods and management techniques, but the potential impact of global climate change needs to be considered. North China is the main area for naked oat production, worldwide. In this study, the potential distribution range of naked oat in North China was forecast based on historical distribution data and the Maxent model under climate change conditions. The performance of the model was relatively high. The results indicated that the most suitable area for the potential geographic distribution of naked oat in North China was 27.89×104 km2, including central and northeastern Shanxi, and northeastern and western Hebei and Beijing, gradually moving northward. The core suitable area increased, and the distribution of naked oat had an obvious regional response to climate warming; the main environmental factors affecting the potential geographic distribution were precipitation factor variables (precipitation seasonality (variation coefficient)), terrain factor variables (elevation) and temperature factor variables (temperature seasonality (Standard Deviation*100)). In this study, the Maxent model was used to analyze and predict suitable areas for naked oat in North China, and the distribution of suitable areas was accurately divided, and the main climatic factors affecting the distribution of naked oat were identified. This research provides data support and theoretical support for the optimal planting zone of naked oat in North China.

The Impact of Yogurt Enrichment with Millet Milk and Orange Peel Powder

In recent years, the development of enriched dairy products with fruits or fruit parts has been growing due to their potential health benefits and consumer preferences. Orange peel is a beneficial source of antioxidants and dietary fiber. People are becoming more conscious of functional essential ingredients in the current lifestyle circumstances, which is driving up demand for functional foods. A significant drought-resistant crop, millet is a nutritionally staple meal throughout Africa and Asia. Additionally, millet is a rich source of bioactive substances that have antioxidant properties. Antioxidants must be consumed through diet if human health is to be improved. This research aimed to evaluate developed yogurt's physiochemical, total phenolic, and total flavonoid content, antioxidant activity, and organoleptic properties. They used cow's milk, barnyard millet milk, and orange peel powder (0.5, 1, 1.5 percent) that had been refrigerated at 4ºC for 28 days. As the storage period extended, the pH values of all groups declined, with an increase in titratable acidity. OPP1 (Orange Peel Powder) had a high viscosity, but in the syneresis test, it had the lowest value among the enriched yogurt samples. The cell count and pH value of L.bulgaricus and S.thermophilus decreased after storage, whereas titratable acidity increased. Various methods were used to determine the antioxidant capacity. The antioxidant activity increased in proportion to the quality of the orange peel powder used. Sensory analysis data suggested that among the fortified yogurts, OPP1 0.5% orange peel powder) had the highest overall value during the storage period. As the storage period increased, the organoleptic value decreased. These findings indicate that yogurt fortified with cow's milk, barnyard millet milk, and orange peel powder (0.5, 1, 1.5 percent) has higher quality and antioxidant activity than the control.

Evaluation of Two Active System Encapsulant Matrices with Quercetin and Bacillus clausii for Functional Foods

Currently, demand for functional foods is increasing in the public interest in order to improve life expectations and general health. Food matrices containing probiotic microorganisms and active compounds encapsulated into carrier agents are essential in this context. Encapsulation via the lyophilisation method is widely used because oxidation reactions that affect physicochemical and nutritional food properties are usually avoided. Encapsulated functional ingredients, such as quercetin and Bacillus clausii, using two carrier agents' matrices-I [inulin (IN), lactose (L) and maltodextrin (MX)] and II [arabic (A), guar (G), and xanthan (X) gums)]-are presented in this work. A D-optimal procedure involving 59 experiments was designed to evaluate each matrix's yield, viability, and antioxidant activity (AA). Matrix I (33.3 IN:33.3 L:33.3 MX) and matrix II (33.3 A:33.3 G:33.3 X) exhibited the best yield; viability of 9.7 log10 CFU/g and 9.73 log10 CFU/g was found in matrix I (using a ratio of 33.3 IN:33.3 L:33.3 MX) and matrix II (50 G:50 X), respectively. Results for the antioxidant capacity of matrix I (100 IN:0 L:0M X) and matrix II (0 A:50 G:50 X) were 58.75 and 55.54 (DPPH* scavenging activity (10 µg/mL)), respectively. Synergy between matrices I and II with use of 100IN:0L:OMX and 0A:50G:50X resulted in 55.4 log10 CFU/g viability values; the antioxidant capacity was 9. 52 (DPPH* scavenging activity (10 µg/mL). The present work proposes use of a carrier agent mixture to produce a functional ingredient with antioxidant and probiotic properties that exceed the minimum viability, 6.0 log10 CFU/g, recommended by the FAO/WHO (2002) to be probiotic, and that contributes to the recommended daily quercetin intake of 10-16 mg/day or inulin intake of 10-20 g/day and dietary fibre intake of 25-38 g per day.

