Replacement Of Wheat Flour Research Articles

Innovative Technology for the Production of Gluten-free Food Products of a New Generation

Background:: The global market for gluten-free food products is constantly growing. Consumers are increasingly choosing a gluten-free diet voluntarily or due to gluten intolerance (celiac disease). Objective:: The purpose of the research is scientific substantiation of the technology and recipe of gluten-free bakery products and determination of the optimal ratio of corn and rice flour in the production technology. Methods:: The work used general scientific research methods, analysis of literary sources, analysis of patent and technical literature, and comparative analytical and laboratory analyses. Results:: Research results have shown that replacing wheat flour with a high gluten content in the recipe for gluten-free, namely corn and rice flour, allows obtaining high quality indicators. On the basis of the conducted organoleptic tests, it was established that according to the results of the total indicators of the organoleptic evaluation, experimental sample 3, with a ratio of corn and rice flour of 80:20, has the same average score as the control sample. The analysis of physico-chemical quality indicators confirmed the organoleptic results of the research. It was established that the ratio of corn and rice flour is the most rational (experiment 3). An increase in the amount of rice flour leads to an increase in the porosity of gluten-free bakery products. Thus, in test sample 3 compared to test sample 1, the value of this indicator increased by 7%, which can be explained by a favorable nutrient environment for yeast cells due to additional water-soluble proteins and sugars present in rice flour, which is confirmed by previous studies. The acidity of gluten-free bakery products of experiment 3 also increased compared to the control sample by 0.5 degrees, which is explained by the positive effect of increasing the dosage of rice flour on the development of yeast cells in the dough. After characterizing the moisture content of the pulp after 48 hours of storage, it should be noted that increasing the amount of rice flour allows you to preserve more moisture in the finished product by an average of 1-2%. In our opinion, this is due to the fact that when rice flour is added, an additional amount of insoluble fibers is added, which by their structure have the ability to bind free moisture, which is retained by them more firmly, and when baking, a larger amount of moisture remains in the product of moisture, which is confirmed by previous studies of gluten-free raw materials. Therefore, test sample 3 with a ratio of corn and rice flour of 80:20 is recommended for the production of new-generation food products for certain groups of the population who choose a gluten-free diet by their own choice or due to gluten intolerance, namely celiac disease. Conclusion:: The rational ratio of corn and rice flour was determined, taking into account the physicochemical properties and organoleptic indicators of the quality of finished gluten-free bakery products. It was established that the rational ratio of corn and rice is 80:20 - experiment 3. This proportion ensures proper physico-chemical indicators and high organoleptic indicators of finished gluten-free bakery products. It was established that the manufactured gluten-free bakery products exceed the control sample in terms of physico-chemical parameters, namely, porosity, acidity, dimensional stability, and moisture content of the crumb.

Physical And Organoleptic Characteristics Of Tiwul Cookies

Cookies are a type of biscuit made from soft dough, high in fat, relatively crispy when broken, and have a solid cross-section. This study focuses on developing cookie products using tiwul flour as an alternative carbohydrate source to replace wheat flour. The addition of jewawut of high-starch food ingredients is needed to improve the texture of the cookies. Animal protein food ingredients used in this study include freshwater snail and anchovy flour. This research aims to determine the effect of the proportion of tiwul flour and jewawut flour with the addition of freshwater snail flour and anchovy flour on the physical and organoleptic characteristics of cookies and determine the best treatment based on physicochemical parameters. The research design used in this research was a Complete Randomized Design (CRD) with a 2-factor factorial pattern with 2 replications. The treatment used was proportions of tiwul and jewawut flour (80%:10%, 70%:20%, 60%:30%) and the addition of anchovy and freshwater snail flour (10%, 5%:5%, 10%). The observation variable data was tested statistically using analysis of variance at a=5% using the DMRT follow-up test. The best treatment with the proportion tiwul 60% : jewawut 30% : anchovy 5% : freshwater snail flour 5%. Which was the best treatment with a water content of 3,79%, ash content of 3,25%, fat content of 26,11%, color of 2,47 (brown), aroma of 4,03 (typical of cookies), taste of 3,70 (sweet savory), and texture 3,73 (crunchy)

