High Dietary Fiber Content Research Articles

Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.

The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.

TECHNOLOGY OF MINCED POULTRY PRODUCTS WITH INCREASED DIETARY FIBER CONTENT

The basis of the state policy of Ukraine in the field of healthy nutrition of the population for the period until 2025 is to preserve and strengthen the health of the population, prevention of diseases caused by poor and unbalanced nutrition. Food products enriched with irreplaceable components, including dietary fibers, have been developed. The article substantiates the use of broiler meat as the main ingredient of the recipe, selects and studies the vegetable supplement of oat bran, which contains dietary fibers. The functional-technological and organoleptic indicators of minced meat models with different amounts of vegetable additives were studied, as a result, the optimal dose of introduction was determined and the formulation of the product made from broiler meat with an increased content of dietary fibers was developed. Optimal modes of heat treatment of the semi-finished product using a steam convection oven and modes of cold treatment of the finished product in "shock" freezing chambers were selected. The thermophysical characteristics of the new product were studied, and the duration of its freezing was calculated using Planck's formula. The technology of production of a functional product from broiler meat is proposed. The developed product is characterized by high organoleptic characteristics, such as juiciness of the product, pleasant smell and taste, uniform consistency, as well as a large yield of the finished product. The product contains dietary fibers, in one portion their amount is 8 g, which contributes to the satisfaction of 40% of the body's daily need for this food substance. The optimal recipe and technology of chicken cutlets with dietary fibers have been scientifically substantiated and developed. The possibility of producing chicken cutlets with a high content of dietary fiber has been theoretically and experimentally substantiated. Based on the analysis of the chemical composition and the study of the content of dietary fibers, functional-technological and organoleptic indicators of six vegetable supplements, the feasibility of introducing the vegetable supplement "Oat bran" into the recipe of chicken cutlets was substantiated. The effectiveness of thermal processing of chicken cutlets with increased dietary fiber content when using a convection oven in the steam + convection mode compared to the traditional method of processing has been proven. The raw materials for the production of the finished product were selected, the recipe was developed, the heat treatment parameters were selected, and the technology of quick-frozen finished product was developed. The developed ready-made poultry dish has an increased nutritional value due to the content of dietary fibers. It is taken into account that dietary fibers should be a mandatory part of the diet. Their total content in one portion is 8 g per 125 g of the finished product, which meets the daily need for this indicator by 40%.

Rheological and quality properties of tiger nut containing biscuit dough baked in IR-MW combination oven.

The effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten-free biscuits. A control biscuit dough containing RF only and 5 formulations containing 10, 20, 30, 40, and 50 % tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared-microwave combination (IR-MW) ovens were determined. The rheological results showed that as the TNF ratio increased, G', G" and ƞ* decreased due to the high oil and dietary fiber content of the TNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content of RF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in the IR-MW oven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker than IR-MW baked ones due to the greater extent of Maillard Browning. As the TNF ratio increased, darker biscuits were obtained since TNF has a high amount of sugar, and also its natural color is brown. Given the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten-free biscuits. Furthermore, IR-MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. This article is protected by copyright. All rights reserved.

Morphological, Molecular, and Nutritional Characterisation of the Globe Artichoke Landrace "Carciofo Ortano".