Physicochemical, Phytochemical, and Shelf-Life Studies of a Functional Jelly from Banana (Musa paradisiaca) and Malaysian Stingless Bee Honey (Trigona sp.)

With rising interest in health and nutrition, the demand for functional food is increasing. Therefore, M. paradisiaca and Trigona sp. honey jelly (MTJ) was formulated in the present study to introduce a healthy ready-to-eat product into the market. The MTJ was assessed for proximate analyses, pH, total soluble solids (TSS) and texture profile analysis (TPA). Total phenolic content (TPC) and total flavonoid content (TFC) were also measured. Shelf life was estimated for five months with different packaging materials (aluminum and polypropylene) and storage conditions (4°C and 26°C). The results showed that MTJ has a high carbohydrate content (79.01 ± 0.23%), adequate amount of protein (7.07 ± 0.37%), low-fat content (0.1 ± 0.03%), and supplied 345.22 kcal/100 g of gross energy. Other results found moisture content (14.09 ± 0.95%), ash content (0.38 ± 0.03%), fiber (not detected), pH 5.07 ± 0.12 and TSS (78.33 ± 0.29°Brix). The TPA revealed valuable insights into physical properties of MTJ which are hardness (15.27 ± 1.11 N), adhesiveness (-416.14 ± 82.98 g.sec), cohesiveness (0.88 ± 0.00), springiness (0.85 ± 0.02 mm), chewiness (11.54 ± 1.13 N), gumminess (13.48 ± 0.94 N) and resilience (0.69 ± 0.02). The TPC was 18.30 ± 2.67 (mg GAE/100g), and the TFC was 0.35 ± 0.02 (mg CEQ/100 g), showing that the MTJ contains a comparable antioxidant content. Shelf-life study showed that the CFU values of SPC for the MTJ were significantly higher (p &lt; 0.05) than the control jellies. For YMC, the CFU values for MTJ were also significantly higher than the control jellies (p &lt; 0.05) from month 0 to 3 but started to decrease from month 4 to 5. Although the colonies were detected in the MTJ, the CFU values were still within the limit allowed and safe to be consumed for up to five months. Overall results reveal the prospective of MTJ as a functional jelly based on its sufficient nutritional properties with satisfactory shelf life. Further benefits from this study could contribute to the commercial valorization of the local fruit and honey, thereby preventing post-harvest losses, improving local income, and promoting sustainable food development.

Isolation of bioactive peptides and multiple nutraceuticals of antidiabetic and antioxidant functionalities through sprouting: Recent advances.

The employment of proteases directly from enzymes or indirectly from microorganisms during fermentation for the purpose of proteolysis of food proteins has been the conventional trend for the derivation of bioactive peptides from food matrices. However, recent studies have shown that inherent protease enzymes can be activated for this activity for vegetable foods using the sprouting process. The benefits of ease of operation, and reduced processing costs are formidable advantages for the optimal consideration of this technique. On another note, the demand for functional foods with therapeutic health effects has increased in recent years. Globally, plant foods are perceived as dietetic choices bearing sufficient quantities of concomitant nutraceuticals. In this manuscript, the sprouting route for the isolation of peptides and glucosinolates, and for the enhancement of total phenolic contents, polyunsaturated fatty acid profiles, and other bioactive constituents was explored. Advances regarding the phytochemical transformations in the course of sprouting, the therapeutic functionalities, and microbiological safety concerns of vegetable sprouts are delineated. In addition, consumption of vegetable sprouts has been shown to be more efficient in supplying nutraceutical components relative to their unsprouted counterparts. Biochemical mechanisms involving the inhibition of digestive enzymes such as α-amylase, β-glucosidase, and dipeptidyl peptidase IV (DPP-IV), single electron transfer, and metal chelation, for impartation of health benefits, have been reported to occur from bioactive components isolated from vegetable sprouts. PRACTICAL APPLICATIONS: Sprouting initiates proteolysis of vegetable proteins for the release of bioactive peptides. Abiotic stresses can be used as elicitors during the sprouting process to achieve enhanced phytochemical profiles of sprouts. Sprouting is a relatively more convenient approach to the improvement of the health benefits of vegetable foods. Vegetable sprouts are potential for the management of metabolic syndrome disorders.