The Level of Preference and Nutritional Content of Belitung Taro Flour Biscuits (Xanthosoma sagittifolium L. Schott) with the Addition of Shark Catfish Flour

Background: Biscuits are a snack made from wheat flour. Modification of processed biscuits is by replacing wheat flour with Belitung taro flour with the addition of patin flour which aims to increase the protein content. The objective of this research describe the level of preference and nutritional content of Belitung taro flour biscuits (Xanthosoma sagittifolium L. Schott) with the addition of patin flour (Pangasius sp.).Research Methods: Experimental Study using 3 formulations of Belitung taro flour: patin flour, F1 = 80%: 20%, F2 = 70%: 30%, and F3 = 60%: 40%. The preference level test was carried out on 25 moderately trained panelists. Analysis of the preference level test used descriptive tests. Analysis of nutritional content in the form of protein using micro-kjehdal, fat using the Soxhlet method, carbohydrates using the method by difference, and water content using gravimetric.Research Result: The biscuit formulation with the highest level of preference was F2 with descriptive analysis results of 71.45% using a comparison of 70% Belitung taro flour and 30% patin flour. The nutritional content of biscuits per 100 grams is 450.6 kcal energy, 8.93 grams protein, 14.5 grams fat, 70.9 grams carbohydrates and 2.1% water content.Conclusion: The best biscuit formulation is F2 with a composition of 70 grams of Belitung taro flour and 30 grams of patin flour. The energy content of biscuits can meet 16.68% of the daily energy needs of children aged 1-3 years.

The effect of yam (Dioscorea japonica) addition on aroma and properties of gluten‐free rice chiffon cake

SummaryThe aim of this study was to create gluten‐free chiffon cakes by replacing wheat flour with rice flour (100%, 90% and 70% w/w) and adding yam (0%–30%). The effect of yam's water‐soluble fibre on cake batter properties was studied, including batter density, specific volume, colour, texture, moisture content, water activity and volatile compounds. Results revealed that yam addition decreased crumb lightness value, crust brown index and batter density. Batter viscosity and cake specific volume increased with yam levels, with the optimal amount being 10%. Specific volume decreased at a yam addition of 30%. Twenty‐four compounds were identified in gluten‐free chiffon cake with 10% yam addition (10Y). 1‐Octen‐3‐ol was the primary contributor, accounting for 89.9% odour activity value (OAV) of the aroma with a fruity, buttery, and mushroom odour, attributed to its low threshold. In addition, aldehyde compounds including hexanal, 3‐methylbutanal, 2‐methylbutanal, pentanal, 2‐methylpropanal, nonanal, octanal and heptanal, accounting for 9% of OAV, had high perception thresholds.

Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product

Due to the existing uncertainties regarding the fermentation of non-traditional flours with lactic acid bacteria for the partial replacement of wheat flour in baked products, this research focused on evaluating the substitution of 10 %, 15 % and 20 % of wheat flour in white bread with cassava fermented dough. Cassava flour was fermented with L. plantarum at a concentration of 1 × 106 CFU/g for 32 h at 32 °C. This dough was added in different percentages of partial substitution to a baked product to analyze its impact on the sensory and nutritional properties. The results reveal a more balanced proximate composition in those supplemented products, obtaining a higher amount of protein, fiber and ash, as well as better physical properties such as hardness. Sensory evaluation shows no significant difference, indicating that the sensory properties were not affected in a statistically significant manner after the replacement. Therefore, fermenting cassava flour is advantageous for wheat flour substitution in baked products.

