Good Sensory Quality Research Articles

Characterization of SCOBY-fermented kombucha from different regions and its effect on improving blood glucose

Kombucha is a healthy fermented beverage made by fermenting sugar tea with a symbiotic culture of bacteria and yeast (SCOBY). The fermentation performance and antioxidant capacity of kombucha fermented by SCOBY from five different regions were compared in this study. Two kinds of high-quality SCOBY were selected, GKT and XKT. Next, the metabolite profiles of GKT and XKT were analyzed, and 18 and 36 different metabolites were screened from GKT and XKT, respectively. The correlation analysis of the differential metabolites with the antioxidant indexes identified three metabolites with potential hypoglycemic efficacy, 1-O-Sinapoyl-beta-D-glucose, Actinodaphnine, and Biochanin A. Moreover, the potential of GKT and XKT for anti-diabetes was verified by cell experiments. At the same time, the microbiome of GKT and XKT analysis found that Gluconobacter, Komagataeibacter and Pseudomonas were the most common bacteria genera. Differently, the composition of fungal genera in GKT and XKT was differentiated, with the dominant genera being Filobasidium and Starmerella, respectively. Finally, correlation analysis of microbial composition with volatile and functional metabolites showed that Gluconobacter and Komagataeibacter were closely related to flavor substances. In addition, the dominant strain of GKT, Filobasidium, seems to contribute to its good sensory quality, and the dominant strain of XKT, Starmerella, is positively associated with several metabolites with hypoglycemic effects, particularly Biochanin A and Rhoifolin. In this study, XKT was screened with good fermentation performance and strong antioxidant capacity, as well as had anti-diabetic potential. These results provide microbial resources and theoretical support for the development of kombucha starter culture.

Potential use of Partially Defatted Sesame (Sesamum indicum L.) to Combat Malnutrition

Background: Sesame (Sesamum indicum L.) is one of the oldest oilseed crops grown worldwide. It is rich in protein and micronutrients. It is cultivated and used in different culinary preparations globally in various forms. Methods: In the present study, defatting of mechanically dehulled white sesame seeds using an oil press machine at 200°C was done (local cultivar). This procedure could extract 50-60% oil from sesame seeds, therefore, it has been referred as partially defatted sesame seeds flakes or powder. The by-product, i.e., defatted sesame flakes, was evaluated for nutritional and anti-nutritional qualities. Mechanically dehulled sesame seeds of the same variety were used as a control. The defatted sesame flakes of seeds obtained were prepared in powdered form and assessed for biochemical parameters using standard methods. Result: The defatting could reduce the fat content by 52.48 percent and increased the protein up to 40.35 per cent. Magnesium and zinc increased significantly. As defatting is done using an oil press machine, the nutrient retention was better in terms of bioavailability. The partially defatted sesame seed flakes had a good amount of protein, iron, zinc and magnesium with available other micronutrients and possess a good sensory quality having nutty flavor. The seed flakes can be a great source of food to cater to the nutritional needs of the population at large and to reduce malnutrition, especially in children. This can be used for value addition of various food products.

Lactic acid bacteria with weak post-acidification potential applied for low-salt paocai fermentation: A perspective from screening to molecular mechanism

Reducing post-acidification is crucial for extending the shelf-life and facilitating industrial-scale production of low-salt paocai. This study aimed to screen and identify a lactic acid bacteria strain with weak post-acidification potential from 39 commonly used strains in vegetable fermentation. We employed transcriptomic and metabolite analysis to investigate the mechanisms underlying the weak post-acidification traits of the selected strain. Notably, W. cibaria SC5R3 had a minimum survival rate at pH 4.5 by 39.02% and survival rate to pH 4.0 was only 1.82%. The incorporation of W. cibaria SC5R3 in low-salt paocai showed a low content of total titratable acidity and stable viable count during 8 days of storage at 25 °C, which also exhibited good sensory quality. Furthermore, W. cibaria SC5R3 exhibited significant down-regulation of genes associated with the hetero-fermentation pathway during late-stage fermentation, contributing to its weak acid-producing characteristic. The strain SC5R3 displayed deficiencies in the glutamate decarboxylase system, histidine synthesis, and aspartate metabolism, along with reduced H⁺-ATPase activity in acidic environments, making it sensitive to acid. This research provides valuable insights into optimizing low-salt paocai fermentation processes and improving product quality by minimizing acidity changes during shelf-life storage.