Study of the antioxidant potential of oat drinks enriched with plant components

Oxidative stress, to which many modern people are subjected, promotes the development of neurodegenerative, cardiovascular, inflammatory, oncological and other socially important diseases. The antioxidant system consisting in the endogenous and exogenous antioxidants exists in the body to regulate the action of free radicals and reactive oxygen species. The main source of exogenous antioxidants is food and this conditions an increase in the demand for functional foods. The market of functional drinks based on teas, cereal products, fruit and vegetable juices is developing especially actively. Drinks based on oat flakes with addition of plant components are distinguished by the high nutrition value being a rich source of dietary fibers, vitamins, minerals and antioxidants. During the experiment, a functional drink based on oat flakes and enriched with bananas, blueberry berries and a powder of elder (Sambucus nigra L.) berries recognized for the high content of anthocyanins was developed. The antioxidant potential of the experimental product was assessed by measuring the total antioxidant capacity (TAC) by the FRAP method and determining the antiradical activity (ARA) by the DPPH method. The TAC values for the aqueous and methanol extracts were 807.3±18.0 µmol quercitin equivalents /L and 948.7±47.9 µmol quercitin equivalents/L, respectively, which significantly exceeded the similar values in the control sample (by 2.44 and 1.69 times, respectively). The ARA of the methanol extract of the experimental drink was 86.49±2.01%, which was 1.9 times higher than the ARA of the control sample. It was established that about 10% of fat-soluble antioxidants are lost upon preparation of oat-based functional drinks with addition of elder berries.

Phytochemical screening, total phenolics and antimicrobian action from the brazilian cherry, black mulberry and blueberry fruits’ pulps

The demand for functional foods with exotic flavors is emerging among consumers. The fruits brazilian cherry, black mulberry and blueberry have demonstrated considerable potential as inhibitors of the growth of microorganisms. The phytochemicals present in different extracts were obtained from fruits (pulps), employing specific tests to detect classes of compounds besides Infrared. Tests were realized for antimicrobial activity and quantification of total phenolics. In the phytochemical tests, the presence of mainly the flavonoid group was observed, in agreement with the high values of total phenolics found. The 70% ethanol is the most indicated solvent because it presents greater extraction of polar clusters, besides providing signals of absorption of O-H bonds in all pulps studied. The blueberry showed fungistatic action for Candida tropicalis. The diffusion of the extract through the culture medium is difficult, consequently, the formation of a halo, visible as that of the control, too is difficult. Therefore, results obtained in this study are considered screening and not as definitive results.

New sources of lactic acid bacteria with potential antibacterial properties.

In the face of the growing demand for functional food, the search for new sources of lactic acid bacteria (LAB) becomes a priority. In our research, we used multiplied culture conditions followed by identification via the matrix-assisted laser desorption ionization-time of flight mass spectrometry for seeking LAB strains in plant- and animal-derived sources. Furthermore, the selected LAB isolates were examined for their proteolytic activity as well as antimicrobial action against different bacterial pathogens. The applied method appeared to be useful tool for searching LAB strains within different types of the biological matrices. The best source of the LABs was from calf. Comparing properties of the two selected LABs, those isolated from calf demonstrated the greatest proteolytic and antibacterial properties suggesting that gastrointestinal microbiota are the most valuable LAB source. Nevertheless, second selected strain derived from pickled cucumber juice may be also treated as a promising source of potential probiotic strains.

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic.