The present study focused on the molecular, morphological, and nutritional characterisation of a globe artichoke landrace at risk of genetic erosion still cultivated in the municipality of Orte (Lazio Region, Central Italy) and therefore named "Carciofo Ortano". Molecular analysis based on SSR and ISSR markers was carried out on 73 genotypes selected at random from 20 smallholdings located in the Orte countryside and 17 accessions of landraces/clones belonging to the main varietal types cultivated in Italy. The results confirmed that "Carciofo Ortano" belongs to the "Romanesco" varietal typology and revealed the presence within the landrace of two distinct genetic populations named Orte 1 and Orte 2. Despite the high level of within-population genetic variation detected, the two populations were genetically differentiated from each other and from the landraces/clones of the main varietal types cultivated in Italy. Morphological and nutritional characterisation was performed on representative genotypes for each of the two populations of the "Carciofo Ortano" and the four landraces/clones included in the varietal platform of the PGI "CARCIOFO ROMANESCO DEL LAZIO" used as reference genotypes ("Campagnano", "Castellammare", "C3", and "Grato 1"). Principal component analysis showed that, of the 43 morphological descriptors considered, 12, including plant height, head shape index, head yield, and earliness, allowed a clear grouping of genotypes, distinguishing Orte 1 and Orte 2 populations from the reference genotypes. Regarding the nutritional composition of heads, particular attention should be devoted to the Orte 2 genotypes for their high dietary fibre, inulin, flavonoid, and phenol content, a feature that could be highly appreciated by the market.

Development of “bisnaguinha” bread fibre source

Fibre-source “bisnaguinha” breads were developed using the addition of sweet passion fruit peel flour. The developed formulations were evaluated for physical properties, chemical composition and sensory acceptability. The flour obtained was characterised in terms of dietary fibre content and used as a partial substitute for wheat flour, in the proportions of 11.5%, 17.3% and 23%. The flour of sweet passion fruit peel presented high content of dietary fibre and its addition in the formulations of breads resulted in an increase in the content of ash, lipids and fibres, and all “bisnaguinha” breads with added fruit peel flour were considered a source of fibres. The addition of peel flour did not affect the hardness, chewability and shear force of the bread. Regarding sensory acceptability, all samples had good acceptance, and the proportion of 11.5% was closer to the standard bread, which obtained the highest scores. It is concluded, therefore, that it is feasible to use this flour in the preparation of breads, adding nutritional value to the products, and with good physical and sensorial characteristics.
 Practical application: Use of flour from sweet passion fruit peel in the production of fibre source breads.

Spray-Drying Microencapsulation of Andean Blueberry (Vaccinium meridionale Sw.) Anthocyanins Using Prickly Pear (Opuntia ficus indica L.) Peel Mucilage or Gum Arabic: A Comparative Study.

The recovery of byproducts from the food industry is a promising approach to obtain hydrophilic biopolymers with potential health benefits. In this work, the mucilage obtained from the peel of the Opuntia ficus-indica (OFI) fruit was compared with gum arabic (GA) as wall materials for the microencapsulation of Colombian blueberry anthocyanins, using the spray-drying process. For both types of microencapsulates, the following were determined: anthocyanin content (UV-vis and HPLC/MS-MS), total dietary content (enzymatic-gravimetric method), antioxidant activity (ORAC), color (CIELab parameters), morphology (SEM and particle size), and thermal behavior (DSC/TGA). Six different anthocyanins were identified by HPLC/MS-MS in the non-lyophilized Andean blueberry sample (LABP) and in the OFI-mucilage and GA microcapsules. OFI mucilage, compared to GA, favors the formation of larger spherical particles, a smoother surface without cracks, and greater thermal stability. The higher anthocyanin retention capacity in OFI microcapsules leads to higher antioxidant capacity and red coloration for this biomaterial. Consequently, the microencapsulation of anthocyanins with mucilage from the peel of the OFI fruit is proposed as a promising alternative for the protection and incorporation of this natural dye with high antioxidant capacity and dietary fiber content in new functional food/cosmetic formulations, while giving added value to the natural byproducts of OFI.

Effect of Fish Gelatin on the Characteristics of Horn Plantain Banana (Musa paradis´ıaca fa. Corniculata)-based Ice Cream