Corn and cassava flours can replace wheat flour in gluten-free fish fingers

The aim of this work was to develop and to characterize fish fingers prepared with mechanically separated meat of hybrid surubim, with and without gluten. Four treatments were evaluated by varying the three steps of pre-dusting, battering, and breading. They have included wheat flour (T1), fishmeal (T2), corn flour (T3) or a blend of corn flour and cassava flour (T4). Characterization was carried out in terms of chemical, physical, microbiological, and sensory analyzes. Moisture content of the samples varied from 59.73% (T3) to 61.14% (T1), protein from 10.60% (T3) to 14.25% (T2), crude fiber from 11.00 to 11.42%, lipid from 4.42 (T1) to 10.91% (T2), and ash from 1.96% (T3) to 2.60% (T2). The highest breading yield (27.15%) coincided with the lowest shear strength (5.75 N) for T1. A darker color was observed for T2, which was prepared with fish meal. The average scores of the sensory attributes ranged from 6.12 to 7.50. All treatments presented acceptance indexes above 70%, except for the color attribute of T2. The purchase intentions for “certainly would purchase” and “possibly would purchase” were 82, 64, 72, and 72% for T1, T2, T3, and T4, respectively, with a rejection index ranging from 6 to 14%. It was concluded that treatments with corn flour (T3) and the mixture 1:1 of corn flour and cassava flour (T4) are good alternatives to replace wheat flour (T1), favoring celiac consumers.

Effect of Partial Replacement of Whole Wheat Flour with Sago and Sweet Potato Flour on Organoleptic Attributes of Noodles

Effect of Partial Replacement of Whole Wheat Flour with Sago and Sweet Potato Flour on Organoleptic Attributes of Noodles

Quality assessment and sensory evaluation of green banana starch enriched instant noodles

In this study, instant noodles (INs) were prepared by partially replacing wheat flour with green banana starch, which has a functional ingredient called resistant starch (RS). The starch was isolated from green banana, and was incorporated in the formulation as a source of resistant starch. Four different formulations were developed, and investigated the effects of the addition of banana starch on the nutritional composition, and functional properties of formulated instant noodles. The quality of the developed products was determined by moisture, ash, fat, protein, carbohydrate, crude fiber, enery, resistant starch, minerals, functional properties, and sensory attributes. Instant noodles with no banana starch had the highest moisture, ash, fat, protein, crude fiber, and energy contents but the lowest carbohydrate content. Among these, moisture, fat, protein, crude fiber, and carbohydrate content were varied significantly (p ≤ 0.05). The results showed that with the increase of banana starch percentage, the RS content increases significantly (p ≤ 0.05), and found 0.81 and 8.67 g/100 g respectively for control, and 11.75 % banana starch containing instant noodles. The functional properties exhibited that with the increase of the banana starch percentage in formulation, the water absorption capacity, oil absorption capacity, and rehydration rate increases significantly (p ≤ 0.05) but swelling index was not varied significantly (p > 0.05). The nine point hedonic scale based sensory evaluation results involving ten panelists showed that 11.67 % wheat flour supplemented with banana starch was highly accepted with desirable properties. Therefore, banana starch containing instant noodles can open up a new dimension for food product manufacturers to formulate green banana starch enrich food products which can improve RS consumption with potential health benefits.

Consistent effect of Nile tilapia (Oreochromis niloticus) fortification in biscuit on nutritional composition, consumer perception and shelf life properties

Fish can be regarded as a promising protein ingredient for food fortification and enrichment. This study aimed to investigate the potential application of Nile tilapia fish as a dietary supplement. Fish powder was fortified in 0 (control), 5, 10 and 15% levels in dry ingredients by replacing wheat flour and other ingredients were kept constant. Then, biscuits were prepared and the proximate composition, physical and texture properties were determined, as well as sensory acceptance. The addition of fish had a statistically significant (p < 0.05) effect on moisture, ash, fat, protein, carbohydrate, total energy, color, water activity, hardness and sensory acceptance. The protein content increased as much as 2.4-4.6 times as more fish was added. Results show that up to 5% fortification level, the biscuits were acceptable with improved functional properties compared to the control. There were significant changes in physical transformation in the biscuits packaged with polyethylene and aluminum foil at 25°C and 35°C, respectively. Fortification of fish powder could be used in the production of high-protein biscuits.

