Development Of Food Products Research Articles

Physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of bioprocessed whole wheat flour.

This study investigated the impact of bioprocessing techniques (germination, solid-state fermentation, the combination of germination, and solid-state fermentation) on the physicochemical properties, anti-nutritional and bioactive constituents, in vitro digestibility, and techno-functional properties of whole wheat grains were investigated. Bioprocessed whole wheat flour (WWF) samples and the raw flour (control) were prepared using standard procedures. Proximate, anti-nutritional, mineral and amino acid (AA) compositions, protein digestibility, antioxidant activities, starch characteristics, and techno-functional properties were studied using standard methods. The bioprocessing methods increased (p≤0.05) the protein (13.37-16.84g/100g), total dietary fiber, mineral constituents, resistant starch (7.19-9.87g/100g), slowly digestible starch, phenolic content, antioxidant activities (ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity), most AAs, and protein digestibility. Also observed were decreases (p≤0.05) in rapidly digestible starch, phytic acid, tannin, and trypsin inhibitor activity. The adopted bioprocessing techniques modified the thermal, functional, color, and pasting properties of the WWF and resulted in molecular interactions in some functional groups, as revealed by Fourier transform infrared spectroscopy, compared to the raw flour. The combination of germination and fermentation improved the physicochemical (titratable acidity=4.93%), protein (16.84/100g) and starch digestibility (resistant starch=9.87%), antioxidant (FRAP=78.90mg/GAE/100g), and mineral contents (calcium=195.28mg/100g), modified the pasting (peak viscosity=90.34 RVU), thermal (peak temperature=64.82°C), and color properties of WWF with reduced anti-nutritional factors. The combination of these processing techniques could serve as a natural and low-cost technique for the modification of whole wheat functionality and subsequently as an improved functional ingredient during food product development.

Acute toxicity profiling of medicinal herb Ardisia elliptica leaf extract by conventional evaluations and proton nuclear magnetic resonance (NMR) metabolomics

Background and aimInterest in the safety of herbal medicine is growing rapidly regarding knowledge and challenges in natural products. Hence, this study aimed to reveal the toxicological profile of Ardisia elliptica, a traditional medicinal plant used in the treatment of various illnesses. Experimental procedureAcute toxicity study was performed on female and male Sprague Dawley rats with a single oral administration of 2000 mg/kg BW of 70% ethanolic A. elliptica leaf extract, using a combination of conventional investigations and 1H-NMR-based metabolomics approaches. ResultsPhysical, hematological, biochemical, and histopathological assessments demonstrated the usual rat profile, with no mortality and delayed toxicity 14 days after administration. 1H NMR serum metabolomics depicted similar metabolites between normal and treated groups. Nevertheless, 1H NMR of urinary metabolomics revealed perturbation in carbohydrate, amino acid, and energy metabolism within 24h after extract administration, while no accumulation of toxic biomarkers in the collected biological fluids on Day 14. A minor gender-based difference revealed the influence of sex hormones and different energy expenditure on response to extract treatment. ConclusionThis study suggested that 2000 mg/kg BW of 70% ethanolic A. elliptica leaf extract is considered as safe for consumption and offered a comprehensive overview of the response of physiological and metabolic aspects applicable to food and herbal product development.

Development of the lexicon, trained panel validation and sensory profiling of new ready-to-eat plant-based " meatballs" in tomato sauce.