Ice cream is a frozen dairy product that includes healthy and nutritious aspects. To improve the value of the health benefits, it is necessary to develop functional ice cream products. One such addition is horn plantain bananas, which have the benefit of having a high dietary fibre and pectin content. In order to make ice cream, gelatin must be used as a stabilizer. The increase of non-halal gelatin has led to improvements in the production of halal gelatin derived from fish. This study was performed to evaluate the effect of adding fish gelatin to the characteristics of plantain banana (Musa paradisiaca fa. Corniculata)-based ice cream. This study used a pre-experimental design with a fully randomized design and one component, the addition of varying quantities of fish gelatin (A1: 0 %, A2: 0.25 %, and A3: 0.5 %) with three replicates. The characteristics (taste, fragrance, texture, and colour), melting time, and overrun were evaluated. The Duncan Multiple Range Test as post-hoc test was used to continue ANOVA-based data analysis. The results demonstrated that the inclusion of fish gelatin at various levels did not significantly alter the degree of preference for colour, fragrance, flavour, or overrun. Texture and melting time were different (p <0.05). According to this study, the ice cream that the panellists preferred had an average overrun value of 52.67 ± 9.87, a melting time of 26.0 ± 0.1 minutes, and was made using the A3 formulation with 0.5 % fish gelatin.

Optimization of Wheat Bran and Refined Flour for the Development of Fiber-Rich Pasta

Background: As a by-product derived from roller milling of wheat flour production, wheat bran has high dietary fiber content, which contains 44-50% of fiber and can be incorporated into food products to alter the nutritional quality of foods. Objective: In this research paper, the development of fiber-rich pasta with supplementation of wheat bran and analyzed by dietary fiber, total phenolic acid, free radical scavenging capacity, color value, overall acceptability and flavour Methods: In the present study, the methods used, i.e., TPC and FRAP content for antioxidant properties and dietary fiber determined by the enzyme-gravimetric method. Results: This study found that an increase in the bran ratio increased the percent of dietary fiber, total phenolic acid, and free radical scavenging capacity of pasta. , The percentage of wheat bran, can also affect the color value of pasta ,which reduced L* values while a* and b* values increased. The flavour and overall acceptability of the wheat bran enriched pasta increases at certain after that, it could decrease, and the flavour of the pasta was reduced with the increase of wheat bran. result: This study was found out that an increase in bran ratio increased the percent of dietary fiber, total Phenolic acid and free radical scavenging capacity of pasta. Percentage of wheat bran also affect the color value of pasta in which, reduced L values while a* and b* values increased. The flavor and over all acceptability of the wheat bran enriched pasta was increases at certain level after that, it could be decreases and flavor of pasta was reduced with increasing of wheat bran Conclusion: The functionality of wheat bran-enriched pasta has observed more high dietary fiber and health benefits. In the future, wheat bran-enriched pasta food products can be used in the prevention of chronic diseases like colon cancer, heart disease, diabetes, etc. other: Keywords- Wheat bran, Dietary fiber, Total Phenolic acid, Free radical scavenging capacity, Response surface methodology

Growth and Yield of Black Rice M4 Induced by Gamma-Rays 200 Gy Under Drought Stress

Black rice (Oryza sativa L. indica) is a functional food with high anthocyanin and dietary fiber content. Drought conditions due to significant climate change can reduce black rice production. Mutation induction using gamma-rays is among the popular approaches to plant improvement with increased genetic variability for breeding. The research aims to determine the growth, yield, and obtain drought-tolerant mutant black rice. This study used a field experiment method. It planted four selected mutant lines and control plants for each local black rice variety, Bantul, and Boyolali. The results showed that drought stress degraded growth and yield character, such as plant height, shoot dry weight, the number of productive tillers, percentage of filled grain, and inhibited flowering age. Resistance evaluation to drought stress used the stress sensitivity index (SSI). M4-By-200-01, M4-By-200-04, and M4-By-200-04 lines could become short-stemmed black rice and were tolerant to drought stress.

Oat Milk Tea Model System: Exploring the Stability of Milk Tea and the Bioaccessibility of Green Tea Polyphenols.

