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Cirrincione F, Ferranti P, Ferrara A, Romano A. A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry. Food Res Int 2024; 187:114422. [PMID: 38763672 DOI: 10.1016/j.foodres.2024.114422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
Tons of orange by-products (OBPs) are generated during industrial orange processing. Currently, OBPs management is challenging due to their high amounts, physico-chemical characteristics (high water content, low pH, presence of essential oils) and seasonal nature of the production. Whereas agro-industrial OBPs can be highly valuable due to their abundant sources of bioactive compounds, which can add value to novel bakery products (e.g. bread, biscuits, cakes). This review covers the most recent research issues linked to the use of OBPs in bakery products, with a focus on available stabilization methods and on the main challenges to designing improved products. The application of OBPs improved the nutritional quality of bakery products, offering interesting sustainability benefits but also critical challenges. The valorization of OBPs may open new routes for the development of new natural ingredients for the food industry and lower food processing waste.
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Affiliation(s)
- Federica Cirrincione
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Pasquale Ferranti
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Alessandra Ferrara
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy
| | - Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Piazza Carlo di Borbone, 80055 Portici (Naples), Italy.
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Bas-Bellver C, Barrera C, Betoret N, Seguí L, Harasym J. IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins. Foods 2024; 13:1312. [PMID: 38731683 PMCID: PMC11083371 DOI: 10.3390/foods13091312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024] Open
Abstract
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.
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Affiliation(s)
- Claudia Bas-Bellver
- Instituto Universitario de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.); (N.B.)
| | - Cristina Barrera
- Instituto Universitario de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.); (N.B.)
| | - Noelia Betoret
- Instituto Universitario de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.); (N.B.)
| | - Lucía Seguí
- Instituto Universitario de Ingeniería de Alimentos—FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain; (C.B.-B.); (C.B.); (N.B.)
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
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Asif M, Javaid T, Razzaq ZU, Khan MKI, Maan AA, Yousaf S, Usman A, Shahid S. Sustainable utilization of apple pomace and its emerging potential for development of functional foods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17932-17950. [PMID: 37458891 DOI: 10.1007/s11356-023-28479-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 06/23/2023] [Indexed: 03/09/2024]
Abstract
Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.
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Affiliation(s)
- Muhammad Asif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Tahreem Javaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhmmad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Saria Yousaf
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ayesha Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sidra Shahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Salari S, Ferreira J, Lima A, Sousa I. Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces. Foods 2024; 13:710. [PMID: 38472822 DOI: 10.3390/foods13050710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/20/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS fractions, PS > 1 mm, 1 > PS > 0.71 mm, 0.71 > PS > 0.18 mm, and 0.18 > PS > 0.075 mm were used for the present study. Their vitamin, carotenoid, organic acid, and reducing sugar contents were determined using HPLC. The proximate compositions of each PS fraction of the AP and CP flours were determined using recommended international standard methods. DPPH, FRAP, and Folin-Ciocalteu methods were used to measure their antioxidant activity and total phenolic compounds, respectively. The moisture content (around 12.1 mg/100 g) was similar in all PS fractions and in both flours. The APF had lower protein (4.3-4.6 g/100 g dw) and ash (1.7-2.0 g/100 g dw) contents compared to the CPF, with protein contents ranging from 6.4-6.8 g/100 g dw and ash contents ranging from 5.8-6.1 g/100 g dw. Smaller particles, regardless of flour type, exhibited higher sugar and phenolic contents and antioxidant activity, while vitamins were more abundant in particles larger than 1 mm. In the APF, larger particles had a higher fiber content than smaller particles, while their fat content was the lowest. PS also had an impact on the results of the carotenoid contents. This study underscores the direct impact of PS on the distribution of sugars, crude fiber, fat, carotenoids, vitamins, total phenolic compounds, and antioxidant activity in pomaces.