Providing educational content for children and parents can promote healthy nutritional habits. During the TITAN project, a pilot digital contest where participants have to developed ready-to-eat meatballs in sauce, using only plant-based ingredients, will be tested. The objective of this study was to develop the lexicon needed to objectively assess the sensory profile of this product. Eight judges were recruited and trained. Thirteen 1-hour sessions took place over three months. The steps followed were the selection of commercial reference, generation of descriptors, training of the panel, validation of the trained panel and product characterisation. The judges chose one commercial reference (using simple hedonic evaluation) to serve as a reference. The accepted intensity scale for the generated descriptors was from 0 (low intensity) to 9 (very intense). To test the first versions of the game, food product developers involved in the project, acted as participants, and used a mix of lentils, quinoa, and oats to enhance the commercial version. R-project software was used to analyse the performance of the panel and the sensory profiles. A glossary with 14 descriptors was generated. The discriminatory capacity of the panel was confirmed by examining the significance of the product effect (p < 0.05). The product-judge interaction was not significant (p > 0.05) for most of the evaluated attributes, indicating a good degree of panel agreement. Overall, the panel was considered reproducible after 9 sessions. Although the appearance, firmness, fragility and chewiness were considered similar to the reference, juiciness and taste (understood as meaty flavour) of the new product were deemed improved. According to the panel, two of the most appreciated attributes associated with meat analogues, juiciness and taste, were improved compared to the commercial reference. Therefore, the first approach for further development of the contest/game was validated.

Development and characterisation of Pearl millet balls: Effect of moisture content on functional and pasting, and structural properties of flour and on globulation of balls

Sago is a popular starch-based food ingredient in India, used in several cuisines for diverse gastronomic experiences. Tapioca starch from has been explored for sago production. The sago industry has a high demand for chemical- and residue-free starch-based balls, and there has been a lot of investigation into viscosity and gelling properties. Millets are ubiquitous sources of nutrition and have a profound role in rendering nutritional value. Thus, this study utilized pearl millet flour in pearl millet ball preparation at varied hydration levels (30, 40, and 50% db). The functional properties of pearl millet flour were assessed and it was observed that moisture content played a crucial role in the sizing of pearl millet balls. Furthermore, 40% moisture content-sized pearl millet balls were found to exhibit good quality attributes. The water absorption capacity, oil absorption capacity, solubility index, and swelling power of pearl millet balls were found to be 1.32(g/g), 1.54(g/g), 6.4(%), and 4.1(g/g), respectively. The obtained results proved that millet flour can be a potential candidate for making nutritious sago. Overall, this study forms the proof of concept for tapping the potential of pearl millet in the development of millet-based valuable food products.

Proximate composition, bioactive constituents, and therapeutic potentials of pasteurized Noni juice derived from &lt;em&gt;Morinda citrifolia&lt;/em&gt; (L.) growing in Sri Lanka

Morinda citrifolia (L.), also known as Noni or Ahu in Sri Lanka, is infrequently consumed as a dietary supplement within the country due to its association with myths and perceived toxicity. Nonetheless, in Sri Lanka, limited scientific research has been undertaken in the past to explore the therapeutic potential of noni, with public awareness primarily focused on its exportdriven cultivation. The study focused on evaluating the proximate composition, bioactive constituents, and therapeutic potential of hydro-methanolic extracts from pasteurized noni fruit juice, employing an 80% methanol extraction method, filtration, and assessment through standard assays to elucidate its potentia health benefits. The juice showed noteworthy antioxidant potential through DPPH scavenging activity (57.90 ± 0.40 μg/mL) and ABTS scavenging activity (42.95 ± 1.33 μg/mL), as well as high nitric oxide inhibition activity (164.56 ± 3.22 μg/mL), suggesting its anti-inflammatory properties. The juice also displayed potential as an anti-diabetic agent by inhibiting alpha-amylase (27.68 ± 0.36 μg/mL) and alpha-glucosidase (25.67 ± 1.03 μg/mL). Furthermore, it exhibited potential in protecting against certain pathological processes through heat-induced hemolysis inhibition (36.08 ± 1.08 μg/mL), protein denaturation inhibition (56.14 ± 1.11 μg/mL), and proteinase inhibitory activity (38.04 ± 0.56 μg/mL). These findings support the potential use of pasteurized fruit juice as a functional food ingredient, offering benefits to both the food industry and consumers. Further research can be directed towards the development of Noni fruit-incorporated food products that possess desirable sensory attributes to mitigate any potential aversion associated with its taste and odor profiles.