Oat milk has become preferential because of its low calorie nature and high dietary fiber content, but its ability to "curdle" when mixed with tea can affect the consumer acceptability for oat milk tea. In this study, a model system for oat milk tea was made by combining oat milk and green tea extract to evaluate the impacts of the oat milk matrix and green tea extract concentration on the stability and polyphenol bioaccessibility. The stability analysis results showed that adding green tea extract to oat milk influenced the stability of the oat milk tea model systems. In contrast, the 3.0% fat oat milk tea model system exhibited a higher stability than the 1.5% fat oat milk tea model system. In simulated gastrointestinal digestive experiments, tea polyphenols in the oat milk tea model systems were relatively stable in oral and stomach digestive stages, while they clearly degraded in the small intestine digestive stage. Furthermore, the bioaccessibility of tea polyphenols was higher for the 3.0% fat oat milk tea model system than for the 1.5% fat oat milk tea model system, especially at low concentrations of green tea extracts (0.05%~0.25%). These results may provide a theoretical reference and data for the formulation of oat milk tea and the bioaccessibility of tea polyphenols in food matrices.

Optimization of technical and technological indicators of kefir added with defatted sesame flour and rice bran

Defatted sesame cake and rice bran are all by-products of agricultural processing. The aim of the study was to optimize the recipes of kefir added with defatted sesame flour and rice bran. The previous study has yielded some results including dietary fiber content, pH values and sensory evaluation values of kefir samples added with 0, 2 %, 4 %, 6 %, 8 % DSC and 0, 0.1 %, 0.3 %, 0.5 %, 0.7 % RB, but made no optimization of kefir products. Based on these data, formulation optimization was done using a mathematical model. Two central composite designs for the two-factor analysis (x1x2 and x1x3, respectively) and one three-factor design (x1x2x3) were drawn up to predict the optimal formulation and reduce the number of future experiments. After studying the results of mathematical modeling, the optimal prescription composition corresponds to the 2 % DSC or 0.1 % rice bran content or 2 % DSC and 0.4 % RB content in the recipe. Through mathematical optimization, products with high dietary fiber content, suitable acidity and excellent sensory quality can be obtained. The products meet the current social demand for healthy food and have very good research value. In practical use, three kinds of kefir can be developed: 1. DSC should be ground separately before used, 2 % DSC was introduced into cow milk (m/v), fermented at 28°C for 22 h until pH reached 4.7, then stored at 4 °C; 2. RB should be ground before used, 0.4 % RB was introduced into cow milk (m/v), fermented at 28°C for 22 h until pH reached 4.7, then stored at 4°C; 3. DSC and RB should be ground before used, 2 % DSC and 0.4 % RB were introduced into cow milk (m/v), fermented at 28 °C for 22 h until pH reached 4.7, then stored at 4 °C

Development of protein-enriched biscuit based on oat-milk byproduct fortified with chickpea flour

Oat milk by-product (OMB) is the insoluble fraction filtered out after the production of oat milk and is generally considered as food waste. However, the OMB contains abundant nutrients such as protein, fiber, and phytochemicals, which is a promising food ingredient. This study aims to utilize OMB as main food material to develop a high-protein biscuit and evaluate the fortification of chickpea flour on the physical parameters, chemical composition, and antioxidant capacity of OMB biscuits. Biscuits made from pure OMB flour showed high nutritional value by presenting high content of protein, dietary fiber, β-gluten, total polyphenol, and antioxidant capacity evaluated by ABTS+* and DPPH*. Enrichment of chickpea flour in OMB biscuits further increased the content of protein, total sugar, carbohydrates, TPC, antioxidant capacity, as well as improved the surface appearance. Incorporation of chickpea flour did not significantly impact the spread ratio and hardness of OMB biscuits, but increased the weight loss. Among them, the formulation O-4 (oat 55.6 g/100 g: chickpea 46.5 g/100 g) presented the highest protein content as well as a preferable appearance. This study provides a sustainable way of converting oat milk by-products into a high-protein food ingredient, which reduces the environmental burden and generates economic value for food industry.