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Affiliation(s)
- Saeed Salari
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Joana Ferreira
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Ana Lima
- Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisbon, Portugal
| | - Isabel Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Dadalı C. Valorization of kidney bean ( Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten-free cake. Food Sci Nutr 2024; 12:997-1005. [PMID: 38370037 PMCID: PMC10867519 DOI: 10.1002/fsn3.3813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 10/17/2023] [Accepted: 10/24/2023] [Indexed: 02/20/2024] Open
Abstract
The lifelong gluten-free diet of celiac patients and gluten-intolerant people prevents their balanced diet mainly due to starch-rich products. The aim of this study is to determine optimum gluten-free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of up to 50% and rice flour replacer of up to 30% using multifactorial optimization approach. Central composite design was used to determine optimum formulation. The use of kidney beans in gluten-free cake increased moisture, hardness, chewiness, L*, a*, b*, antioxidant activity, total phenolic content, and sensory evaluation scores (p < .05). The optimum gluten-free cake is rich in protein (5.89%), phenolic compounds (0.51 mg GAE/g), antioxidant activity (1.93 μmol TE/g), and total dietary fiber (4.43%) with improved sensory properties. The optimum gluten-free cake formulation prepared with kidney bean pod powder of 27.88% fat and 13.52% rice flour replacer provides higher specific volume, springiness, total phenolic content, antioxidant activity, and sensory analysis scores, and lower hardness and chewiness conditions. Gluten-free cake containing kidney bean pod powder as fat and rice flour replacer at optimum ratio is a new healthier alternative with reduced fat content and improved nutritional and sensory properties for celiac patients and gluten-intolerant people.
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Affiliation(s)
- Ceyda Dadalı
- Food Engineering Department, Engineering FacultyEge UniversityİzmirTurkey
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Vieira MR, Simões S, Carrera-Sánchez C, Raymundo A. Development of a Clean Label Mayonnaise Using Fruit Flour. Foods 2023; 12:foods12112111. [PMID: 37297356 DOI: 10.3390/foods12112111] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/09/2023] [Accepted: 05/16/2023] [Indexed: 06/12/2023] Open
Abstract
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (w/w) lupin and faba proteins, while fruit flour (apple, nectarine, pear, and peach flour) was incorporated to substitute sugar, preservatives, and colorants. Texture profile analysis and rheology-small amplitude oscillatory measurements were performed to evaluate the impact of the fruit flour on mechanical properties. The mayonnaise antioxidant activity was also analyzed in terms of color, pH, microbiology, and stability measurements. The results showed that mayonnaises produced with fruit flour had better structure parameters in terms of viscosity, and texture, but also improved pH and antioxidant activity (p < 0.05) compared to the standard mayonnaise (mayonnaise without fruit flour). The incorporation of this ingredient into mayonnaise increases the antioxidant potential, though it is in lower concentrations compared to the fruit flours that compose them. Nectarine mayonnaise showed the most promising results in terms of texture and antioxidant capacity (11.30 mg equivalent of gallic acid/100 g).
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Affiliation(s)
- Maria Rocha Vieira
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Sara Simões
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Cecilio Carrera-Sánchez
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Calle Virgen de África, 7, 41011 Sevilla, Spain
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
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Raja V, Moses JA, Anandharamakrishnan C. Effect of 3D printing conditions and post-printing fermentation on pearl millet fortified idli. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2401-2412. [PMID: 36571560 DOI: 10.1002/jsfa.12410] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 11/14/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Three-dimensional (3D) printing is an emerging technology with numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified textures and consistency can be prepared conveniently. In this work, an indigenous rice-black gram batter was fortified with pearl millet flour and 3D printed in the in-house developed extrusion-based food printer, Controlled Additive-manufacturing Robotic Kit (CARK™). The impact of material supply composition was investigated along with optimization of different printing parameters and an in-depth analysis of post-printing fermentation kinetics was undertaken. The shape changes in the 3D printed constructs during fermentation were analyzed using a pixel-count-based image-processing technique that correlates with the change in surface area. RESULTS The addition of millet flour resulted in accelerated fermentation. At 20% w/w level, better printability with higher precision and layer definition was obtained at 800 mm min-1 of printing speed, 360 rpm extrusion motor speed, and 1.22 mm nozzle diameter with an extrusion rate of 15.57 mm3 s-1 . The constructs of pearl millet flour (PMF) fortified idli batter have shown good structural stability and creep recovery. Fermentation-assisted shape change was found to be significantly influenced by infill levels. Both raw and steamed constructs with 40% infill showed around 37% lower hardness than 100% infill constructs due to a porous inner structure with reduced expansion in the surface area/volume during fermentation. CONCLUSION The results of the study provide insights into the scope of printing fermented foods through the food-to-food fortification approach and textural modification of foods using 3D printing by varying the infill levels. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Vijayakumar Raja