Arable land in Northwest China: Dynamics analysis of health and productivity in 2000–2020

AbstractArable land health (ALH) and arable land productivity (ALP) are crucial indicators of agricultural ecological functionality and sustainability. The shift of grain‐producing regions in Northwest China has led to arable land degradation, which endangers both food production and sustainable development. Several studies have focused on arable land quantity, distribution, and regional features, but ALH and sustainable ALP have received little attention. For the first time, we investigated the spatio‐temporal distribution and coupling connection between ALH and ALP in Northwest China (NC) using soil health indicators. Our study revealed the following key findings: (1) A minimal dataset of 12 indicators can efficiently replace the total dataset to evaluate the arable land health index in NC. (2) Over the last 20 years, the high and sub‐high grades of ALH increased by 536.8% and 222.6%, respectively, with a shift toward the northwest. During the specified period, ALH with low health and underutilized grade decreased by 46.01% and 69.4%, respectively, primarily in Xinjiang and Inner Mongolia. At the county level, ALP increased by 26%, primarily in northern Xinjiang and southern Gansu. 71% of counties remained stable, while only 3% experienced a decline. (4) The relationship between ALH and ALP were divided into six coupled groups that form an inverted “U” shape. High‐production areas were generally strongly linked, while low‐production areas were weakly coupled. Over the last 20 years, NC has seen significant improvements in ALH, coinciding with an increase in ALP. However, in most cases, the relationship between ALH and ALP were negative or weak.

Bacteriophage Challenges in Industrial Processes: A Historical Unveiling and Future Outlook.

Humans have used fermentation processes since the Neolithic period, mainly to produce beverages. The turning point occurred in the 1850s, when Louis Pasteur discovered that fermentation resulted from the metabolism of living microorganisms. This discovery led to the fast development of fermented food production. The importance of industrial processes based on fermentation significantly increased. Many branches of industry rely on the metabolisms of bacteria, for example, the dairy industry (cheese, milk, yogurts), pharmaceutical processes (insulin, vaccines, antibiotics), or the production of chemicals (acetone, butanol, acetic acid). These are the mass production processes involving a large financial outlay. That is why it is essential to minimize threats to production. One major threat affecting bacteria-based processes is bacteriophage infections, causing substantial economic losses. The first reported phage infections appeared in the 1930s, and companies still struggle to fight against phages. This review shows the cases of phage infections in industry and the most common methods used to prevent phage infections.

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs.

The development of novel plant-based fermented food products for which no traditional templates exist requires the development of starter cultures. Although the principles of microbial flavor formation in plant-based analogs partially overlap with dairy fermentations, the composition of the raw materials and thus likely the selective pressure on the activity of starter cultures differs. Experiments that are described in this study explored the use of seed germination, the use of lactic acid bacteria, and the use of bacilli to reduce hygienic risks, to acidify plant milk, and to generate taste-active compounds through proteolysis and fermentative conversion of carbohydrates. The characterization of fermentation microbiota by culture-dependent and culture-independent methods also confirmed that the starter cultures used were able to control microbial communities throughout 90 d of ripening. Taken together, the results provide novel tools for the development of plant-based analogs of fermented dairy products.

Developing a Rural Tourism Route Through the Integration of Local Stakeholders: Challenges and Opportunities for Family Farmers in Porto Seguro – Bahia (Brazil)

Summary Family farming plays a key role in global food production and economic development. Rural areas in Porto Seguro, Bahia, Brazil, possess a rich cultural heritage, sustainable agricultural practices, and traditional communities that have been overlooked by mainstream tourism. To unlock economic opportunities for small farmers and attract diverse tourists, the local government and university (Universidade Federal Fluminense) collaborated to enhance a rural tourism route. This case study explores the synergy among local government, the university, and residents, showcasing how it can lead to creative placemaking practices in rural tourism. The study focuses on the “Motherland of Brazil” route, a sustainable tourism option, and emphasises the importance of residents’ involvement in destination planning through family farmers’ participation. Information © The Authors 2024

Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation

Development of low sugar food product has become a trend in food industries as the increase of diabetic prevalence. Cinnamon (Cinnamomum burmannii) has the potential to be used as a yoghurt drink taste modifier that expected to reduce sugar application. The goal of this study was to obtain the sensory attribute profile of cinnamon yoghurt drink with different concentrations of sugar and cinnamon, and evaluate the ability of cinnamon as sweet and sour taste modifier in yoghurt drink. This study involved 11 trained panelists to describe the sensory attribute profile of cinnamon yoghurt drink using the temporal dominance of sensations (TDS) method with 3 different concentrations of sugar (7,5%; 10%; and 12,5%) and cinnamon (0%; 5%; and 10%). It is important to note that the increase of cinnamon tended to suppress the sourness instead of enhancing the sweetness. Thus, it will lead to further sugar reduction application.