Quality Improvement of Green Saba Banana Flour Steamed Cake

Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Physicochemical properties of the flours were measured. The viscosity and specific gravity of the batters; as well as the specific volume, weight loss and texture profile of the resulting cakes were determined. Sensory evaluation was performed to compare the acceptance of the cake formulations. The macronutrient and resistant starch content of the cakes were determined. The use of an appropriate level of SPI and Ovalette was found to effectively enhance the aeration of the cake batter and improved the specific volume and weight loss of the cake. The presence of Ovalette was essential to soften the texture of the cake. GF cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest sensorial acceptance. The nutritional quality of this sample was significantly improved, whereby it contained higher protein than the gluten-containing counterpart. GSBF also contributed to the high dietary fiber and resistant starch content of the cake.

Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp.

Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein by-product (MPBP) resulting from mushroom protein production was characterized (chemical composition, physicochemical attributes, and functional properties) and incorporated into plant-based batter formulations to prepare four experimental groups with different ratios (w/w, %) of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP). Subsequently, the batter was used for frying batter-coated shrimp, which was evaluated for cooking loss, coating pick-up, oil absorption, and color parameters (L*, a*, and b*). MPBP showed high content of dietary fiber, mainly insoluble fiber (49%), and it is potentially suited for the formulation of high-fiber food products. The MPBP physicochemical attributes pH (11.69), water activity (0.34), L* (58.56), a* (5.61), b* (18.03), and particle size distribution (250-500 µm (22.12%), 125-250 µm (41.18%), 63-125 µm (37.53%), and < 63 µm (0.82%) were noted. Concerning the MPBP functional characteristics, solubility (12.7%), emulsifying activity index (7.6 m2/gr), emulsion stability index (52.4 min), water holding capacity (4.9%), and oil holding capacity (4.8%) were reported. Adding MPBP into batter formulations for batter-coated shrimp resulted in higher values of cooking loss, oil absorption, coating pick-up, and a* color, while lowering L* and b* values. The best experimental results were reported for group 75 W/25 MPBP, which indicates that MPBP can potentially be accepted as a novel batter ingredient for partial substitution of wheat flour.

Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies

Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), β-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) prepared from dry-milled flours was attributed to the higher content of dietary fiber, β-glucan and V-type starch-lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods.

Quality Assessment of Burdekin Plum (Pleiogynium timoriense) during Ambient Storage.

Pleiogynium timoriense, commonly known as Burdekin plum (BP), is among many Australian native plants traditionally used by Indigenous people. However, only limited information is available on the nutritional and sensory quality of BP grown in Australia as well as its changes during storage. Therefore, this study evaluated the quality of BP during one week of ambient storage (temperature 21 °C, humidity 69%). Proximate analysis revealed a relatively high dietary fiber content in BP (7-10 g/100 g FW). A significant reduction in fruit weight and firmness (15-30% and 60-90%, respectively) with distinguishable changes in flesh color (ΔE > 3) and an increase in total soluble solids (from 11 to 21 °Brix) could be observed during storage. The vitamin C and folate contents in BP ranged from 29 to 59 mg/100g FW and 0.3 to 5.9 μg/100g FW, respectively, after harvesting. A total phenolic content of up to 20 mg GAE/g FW and ferric reducing antioxidant power of up to 400 μmol Fe2+/g FW in BP indicate a strong antioxidant capacity. In total, 34 individual phenolic compounds were tentatively identified in BP including cyanidin 3-galactoside, ellagic acid and gallotannins as the main phenolics. Principle component analysis (PCA) of the quantified phenolics indicated that tree to tree variation had a bigger impact on the phenolic composition of BP than ambient storage. Sensory evaluation also revealed the diversity in aroma, appearance, texture, flavor and aftertaste of BP. The results of this study provide crucial information for consumers, growers and food processors.

Metabolomics Reveal the Regulatory Effect of Polysaccharides from Fermented Barley Bran Extract on Lipid Accumulation in HepG2 Cells.