Development of Sourdough Bread Made with Probiotic Lactiplantibacillus plantarum Bacteria Addition

Bread is a staple in the diet of people around the world. A new solution is the addition of selected strains of bacteria to the sourdough to increase the quality of the obtained bread. In the presented research, seven bread samples were baked and analysed, which differed by the selected strain of bacteria of the Lactiplantibacillus plantarum species used in sourdough preparation. The bread was subjected to a 3-day ageing test. The structure of the products was analysed using the texture profile analysis (TPA) method on days 1 and 3 of storage. It was observed that the samples with the addition of selected L. plantarum bacterial strains underwent the process of staling much slower than the control sample. The analysis of the viability of lactic acid bacteria (LAB) in products after 1 and 3 days of storage was also performed. The obtained results indicate the highest survival rate of LAB in the control sample, i.e., the native microflora of baker’s starters, which was at 3.07 log CFU after one-day storage after baking. In the case of other samples, the viability of the bacteria was below 2.74 log CFU, which confirms a certain degree of thermostability of selected bacterial strains. The belonging of the isolated bacteria to the species L. plantarum was proven via genetic identification using the PCR method. A sensory analysis using the quantitative descriptive profile (QDP) method was also performed on the bread immediately after it was baked and cooled down. The analysis showed that the use of L. plantarum strains as starters did not significantly affect the aromatic and taste profiles of the samples compared to the control sample. The overall quality of the bread samples was high, above 6 units, with the control sample having the highest sensory quality of 7.5 units (on a scale of 0–10 units). The presented research suggests that it is possible to produce bread with bacteria that have health-promoting properties and good sensory quality, which enhances the textural features of the final product. Future research will focus on attempting to microencapsulate selected thermostable probiotic bacteria.

Karakterisasi Roti Manis Subtitusi Tepung Rumput Laut (Eucheuma Cotonii), dan Tepung Ubi Talas (Colocasia Esculenta L Schott)

This study aims to analyze the organoleptic and chemical characteristics of sweet bread substituted with seaweed flour (Eucheuma cottonii) and taro flour (Colocasia esculenta L. Schott). The research used four treatments with different ratios of seaweed flour to taro flour, namely P1 (0%:100%), P2 (30%:70%), P3 (35%:65%), and P4 (40%:60%), each with two replications. The parameters tested included fat content, protein content, moisture content, ash content, and organoleptic tests using the hedonic method. The study was designed using a Completely Randomized Design (CRD). Chemical data were analyzed using ANOVA and further tested with Duncan's test, while organoleptic data were analyzed using the Kruskal-Wallis test. The results showed that the P4 treatment (40% seaweed flour: 60% taro flour) provided the best results in organoleptic tests. The Kruskal-Wallis test results indicated that the different proportions of seaweed flour and taro flour significantly affected the appearance, aroma, color, texture, and taste of the resulting sweet bread. The chemical characteristics of the sweet bread in the best treatment (P4) were 2.58% fat content, 8.69% protein content, 27.07% moisture content, and 1.75% ash content. This research indicates that the substitution of seaweed flour and taro flour can produce sweet bread with good sensory quality and a chemical composition that is potential for food product diversification.

Noodles made from blends of rice flour and pineapple stem starch: physical properties, cooking qualities, in vitro starch digestibility and sensory properties

SummaryNoodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly, pineapple stem starch (PSS), an alternative starch derived from pineapple stems as agricultural waste, has not yet been investigated for noodle production. The noodles were then prepared in different ratios of commercial rice flour and PSS (100:0, 70:25, 50:50, 25:75 and 0:100) to investigate the effects of PSS on noodle qualities and properties including physical properties, cooking quality, in vitro starch digestibility and sensory attributes. The results showed that high PSS content had a positive effect on the structure and textural properties of noodles by increasing the network structure, hardness and chewiness, resulting in good sensory quality, which could be due to the high amylose content (30.56%) of PSS. However, the optimal cooking time and the cooking loss of the cooked noodles increased with an increasing proportion of PSS. In addition, noodles with a high PSS content had a higher content of slowly digestible starch and resistant starch, which can have a positive effect on our health. Our results suggest that PSS, an alternative starch from agricultural waste, can replace rice flour to develop better‐quality gluten‐free noodles. Similarly, PSS‐based noodles with a high resistant starch content could benefit human health by lowering the glycemic index and reducing the risk of non‐communicable diseases.

Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties.

The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina)

This study examined the safety of meat products from north Serbia (Vojvodina), smoked in traditional conditions, from a PAH point of view, and assessed the possibility of their reduction in these types of products. Samples of dry cured meat products, bacons and dry fermented sausages smoked in six different chambers on the territory of Vojvodina were examined. The contents of 16 polycyclic aromatic hydrocarbons, from the United States Environmental Protection Agency list (16 US-EPA PAHs), and sensory quality of meat products were determined. The total content of 16 US-EPA PAHs in dry cured meat products was in the range from 99.73 μg/kg to 412.76 μg/kg; in bacons it was in the range from 36.43 μg/kg to 188.86 μg/kg; and in dry fermented sausages in the range from 47.23 μg/kg to 270.60 μg/kg. The lowest contents of 16 US-EPA PAHs compounds were determined in meat products smoked in traditional conditions during 3–5 days (3–4 h per day) at a distance of 2.5 m between the fire and products. Generally, it can be concluded that shortening of smoking process is justified, because products of good sensory quality and with decreased content of PAHs compounds were obtained. Benzo[a]pyrene, whose maximum allowed content in smoked meat products is 2 μg/kg, was below the limit of detection in all examined traditional meat products from Vojvodina. Also, contents of PAH4, sum of benz[a]anthracene, chrysene, benzo[a]pyrene and benzo[b]fluoranthene, were in the range from ND to 2.22 μg/kg, still greatly lower than the set maximum value. These results indicated the safety of dry cured meat products, bacons and dry fermented sausages from the territory of north Serbia (Vojvodina), as defined by EU Regulation 2023/915 criteria for PAHs contents.

Probiotic fermentation affects the chemical characteristics of coix seed-chrysanthemum beverage: Regulatory role in sensory and nutritional qualities

Probiotic fermentation is attractive for beverage processing. However, its regulatory role in quality of coix seed-chrysanthemum beverage (CCB) rich in phenolics and polysaccharides was unknown. Results showed that co-fermentation with Bifidobacterium animalis subsp. lactis BLa80 (BLa80), Lactobacillus delbrueckii subsp. bulgaria LB42 (LB42), Streptococcus salivarius subsp. thermophilus ST81 (ST81), and Lactobacillus plantarum LP90 (LP90) for 12 h combined their respective advantages to prepare fermented CCB with viable counts of 8.78 lg CFU/mL, high phenolics bioaccessibility (>60 %), good sensory quality, and strong antioxidant activity. LP90 greatly contributed to the aroma. BLa80 and LP90 hydrolyzed resistant starch/polymer dextrin. BLa80 showed the strongest deglycosidic ability, decreasing bitterness. The compound probiotic fermentation led to the biotransformation of endogenous polysaccharides/phenolics and introduction of exogenous viable probiotics resistant to gastrointestinal digestion, facilitating the proliferation of beneficial gut microbiota and accumulation of their metabolites. These findings provided a useful strategy for dual regulation of high quality of plant-based beverage.

Effects of Post-Harvest Processing Methods on the Quality of Radix et Rhizoma Salviae Miltiorrhizae

The effect of pretreatment, drying and storage methods on maintaining the quality of Radix et Rhizoma Salviae mitiorrhzae postharvest was studied. The experiments used organic acids as acid citric and sodium bisulfate solution to evaluate the pretreatment of Radix et Rhizoma Salviae mitiorrhzae. Rhizome and roots of Salvia miltiorrhiza Bunge were pretreated and dried by convection drier and heat pump drier and were preserved by low pressure. The results showed that dipping acid citric solution pH 2.5-3 for 30 minutes restricted the developing of total microorganisms. Using heat pump drier were good sensory quality and retaining tanshinone IIA, salvianolic acid content in Radix et Rhizoma Salviae mitiorrhzae. The method of preserving Radix et Rhizoma Salviae mitiorrhzae by the low pressure 200 mmHg, and 400 mmHg after 9 months at ambient temperature (25-30 oC), humidity (80-85%) maintained better quality than the control. Beside, the moisture’s medicine, tanshinone IIA, salvianolic acid content, and total microorganisms in the experiment samples changed slowly during the storage period.