Development of new frozen food products: The effects of product attributes and marketing factors on sales of frozen cooked rice and dumplings

AbstractFor successful new product development, it is crucial to devise product attributes and marketing strategies appropriate for the expected consumption contexts. However, the impacts of product attributes and marketing factors on sales across the various consumption contexts are scarcely examined. Thus, this study aims to compare the product attributes and marketing factors affecting the sales of new frozen cooked rice (meal) and frozen dumpling (snack) products, which have different consumption contexts. This study used Nielsen point‐of‐sale data on new frozen cooked rice and dumpling products in Korea for weeks 1–48 in 2020. The results reveal distinct key factors influencing sales for each product category. The key factors driving the sales of frozen cooked rice are formulation, recipe type, package type, weight diversity, and distribution channel diversity. The key factors driving the sales of frozen dumplings are the main ingredient, dumpling shape, sauce flavor, claim, weight diversity, bundling promotion, and distribution channel diversity. These findings contribute to new product development by increasing the understanding of product attributes and marketing factors in different consumption contexts.Practical ApplicationsThis manuscript contributes to the field of food consumer studies by comparing the impact of product attributes and marketing factors on frozen food sales in different consumption contexts, such as meals and snacks. The information obtained from this study provides useful insights for researchers in the sensory and gastronomic fields, as well as for food experts and practitioners. The results of this study can be of interest to the gastronomy sector, as we highlighted sensory factors such as main ingredients, sauce flavors, recipe types, and formulations as product attributes that influence consumers' food purchases. These findings can aid researchers and new product developers in the food industry in developing innovative foods that can potentially be incorporated into the sensory experience.

Nutritional and therapeutic potential of functional components of brown seaweed: A review

Seaweed has a unique chemical composition with an abundance of bioactive substances. In Russia, brown seaweed grows in the coastal areas of the Pacific Ocean (Far East) and the seas of the Arctic Ocean.&#x0D; This review focuses on the therapeutic and nutritional potential of functional components of brown seaweed. It was based on a systematic analysis of research and review articles published from 2010 to 2023 and indexed in Scopus, Web of Science, and eLIBRARY.RU. Our particular interest was in seaweed’s bioactive components such as polysaccharides, phenolic compounds, vitamins, lipids and fatty acids, proteins, peptides, and amino acids.&#x0D; Compounds extracted from brown seaweed exhibit antioxidant, antiglycemic, antitumoral, neuroprotective, anti-inflammatory, anticoagulant, antibacterial, and immunostimulating properties. Brown seaweed and its derivatives are used as structural modifiers, antioxidants, preservatives, moisture-retaining agents, and sources of vitamins and minerals in the development of functional and preventive food products. They are also used as ingredients in meat, dairy, bakery and flour products, as well as in food additives and beverages, to provide potential health benefits and essential nutrients.&#x0D; Studies have proven the functional effectiveness of food products containing brown seaweed and its derivatives. The incorporation of seaweed components into functional foods could contribute to global food security. More research is needed to develop new competitive products based on seaweed and to investigate them for the presence of substances hazardous to humans and the environment.

GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods.

The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and microwaved (C) treatment groups were similar, and the flavors of the baking (D) and air-frying (E) groups were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and the comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar for baking and air-frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) and VIP analysis. These results showed that the cooking method could be a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly. The results can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products.