Textural attributes and consumer acceptability of chapatti made from different composite flours

This study assessed the effect of partial or complete replacement of wheat flour (W) with native (NCF) and modified cassava (MCF) and cowpea (CP) flours on the textural attributes and consumer acceptability of chapatti. Wheat-cassava and cowpea-cassava composite flours of varying proportions were used. Cassava and cowpea flours were used in their native and modified forms. Textural attributes and consumer acceptability were determined using standard methods. Increasing the proportion of native cassava flour in the wheat-native cassava composite chapatti decreased the resistance to extension, and area under the curve but had no effect on the extensibility and yield stress of the chapatti. Increasing the proportion of modified cassava flour in wheat to wheat-modified cassava composite chapatti decreased resistance to extension of chapatti but increased extensibility of the chapatti with no effect on yield stress. Increasing the proportion of modified cassava flour for chapatti made from modified cowpea-cassava composite chapatti decreased resistance to extension and area under the curve but increased the extensibility of the chapatti with no effect on yield stress. Chapattis made from 80%W:20%MCF and 80%W:20%NCF were not distinguishable from those made from 100% wheat flour by the sensory panel. The consumer acceptability scores for chapattis made from 80%W:20%MCF and 80%W:20%NCF ranged from liked slightly (6) to liked very much (8), while those for the chapattis made from 20%CP:80%MCF ranged from disliked slightly (4) to liked slightly (6). This work demonstrates that cassava whether modified or in its native state can replace wheat flour up to 20% to make chapatti with good textural properties. However, cassava flour modification further improves the textural and consumer acceptability of the chapatti.

Novel biscuits using whey protein and Ocimum gratissimum to mitigate protein burden: Quality parameters, in vitro protein digestibility, SWOT analysis and implication on public health

Biscuits are the most popular ready-to-eat snack consumed worldwide. It can serve as convenient carrier of nutritionally rich ingredients, targeting large variety of populations. In the present study, antioxidative protein-enriched functional biscuits were prepared by adding Ocimum gratissimum leaves and by partially replacing whole wheat flour with whey protein concentrate (WPC) (10 % to 70 % substitution on w/w basis). Effects of such incorporation on the product’s physico-chemical and organoleptic properties were evaluated and compared against a control biscuit that was devoid of WPC and Ocimum sp. Increase in biscuits’ volume and thickness, and decrease in their bulk density and spread ratio were noted with the escalating amount of WPC. Rise in WPC concentration improved the nutritional parameters of biscuits, namely crude protein (8.01 % to 29.84 %; ≈80.43 % enhancement), total ash (2.46 % to 3.36 %), fat (21.03 % to 23.53 %) and antioxidant activity (39.67 % to 53.02 % radical scavenging property). A net increase in energy value of 11.12 % and in vitro protein digestibility of 12.91 % was seen in the sample having the highest level of substitution. Though all the protein-enriched biscuits were found to be sensory satisfactory, 50 % replacement of wheat flour by WPC received the optimum liking and those with the higher level of substitution are envisioned to meet the daily requirement of protein suggested for children and adults. Using SWOT analysis, few threats and weakness of the product were identified, which needs to be tackled in future product improvement.

Перспективы использования Sorghum Bicolor в технологии мучных кондитерских изделий с высокой антиоксидантной активностью

The purpose of research is to study the antioxidant activity of cookies with the addition of Sorghum bicolor whole grain flour to determine the prospects for using flour in the production technology of flour confectionery products. The objects of the study are samples of butter cookies prepared according to the traditional recipe (control) and with the replacement of premium wheat flour with whole-grain sorghum flour (experimental). The quality indicators of the samples were assessed according to generally accepted test methods. Phenolic acids in the biscuit samples were analyzed using high performance liquid chromatography combined with a High Performance Liquid mass spectrometer. Aqueous extracts of cookie samples were obtained as follows: 10 g of experimental and control samples were extracted in 150 ml of distilled deionized water for 90 min with constant stirring. The mixture was then centrifuged at 8000 rpm at 20 °C for 30 min, followed by collection of the clear supernatant. Next, the resulting supernatant was freeze-dried at minus 15 °C. According to the organoleptic characteristics, the cookie samples with the addition of whole-grain sorghum flour had a dark brown color uniform throughout the mass, the taste and aroma were sweet with a hint of vanilla, the broken appearance was well-baked, with a uniform porous structure, without cavities and signs of insufficient mixing, slightly rough surface. Physico-chemical parameters met the standards. As a result of the analysis of chromatographic peaks, phenolic acids were identified and the presence of phenolic acids, which are strong antioxidants, was proven in the experimental cookie sample. The practical significance lies in the application of the obtained data in the development of flour confectionery products with whole-grain sorghum flour.