Effects of Reducing Sugars on the Structural and Flavor Properties of the Maillard Reaction Products of Lycium barbarum Seed Meal.

Lycium barbarum seed meal contains a variety of bioactive compounds, but the use of L. barbarum seed meal in the food industry is rare. This study aimed to evaluate the effect of reducing sugars on the structural and flavor properties of the Maillard reaction products (MRPs) of the Lycium barbarum seed meal hydrolysate (LSH). The results showed that the flavors and tastes of the MRPs were affected by reducing sugars. In comparison to oligosaccharides, monosaccharides were more suitable for the development of MRPs with good sensory qualities. The structural characteristics of L. barbarum seed meal precursor MRPs were also affected by reducing sugars. The MRPs produced with the participation of monosaccharides had higher ultraviolet absorption and browning than the MRPs produced with oligosaccharides. The molecular weights of the MRPs were found to be 128-500 Da and 500-1000 Da. Compared to the MRPs made from other sugars, xylose-meridian products (X-MRPs) had a stronger meaty flavor. The mellowness and continuity of the MRPs made from monosaccharides were superior to those made from oligosaccharides. The MRPs formed by L. barbarum seed meal exhibited the characteristics of umami and meat flavor. MRPs with better flavors may be used to develop new types of seasoning salts.

Effects of Sugars, Alcohols and Antioxidants on the Preparation Goat Milk Tablets Containing Bifidobacterium bifidum BB01

Abstract The development of probiotic products has attracted more and more attention. Products made from goat milk powder and probiotics can combine nutrition and health care functions. In this paper, the effects of different sugars, alcohols and antioxidants on the preparation goat milk tablets containing Bifidobacterium bifidum BB01 were studied by single factor experiment. The results showed that the appropriate addition of sugars, alcohols and antioxidants were as follows: sucrose 5 %, glucose 1.5 %, xylitol 3 %, ascorbic acid 0.03 %, D-sodium ascorbate 0.09 %, sodium ascorbate 0.03 %, microcrystalline cellulose 0.5 %, D-mannitol 0.1 %. According to the formulation, goat milk tablets with high Bifidobacterium activity were developed, and had appropriate hardness, friability and good sensory quality.

The Mulberry Juice Fermented by Lactiplantibacillus plantarum O21: The Functional Ingredient in the Formulations of Fruity Jellies Based on Different Gelling Agents

This study aimed to investigate the effects of adding probiotics, prebiotics, and different types of jelly agents on a few key quality attributes of potentially functional mulberry jellies throughout a 10-day storage period at 4 °C. Mullbery juice was separately fermented at 37 °C for 24 h using Lactiplantibacillus plantarum O21; it was a favorable matrix for the proliferation of probiotics. Lactic acid fermentation positively affected the total anthocyanin concentration of investigated products. Also, antioxidant capacities of mulberry juices were improved by L. plantarum O21 fermentation. The results showed that the applied prebiotic–inulin addition and agar–agar addition, as a gelling agent in recipes of potentially functional mulberry jellies, were proved to be beneficial technological solutions, both in fresh and stored products, and obtained an appropriate, high number of LAB bacteria, good sensory quality, and beneficial antioxidant properties.