Spatiotemporal Evolution Characteristics and Driving Factors of Water-Energy-Food-Carbon System Vulnerability: A Case Study of the Yellow River Basin, China

With the growing influences of anthropogenic activities and climatic change, the problem concerning the vulnerability of the Water-Energy-Food-Carbon (WEFC) system in the Yellow River Basin is prominent. Using the VSD framework, the WEFC system vulnerability evaluation index system was constructed with 60 cities in the Yellow River Basin as the samples, and the WEFC system vulnerability of each city was measured from 2010 to 2019. Kernel density estimation, Theil index, and spatial correlation analysis were employed to investigate spatio-temporal evolution characteristics. Geodetector was utilized to analyze the driving factors of WEFC system vulnerability. The results demonstrate that: (1) The vulnerability of the WEFC system in the Yellow River Basin tends to decrease, with a spatial pattern of “low in the middle and high on both sides”; the vulnerability is largest in the upper and lower reaches, while smallest in the middle reaches. (2) The spatial difference in vulnerability narrows in the middle and lower reaches, while expanding in the upper reaches. The differences among the three major regions mainly originate from within the region, with the upper reaches having the largest difference and contribution; the vulnerability is featured with a significant spatial correlation, with the upper and lower reaches cities mostly displaying a “high-high” agglomeration and the middle reaches mainly showing a “low-low” one. (3) Factors, including the carbon and ecological carrying capacity coefficient, water resource development and utilization rate, and urbanization rate, mainly influence the WEFC system vulnerability; the spatial heterogeneity of core drivers at the regional scale is obvious, with the upper reaches regions being more strongly influenced by factors of the water resources system, while the middle and lower reaches regions are more sensitive to factors concerning industrial pollution of the energy subsystem. The explanatory power of carbon ecological carrying capacity reaches its peak in the middle reaches. The interaction of factors increases the strength of the impact on vulnerability. This study provides decision support and policy suggestions for achieving a balanced and coordinated development of water resource utilization, energy development, food production, and carbon cycle system in the Yellow River Basin. Investigating WEFC system vulnerability to support SDG 11 provided valuable insights and policy strategies for building cities that are inclusive, secure, resource-efficient, and resilient in the face of climate change and disaster risks.

Assembly of spherical-shaped resistant starch nanoparticles to the oil droplet surface promotes the formation of stable oil in water Pickering emulsions

The use of starch-based nanoparticles in stabilizing Pickering emulsions has gained momentum since it offers a versatile, biocompatible, and sustainable approach with a wide range of applications. In the present study, starch nanoparticles produced using a sequential 3-step physical process were used as particle stabilizers to create Pickering emulsions. According to our results, high amylose starch nanoparticles can provide long-term colloidal stability to Pickering emulsions. The concentration of the particle-based stabilizer affected the size of the droplets, which in turn had an impact on the stability properties of the produced emulsions. By increasing nanoparticle concentration, surface and interfacial tension were reduced, providing the ability to the particles to adsorb at the interface. When starch and oil concentrations were compared using Dynamic Laser Scattering (DLS) and zeta potential, smaller droplets were produced by increasing starch amount and improved stability was depicted. Rheological profiles showed that the emulsion network structure was strengthened by the addition of nanoparticles, increasing the storage (G′) and loss (G″) moduli, as well as viscosity. In conclusion, the produced emulsions can be categorized as Pickering emulsion gels. These networks, specifically at starch nanoparticle concentration of 3% w/v and 5% w/v, have the advantage of preventing phase separation, droplet coalescence, and Ostwald ripening. The formation of a strong gel network was also obtained by Confocal Laser Microscopy (CLSM). All in all, this study provides new insights into the preparation and stabilization of starch-based Pickering emulsions, as the demand for sustainable and eco-friendly solutions in food product development is growing.

Evolution of motivation in co‐creation: Recruit, retain and complete in a project on new food product co‐creation

The study explores the motivation of consumers to join and participate in new product co‐creation, distinguishing between recruitment before, retainment during and finalizing of a co‐creation project. The research is based on follow‐up interviews with participants in a project covering the initial stages of new food product development (i.e., idea generation, idea screening and concept development) involving older consumers and carried out in a physical environment. Different motivation factors were deemed important by consumers before, during and at the closure of the project. Consumers joined the project motivated by curiosity and desire to meet new people. While performing the creative tasks, they continued the engagement due to the positive anticipation and enjoyment of new activities, as well as positive feedback loops. At the closure of the project, the usefulness of outcomes and the received recognition became important and strengthened the perceived creative self‐efficacy of participants. The findings offer useful recommendations for organizers of co‐creation, enabling the recruitment and retainment of consumers who could successfully deliver creative outputs and complete the project. The study offers novel insights relevant to participatory innovations looking at the temporal dimension of motivation to co‐create and highlights the dynamic changes in salience of the motivation factors.

