Wheat Flour Research Articles

Enhancing reliability for AFB1 analysis in food: Ratiometric fluorescence/colorimetric dual-modal analysis platform using multifunctional GO-Fe3O4

Adsorption of DNA fluorescent probes on GO-Fe3O4 is a promising strategy for establishing fluorescent bioassays, often using magnetic separation or fluorescence quenching to generate signals. However, there is a lack of systematic understanding of ssDNA-regulated changes in the enzyme-mimetic activity of GO-Fe3O4, and the accuracy of the results of single-mode fluorescence analysis is susceptible to environmental interference. These limit the rational design and scope of application of the methods. Herein, the force and the catalytic mechanism of ssDNA/GO-Fe3O4 interactions were explored in detail. On this basis, a ratiometric fluorescence/colorimetric dual-modal analysis platform was constructed based on the superparamagnetism and DNA controllable peroxidase-like activity of GO-Fe3O4. The ratiometric fluorescent signal was generated by combining 7-amino-4-methyl-3-coumarinylacetic acid (AMCA) labeled aptamer (AMCA-aptamer) with AT hairpin-synthesized copper nanoparticles, which has built-in correction and resistance to environmental interference. The aptamer-modulated peroxidase-like activity of GO-Fe3O4 generated the colorimetric signal. Two signals correct each other to further enhance the reliability of the results. The analytical platform performed satisfactorily for AFB1 detection in the range of 0.1–150 μg/L, and was successfully applied to real samples (peanut, milk powder, and wheat flour). With the support of ImageJ software, quantitative detection was achieved by RGB channel analysis for real-color images, which provides a potential pathway for the rapid detection of food safety.

Pembuatan Kulit Pie Berbahan Dasar Tepung Porang

Pie crust made from porang flour is an innovation that utilizes the results of cultivating porang tubers. This research aims to determine: 1) the best sensory test quality of pie crust made from porang flour; 2) nutritional content, namely water, fat, protein, carbohydrate, ash and fiber content; 3) selling price for pie crust made from porang flour per piece weighing 30 gr. The research method used was experimentation by carrying out 3 different treatments to determine the best sensory test. The research method used in this research is experimentation. The data collection technique is through sensory quality testing using instruments with 30 panelists. The data that has been collected is then analyzed using SPSS version 27 single anova test (one way anova). The research results show that; 1) the formula used to make pie crust is made from porang flour using 60% porang flour and 40% wheat flour, with the formulation 210-grams of porang flour, 140-grams of wheat flour, 25-grams of refined sugar, 280-grams of margarine, 1 ½ tsp salt, 85-ml ice water; 2) laboratory test results for the nutritional content of pie crust made from porang flour, namely water content 7.11%, fat 2.96%, protein 6.11%, carbohydrates 67.90%, ash 0.91%, fiber 3.62% ; and 3) The selling price of pie crust made from porang flour per piece weighing 30 grams.

Effect of the partial replacement of wheat flour with a whole leave and a chloroplast-rich fraction derived from holy basil leaves on the nutrient composition, physical properties, and antioxidant activity of butter cookies

Effect of the partial replacement of wheat flour with a whole leave and a chloroplast-rich fraction derived from holy basil leaves on the nutrient composition, physical properties, and antioxidant activity of butter cookies

Physico-chemical, textural and consumers’ acceptability of biscuits made from composite flour of wheat, fermented soybean-hull and date-pulp

Soybean hull consist of complex polysaccharides that cannot be digested by human’s alimentary canal and is usually discarded during processing. These complexes can be broken down by fermentation into simpler and more available forms. This research used solid state fermentation process with some microbes to ferment soybean hull for flour production and investigated the proximate, textural, physical and sensory properties of biscuits produced from composite flour of wheat and fermented soybean hull with date-pulp flour as a sugar replacement in the biscuit production. The proximate composition of the biscuit showed increasing protein (10.15 to 12.25 %), lipids (20.14 to 22.95 %), ash (2.07 to 2.16 %), fibre (1.23 to 1.38 %) and moisture contents (4.65 to 6.03 %) while the carbohydrate content (60.1 to 56.1%) decreased with increasing soybean hull flour. The weight (12.03 to 15.30 g), thickness (6.24 to 7.38 mm), density (5.08 to 5.18 g/cm3), and spread ratio (7.32 to 8.76) of the biscuit increased while its diameter (54.11 to 54.94 mm), decreased, and its volume (5.08 to 5.18 cm3) exhibited no particular trend. No significant difference (p≤0.05) was observed in the textural properties of the biscuit but those produced from 16% soybean hull flour fermented with B. subtilis for 72hrs, and 4% soybean hull flour, fermented with A. oryzae for 72hrs were the most preferred. Therefore, supplementing wheat flour with soybean hull flour fermented with A. oryzea at 72hrs and B. subtilis at 72hrs significantly improved the nutritional quality of biscuit without adverse effects on its physical, textural and sensory properties.