Evaluation storage capacity of six kind late-maturing Actinidia arguta resources

Actinidia arguta has a high edible value, nutritional value, and abundant resources; however, it is not durable. The selection of late-maturing, durable storage resources is one idea for solving this problem. Through phenological observations, we identified six types of late-maturing resources as experimental materials in this experiment, named CJ No.10, CJ No.6, CJ No.7, CJ No.9, CJ No.3, and CJ No.8, and compared the sensory, physicochemical, nutritional quality, and taste changes during storage to determine durable storage resources. The specific conclusions are as follows: at the end of storage, CJ No.8 and CJ No.7 had good sensory and physicochemical qualities, with high Vc and SSC content in CJ No.3, high total phenol, and flavonoid content in CJ No.8, high TA residual content in CJ No.9, and higher reducing sugar content in CJ No.7 and CJ No.10. Correlation analysis showed that the weight loss rate was positively correlated with the decay rate and sweet taste value and negatively correlated with flavonoid content and firmness. PCA showed that the differences in the storage capacity of all resources were mainly related to firmness, sensory score, weight loss rate, sweet taste, Vc, and SSC. The PCA scores showed that CJ No.8 had better storage resistance than the other resources. CJ No.8 could be promoted as a high-quality late-mature storage-resistant variety to promote the sustainable development of A. arguta industry.

Fate of ochratoxin A in dried red chilies during roasting process

Abstract Dried red chilies are widely used globally and are susceptible to contamination by fungi and fungal toxins. Roasting is a common way of processing dried red chilies. This study explored the effects of Aspergillus niger and ochratoxin A (OTA) contamination on the quality of roasted chilies, and the fate of OTA during the roasting process. Three optimum roasting conditions (140 °C×8 min, 160 °C×6 min, and 180 °C×4 min) were screened out by a combination of instrumental and manual sensory evaluations. Under these roasting conditions, A. niger and OTA contamination diminished the quality and taste of roasted chilies. With increasing roasting temperature and time duration, OTA content and mold counts gradually decreased, together with the DNA degradation of OTA biosynthesis-related genes of A. niger in roasted chilies. The roasting condition at 180 °C×4 min showed the greatest decomposition effect on OTA, while also maintaining good sensory quality of roasted chilies. This study shed light on the fate of OTA during the chili roasting process.

Exploring the formation of a transparent fat portion in bacon after heating based on physicochemical characteristics and microstructure

Bacons, which possess a transparent fat tissue after heating, have high commercial value in China owing to their good sensory quality. This study was performed to explore the formation of transparent fat tissue by comparing the physicochemical characteristics and microstructures of transparent and non-transparent fat tissues. The physicochemical characteristics and microstructure of fat tissue were found to be significantly affected by drying, which increased the saturated fatty acid content and oxidation level, and decreased the moisture content and water activity (p < 0.05). Shrivelled adipocytes were observed in fat tissue after drying. Transparent and non-transparent fat tissues differed significantly in terms of moisture, fat content, texture, and fatty acid composition (p < 0.05). Multivariate statistical analysis indicated that low moisture content might be the major factor in the formation of transparent tissue, while the destruction of adipocytes also contributed to such formation.

Untargeted Metabolomics and Physicochemical Analysis Revealed the Quality Formation Mechanism in Fermented Milk Inoculated with Lactobacillus brevis and Kluyveromyces marxianus Isolated from Traditional Fermented Milk.

Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 (MFM), the dominant microorganisms isolated from traditional dairy products in western nan. The results indicated that MFM displayed better overall quality than the milk fermented with L. brevis NZ4 (LFM) and K. marxianus SY11 (KFM), respectively. MFM exhibited good sensory quality, more organic acid types, more free amino acids and esters, and moderate acidity and ethanol concentrations. Non-targeted metabolomics showed a total of 885 metabolites annotated in the samples, representing 204 differential metabolites between MFM and LFM and 163 between MFM and KFM. MFM displayed higher levels of N-acetyl-L-glutamic acid, cysteinyl serine, glaucarubin, and other substances. The differential metabolites were mainly enriched in pathways such as glycerophospholipid metabolism, arginine biosynthesis, and beta-alanine metabolism. This study speculated that L. brevis affected K. marxianus growth via its metabolites, while the mixed fermentation of these strains significantly changed the metabolism pathway of flavor-related substances, especially glycerophospholipid metabolism. Furthermore, mixed fermentation modified the flavor and quality of fermented milk by affecting cell growth and metabolic pathways.