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Jeyan Arthur Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
| | - Chinnaswamy Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management-Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India
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Gumul D, Kruczek M, Ivanišová E, Słupski J, Kowalski S. Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds. Foods 2023; 12:foods12040804. [PMID: 36832879 PMCID: PMC9957340 DOI: 10.3390/foods12040804] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/16/2023] Open
Abstract
The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%). The content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS methods) and dietary fibre, chemical composition and physical properties of the resulting pasta were determined. The addition of apple pomace to pasta resulted in increased levels of pro-health compounds: total polyphenols, phenolic acids, quercetin derivatives, flavon-3-ols and dihydrochalcones as well as dietary fibre. Decreases in hardness and maximum cutting energy were also observed in pasta supplemented with apple pomace compared to control pasta. Water absorption capacity was not influenced by the addition of apple pomace, with the exception of pasta made with 50% apple pomace.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Marek Kruczek
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Eva Ivanišová
- Institute of Food Science, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia
| | - Jacek Słupski
- Department of Plant Products Technology and Hygiene Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
| | - Stanisław Kowalski
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 31-149 Krakow, Poland
- Correspondence:
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Saeidy S, Nasirpour A, Barekat S. Effect of sugar beet fiber and different hydrocolloids on rheological properties and quality of gluten-free muffins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1404-1411. [PMID: 36138558 DOI: 10.1002/jsfa.12234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 09/19/2022] [Accepted: 09/22/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Extraction of pectin from sugar beet pulp is a side production line to recover value-added by-products in a sugar refining company. We aimed to evaluate the influence of depectinized and non-treated fiber on the quality of food. Pectin was removed from sugar beet pulp, and sugar beet fiber with and without pectin extraction (F and FP respectively) were replaced with rice flour in gluten-free muffins. To achieve a consistent texture, different hydrocolloids (carrageenan, xanthan gum, guar gum, locust bean gum (LBG), and tara gum) were added to the batter formula. RESULTS The maximum batter viscosity was observed for the xanthan-containing formulation, followed by guar, tara, LBG, and carrageenan formulations. The highest hardness was recorded for baked muffins formulated with guar, followed by xanthan, carrageenan, tara, and LBG formula. Moisture retention was considerably increased in the presence of FP and LBG compared with muffins prepared by F and/or other hydrocolloids. However, muffins containing F showed the least hardness and highest cohesiveness, gumminess, springiness, and chewiness. The samples containing F represented lighter color, lower energy, and less porous in appearance compared with the FP formula. From a sensorial aspect, there was no significant difference between the F and FP formulas, but the control and sample with higher fiber content were not acceptable. CONCLUSION This study showed that depectinized sugar beet fiber a by-product of sugar factories, has the possible use in formulation of gluten-free muffins with no adverse effects on its quality. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Sima Saeidy
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Sorour Barekat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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ÇELİK C, ISIK F. Quality characteristics of gluten-free muffins fortified with watermelon rind powder. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.113822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010179. [PMID: 36615374 PMCID: PMC9822054 DOI: 10.3390/molecules28010179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/28/2022]
Abstract
This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstructure characterization (alone or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source of dietary fibers (74.5% DW), with phenolic compounds (3.9 mg chlorogenic acid equivalents/g dry weight), also presenting antiradical activity (3.90 μmol Trolox equivalents/g DW). Pear pomace showed a shear thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and a destabilizing effect, compared to the samples that were subjected to thermal processing. These results highlight the importance of pear pomace and the use of YPE for protein enrichment, opening new opportunities for their exploitation.
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12
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Effects of amylose and amylopectin molecular structures on rheological, thermal and textural properties of soft cake batters. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple. Molecules 2022; 27:molecules27206937. [PMID: 36296530 PMCID: PMC9610383 DOI: 10.3390/molecules27206937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/12/2022] [Accepted: 10/13/2022] [Indexed: 11/07/2022] Open
Abstract
The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple’s historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple’s potential use and consumption.
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Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products. Foods 2022. [PMCID: PMC9601857 DOI: 10.3390/foods11203181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.