The demand of functional foods is on the rise, and researchers are trying to develop nutritious dairy products by using well-characterized strains of bacteria. In this study, we identified locally isolated strains of Lactobacillus fermentum from Bubalus bubalis (Nilli Ravi buffalo) milk and evaluated their potential as probiotics in food products like fermented milk. Fifteen Lactobacillus strains were initially isolated, and only four strains (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were examined for morphological and biochemical characterizations due to their ability of gas production in Durham tubes. Moreover, these strains were selected for further probiotic characterizations due to their extreme morphological resemblance with lactic acid bacteria for their antimicrobial activity, enzymatic potential, autoaggregation capability, hydrophobicity, and acid and bile tolerance. All selected isolates showed significant probiotic potential. However, NMCC-14 and NMCC-17 strains showed maximum probiotic potential. The isolates (NMCC-2, NMCC-14, NMCC-17, and NMCC-27) were identified as Lactobacillus fermentum utilizing 16S rRNA gene sequencing. The in vivo safety study of NMCC-14 (dose: 1010 CFU/day/mice; 21 days, orally) showed no histological dysfunctions in a mouse model. Pathogenic bacterial enzymes reduced the beneficial bacterial load in the host gastrointestinal tract. These results suggest that the NMCC-14 strain is safe and can be potentially used as a probiotic. Moreover, fermented milk was prepared by using the NMCC-14 strain. The results revealed that NMCC-14 strain-based fermented milk had significantly (p < 0.05) higher protein content (4.4 ± 0.06), water-holding capacity (WHC), and dynamic viscosity as compared to non-fermented milk. The results suggest that L. fermentum NMCC-14 is safe and nontoxic; hence, it can be a beneficial supplement to be used for the development of dairy products to be subjected to further clinical testing.

African Functional Foods and Beverages: A Review

ABSTRACT Functional foods contain health-promoting ingredients, which make them beneficial to humans and potentially help in disease prevention or treatment. The demand for functional foods is growing not just in the developed regions, but also in the developing regions of the world such as in Africa due to heightened consumer awareness on the role of foods in human health. African functional foods are foods of African origin that possess various characteristics like prebiotic, probiotic, satiety, immune modulation, stress-reduction, improved memory, and cardiovascular benefits. Traditionally fermented functional foods prepared from cereals like maize, millet, or sorghum abound in many African countries. Traditional fermentation, often spontaneous, utilizes a mixed culture of microorganisms mostly belonging to the lactic acid bacteria and yeast groups. The present review corroborated these pieces of information into the famous African functional foods and beverages, their sources, and quality attributes. Furthermore, functional foods were explained in very clear terms while evaluating the relationship between functional foods and African consumer’s health benefits. The study peaked at future work and further considerations on the potential of common functional foods from Africa, which are cheap and readily available to the people.

Development of Okra (Abelmoschus esculentus L.) Inulin extruded Snacks and Evaluation of their Prebiotic and Safety Potentials

Food industries are currently facing the challenge of meeting consumers’ demand for functional foods that provide additional health benefits. Development of appropriate extruded food snacks with inulin inclusion and its associated prebiotic benefits has not be fully exploited. This work is therefore aimed at bridging this gap. Okra pod (Abelmoschus esculentus L) inulin was blended with rice flour and other raw material inputs (sugar, salt, fat and water). These were subjected to extrusion conditions (feed rate: 300g/min, barrel temperature: 125oC and internal pressure: 20.5x10-5N/M2) for 30min. Thereafter, the extrudates were air cooled at room temperature. The resulting extrudates were subjected to bifidogenic invitro analysis using pure probiotic organisms (Bifidobacterium bifidum and Lactobacillus bulgaricus) and safety analyses using animal studies (wistar rats n=50). There were no significant differences (P<0.05) on the percentage weight gain of the experimental animals. Wistar rats fed with experimental snack samples showed progressive weight gain compared with the ones fed with control sample. Mean haemoglobin values were between 15.57mg/dl and 16.93mg/dl indicating that the snack samples are safe for human consumption. Generally, the developed snack samples were proved to have prebiotic potentials as they enhanced the growth of Bifidobacterial bifidum and Lactobacillus bulgaricus bacteria thrice more than the control sample.