OPTIMIZATION AND EVALUATION OF QUALITY OF THE PEARL MILLET NUTRI WAFFLES

The study was carried out (2019-2022) to formulate nutritionally superior waffles with pearl millet. Pearl millet was used as the major ingredient in varying proportions starting from 90% to 50% along with 10% to 50% refined wheat flour and tapioca flours. Based on the organoleptic evaluation, nutri waffles prepared with pearl millet flour and refined wheat flour (RWF), PWT3 (70% PMF + 30% RWF) had goodsensory qualities. Pearl millet centered nutri waffles with tapioca flour (TF), the treatment PTT4 (60% PMF + 40% TF) secured the top mean score of 8.47 for overall acceptability. The study showed the scope for value addition of pearl millet for nutri waffles incorporated with refined wheat flour and tapioca flour.

The Bioactive Substances in Spent Black Tea and Arabic Coffee Could Improve the Nutritional Value and Extend the Shelf Life of Sponge Cake after Fortification.

The study aimed to evaluate the potential use of spent coffee powder (SCP) and spent tea powder (STP) as bioactive supplements for sponge cake. To achieve this aim, we initially compared the chemical properties of spent tea and coffee powders with those of their raw forms. Subsequently, three supplemented cake blends were prepared (1, 2, and 3% of SCP and STP) to test the effect of their addition on the chemophysical characteristics, sensory attributes, and shelf life of the final products. Our results indicated that spent tea and coffee are prospective materials for polyphenols. Spent tea powder could retain up to 72% (theaflavin trigallate), while spent coffee powder could retain up to 63.9% (1-caffeoylquinic acid) of the identified compounds compared to the raw materials. Furthermore, spent tea and coffee powders contained high levels of dietary fiber (18.95 and 31.65 g/100 g dry weight) and the elements potassium (254.6 and 1218.2 mg/100 g of DW), phosphorus (189.8 and 161.3 mg/100 g of DW), calcium (904.1 and 237.8 mg/100 g of DW), and magnesium (158.8 and 199.6 mg/100 g of DW). In addition, the fortified samples with SCP and STP significantly enhanced the nutritional values while retaining good sensory qualities compared to those of the control sample. Moreover, cakes fortified with the highest concentrations of SCP and STP (3%) showed a significant decrease in malondialdehyde content (MDA; 17.7 and 18.0 μg/g) and microbiological counts (2.4 and 2.5 log cfu/g) compared to the control cake after 14 days of storage. These findings suggest that incorporating SCP and STP into cakes not only enhances their nutritional value but also extends their shelf life. By utilizing these waste products, we can contribute to a more sustainable and ecofriendly food industry.

Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluation.

Grape pomace, the main by-product of wine process, shows high potential for the development of functional foods, being a natural source of bioactive compounds and dietary fiber. Thus, the present study proposes the development of five potential functional biscuits. The five formulations were achieved by varying the Tannat grape pomace powder (TGP, 10-20% w/w total wet dough) and sweetener sucralose (2-4% w/w total wet dough) content through a factorial design with central points. TGP microbiological and pesticides analysis were performed as a food safety requirement. Identification of bioactive compounds by HPLC-DAD-MS, in vitro bioactivity (total phenol content, antioxidant by ABTS and ORAC-FL, antidiabetic and antiobesity by inhibition of α-glucosidase and pancreatic lipase, respectively) and sensory properties of the biscuits were evaluated. TGP microbiological and pesticides showed values within food safety criteria. Sensory profiles of TGP biscuits were obtained, showing biscuits with 20% TGP good sensory quality (7.3, scale 1-9) in a cluster of 37 out of 101 consumers. TGP addition in biscuits had a significant (p < 0.05) effect on total phenolic content (0.893-1.858 mg GAE/g biscuit) and bioactive properties when compared to controls: 11.467-50.491 and 4.342-50.912 μmol TE/g biscuit for ABTS and ORAC-FL, respectively; inhibition of α-glucosidase and pancreatic lipase, IC50 35.572-64.268 and 7.197-47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking. Malvidin-3-O-(6'-p-coumaroyl) glucoside, (+)-catechin, malvidin-3-O-glucoside, and (-)-epicatechin were the main phenolic compounds (in descendent order of content) found. The bioactive properties could be attributed to the remaining phenolic compounds in the biscuits. In conclusion, TGP biscuits seemed to be a promising functional food with potential for ameliorating oxidative stress, glucose and fatty acids levels with good sensory quality.