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Alamoudi SA, Saad AM, Alsubhi NH, Alrefaei GI, Al-Quwaie DA, Binothman N, Aljadani M, Alharbi M, Alanazi H, Babalghith AO, Almuhayawi MS, Gattan HS, Alruhaili MH, Selim S. Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities. Front Nutr 2022; 9:999581. [PMID: 36225874 PMCID: PMC9549274 DOI: 10.3389/fnut.2022.999581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Accepted: 08/15/2022] [Indexed: 01/10/2023] Open
Abstract
Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation. The HPLC phenolic profile showed higher phenolic content in OP extract, i.e., gallic acid (1,702.65), chlorogenic acid (1,256.22), naringenin (6,450.57), catechin (1,680.65), and propyl gallate (1,120.37) ppm with massive increases over MP (1.34–37 times) and LP (1.49–5 times). The OP extract successfully scavenged 87% of DPPH with a relative increase of about 16 and 32% over LP and MP, respectively. Additionally, it inhibits 77–90% of microbial growth at 5–8 μg/mL while killing them in the 9–14 μg/mL range. Furthermore, OP extract successfully reduced 77% of human breast carcinoma. Each of pomace powder sample (OP, MP, LP) was added to yogurt at three levels; 1, 3, and 5%, while the physiochemical, sensorial, and microbial changes were monitored during 21 days of cold storage. OP yogurt had the highest pH and lowest acidity, while LP yogurt recorded the reverse. High fat and total soluble solids (TSS) content are observed in OP yogurt because of the high fiber content in OP. The pH values of all yogurt samples decreased, while acidity, fat, and TSS increased at the end of the storage period. The OP yogurts 1 and 3% scored higher in color, flavor, and structure than other samples. By measuring the microbial load of yogurt samples, the OP (1 and 3%) contributes to the growth of probiotics (Lactobacillus spp) in yogurt samples and reduces harmful microbes. Using citrus pomace as a source of polyphenols and fiber in functional foods is recommended to enhance their physiochemical and sensory quality.
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Affiliation(s)
- Soha A. Alamoudi
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- *Correspondence: Ahmed M. Saad
| | - Nouf H. Alsubhi
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Ghadeer I. Alrefaei
- Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia
| | - Diana A. Al-Quwaie
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Najat Binothman
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Majidah Aljadani
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Mona Alharbi
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Humidah Alanazi
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Ahmad O. Babalghith
- Medical Genetics Department, College of Medicine, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Mohammed S. Almuhayawi
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King AbdulAziz University, Jeddah, Saudi Arabia
- Yousef Abdullatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hattan S. Gattan
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
- Special Infectious Agents Unit, King Fahad Medical Research Center, King AbdulAziz University, Jeddah, Saudi Arabia
| | - Mohammed H. Alruhaili
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King AbdulAziz University, Jeddah, Saudi Arabia
- Special Infectious Agents Unit, King Fahad Medical Research Center, King AbdulAziz University, Jeddah, Saudi Arabia
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia
- Samy Selim
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16
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Yazar G, Demirkesen I. Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09321-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Trabert A, Schmid V, Keller J, Emin MA, Bunzel M. Chemical composition and technofunctional properties of carrot (Daucus carota L.) pomace and potato (Solanum tuberosum L.) pulp as affected by thermomechanical treatment. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04060-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractFiber rich by-products derived from primary agri-food production such as carrot pomace and potato pulp are available in large quantities, but their functional properties do not necessarily meet the requirements for use in specific food applications. Thermomechanical treatment (extrusion) of carrot pomace and potato pulp changes both dietary fiber polysaccharide structures and technofunctionality of the materials. Solubility of dietary fiber constituents changes, resulting in higher levels of water- and ethanol-soluble poly-/oligosaccharides. On a structural level, particularly arabinans and galactans as neutral side chains of type I rhamnogalacturonan were degraded under thermomechanical stress. Galacturonic acid portions (preferably from homogalacturonan or rhamnogalacturonan I) and their degree of methylation were also negatively affected. On a functional level, water absorption of potato pulp increased up to three times following extrusion, whereas water absorption of carrot pomace decreased with extrusion processing. The observed, enhanced swelling behavior for extruded carrot pomace was accompanied by higher complex viscosity of the dispersions. Swelling of potato pulp particles increased largely (up to 25 times) following extrusion, resulting in highly viscous pastes. Phytochemicals were retained up to 50%, heat-induced contaminants were formed only to a small extent (up to 8.1 mg 5-hydroxymethylfurfural·kg− 1 dry matter for carrot pomace; up to 71 µg acrylamide·kg− 1 dry matter for potato pulp).