Designer Eggs with an Increased Content of Omega-3 fatty Acids and Pigments — Production and Health Benefits of their Consumption

Designed-enriched products have been recently one of the most interesting areas of research and innovation in the animal production and food industry. These products are considered functional foods and contain ingredients that have beneficial physiological effects on human health. Designed or enriched eggs are an important type of functional food in poultry production. Demand for functional foods in the market has been increasing in recent years. Due to the increased interest of people in buying designed products, there is a production adjustment in the poultry industry. Composition change of laying hens feed affects nutritional composition change of eggs as well as their quality preservation. This process can an effect of the change in the concentration of cholesterol and its fractions, fatty acids, and pigments in eggs. It is evident from the relevant scientific literature that designer eggs consumption can have a positive effect on human health. Therefore, the aim of this paper is to describe different concepts of designer eggs production and emphasize the health benefits of their consumption in humans.

Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts.

Both the demand for functional foods and their consumption have increased rapidly in recent years. Apricot kernels, originated in China, are rich in dietary protein, fat, fiber, and exhibit high antimicrobial and antioxidant activities. The effects of the agar-gelatin ratio and milk volume on the texture of apricot kernel milk puddings were evaluated. Texture profile analysis indicated that increasing volumes of agar and milk contributed to the hardness and gumminess but reduced the cohesiveness of puddings. The pudding sample S2 (250 ml of milk, 200 ml of water, 60 g of raw apricot kernels, 30 g of sugar, 5g of gelatin, and 2g of agar) was ultimately determined as the essential texture matrix prototype for further development of puddings. The effects of the ratio of raw apricot kernels to roasted apricot kernels and cream content in puddings on consumer preference were determined by quantitative descriptive analysis and consumer testing. Both quantitative descriptive analysis and external preference mapping of all puddings (12 samples) indicated that the pudding sample P6 (250 ml of milk, 200 ml of water, 40 g of raw apricot kernels, 20 g of roasted apricot kernels, 40 g of cream, 30 g of sugar, 5g of gelatin, and 2g of agar) showed enhanced consumer acceptance. The properties driving preference for P6 were oral smoothness, overall flavor, degree of roast, and milky taste. P6 was ultimately selected as the prototype to incorporate apricot kernels for the development of functional milk puddings with fortified essential nutrients.

The prospects of technology development flour culinary products with high iodine and food fiber

The most important factor of the health is nutrition andthe intensity of lifestyle. The development of functionalfoods with high nutritional value and the creation of waysthat improve the structure of nutrition in general will affectthe further development of technologies for foods with highnutritional and reduced energy value. The main problem ofnutrition in our country is to provide the population withessential nutrients that meet the physiological needs of thebody and ensure physical health and active work. Flourculinary products are characterized by low protein content,high caloric content and unbalanced chemical composition- low content of dietary fiber, vitamins, polyunsaturatedfatty acids, minerals). Therefore, targeted optimizationof the chemical composition of flour culinary products isan effective main tool for correcting the nutritional statusof person. Scientific substantiation and development ofcompetitive technology of production of complex rawmaterials is an urgent task, the solution of which will allowto expand the range of combined dishes with increasednutritional and biological value and to obtain products withspecified functional properties. The article considers thetopicality and development of technologies of functionaldumplings with meat and addition of flour composition andcystoseira. Organoleptic, technological and physicochemicalstudies were carried out, which proved the feasibility ofpartial replacement of wheat flour with flour compositionmixture and cystoseira. In the process of technologicaldevelopment, taking into account the organoleptic evaluation,a prototype was selected and the technology of meatdumplings technologies was developed. It was also addedthe composition of flour and cystoseira. When determiningthe rational concentration of flour composition mixture andcystoseira, technological processing of recipes was carriedout and organoleptic parameters of model compositions wereinvestigated. The quality of finished culinary products ischaracterized by organoleptic, physicochemical, biologicaland microbiological indicators, and a comprehensivequality indicator is used for the overall assessment. Whencalculating the quality indicators of functional dumplingswith meat and addition of flour composition and cystoseira,the following indicators were selected: protein content,mineral-vitamin composition and dietary fiber. According tothe results of the research, functional dumplings with meatand addition of flour composition and cystoseira with a highcontent of essential nutrients were developed. Developedflour culinary products can be recommended for nutritionin the daily diets of people working in heavy industry, livingin environmentally contaminated areas and all segmentsof the population, as well as to meet consumer demand forfunctional foods. Social efficiency is to expand the range offlour culinary products with an improved composition ofessential nutrients. Key words: nutritional value, flour composition mixture,culinary product, cystosira, wheat germ meal, dumplings.

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p &lt; 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods.