Crackers made from wheat flour and processed fish have become a popular snack among Indonesian consumers. Mrs. Ratih Wardani, owner of Ummi Kemplang Crackers MSME located on Jalan Gatot Subroto, Gang Serasan 1, Bumi Raya Village, Bumi Waras District, Bandar Lampung City, encounters significant obstacles in marketing her products. Narrow market reach hinders business expansion. MSMEs play a vital role in Indonesia's economic development by utilizing local resources. However, digital transformation has become an urgent necessity to expand market reach, accompanied by improved financial management. This community service program aims to enhance production capacity and marketing strategies. Production process modernization is expected to boost the economic welfare of business partners. Marketing improvements were achieved through developing an online sales website that reaches local, national, and international markets. The provision of mixing and cutting machines successfully increased production capacity by 30% while opening opportunities for product diversification.

The modulation of glucose release from noodles through the addition of low methoxyl pectin and sodium alginate

Ready-to-eat, shelf-stable tortillas contain several phosphorus- and aluminum-containing additives that may increase the risk of adverse events in patients with chronic kidney disease (CKD). The present study aimed to measure the dietary aluminum and phosphorus burden in store-bought corn and wheat flour tortillas. This cross-sectional study analyzed the elemental content of commercially available corn and wheat flour tortillas collected from 2019 to 2020. Twenty-one elements were quantified by ICP-MS and ICP-OES from 14 corn and 13 wheat flour tortilla brands purchased from local supermarkets in Southern California in 2019-2020. Multiple group comparisons were analyzed by one-way ANOVA with Tukey’s post hoc test. Outliers were identified using the ROUT test on GraphPad/PRISM and statistical significance was determined using nonparametric Mann-Whitney and Kruskal-Wallis tests. All conditions (soft corn, hard corn, and wheat) were compared using Dunn’s multiple comparison test. Ready-to-eat wheat flour tortillas generally contained more phosphorus than corn tortillas. Tortillas with aluminum listed as a food additive contained higher aluminum concentrations than those without such listing, exceeding the tolerable weekly intake. Our study suggests that food additives contribute to the dietary burden of aluminum and phosphorus in ready-to-eat wheat flour tortillas. While additional investigations are warranted to confirm our findings, food reformulation strategies and clear food labeling will aid in reducing excess phosphorus and aluminum intake from processed foods. • Ready-to-eat wheat flour tortillas generally have more phosphorus than corn tortillas. • Listed food additives contribute to the aluminum content of wheat flour tortillas. • Wheat flour tortillas generally contain more aluminum than corn tortillas. • Food labels should be considered prior to consumption of store-bought tortillas.

Techno-functional properties of unripe Musa balbisiana ABB flour for partial substitution of wheat flour in cookies and doughnuts

Beyond preprocessing and directional bias: Transformer models for robust and efficient cross-instrument NIR calibration in wheat flour analysis

Research on the fortification of noodles with flour has been widely conducted; however, studies specifically analyzing nutritional value, particularly fiber content, are still rarely carried out. Therefore, there's a need for innovation in incorporating fiber-rich flour, such as Sonneratia caseolaris flour. The study on the nutritional composition, physical properties, and sensory evaluation of noodles with the fortification of mackerel (Scomberomorus) flour and S. caseolaris flour has never been conducted. Therefore, this study aimed to analyze the nutrition content, physical properties, and sensory evaluation of S. caseolaris flour noodles fortified with mackerel flour at different concentrations. In this study, there were six types of formulations with different fortification concentrations of mackerel flour, namely F0(100% whole wheat flour), F1(10%), F2(20%), F3(30%), F4 (40%), and F5(50%). The noodles in this study were made using the instantiation method (steaming and boiling), and then the product was tested for nutrition, physical properties, and sensory evaluation. Noodles fortified with mackerel and S. caseolaris flour exhibited a remarkable enhancement in various nutritional parameters, including water content, fat content, protein content, as well as the levels of soluble dietary fiber (SDF), insoluble dietary fiber (IDF), and total dietary fiber (TDF). Conversely, carbohydrate and calorie levels were notably lower compared to the control group (100% whole wheat flour). The results on physical and sensory parameters, noodles with mackerel fish flour fortification have lower quality than controls due to reduced gluten protein content in wheat flour, which can reduce the physical and sensory performance of the noodles produced. This study has shown that all noodles fortified with mackerel and S. caseolaris flour had better nutritional characteristics than controls, while the physical and sensory properties had lower quality than control.

ABSTRACT Background Rice bean ( Vigna umbellata ), an underutilized legume rich in protein and dietary fiber and characterized by a low glycemic response, has been minimally explored in bakery applications. The present investigation evaluated the effects of replacing whole wheat flour (WWF) with rice bean flour ( V. umbellata ) (RBF) at incremental replacement levels (0%–40%) on the rheological characteristics of WWF, processing parameters of pizza base (PB), and their physical, textural, sensory, and nutritional properties. Results The research findings indicate that the incorporation of RBF led to a decrease in farinograph water absorption capacity (69.3%–68.2%), dough development time (4.8–4.3 min), and stability (2.7–1.2 min), extensograph resistance (308–115 BU), extensibility (104.6–83.4 mm) indicating significant alterations to viscoelasticity characteristics of the dough matrix. Physically, PB showed reductions in thickness, shear force, lightness, and yellowness values, alongside an increase in redness values with increasing RBF. Sensory evaluation revealed that crust color slightly darkened with RBF incorporation, and acceptable sensory attributes were maintained up to 30% RBF. The nutritional analysis demonstrated an increase in protein and dietary fiber content in the PB with RBF, the in vitro starch digestibility (34–27), and the estimated glycemic index (74–61) decreased with 30% RBF incorporation. The in vitro protein digestibility of the PB increased from 63 to 84. Conclusion The results indicate that PBs formulated with RBF, particularly up to 30% substitution, offer improved nutritional quality with acceptable sensory properties, making them a promising option for health‐conscious consumers.

Sweet bread is one of the bakery products that is popular among consumers, but is generally low in dietary fiber. The addition of fiber in bread can improve the health benefits and nutritional quality of the product. High-fiber sweet bread with the addition of corn flour has been formulated and characterized to increase its fiber content. This study aims to determine the sensory characteristics and dietary fiber content of sweet bread products with the addition of corn flour. In this study, using a completely randomized design (CRD) research method, bread was made with several formulations containing a ratio of corn flour and wheat flour, namely (1) 0: 100; (2) 20: 80; (3) 30: 70; (4) 40: 60; (5) 50: 50 (%) with 3 repetitions. The results of the color sensory test on sweet corn flour bread ranged from 1.57-3.29 (brownish yellow) with a P value = 0.000. The taste of sweet corn flour bread ranged from 3.14-3.69 (very sweet) with a P value = 0.037. The aroma of sweet corn flour bread ranges from 2.23-2.17 (fragrant) with a P value of 0.175. The texture of sweet corn flour bread ranges from 2.40-3.06 (soft) with a P value of 0.014. The dietary fiber content of sweet corn flour bread ranges from 19.26%-53.68% with a P value of 0.021. The proportion of corn flour and wheat flour does not affect the aroma of sweet bread. The proportion of corn flour and wheat flour significantly affects the color, taste, texture, and dietary fiber content.

This study aims to analyze the effect of peanut flour substitution on the organoleptic, physical, and chemical characteristics of sponge cake. An experimental method was employed using two formulations: F0 as the control (100% wheat flour) and F1 as the substitution formulation (50% peanut flour). Organoleptic evaluation was conducted by three expert panelists using a 1–9 rating scale, hedonic testing by 80 semi-trained panelists using a 1–9 hedonic scale, physical analysis using RGB histogram analysis in Adobe Photoshop, and chemical analysis covering moisture content, fat content, and protein content based on the AOAC method. The results showed that peanut flour substitution had no significant effect on organoleptic properties including aroma (p = 0.768), texture (p = 0.093), and taste (p = 0.116). In the hedonic test, all parameters including color (p = 0.458), texture (p = 0.878), taste (p = 0.954), and overall acceptance (p = 0.540) showed no significant difference between formulations, except for the aroma parameter (p = 0.001), where F1 was rated significantly more preferable than F0. Physical analysis indicated that F1 had a higher color brightness (mean RGB = 236.76) compared to F0 (mean RGB = 226.41). Chemically, F1 exhibited lower moisture content (43.62 ± 1.08%), higher fat content (17.77 ± 0.70%), and consistently high protein content (17.29 ± 3.23%). Peanut flour demonstrates potential as a partial substitute for wheat flour that enhances the nutritional value of sponge cake without significantly reducing sensory acceptance.

ABSTRACT Hemp seed cake, a by‐product of cold‐pressing hemp for oil extraction, was characterized for its nutritional composition and content of antioxidant compounds and then was used as a functional ingredient for the fortification of bread and as a model system for bakery application. The whole ground hemp cake (WHC) exhibits high nutritional value, with 28.0% of protein, 52.6% of total dietary fiber, and a significant polyphenol content, characterized by phenolic acids, particularly ellagic acid, ferulic acid, and caffeic acid. In order to explore in depth its composition, the WHC was sieved, and four fractions were obtained; among them, the > 700 µm fraction (mainly the bran) was particularly rich in insoluble dietary fiber (70.3% d.w.) and polyphenols, such as ferulic acid (80.1 mg kg −1 ), quercetin (738 mg kg −1 ), and luteolin (492 mg kg −1 ), whereas finer fractions (< 300 µm) were characterized by higher protein content. Concerning the antioxidant activity, determined through the DPPH • QUENCHER approach, the 200–300 µm fraction exhibited stronger radical scavenging properties, with aqueous medium more effective than the methanolic one. Incorporation of hemp seed cake flour into bread formulation (5%, 10%, and 20% replacement of wheat flour) significantly enhanced the nutritional profile by increasing protein, dietary fiber, and phenolic content. More particularly, breads functionalized with hemp seed cake flour reached the “high fiber” nutritional claim and exhibited up to 3.9 times more antioxidant activity, compared to the control. These findings highlight the potential of hemp seed cake flour as a functional food ingredient for bakery products.

Millets are rich sources of nutrients that exhibit excellent functional and health benefits. This study aimed to investigate the engineering and physical properties of kodo and little millet kernels, as well as the physicochemical, nutritional, functional, rheological, and thermal properties of their flours, with refined wheat flour used as a control. The physicochemical and functional properties of Kodo and Little millet flours were systematically investigated using standard protocols, including rheological assessment of pasting behavior and color determination via a Chroma meter. According to our results, kodo millet kernel exhibited significantly (p < 0.05) higher geometric mean diameter, thousand kernel weight, and sphericity, whereas little millet kernel showed higher length, porosity, and angle of repose. Refined wheat flour had significantly higher protein content, whereas kodo millet flour had higher fiber and carbohydrate contents. Kodo flour also exhibited higher swelling and solubility indices, while little millet showed superior water absorption, oil absorption, bulk density, and foaming capacity. Little millet had higher protein, fat, and mineral contents, whereas kodo millet exhibited higher fiber and carbohydrate contents. Furthermore, kodo millet flour had higher peak, trough, breakdown, setback, and final viscosities, as well as higher pasting temperature and peak time compared to little millet. The rheological properties such as peak torque, water absorption, stability, softening, and mixing tolerance index were determined to be higher in kodo millet flour as compared to little millet flour. All the millets under study exhibited high nutritional and functional attributes. The underutilized minor millets could be considered for development of functional food for a sustainable approach with maintained human health and minimizing nutritional security. Moreover, the underutilized millet and their nutritional bioavailability and accessibility should be further investigated in future.

ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena in composite breads produced by substituting wheat flour with chickpea flour at 0%, 10%, 20%, and 30%. Moisture content, texture, and viscoelastic properties were monitored over 7 days of storage. Dynamic mechanical analysis (DMA), including frequency sweep and temperature scan tests, was employed as a less commonly used tool to evaluate mechanical changes associated with staling and formulation. Multivariate analyses were used to assess the effects of chickpea flour and storage time on bread properties. Hardness was found to be correlated with viscoelastic parameters obtained by the DMA frequency sweep test. The DMA temperature scan was able to measure the mechanical changes associated with frozen water transition, showing a significant decrease in ice melting temperature related to chickpea flour inclusion (~3°C) and storage time (~2.5°C). Among the different parameters used to describe thermal transitions (storage and loss moduli drops and tanδ peak), it was identified which of these was most effective in discriminating the samples as an effect of both chickpea flour and storage time. Overall, these results support the potential of DMA as a complementary analytical approach for assessing staling and mechanical changes evolution in chickpea‐enriched bread, providing new insights into formulation‐induced structural changes during storage.

Background: Traditional dietary formulations often embody complex nutrient synergies that align with modern metabolic science. Ghee–Shakkar Churi (GSC), a combination of whole wheat, clarified butter (ghee), and sucrose/jaggery, is widely used in Punjabi ethnonutrition for energy restoration, anabolic recovery, and gastrointestinal support. Traditional dietary formulations represent a sophisticated interplay of nutrients, often designed through centuries of empirical observation and cultural practice. These formulations embody complex synergies that modern metabolic science increasingly validates. One such example is Ghee–Shakkar Churi (GSC), a staple in Punjabi ethnonutrition composed of whole wheat flour, clarified butter (ghee), and sucrose or jaggery. Historically consumed as a restorative food, GSC has been valued for its ability to replenish energy, promote anabolic recovery, and support gastrointestinal health. From a biochemical perspective, the formulation demonstrates a deliberate balance of macronutrients and functional compounds. Whole wheat provides complex carbohydrates, dietary fiber, and plant proteins, ensuring sustained glucose release and contributing to gut motility. Ghee, rich in medium-chain fatty acids and butyrate, supplies readily available energy while enhancing absorption of fat-soluble vitamins and maintaining intestinal mucosal integrity. Jaggery or sucrose contributes rapid glucose availability for immediate energy restoration, alongside essential minerals such as iron and magnesium that support hemoglobin synthesis and enzymatic activity. Together, these components create a dual-phase energy system—rapid replenishment from simple sugars and sustained release from complex carbohydrates—while simultaneously supporting anabolic processes and gastrointestinal resilience. The ethnonutritional rationale for GSC aligns closely with modern sports and clinical nutrition strategies. Its composition mirrors contemporary recovery formulations that combine carbohydrates, fats, and proteins to optimize glycogen resynthesis, hormonal balance, and gut health. Moreover, the inclusion of jaggery introduces micronutrient density absent in refined sugar, highlighting the foresight of traditional practices in addressing both macronutrient and micronutrient needs. The synergistic effects of fiber, lipids, and simple sugars also modulate glycemic response, preventing sharp fluctuations in blood glucose and sustaining metabolic stability. In this context, GSC exemplifies how traditional dietary wisdom can be reframed through the lens of metabolic science. It underscores the potential of ethnonutrition not merely as cultural heritage but as a repository of nutritionally intelligent designs. By bridging folk practices with biochemical validation, such formulations offer valuable insights for contemporary dietary interventions aimed at energy restoration, anabolic recovery, and gastrointestinal support. This convergence of tradition and science invites further systematic study, positioning GSC as a model for integrative nutrition research. Objective: To evaluate the metabolic, anabolic, and neuro-digestive effects of GSC through a 12-week observational clinical study, and to interpret findings using both modern physiological frameworks and Ayurvedic biophysiology (Agni, Ojas, Dhatu metabolism). Methods: Fourty Seven participants (n=47) with underweight status, chronic fatigue, or post-illness recovery were administered standardized GSC daily. Primary outcomes included anthropometric changes, fatigue indices, digestive scores, and functional energy markers. Results: Mean body weight increased significantly (+2.8 ± 0.9 kg, p<0.01). Fatigue scores reduced by 65%, with statistically relevant improvements in gastrointestinal efficiency (p<0.05). Mechanistic interpretation suggests enhanced nutrient partitioning, improved gut absorption, and stabilization of glycemic variability. Conclusion: GSC demonstrates properties of a natural anabolic formulation with dual-phase energy kinetics, aligning with Ayurvedic principles of Brimhana and Ojas augmentation. It represents a viable model for translational ethnonutrition in modern clinical practice.

Importance of the work: Bran type is an important factor influencing the steamed-bun dough structure, nutrition and consumer acceptability. Objectives: To compare the effects of black rice, wheat and oat brans on the rheological, nutritional and sensory properties of steamed buns. Materials and Methods: Black rice, wheat and oat brans (5% and 10%) replaced wheat flour in steamed-bun formulations. Dough rheology, specific volume and sensory attributes were analyzed using standard Association of Official Analytical Chemists methods, rheometry and a 9-point hedonic scale. Data were evaluated using analysis of variance (p < 0.05). Results: The black rice bran had the highest values for the moisture (10.42%), water activity (0.55), lipid (17.90%), crude fiber (19.16%) and total phenolic (853.10 mg gallic acid equivalents/100 g) content. Wheat bran had the highest values for the protein content (13.36%) and yellowness (b* = 25.46), while oat bran had the greatest value for lightness (L* = 80.81). All doughs had weak-gel behavior (storage modulus > loss modulus) with tan δ = 0.386–0.417, indicating elastic dominance. Fiber fortification increased the phenolic and crude fiber contents but reduced the specific volume. The oat-bran buns were the lightest and smoothest, whereas the black rice-bran buns appeared the darkest. Sensory evaluation at 10% fortification indicated the highest texture (7.27) and overall liking (7.23) for the oat-bran buns, confirming their superior balance of texture, color and acceptability among the tested fiber-enriched steamed buns. Main finding: Oat bran, rich in soluble β-glucans, improved the texture and acceptability of steamed buns. This comparative analysis clarified how fiber type and composition influenced the dough structure and should help to guide the formulation of nutritionally enhanced, consumer-acceptable steamed foods.

Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review.

Bakery products represent a promising platform for functional food development. In this study, cakes were fortified with germinated chickpea flour (GCP) and germinated white kidney bean flour (GWKB) as partial substitutes for wheat flour (10, 20, and 30%), while phospholipase and sodium stearoyl lactylate (SSL) were applied to improve technological quality. The effects of germination on proximate composition, minerals, phenolic compounds, functional properties, protein digestibility, and antioxidant capacity were evaluated, in addition to pasting behavior, texture, and color attributes. Germination significantly enhanced water and oil absorption capacities, emulsifying and foaming properties, and increased protein digestibility, reaching 75.13% in GCP compared to 64.33% in raw chickpea. Post-storage crumb firmness was significantly reduced by phospholipase and SSL, with optimal freshness achieved at 75.45 ppm phospholipase and 0.6% SSL (R² = 95.74%). In conclusion, this study demonstrates a novel dual-enhancement strategy that integrates legume germination with combined enzymatic treatment and RSM-based optimization to simultaneously improve nutritional value and post-storage technological performance of fortified cakes, providing a practical model for the development of high-quality functional bakery products.

ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical properties and bioactivity of the SDF from BGH, before employing the SDF in a model food with health‐promoting effect. The SDF recovered using 1% NaOH solution (SDF‐1) possessed good thermal stability along with effective bioactivities involving antioxidant activity, α‐glucosidase inhibition effect, and abilities to absorb cholesterol, bile salt, and nitrite. These effects might be postulated to occur due to a suitable concentration of the alkaline solution to liberate the fiber with appropriate physical and chemical characteristics. Then, the SDF‐1 was used to replace wheat flour at varying levels for chocolate cake preparation. The starch digestibility and estimated glycemic index were lowered when the SDF‐1 was incorporated into the cakes, especially at the increased fiber content. This suggested the possibility of the SDF‐1 as a functional ingredient to produce food with health‐promoting effect related to blood sugar homeostasis.

Tribolium castaneum and T. confusum are important stored grain pests and model organisms, yet little is known about the life history of these beetles outside the stored grain environment. While the historical habitat is thought to be rotting logs, current affinity and use of such habitat is unknown despite its potential role in mediating dynamics between natural landscape and stored product facilities. Here we assessed attraction to three different species of decomposing wood, sex-mediated differences in attraction, and survival and reproduction on wood versus flour substrates. We found that both Tribolium species demonstrated significantly higher attraction to decomposing wood than to wheat flour (2.5-7.25x), and reproduction studies with T. castaneum showed reduced survivorship and no reproduction on a decomposing wood substrate. Evidently, attraction to decomposing wood is conserved across these two prominent stored product pests, yet wood alone may not fulfill dietary or reproductive requirements. Wheat flour also elicits a significant olfactory response but also provides high reproductive capacity, which may contribute to Tribiolium's utilization of this novel anthropogenic resource. This study contributes to an important yet understudied area of inquiry into the role natural microhabitats play in supporting these economically important species and the origin of stored grain associations.

ABSTRACT In the present study, a tin sulphide–tannic acid (SnS–TA) microsphere composite was successfully synthesised via a facile one-step hydrothermal method. The structural, morphological, and chemical characteristics of the synthesised material were investigated using X-ray diffraction (XRD), Field emission scanning electron microscopy (FESEM), Energy-dispersive X-ray spectroscopy (EDX), and Fourier transform infrared (FT-IR) spectroscopy. The synthesised SnS–TA composite was utilised as an efficient adsorbent for the dispersive solid-phase extraction (DSPE) of aflatoxin B1 (AFB1) followed by high-performance liquid chromatography coupled with fluorescence detection system (HPLC-FLD). Under optimised conditions – pH range of 5.0–7.0, adsorbent amount of 8.0 mg, extraction time of 15 min, and acetonitrile as the elution solvent – the developed method exhibited good linearity over the concentration range of 0.10–10.0 μg/kg for both rice and wheat flour matrices. The limits of detection (LOD) and quantification (LOQ), calculated at signal-to-noise ratios of 3 and 10, were determined to be 0.03 μg/kg and 0.10 μg/kg, respectively. The method demonstrated excellent precision, with intra-day relative standard deviations (RSDs) ranging from 2.98% to 3.01% and inter-day RSDs between 4.69% and 5.02%. Furthermore, the applicability and reliability of the proposed method were validated by successfully determining AFB1 in rice and wheat flour samples. Satisfactory recoveries were obtained, ranging from 86.0% to 96.5% for rice samples and from 91.0% to 102.0% for wheat flour samples, confirming the method’s accuracy and suitability for routine analysis of AFB1 in cereal-based food products.

Cookies offered several important advantages including; wide consumption, relatively long shelf life, good eating quality, highly palatable and acceptable in most countries. This study thus, investigated the quality of cookies produced from wheat-soybean composite flour blends at different ratios. The soybean seeds were thoroughly processed, milled, sieved and mixed with the commercial wheat flour. Four blends namely: WSY 1 (100:0), WSY 2 (30:70%), WSY 3 (40:60%) and WSY 4 (50:50%) (wheat:soybean), respectively were prepared and later used to bake cookies. The proximate, anti-inflammatory (protein denaturation and cyclooxygenase inhibition) activities of the composite cookies were examined while panelists were assigned to assess the cookie samples. The results of the proximate composition showed that the composite flour technology had significant (p<0.05) positive effects on the cookies. The anti-inflammatory results showed the inhibitory potentials of the cookies against the cyclo-oxygenase activities at low concentration (IC50; 12.85 mg/ml, respectively) when compared to sodium diclofenac (18.60 mg/ml), a well-known and common non-steroidal anti-inflammatory drug. No panelist showed a total dislike for the taste of any of the samples. The added kidney bean seeds flours showed no significant (p<0.05) effect on the acceptability and preference of the samples. Hence, it is possible to produce cookies from wheat-soybean composite flours loaded with high protein contents to serve as effective anti-inflammatory agents (low IC50).