Graphical abstract
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18
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Gan LJ, You Q, Luo Y, Ye Y, Lei L, Deng Z, Rong H. Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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20
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Gómez M. Gluten-free bakery products: Ingredients and processes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:189-238. [PMID: 35595394 DOI: 10.1016/bs.afnr.2021.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is an increasing demand for gluten-free products around the world because certain groups of people, which have increased in the last decades, need to eliminate gluten from their diet. A growing number of people consider gluten-free products to be healthier. However, making gluten-free products such as bread is a technological challenge due to the important role of the gluten network in their development. However, other products, such as cakes and cookies usually made with wheat flour, can easily be made with gluten-free starches or flours since gluten does not play an essential role in their production. To replace wheat flour in these elaborations it is necessary to resort to gluten-free starches and/or flours and to gluten substitutes. Additionally, it can be convenient to incorporate other ingredients such as proteins, fibers, sugars or oils, as well as to modify their quantities in wheat flour formulations. Regarding gluten-free flours, it will also be necessary to know the parameters that influence their functionality in order to obtain regular products. These problems have originated a lower availability of gluten-free products which have a worse texture and are less tasty and more expensive than their homologues with gluten. These problems have been partially solved thanks to research on these types of products, their ingredients and their production methods. In recent years, studies about the nutritional improvement of these products have increased. This chapter delves into the main ingredients used in the production of gluten-free products, the processes for making gluten-free breads, cakes and cookies, and the nutritional quality of these products.
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Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain.
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21
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Bianchi F, Cervini M, Giuberti G, Rocchetti G, Lucini L, Simonato B. Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Federico Bianchi
- Department of Biotechnology University of Verona Strada le Grazie 15 Verona 37134 Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Barbara Simonato
- Department of Biotechnology University of Verona Strada le Grazie 15 Verona 37134 Italy
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22
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Difonzo G, de Gennaro G, Pasqualone A, Caponio F. Potential use of plant-based by-products and waste to improve the quality of gluten-free foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2199-2211. [PMID: 34855216 DOI: 10.1002/jsfa.11702] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/24/2021] [Accepted: 12/02/2021] [Indexed: 05/22/2023]
Abstract
The food industry generates a large amount of waste and by-products, the disposal of which has a negative impact on the environment and the economy. Plant-based waste and by-products are rich in bioactive compounds such as dietary fiber, proteins, essential fatty acids, antioxidant compounds, vitamin, and minerals, which can be exploited to reduce the nutritional deficiencies of gluten-free products. The latter are known to be rich in fats and carbohydrates but lacking in bioactive compounds; the absence of gluten also has a negative effect on textural and sensory properties. Several attempts have been made to improve the quality of gluten-free products using alternative flours and additives, or by adopting innovative technologies. The exploitation of plant-based by-products would represent a chance to improve both the nutritional profile and the overall quality of gluten-free foods by further enhancing the sustainability of the agri-food system. After examining in detail the composition of plant-based by-products and waste, the objective of this review was to provide an overview of the effects of their inclusion on the quality of gluten-free products (bread, pasta, cake/muffins, biscuits and snacks). The advantages and drawbacks regarding the physical, sensory, and nutritional properties were critically evaluated. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giuditta de Gennaro
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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23
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Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01329-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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24
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Šmídová Z, Rysová J. Gluten-Free Bread and Bakery Products Technology. Foods 2022; 11:foods11030480. [PMID: 35159630 PMCID: PMC8834121 DOI: 10.3390/foods11030480] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 02/04/2023] Open
Abstract
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.
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25
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Fortified cake with pomegranate seed powder as a functional product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:308-316. [PMID: 35068575 PMCID: PMC8758812 DOI: 10.1007/s13197-021-05016-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2020] [Accepted: 01/31/2021] [Indexed: 01/03/2023]
Abstract
Pomegranate seed as a by-product of the pomegranate juice processing industry contains a range of valuable pharmaceutical and nutritional compounds. It's application as a food supplement leads to enhancement of the nutritional value and healthy properties of final products. In this research, various levels (2.5, 5, 7.5, and 10%) of pomegranate seed powder (PSP) were used in the cupcake formula and their effects on the physicochemical, sensorial, and microbial properties of the final product were evaluated during 28 days of storage at 4 °C. Adding PSP to the cupcake formula significantly increased the protein, fat, and fiber contents of the product (p < 0.05) but did not affect the oxidative stability of cupcakes during the storage time. The PSP increased the hardness of the cupcake. It was also effective in maintaining the moisture content of the product during the storage time. The results indicated that the specific volume, lightness, and yellowness of crust and crumb were decreased by increasing the level of PSP, while the redness of crumb was increased. Besides, the results of the sensory evaluation showed the addition of PSP up to 5% to cupcake formula did not have a significant negative effect on the sensory characteristics of the product. It could be concluded that the PSP could be used in cupcake formulation up to 5% as a flour replacement for nutritional and functional enrichment of cake without adverse effect on cake quality.
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26
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BOZDOGAN N, ORMANLI E, KUMCUOGLU S, TAVMAN S. Pear pomace powder added quinoa-based gluten-free cake formulations: effect on pasting properties, rheology, and product quality. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.39121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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27
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Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112707] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Homem RV, Doneda D, Kist TL, Venzke JG, da Silva VL, de Oliveira VR. Influence of tef flour and its association with other flours on the nutritional, technological, and sensory quality of bakery products. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Raisa Vieira Homem
- Postgraduate Program in Food Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| | - Divair Doneda
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| | - Tarso Ledur Kist
- Department of Biophysics Institute of Biosciences Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves Porto Alegre RS 9500 ‐ 91501‐970 Brazil
| | - Janaína Guimarães Venzke
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| | - Vanuska Lima da Silva
- Postgraduate Program in Food Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
| | - Viviani Ruffo de Oliveira
- Postgraduate Program in Food Nutrition and Health – Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
- Department of Nutrition Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos Street, 2400, Santa Cecília Porto Alegre RS 90035‐003 Brazil
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29
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Soleimanian Y, Sanou I, Turgeon SL, Canizares D, Khalloufi S. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Compr Rev Food Sci Food Saf 2021; 21:371-415. [PMID: 34941013 DOI: 10.1111/1541-4337.12875] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/25/2021] [Accepted: 10/23/2021] [Indexed: 01/02/2023]
Abstract
Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging. In general, the incorporation of fibers into bakery, meat, and dairy products was successful, especially at a level of 10% or less. Fibers from a variety of crops improved the consistency, texture, and stability of sauce formulations without affecting sensory quality. In addition, fiber fortification (0.01-6.4%) presented considerable advantages in terms of rheology, texture, melting behavior, and fat replacement of ice cream, but in some cases had a negative impact on color and mouthfeel. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by the addition of soluble dietary fibers from grains and fruits with small particle size. Biocomposites used in packaging benefited from reinforcing effects of various plant fiber sources, but the extent of modification depended on the matrix type, fiber pretreatment, and concentration. The information synthesized in this contribution can be used as a tool to screen and select the most promising fiber source, fiber concentration, and pretreatment for specific food applications and sustainable packaging.
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Affiliation(s)
- Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Ibrahima Sanou
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Sylvie L Turgeon
- Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada.,Food Science Department, Laval University, Québec City, Québec, Canada
| | - Diego Canizares
- Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, São José do Rio Preto, Brazil
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
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30
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Jagadiswaran B, Alagarasan V, Palanivelu P, Theagarajan R, Moses J, Anandharamakrishnan C. Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100036] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
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31
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Iqbal A, Schulz P, Rizvi SS. Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101384] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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32
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Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01112-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Konuk Takma D, Ülkeryıldız Balçık E, Sahin‐Nadeem H. Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dilara Konuk Takma
- Department of Food Engineering Faculty of Engineering Aydın Adnan Menderes University Aydın Turkey
| | - Eda Ülkeryıldız Balçık
- Department of Food Engineering Faculty of Engineering Aydın Adnan Menderes University Aydın Turkey
| | - Hilal Sahin‐Nadeem
- Department of Food Engineering Faculty of Engineering Aydın Adnan Menderes University Aydın Turkey
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34
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Zoghi A, Mirmahdi RS, Mohammadi M. The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14887] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Alaleh Zoghi
- Department of Food Technology Research National Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical Sciences Tehran1981619573Iran
| | - Razieh Sadat Mirmahdi
- Department of Food Technology Research National Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical Sciences Tehran1981619573Iran
| | - Mehrdad Mohammadi
- Department of Food Technology Research National Nutrition and Food Technology Research InstituteFaculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical Sciences Tehran1981619573Iran
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35
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Cakmak H, Mama M, Yilmaz SM. Determination of the effects of flaxseed (
Linum usitatissimum
L.) sprouts powder on the gluten‐free cupcake quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15435] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hulya Cakmak
- Department of Food Engineering Faculty of Engineering Hitit University Corum 19030 Turkey
| | - Merve Mama
- Department of Food Engineering Faculty of Engineering Hitit University Corum 19030 Turkey
| | - Seyma Meryem Yilmaz
- Department of Food Engineering Faculty of Engineering Hitit University Corum 19030 Turkey
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36
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The effect of taro-wheat flour and taro-gluten free flour on cake batters and quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00656-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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YEŞİLKANAT N, SAVLAK N. Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.31020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Chaouch MA, Benvenuti S. The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health. Foods 2020; 9:E1716. [PMID: 33266454 PMCID: PMC7700329 DOI: 10.3390/foods9111716] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/16/2020] [Accepted: 11/20/2020] [Indexed: 12/19/2022] Open
Abstract
The fruit processing industry generates large amounts of wastes (pomace, seeds, peels) that causes negative environmental impact with considerable treatment expenses. Nevertheless, various studies demonstrated that these by-products are still rich in bioactive compounds, especially dietary fibres and phenolic compounds, thus leading to significant chemical, physical and biological properties. These characteristics make fruits by-products a good source for new supplements in food products having important effect on intestinal function. Thus, the aim of this review is to evaluate the different bioactive compounds isolated from fruit by-products and to analyse their application in various formulations for the food and nutraceutical industries. In consideration of the biological properties of these compounds, their role in the functioning and action on intestine and gut flora was discussed.
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Affiliation(s)
- Mohamed Aymen Chaouch
- Department of Life Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy;
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Demirkesen I, Ozkaya B. Recent strategies for tackling the problems in gluten-free diet and products. Crit Rev Food Sci Nutr 2020; 62:571-597. [DOI: 10.1080/10408398.2020.1823814] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Ilkem Demirkesen
- Department of Animal Health, Food and Feed Research, General Directorate of Agricultural Research and Policies, Ministry of Agriculture and Forestry, Ankara, Turkey
| | - Berrin Ozkaya
- Department of Food Engineering, Ankara University, Ankara, Turkey
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40
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Li M, Sun H, Mu T, Tian S, Ji L, Zhang D, Li S, Ge X, Cheng J, Tian J. Preparation and quality characteristics of gluten‐free potato cake. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Mei Li
- Gansu Innovation Center of Fruit and Vegetable Storage and Processing Agricultural Product Storage and Processing Research Institute Gansu Academy of Agricultural Sciences Lanzhou China
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Hong‐Nan Sun
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Shi‐Long Tian
- Gansu Innovation Center of Fruit and Vegetable Storage and Processing Agricultural Product Storage and Processing Research Institute Gansu Academy of Agricultural Sciences Lanzhou China
| | - Lei‐Lei Ji
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Du‐Qin Zhang
- Academy of the National Food and Strategic Reserves Administration Beijing China
| | - Shou‐Qiang Li
- Gansu Innovation Center of Fruit and Vegetable Storage and Processing Agricultural Product Storage and Processing Research Institute Gansu Academy of Agricultural Sciences Lanzhou China
| | - Xia Ge
- Gansu Innovation Center of Fruit and Vegetable Storage and Processing Agricultural Product Storage and Processing Research Institute Gansu Academy of Agricultural Sciences Lanzhou China
| | - Jian‐Xin Cheng
- Gansu Innovation Center of Fruit and Vegetable Storage and Processing Agricultural Product Storage and Processing Research Institute Gansu Academy of Agricultural Sciences Lanzhou China
| | - Jia‐Chun Tian
- Gansu Innovation Center of Fruit and Vegetable Storage and Processing Agricultural Product Storage and Processing Research Institute Gansu Academy of Agricultural Sciences Lanzhou China
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Antonic B, Jancikova S, Dordevic D, Tremlova B. Apple pomace as food fortification ingredient: A systematic review and meta-analysis. J Food Sci 2020; 85:2977-2985. [PMID: 32966605 DOI: 10.1111/1750-3841.15449] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/10/2020] [Accepted: 08/17/2020] [Indexed: 01/04/2023]
Abstract
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.