Pemanfaatan Tepung Mocaf Dalam Pembuatan Sponge Cake

Sponge cake is a sweet cake snack that is often consumed throughout the world and is made from flour, sugar, eggs, emulsifier, and others. In this research, sponge cake was innovated by using mocaf flour as a substitute for wheat flour. This research aims to determine: 1) the potential of mocaf flour as a substitute for wheat flour in making sponge cake through organoleptic tests; 2) the nutritional content contained in sponge cake made from mocaf flour; and 3) selling price for mocaf flour sponge cake. The research method used in this research was an experimental method which was tested on 30 panelists and then analyzed using a single ANOVA with the SPSS program, testing the nutritional content of mocaf flour sponge cake using chemical tests in the laboratory and to determine the selling price it was analyzed using conventional methods. The results of this research show that: 1) the ratio of mocaf flour and wheat flour 80:20 has a higher average value than the other comparison values, then there is a significant change in color and texture, and there is no significant change in taste, odor, pores, and scale; 2) the nutritional content of the mocaf flour sponge cake based on laboratory tests shows that per 100 grams it has a total of 234.80 kcal calories, 46.15% carbohydrates, 8.11% protein content, 2.05% fat content, 1.62% fiber %, water content 39.88%, and ash content 1.67%; and 3) the selling price for mocaf flour sponge cake products is IDR 4,914.76/50gram.

GLUTENIN DIVERSITY OF FLOUR WHEAT (Triticum aestivum L.) FOR COOKIE QUALITY IN MEXICO

Glutenins are high- and low-molecular-weight proteins (HMW-G and LMW-G). They play a determining role in genetic improvement to define industrial quality in flour wheat, so understanding their variability is necessary for directing selection toward a specific quality. The objective of this research was to determine the diversity of HMW-G and LMW-G alleles of genotypes from the flour wheat breeding program of the National Institute of Forestry, Agricultural, and Livestock Research (INIFAP) useful for cookie quality. Twenty-five genotypes were used, including six Mexican cookie varieties, as well as 21 genotypes introduced from an international collection of accessions from the International Maize and Wheat Improvement Center (CIMMYT). HMW-G and LMW-G were identified based on their separation on polyacrylamide gels in the presence of sodium dodecyl sulfate. For HMW-G, the 2* variant in Glu-A1 was the most frequent variant for the trial and introduction nursery, with more than 80 %. At the Glu-B1 locus, the 7+9 and 7 variants were the most frequent, with 60 and 38.1 % in trial and nursery, respectively. For Glu-D1, the 2+12 variant was the most frequent in the trial with 64 %, and 5+10 with 85.7 % in nursery. The latter allele favors baking quality. For the Glu-A1 and Glu-D1 loci, it is necessary to introduce genotypes with null alleles or with the 2+121 variant in Glu-D1 associated with cookie quality. For the highest-frequency variants of LMW-G, c in Glu-A3, h in Glu-B3, and b in Glu-D3 are associated with baking quality. With the aforementioned, it is concluded that there is a low frequency and little variation in useful alleles of HMW-G and LMW-G for cookie quality in the introduced accessions analyzed, implying that new genetic sources that favor it should be explored.

Effect of storage and processing on bioactive compounds and antioxidant activity in whole wheat flour of Indian wheat cultivars

Effect of storage and processing on bioactive compounds and antioxidant activity in whole wheat flour of Indian wheat cultivars

Utilization of Durian Seed Flour (Durio Zibethinus Murr) in the Manufacture of Cookies

The aim of the study was to determine the characteristics of cookies which is produced by adding durian seed flour and determining the best formulation of wheat flour and durian seed flour in process of making cookies. A completely randomized design (CRD) one factorial with five leves of ratio of wheat flour(TT) and durian seed flour (TBD) that is = 100 % TT and 0 % TBD; F2 = 75 % TT and 25 % TBD; F3 = 50 % TT and 50 % TBD; F4 = 25 % TT and 75 % TBD; F5 = 0 % TT and 100 % TBD. The results showed that substitution of derian seed flour in the manufacture of cookies will increase the protein content and ash content of cookies, but reduce the water content. The greater proportion of durian seed flour used, refers to the lower panelists preference for color, texture, aroma, taste and overall cookies. The best treatment was substitution of 50%durian seed flour with moisture content of cookies 2.95%, 1.99% ash content, 6.83% protein content with hedonic characteristics showed that the cookies was preffered by panellists on its color (3.07), texture (3.08), aroma (2.25), taste (2.98) and overall (2.95).

Effects of Ellagic Acid Supplementation on Antioxidant Status and Symptom Improvement in Patients with Major Depressive Disorder: A Double-blind Randomized Clinical Trial

Background: Depression is one of the most common mood disorders and a major public health concern. Ellagic acid (EA), a type of polyphenol, acts as a strong hydrogen bond network as an electron receptor, enabling it to participate in various reactions. Objectives: Major depression is a critical medical condition that has emerged as a public health issue due to its high incidence, mortality, and suicide rates. One significant factor in the pathogenesis of depression is oxidative stress. This study aimed to evaluate the effects of ellagic acid supplementation on antioxidant status and symptom improvement in patients with major depressive disorder, considering the antioxidant capabilities of ellagic acid. Methods: A total of 40 patients diagnosed with major depressive disorder based on DSM-V criteria were assessed using the Beck Depression and Hamilton Depression Questionnaires. The dietary and caloric intake of the patients were monitored. Additionally, height and weight were measured, and patients with similar age, gender, and weight were matched. The individuals were randomly assigned to either the intervention group or the placebo group using a randomization table. The intervention group received a daily dose of 200 mg of ellagic acid in capsule form. The placebo group received a daily dose of one capsule containing 200 mg of wheat flour, identical in appearance to the intervention substance. The study period lasted for 8 weeks. Venous blood samples were collected before and after the study from all 40 individuals, and after serum separation, oxidative stress markers (malondialdehyde and total antioxidant capacity). were measured using a specific kit and ELISA method. Results: The study results showed a significant reduction in depression scores in the ellagic acid group during the study (P: 0.001)., with these alterations being significant when compared to the placebo group. In the ellagic acid group, a significant increase in total antioxidant capacity (P: 0.027). and a significant decrease in malondialdehyde levels (P: 0.014). were observed at the end of the study, and these changes were significant compared to the placebo group. In contrast, significant changes in total antioxidant capacity and malondialdehyde levels were not observed in the placebo group. Conclusions: The current study indicates that ellagic acid intervention may have a favorable effect on depression in patients with major depressive disorder. This is achieved by reducing BDI scores and serum levels of MDA, as well as increasing serum levels of TAC in these patients compared to the placebo group. However, further investigation is necessary to explore the mechanisms underlying the different alterations of ellagic acid in depression.

ВЛИЯНИЕ АРАХИСОВОЙ МУКИ НА ПЕКАРНЫЕ СВОЙСТВА БИСКВИТА

The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of 25; 50; 75; 100 % accordingly. When performing the work, we were guided by STB 549-94. To prepare the dough, all ingredients (accor-ding to the options) were weighed using electronic scales (1st accuracy class) GF-200 and whipped in a whipping machine. The resulting dough was placed in silicone molds and baked in a ShHL-065 SPU oven at a temperature of 190 °C for 20 minutes. The chemical composition of wheat and peanut flour, the effect of partial replacement of wheat flour with peanut flour (25, 50, 75 and 100 %) on the physicochemical parameters and organoleptic properties of the resulting products were studied. Peanut flour had a significant amount of protein and low carbohydrate content compared to wheat flour. Sponge cake weight, specific volume and crumb density decreased significantly with increasing peanut flour level. In a biscuit enriched with peanut flour, the acidity of the product increases. The results of a tasting assessment of the consumer properties of the resulting sponge cake made it possible to establish the priority of this product based on peanut-wheat flour with a peanut flour content of 50 %. The data obtained allow us to conclude that it is promising to use peanut flour in the production of sponge cake products in a proportion of up to 50 % of the share of wheat flour; this ratio allows improving the taste properties of the products, balancing them in terms of nutritional and biological value.

ПРИМЕНЕНИЕ ГРЕЧИХИ В РЕЦЕПТУРЕ ХЛЕБА

The purpose of research is to study the chemical composition of buckwheat varieties bred in the Republic of Bashkortostan and the influence of buckwheat flour on bread quality indicators. Objectives: to study the chemical composition of buckwheat varieties in the Republic of Bashkortostan, to identify varieties that have the highest nutritional value; to set parameters for soaking and germination of buckwheat grains; to carry out the selection of technological parameters for baking bread from composite flour (first grade wheat flour and buckwheat flour); to explore the quality indicators of bread. The study was carried out at the Department of Technology of Public Nutrition and Processing of Plant Raw Materials of the Fe¬deral State Budgetary Educational Institution of Higher Education "Bashkir State Agrarian University" and in the analytical laboratory of the Bashkir Research Institute of Agriculture UFITs RAS. The results of the chemical composition of buckwheat varieties Agidel, Zemlyachka, Ilishevskaya, Inzerskaya selection of the Republic of Bashkortostan for the 2019–2021 harvest, as well as the use of flour from sprouted buckwheat grains on the quality indicators of wheat bread are presented. Based on nutritional value, the buckwheat variety Inzerskaya was selected for the production of buckwheat flour for inclusion in the bread recipe. The physicochemical parameters of flour from sprouted buckwheat grain, as well as the content of flavonoids in buckwheat flour, were determined. Optimal parameters for germination of buckwheat grain have been identified, which prove an improvement in the physico-chemical parameters and antioxidant activity of the resulting flour, which confirms the need to use this flour in the bread recipe. The optimal content of flour from sprouted buckwheat grain as part of a composite mixture with first-grade wheat flour was identified, which was 10%, which improves the organoleptic and physicochemical properties of bread.

САХАРНОЕ ПЕЧЕНЬЕ И КЕКСЫ, ОБОГАЩЕННЫЕ ПЛОДАМИ ШИПОВНИКА МАЙСКОГО

The purpose of research is to study the effect of different amounts of rosehip powder on the quality of sugar cookies and cakes made from premium wheat flour. Tasks: preparing powder from the pulp of rose hips; setting up a laboratory experiment with different dosages of rosehip powder (RP); a comparative study of its effect on quality and nutritional value using the example of sugar cookies and muffins. RP was added to products in amounts of 3, 6, 9, 12 and 15 % instead of wheat flour in dry matter. The control for the studied variants were products without RP. The object of study is a fine powder of light orange color, with a fruity aroma, sweet and sour, slightly astringent taste. The humidity of the RP was (9.3 ± 0.23) %; titratable acidity – (14.1 ± 0.17) mmol H+/100 g; vitamin C content – 3.66 %; content of polyuronides (pectin substances) – 13.8 %. A tasting assessment of sugar cookies showed the optimal option with the addition of 6 and 9 % RP; For the cake, the optimal option was to add 12 % powder. A further increase in the amount of added RP showed a deterioration in the organoleptic properties due to the appearance, taste and aroma of the products. The moisture content of the products did not depend on the amount of RP and was in the range of 8.8–9.2 % for cookies and 12.5–13.0 % for cake. In the control sample and variants with a dosage of 3 and 6 %, the porosity of the cookies was assessed as good; for options with dosages of 9 and 12 % – average; 15 % is bad. The wetness of cookies decreased with an increase in the amount of added PS. In sugar cookies with 6 % RP, the vitamin C content increases by 121 mg/100 g compared to the control; in the Stolichny cake, when adding 12 % PS, it increases by 241 mg/100 g.

ИСПОЛЬЗОВАНИЕ РЫЖИКОВОЙ МУКИ ДЛЯ ПРОИЗВОДСТВА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The purpose of the study is to determine the possibility of using camelina flour obtained from camelina cake for the production of flour confectionery products. Tasks: to grind the original camelina cake into camelina flour and camelina bran; to develop a recipe for flour confectionery products gingerbread and cake health with the addition of 5 to 20 % camelina flour instead of premium wheat baking flour; to conduct an organoleptic assessment and determine the physico-chemical quality indicators of gingerbread and health cakes made from wheat-camelina flour of various ratios. The object of study is camelina flour. A recipe has been developed for a Stolichny type cake and gingerbread made from whole-ground wheat and camelina flour of various ratios with premium-grade wheat baking flour. The parameters and modes for preparing flour confectionery products in the form of cakes and gingerbread have been established. Adding camelina flour to the recipe for both cakes and gingerbread leads to an increase in humidity, alkalinity and the mass fraction of fat in the finished products. The most optimal ratio of premium wheat flour and camelina flour for the production of products is the ratio of 9 : 1, at which the finished products have the most attractive presentation and good organoleptic characteristics. Compared to control samples of flour confectionery made from premium wheat flour, in products made from wheat-camelina flour there is an increase in the content of protein, fats, including polyunsaturated fatty acids, essential amino acids, including limiting ones. Based on the results of research, we can recommend the use of a composite flour mixture of premium wheat flour and camelina flour for the production of flour confectionery products of increased nutritional value at existing confectionery enterprises.

Nutritional and functional potentials of wheat, cowpea, and yam composite flours on bread formulations: Effect of blending ratio and baking parameters

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high carbohydrate content, despite being considered nutritionally deficient. In the present study, wheat flour was substituted with cowpea and yam flours. The raw materials were processed into flour, and the proximate composition, functional properties, and anti-nutritional contents of the individual and blend flours (B1 = 85 % wheat + 5 % cowpea +10 % yam, B2 = 70 % wheat + 10 % cowpea +20 % yam, and B3 = 55 % wheat + 15 % cowpea +30 % yam) were analyzed. The main findings revealed that the incorporation of cowpea and yam flours led to significant increases (p < 0.05) in the total ash content, crude protein content, crude fiber content, bulk density, water absorption capacity, oil absorption capacity, swelling power, phytic acid content, tannin content, and oxalate content. Additionally, the effects of the blending ratio, baking temperature (180–220 °C) and baking time (25–35 min) on the bread formulation were investigated using response surface methodology (RSM). As the blending ratio progressed from B1 to B3, a noticeable decrease in both the specific volume and sensory attributes of the bread were observed. Similarly, with an increase in baking temperature and duration, the bread exhibited a decline in its crude protein and crude fiber contents. Breads formulated with up to 10 % cowpea flour and 20 % yam flour, baked at higher temperatures and times, received greater overall acceptability from panelists. These findings suggest that substituting bread wheat flour with cowpea and yam flours is an innovative approach for developing nutritious and appealing bread products.

Storage stability, nutritional and qualitative attributes of biscuits enriched with terebinth, flaxseed and sesame seeds

PurposeThe utilization of oilseeds in food formulations is prevalent due to their health benefits and nutritional value. These protein-rich oilseeds serve as an affordable and essential source of nutrients and bioactive compounds, fulfilling human protein requirements. As such, this study sought to investigate the impact of partially replacing wheat flour with oilseeds in different proportions on the nutritional and quality characteristics of biscuits.Design/methodology/approachOilseeds, including terebinth, sesame and flaxseed, were partially substituted with wheat flour in amounts of 0, 5, 10, 15, 20 and 25%. The effects of this substitution on the storage stability, nutritional content and physical properties of the resulting biscuits were examined.FindingsThe L* (from 69.75 to 54.06) and b* (from 28.59 to 21.60) color values of biscuits decreased with the supplement of oilseeds. The oilseeds addition increased the protein, fat, energy, and ash values of biscuits. At the highest level of added terebinth, sesame and flaxseed, respectively, the amounts measured were 5984.62 mgGAE/kg, 1553.85 mgGAE/kg and 2169.23 mgGAE/kg, which were higher than the control biscuits (715.39 mgGAE/kg). The incorporation of oilseeds resulted in a substantial decrease in pH and peroxide values, while the moisture content was increased throughout the 6-month storage period. The use of terebinth in biscuits led to better oxidative stability than sesame and flaxseed-containing samples. The biscuit samples with terebinth had a longer induction time. The lowest induction time of biscuits with 25% flaxseed was chosen, approximately 3.5 h.Research limitations/implicationsOilseed flours, which are rich in lipids, have been shown to enhance the quality of biscuits. However, further studies could aim to reduce the amount of shortening used to improve their quality even further. Reducing the shortening could keep the lipid content at an acceptable amount, especially considering consumers' current expectations for low-fat foods.Practical implicationsPlant-based bioactive are generally known as secondary metabolites and have promising therapeutic attributes, especially antioxidative properties.Social implicationsThanks to this composition, some of these seeds have proven effective in controlling and preventing metabolic diseases (hypertension, hypercholesterolemia, diabetes, coronary heart disease and several types of cancer) as well as providing interesting properties to foods.Originality/valueAs result, oilseeds can be successfully used as functional and sustainable food ingredients to improve the functional, nutritional and storage stability of biscuits.

Production of Opuntia ficus-indica fortified breads: A comparative analysis of wheat and gluten-free varieties and the impact on phytochemicals and antioxidant capacity

Bread is one of the prime foods consumed globally, and the demand for nutritious and gluten-free variants is progressively escalating. In recent years, alternative flours have gained popularity due to their recognized health advantages and potential in controlling food wastage. Prickly pear peels, a by-product of the fruit industry, offer a valuable prospect for augmenting the nutritional profile of bread and fostering sustainable practices. Consequently, the principal objective of this study was to explore the production of both wheat-based and gluten-free bread varieties fortified with prickly pear cv 'Rossa', 'Gialla', and 'Bianca' peels flour. Prickly pear peels were collected, dried, and processed into flour, thus serving as a partial substitute for conventional wheat and gluten-free flour breads that underwent a thorough evaluation of textural, nutritional, and biological properties before and after simulated gastric digestion. The observed results emphasized that incorporating prickly pear peel flour into bread formulations led to an increase in total phenolic content from 0.7 to 5 mgGAE/gbread, as well as enhanced antioxidant activity, from 0.5 to 5 mgGAE/kgbread. Furthermore, this incorporation resulted in heightened ash and fiber content, with gluten-free bread also showing a notable more than two-fold increase in protein levels. Moreover, the impact of digestion demonstrated a 30–50 % diminishing effect on the biological attributes of each sample; nevertheless, the enriched bread variants exhibited substantial retentions of polyphenolic compounds and a pronounced antioxidant capacity, underscoring their prospective utility as innovative food products while concurrently contributing to sustainability objectives through waste reduction.

Parylene Double-Layer Coated Screen-Printed Carbon Electrode for Label-Free and Reagentless Capacitive Aptasensing of Gliadin.

Celiac patients are required to strictly adhere to a gluten-free diet because even trace amounts of gluten can damage their small intestine and leading to serious complications. Despite increased awareness, gluten can still be present in products due to cross-contamination or hidden ingredients, making regular monitoring essential. With the goal of guaranteeing food safety for consuming labeled gluten-free products, a capacitive aptasensor was constructed to target gliadin, the main allergic gluten protein for celiac disease. The success of capacitive aptasensing was primarily realized by coating a Parylene double-layer (1000 nm Parylene C at the bottom with 400 nm Parylene AM on top) on the electrode surface to ensure both high insulation quality and abundant reactive amino functionalities. Under the optimal concentration of aptamer (5 μM) used for immobilization, a strong linear relationship exists between the amount of gliadin (0.01-1.0 mg/mL) and the corresponding ΔC response (total capacitance decrease during a 20 min monitoring period after sample introduction), with an R2 of 0.9843. The detection limit is 0.007 mg/mL (S/N > 5), equivalent to 0.014 mg/mL (14 ppm) of gluten content. Spike recovery tests identified this system is free from interferences in corn and cassava flour matrices. The analytical results of 24 commercial wheat flour samples correlated well with a gliadin ELISA assay (R2 = 0.9754). The proposed label-free and reagentless capacitive aptasensor offers advantages of simplicity, cost-effectiveness, ease of production, and speediness, making it a promising tool for verifying products labeled as gluten-free (gluten content <20 ppm).

The Effect of Different Stabilizers on the Characteristics of Gluten-Free Dried Noodle from Arrowroot and Mung bean Flour

Dry noodles are one of the foods made from wheat flour. The availability of wheat in Indonesia does not match consumer demand, necessitating the use of alternative ingredients such as arrowroot flour and mung bean flour. The use of stabilizers like CMC, STPP, and Xanthan Gum is needed to improve the characteristics of dry noodles. This research aims to determine the effect of the proportion of arrowroot flour and mung bean flour with different types of stabilizers on the physicochemical and organoleptic characteristics of dry noodles. The experimental design used was a factorial CRD with two factors. Factor I was the proportion of arrowroot flour and mung bean flour and Factor II was the addition of different types of stabilizers. Data were analyzed using 5% ANOVA and 5% DMRT. There was a significant interaction (p≤0.05) on the moisture content, ash, protein, fat, starch, rehydration capacity, cooking loss, elasticity, and organoleptic characteristics of aroma, texture, and overall appearance. There were no significant differences in the organoleptic characteristics of color and taste. The best treatment was the proportion of arrowroot flour and mung bean flour (60:40) with the addition of CMC stabilizer, which resulted in dry noodles with the following characteristics: moisture 11.392%, ash 1.919%, protein 11.592%, fat 1.378%, starch 54.720%, rehydration capacity 110.266%, cooking loss 6.398%, elasticity 0.314 N, aroma 4.200, color 4.040, taste 3.800, texture 4.200, and overall appearance 4.160.

Elemental profile of wheat in the las vegas market: Geographic origin discrimination and probabilistic health risk assessment

This study investigates concentrations of toxic and potentially toxic elements (PTEs) in organic and conventional wheat flour and grains marketed in Las Vegas. Geographic origins of the samples were evaluated using Linear Discriminant Analysis (LDA). Monte Carlo Simulation technique was also employed to evaluate non-carcinogenic risk in four life stages. Concentrations of Al, As, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb, Se, Sr, and Zn were determined using inductively coupled plasma mass spectrometry (ICP-MS) following hot block-assisted digestion. Obtained results showed non-significant differences in contents of toxic and PTEs between conventional and organic wheat grains/flour. Using LDA, metal (loid)s were found to be indicative of geographical origin. The LDA produced a total correct classification rate of 95.8% and 100% for US and West Pacific Region samples, respectively. The results of the present study indicate that the estimated non-carcinogenic risk associated with toxic element intakes across the four life stages were far lower than the threshold value (Target Hazard Quotient (THQ) > 1). However, the probability of exceeding the threshold value for Mn is approximately 32% in children aged between 5 and 8 years. The findings of this study can aid in understanding dietary Mn exposure in children in Las Vegas.

Determination of the general toxicity of the enriching compositions of bakeries using Stylonychia mytilus cultures

In order to improve public health, it is necessary to adhere to the basic principles of a healthy lifestyle, which include maintaining physical activity, a balanced diet, giving up tobacco and alcohol consumption, as well as a number of other measures aimed at improving the quality and extending life expectancy. In particular, a regular imbalance of consumed vital nutrients contributes to the development of diseases such as vitamin deficiency and microelementosis. The most common causes of microelementosis include the quality of drinking water, the impact of anthropogenic factors on the environment and population, soil characteristics in the food production region, and others. One of the mechanisms for regulating violations of the elemental status of the population in regions with a recorded imbalance of essential elements is diet correction, which also includes the use of fortified food products. In order to optimize the technology for the production of functional products within small food enterprises and ensure the development of the market for functional bakery products, it is advisable to search for new methods for enriching basic food products with vital microelements. The purpose of the research was to assess the general toxicity of the formed enriching composition based on chitosan and zinc. To achieve this, an express method to determine the general toxicity on ciliates of the Stylonychia mytilus genus was used. The research allows us to conclude that it is safe to use a composition of chitosan and zinc in the recipes of bread made from premium wheat flour and whole grain wheat flour. The results are aimed at optimizing the technology of bread fortification by immobilizing the necessary essential microelement on the surface of a biopolymer carrier.