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the addition of malted oat flour (0.6%) and scalded malt flour (10%) on the technological and health-promoting quality of bread. At the dough preparation stage, the malted flour was scalded. The dough was prepared using the single-phase method, and laboratory baked goods were prepared using a standard baking test for pan bread. It was found that the preparation of the dough by the preliminary scalding of malt flour resulted in an improvement in the bread volume and a lower increase in crumb hardness during 2-day storage, i.e., delayed staling, compared to the control bread. Replacing wheat flour with 10% oat flour contributed to an increase in the dietary fiber content of bread and a decrease in its energy value. The measurable effect of adding 10% scalded oat malt flour to bread was a 1.5-fold increase in the total polyphenols content and an almost 2.5-fold increase in antioxidant activity compared to bread supplemented with oat flour.

Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid

The demand for dietary fiber-rich cookies has increased due to customer awareness about the importance of dietary fiber in human health. In addition, the urge of creating food sustainability has led to the need to reuse food by-products. In this study, dietary fiber-rich cookies were developed by incorporating jackfruit rind (JFR) powder, a by-product of jackfruit processing, as a replacement for wheat flour. The study aimed to evaluate the effects of different replacement levels (0, 10, 20, 30 and 40 %) on the proximate composition, physical properties and overall sensory acceptability of the cookies. While JFR powder addition led to a significant increase in dietary fiber and antioxidant (phenolics, flavonoids and carotenoids) contents of the cookies, the physical properties and overall acceptability of the cookies were adversely affected. The total dietary fiber and total phenolic content of the cookies at 40 % JFR powder addition were 5 and 5.5 times as much as those of the cookies with 0 % JFR powder addition. To address the adverse effects of JFR addition, various concentrations of ascorbic acid (AA), a dough improver agent, were added to the blended dough, and their effects on dough and cookie properties were investigated. With the addition of ascorbic acid at concentrations of 200 mg ascorbic acid per 100 g of the blend flour, the cookie density and cookie hardness reduced by 16 % and 31 %, respectively while the overall acceptability increased by 37 % compared to those of the cookies without ascorbic acid addition.

Sweet Cookies with Partial Replacement of Wheat Flour with Pitahaya Peel Powder (Hylocereus undatus)

Fruit peels currently generate great interest in the food industry due to their wide variety of biologically active nutritional properties. The objective of the present study was to evaluate the partial replacement of wheat flour with dragon-fruit peel powder in the preparation of sweet cookies. A Completely Random Design was used, three treatments were formulated with pitahaya peel powderat 10, 20 and 30% plus a control treatment. Bromatological and microbiological properties, colorimetry, texture profile and sensory analysis were evaluated (70 untrained judges). In the results obtained, with the exception of the b* coordinate and the texture parameters (cohesiveness, adhesiveness, gumminess, elasticity, chewiness), the other variables did present statistical significance at 0.05%, obtaining protein values of 5.86. -9.08%; humidity 4.86 -6.48%; pH 6.17 -6.80; Luminosity L* 32.01 -73.29; coordinate a* 2.14 -26.34; hardness 51.95 N -206.11 N. The sensory profile attributes presented p<0.05%. It was determined that all sweet cookie formulations met the bromatological and microbiological requirements established in the NTE INEN 2085:2005 standard. By using10% pitahaya peel powder in the formulation of sweet cookies, the parameters of hardness and sensory acceptability improved considerably.

Effect of Partial Replacement of Wheat Flour with Whole Leaf and Chloroplast-Rich Fraction from Thai Jasmine Rice Grass on Nutritional and Physicochemical Properties of Cookies

Nowadays, the nutritional value of cookies is relatively low. To reduce wheat flour usage in the cookies, the freeze-dried whole leaf (WL) and chloroplast-rich fraction (CRF) derived from Thai jasmine rice grass were used as a food ingredient to increase the nutrients of cookies. Chloroplast is a rich source of macro and micronutrients. Thus, the use of chloroplast might improve the nutrients in food products. This research aimed to study the physical and chemical characteristics of freeze-dried WL and CRF from Thai jasmine rice grass. The nutritional and physical properties of the butter cookies substituted wheat flour with WL or CRF (0%, 2%, and 4% (w/w)) were also investigated. The result showed that CRF derived from Thai jasmine rice grass contained a significantly larger amount of macro and micronutrients (protein, lipid, ash, -carotene, and total carotenoids) compared with WL (P≤0.05), except for carbohydrate, fiber, total chlorophyll, and total phenolic compound. Furthermore, the cookies replaced wheat flour with 4% WL from Thai jasmine rice grass, containing the highest fiber led to a decreased spread ratio and increased the hardness of cookies. Whilst the cookies substituted with 4% CRF (w/w) were similar in texture to the cookies containing only wheat flour (P>0.05). Moreover, the replacement of wheat flour with freeze-dried WL and CRF derived from Thai jasmine rice grass enhanced nutrients and antioxidant activity compared with cookies in the absence of WL and CRF. The butter cookies with 4% replacement of WL showed the highest level of chlorophyll and total phenolic; the cookies with 4% replacement of CRF contained the largest amount of -carotene (provitamin A) and total carotenoids. However, both cookies containing either WL or CRF were not significantly different in antioxidant activity (P>0.05).

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

Fresh vegetables have high water content and low acidity, so drying can extend shelf life, allowing the obtaining of alternative flours for the development of new products. The study aimed to investigate the influence of the melon harvest and off-season on the chemical composition of melon (Cantaloupe, Charentais e Honey Dew) flours and the potential application in products. The flours were evaluated for granulometry, morphology, centesimal composition, lipid and mineral content, total phenolic compound (TPC), antioxidant activity, and technological properties. Cakes containing melon flour were produced to replace wheat flour (0, 25, and 50 %) and evaluated for proximate composition, microbiology, and sensory parameters. Flours were classified as fine-grained (MESH >16), except Charentais off-season (medium - MESH 8–16, and fine-grained - MESH >16), and all presented a rough surface and minimal cell wall ruptures. The harvest homogeneously influenced the humidity, as all the off-season flours showed higher levels [17–22 %] (p < 0.05) due to weather conditions. For TPC, Cantaloupe melon flours from the harvest (CFH) [208 mg/100 g] and off-season [877 mg/100 g] stood out (p < 0.05), and the latter showed greater antioxidant potential [328 μmol TE/g]. Palmitic, linoleic, and linolenic acid stood out in all flours, and potassium for minerals (63–78 %) in the harvest and off-season. The harvest and off-season specifically influenced the flour of each variety in swelling power, water solubility, oil absorption, and emulsifying capacity. For cakes with CFH, no thermotolerant coliforms and Escherichia coli were detected, and the mesophilic count was <1.0 CFU/g. The ash, protein, lipid, and fiber contents increased proportionally to melon flour addition (p < 0.05). Sensory acceptance was high for cakes containing 25 and 50 % of CFH [82.78 % and 82.53 %], and most consumers would likely buy the products (4.04 and 3.99) (p < 0.05). The study contributed to knowledge about the seasonality effect and demonstrated the potential use of melon flour in developing new products.

IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.