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Affiliation(s)
- Bojan Antonic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, Chelyabinsk, 454080, Russia
| | - Bohuslava Tremlova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
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Rahim Monfared M, Nouri L. Incorporation of
Sesamum indicum
protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Masoumeh Rahim Monfared
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan, Semnan Iran
| | - Leila Nouri
- Department of Food Science and Technology, Damghan Branch Islamic Azad University Damghan, Semnan Iran
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Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109526] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Jovanović M, Petrović M, Miočinović J, Zlatanović S, Laličić Petronijević J, Mitić-Ćulafić D, Gorjanović S. Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour. Foods 2020; 9:foods9060763. [PMID: 32531907 PMCID: PMC7353605 DOI: 10.3390/foods9060763] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 06/03/2020] [Accepted: 06/05/2020] [Indexed: 01/25/2023] Open
Abstract
To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells’ viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.
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Affiliation(s)
- Marina Jovanović
- Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia; (M.P.); (S.Z.)
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11158 Belgrade, Serbia;
- Correspondence: (M.J.); (S.G.); Tel.: +38-163-744-3004 (M.J.); +38-161-243-9803 (S.G.)
| | - Marija Petrović
- Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia; (M.P.); (S.Z.)
| | - Jelena Miočinović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (J.M.); (J.L.P.)
| | - Snežana Zlatanović
- Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia; (M.P.); (S.Z.)
| | | | - Dragana Mitić-Ćulafić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11158 Belgrade, Serbia;
| | - Stanislava Gorjanović
- Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia; (M.P.); (S.Z.)
- Correspondence: (M.J.); (S.G.); Tel.: +38-163-744-3004 (M.J.); +38-161-243-9803 (S.G.)
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Ozyigit E, Eren İ, Kumcuoglu S, Tavman S. Large Amplitude Oscillatory Shear (LAOS) analysis of gluten-free cake batters: The effect of dietary fiber enrichment. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109867] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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46
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Salehi F, Aghajanzadeh S. Effect of dried fruits and vegetables powder on cakes quality: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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47
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Salehi F. Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review. Food Sci Nutr 2019; 7:3391-3402. [PMID: 31762992 PMCID: PMC6848842 DOI: 10.1002/fsn3.1245] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 09/05/2019] [Accepted: 09/14/2019] [Indexed: 01/14/2023] Open
Abstract
The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten-free diet. Various gluten-free formulations (composite and wheatless flours) have applied gums (as gluten substitutes) to mimic the viscoelastic properties of gluten. In the bakery products, gums have been used to improve dough performance, bread and cake characteristics, textural and sensorial quality, and extension the products shelf life. This paper reviews the effect of the most common and new hydrocolloids (balangu seed, wild sage seed, basil seed, cress seed, xanthan, guar, starch carrageenan, methylcellulose, carboxy methyl cellulose, hydroxyl propyl methyl cellulose, and locust bean gums) on the rheological, physicochemical, textural, and quality characteristics of gluten-free breads and cakes. Gums affect gelatinization and retrogradation of starch through a strong association of amylose with gum, resulting in a decrease in the retrogradation of starch. Gums addition increased volume and porosity of the breads and cakes and resulted in softer products.
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Affiliation(s)
- Fakhreddin Salehi
- Department of Biosystems EngineeringFaculty of AgricultureBu‐Ali Sina UniversityHamedanIran
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Minarovičová L, Lauková M, Karovičová J, Kohajdová Z, Kepičová V. Gluten-free rice muffins enriched with teff flour. POTRAVINARSTVO 2019. [DOI: 10.5219/1045] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors.
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