Barley bran has potential bioactivities due to its high content of polyphenols and dietary fiber, etc. Fermentation has been considered as an effective way to promote the functional activity of food raw materials. In this study, polysaccharides from barley bran extract fermented by Lactiplantibacillus plantarum dy-1 (FBBE-PS) were analyzed, and its effects on lipid accumulation and oxidative stress in high-fat HepG2 cells induced by sodium oleate were evaluated. The results showed that the molecular weight decreased and monosaccharide composition of polysaccharides changed significantly after fermentation. In addition, 50 μg/mL FBBE-PS could reduce the triglyceride (TG) content and reaction oxygen species (ROS) level in high-fat HepG2 cells by 21.62% and 30.01%, respectively, while increasing the activities of superoxide dismutase (SOD) and catalase (CAT) represented by 64.87% and 22.93%, respectively. RT-qPCR analysis revealed that FBBE-PS could up-regulate the lipid metabolism-related genes such as ppar-α, acox-1 and cpt-1α, and oxidation-related genes such as nrf2, ho-1, nqo-1, sod1, cat, etc. The metabolomics analysis indicated that FBBE-PS could alleviate lipid deposition by inhibiting the biosynthesis of unsaturated fatty acids, which is consistent with the downregulation of scd-1 expression. It is demonstrated that fermentation can alter the properties and physiological activities of polysaccharides in barley bran, and FBBE-PS exhibited an alleviating effect on lipid deposition and oxidative stress in high-fat cells.

Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.

This study was focused on the replacement of the part of the flour (10% w/w) in rye-wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye-wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed. The dough parameters were described by the Burger rheological model and also the creep and recovery test. On the other hand, in bread, the basic parameters of baking, crumb and crust color parameters were determined, and an analysis of the crumb texture was carried out. Additionally, a sensory analysis of the finished products was carried out. The applied fiber additives influenced the pasting characteristics of the tested rye-wheat flour and were influenced by the dough rheological properties. It was found that used fiber powders changed the quality parameters of the final products. Despite this, using fiber at the amount of 10% as a flour substitute allowed us to obtain bread of a similar quality to the control sample.

Jabuticaba (Myrciaria jaboticaba) peel and seed powder associated with bioprocessing improves functional and nutritional quality of whole‐wheat bread

SummaryOven‐dried jabuticaba peel and seed powder (JPSP) was used as a functional ingredient to nutritionally improve whole‐wheat bread in combination with enzymatic bioprocessing for increasing polyphenol content. JPSP had low protein and lipid but high dietary fibre content. The antioxidant capacity (AC) of JPSP was reduced by 64% after 90 days of storage, but the values are higher than those reported for other fruits. JPSP incorporation into bread increased fibre content (1.6‐fold), AC (1.8‐fold), and phenolics content (2.0‐fold). Combining JPSP with bioprocessing increased soluble ferulic acid content by 115%. The addition of JPSP improved anthocyanin incorporation and enhanced the release of a variety of phenolics, but enzymatic bioprocessing reduced anthocyanin content. All tested breads showed good overall aspect scores (&gt;5.0). JPSP incorporation improved the nutritional quality and increased the fibre content of whole‐wheat bread, whereas bioprocessing increased soluble phenolics content. The food industry could use the association of JPSP supplementation with bioprocessing to develop breads with functional properties.

Cichorium intybus L. Hairy Roots as a Platform for Antimicrobial Activity.

Industrial chicory is an important crop for its high dietary fibre content. Besides inulin, chicory taproots contain interesting secondary metabolite compounds, which possess bioactive properties. Hairy roots are differentiated plant cell cultures that have shown to be feasible biotechnological hosts for the production of several plant-derived molecules. In this study, hairy roots of industrial chicory cultivars were established, and their potential as a source of antimicrobial ingredients was assessed. It was shown that hot water extracts of hairy roots possessed antimicrobial activity against relevant human microbes, whereas corresponding chicory taproots did not show activity. Remarkably, a significant antimicrobial activity of hot water extracts of chicory hairy roots towards methicillin-resistant Staphylococcus aureus was observed, indicating a high potential of hairy roots as a host for production of antimicrobial agents.