Fortification of bakery products with plant-based functional ingredients has gained interest in recent years. Low-cost fruit and vegetable waste has been proposed to replace wheat flour, but less research has been conducted on gluten-free flours. Rice is generally accepted as a gluten-free alternative to wheat flour but is poor in bioactive constituents; thus, the addition of vegetable-based functional ingredients could improve the nutritive value of gluten-free products. In the present work, IV-range carrot waste powder (CP) was incorporated into rice-based gluten-free muffin formulations in different proportions (5, 10, 20, and 30% w/w). The impact of CP addition on physicochemical and antioxidant properties was evaluated in flour blends, doughs, and baked products. Products were also evaluated in terms of water activity, hardness, and colour before and after a one-week storage period under fridge conditions. The results showed that water and oil absorption capacities increased in flour blends with CP addition, whereas the pasting properties of flour blends were affected when adding CP. Rheological measurements revealed an increase of G' and G'' modulus values with CP addition. Colour was also significantly modified by CP addition, since CP provided an orangish and brownish colour, but also due to intensified Maillard reactions during baking. Muffin hardness was reduced in enriched formulations compared to control ones, which was attributed to the fibre being incorporated with CP. It was confirmed that CP addition improved the antioxidant properties of both flour blends and muffins, with the higher the replacement, the better the antioxidant properties. The quality of gluten-free muffins was hindered after one week stored under cold conditions, so that colour was affected, hardness increased, and the antioxidant properties diminished. In conclusion, this work presents an interesting approach for the use of carrot waste flour as a functional food ingredient to improve the nutritional value of new gluten-free rice-based muffins, thus contributing to the circularity of food systems and to the development of healthier and more sustainable diets.

Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread

The main aim of this work was to assess the possibility of using dried walnut leaves (Juglans regia L.) in the production of wheat bread. In the developed recipe, wheat flour was partially replaced with dried and powdered walnut leaves (WLs) in amounts of 0.5%, 1.0%, 1.5%, 2.0% and 2.5%. Serving as a control sample was wheat bread without WLs. The bread was made using a single-phase method using yeast. As part of the research methodology, laboratory baking parameters (dough yield, total oven loss, bread yield), loaf volume and loaf specific volume were determined. Additionally, the colors of the dough, crust and bread crumb were determined in the CIE L*a*b* space. The crumb texture profile was assessed using the TPA test. Additionally, the antioxidant power and the total phenolic content of the dough and bread were tested. The consumer acceptability of the sensory features of the bread was also assessed. The test results were statistically analyzed using a one-way ANOVA. It was found that enriching the bread recipe with WLs had a significant impact on its quality. The control bread had the highest volume, and replacing wheat flour with dried leaves resulted in a significant reduction in volume, which was greater at higher WLs contents. Similarly, as the proportion of WLs in the recipe increased, a significant decrease in the brightness of both the dough and the crumb of the obtained bread was observed. A texture analysis showed that bread with a WLs content of 2.5% was the most different from the control bread and other tested breads. However, it was found that enriching bread with the unconventional addition of walnut leaves had a very good effect on its health benefits. The antioxidant activity and the content of total phenolics in the bread grew with the increase in the share of WLs in the recipe.

Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus

This work focused on the nutritional and technological evaluation of pancakes fortified with increasing Acheta domesticus powder (AP) levels. Scientific literature underscores AP's potential as an ingredient in bakery formulations due to its notable fiber and protein content. Thus, we formulated different pancake samples by replacing wheat flour (WF) with 10, 20, and 30% of AP, denoted as AP10, AF 20, and AP30, respectively, alongside a control sample (CP). We evaluated Water Absorption Capacity (WAC) and Water Solubility Index (WSI) on WF, AP, different WF and AP mixes, and batters' rheology. Lastly, we assessed the pancakes' physical, technological, and compositional parameters. The consistency index, flow index, and density increased from CP to AP30. A similar trend was observed for the textural parameter of hardness and chewiness, while cohesiveness slightly decreased. The pancake diameter and height were higher in fortified samples than in CP. A noticeable shift from brighter to darker color was observed from CP to AP30, with an increase in the a* (toward red) and b* parameters (toward blue). AP can represent a valuable ingredient for baked good fortification.