Millets, processing and its value addition

Due to its high concentration of macro and micronutrients like protein, dietary fibre, essential fatty acids, minerals, and vitamins, millets are small-seeded crops that have been widely embraced globally. The United Nations has designated 2023 as the International Year of Millets because to their climatically resilient nature and potential contribution to food and health security. Millets being a rich source of all essential nutrients among cereals it can be a great alternative to other cereals that are allergic and are difficult to cultivate. This review emphasis the millets, importance of millets, processing and its value addition into broad sectors of food industries such as baking, flaking, extrusion and other sectors. Therefore, this review will be helpful for the researchers as well as food industries for considering millets as an ingredient in novel food product development.

Nutritional and anti-nutritional composition of anchote (Coccinia abyssinica ((Lam.) Cogn.) accessions in Ethiopia

Anchote is an indigenous tuber crop with a good source of protein and calcium. Despite the presence of different accessions of the crop, little is known about the nutritional and anti-nutritional content. The purpose of this study was to evaluate the nutritional and anti-nutritional content of anchote accessions grown in the East Arsi Zone of Ethiopia. Tubers from 20 accessions of anchote were collected from the research farm of Kulumsa Agricultural Research Center in Ethiopia. The dried tubers of each accession were grounded separately into fine powder following standard procedure and used for nutritional and anti-nutritional content determination. Result showed that, the nutritional compositions varied from: water (65.38%–77.13 %), ash (1.82%–2.85 %), crude fat (0.55%–1.45 %), crude fiber (2.22%–4.02 %), crude protein (6.29%–13.00 %), carbohydrate (6.78%–19.68 %), total starch (39.22%–72.74 %), and energy (74.73%–123.66 %). Phytate concentration ranged from 208.06 mg/100 g to 273.87 mg/100 g, while tannin content was recorded at the lowest (1.19 mg/100g) and highest (44.4 mg/100g). Mineral contents were in a range from calcium (66.81–177.13 mg/100g), magnesium (19.64–35.82 mg/100g), potassium (250.47–523.72 mg/100g), sodium (0.51–4.19 mg/100g), phosphorus (38.91–93.45 mg/100g), iron (0.16–0.65 mg/100g), manganese (0.08–0.27 mg/100g), copper (0.17–0.29 mg/100g), and zinc (0.23–0.46 mg/100g). This study showed that anchote tubers contain a significant amount of essential nutrients. Accessions greatly vary in their nutritional and anti-nutrition compositions. Therefore, anchote accessions with higher nutritional values could be used in breeding and food product development targeting nutritional enhancement.

Development of Low Glycemic Index Pancakes Formulated with Canary Seed (Phalaris Canariensis) Flour.

Consumers prefer food products that, in addition to nutritional properties, also have effects beneficial to health. Non-conventional food plants such as canary seed (Phalaris canariensis) constitute an alternative in the food industry due to nutritional properties, chemical, and bioactive potential. The aim of this research was to develop pancake formulations with the inclusion of canary seed flour to evaluate their proximate composition, overall score, taste and texture sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at four substitution levels (control 0, 10, 30, and 50%). The formulations exhibited attractive nutritional properties, mainly due to the levels of protein (~ 8.7%), minerals (~ 5.1%), and total dietary fiber (4.7-5.9%). The overall score and taste showed a statistical difference (p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with scores of 6.22 and 6.67 respect to 7-point hedonic scale, between the categories "I like it" and "I like it a lot". All formulations presented a low glycemic index (34-39%) that was significantly influenced (p < 0.05) as the level of substitution increased. The findings represent a new approach to the use of canary seed in the development of healthy food products.