Effect of lupin flour incorporation on the physical and sensory properties of muffins

Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder

BACKGROUND

Muffins are delightful baked food products that have earned a prominent place in the daily diet of a majority of people around the world. The incorporation of microgreens juice powder (MJP) into muffins boosts their nutritional value. The influence of the incorporation of wheatgrass, fenugreek and basil MJP at 1.5% and 3.0% levels on the nutritional composition, physical properties, pasting, sensory, textural and phenolic profile of functional muffins was evaluated.

RESULTS

The results indicated a significant increase in the protein content, ash content, dietary fiber and total phenolic content of MJP incorporated muffins. The incorporation of MJP to the muffins led to a gradual reduction in the L*, a* and b* values. Baking characteristic such as bake loss decreased significantly as a result of MJP incorporation. Furthermore, the incorporation of various MJPs resulted in a significant decrease in the peak viscosity of the flour-MJP blends. Regarding texture, the hardness and chewiness of the muffins increased progressively with an increase in the level of MJP incorporation. The highest hardness (10.15 N) and chewiness (24.45 mJ) were noted for 3% fenugreek MJP incorporated muffins (FK 3.0). The sensory score of MJP incorporated muffins was acceptable and satisfactory. Additionally, 3% basil MJP incorporated muffins (BL 3.0) marked the dominant presence of majority of the detected phenolic acids such as ferulic acid, sinapic acid, chlorogenic acid, caffeic acid, quercetin, cinnamic acid, isothymosin and rosamarinic acid. The highest concentration of p-coumaric acid (11.95 mg kg-1), vanillic acid (26.07 mg kg-1) and kaempferol (8.04 mg kg-1) was recorded for FK 3.0 muffin.

CONCLUSION

MJP incorporated muffins revealed the pool of phenolic acids and the reduced bake loss is of industrial interest. The present study concludes that wheatgrass, fenugreek and basil MJP can be incorporated by up to 3% into baked products as a source of functional ingredients for health benefits. © 2024 Society of Chemical Industry.

Effect of quinoa (Chenopodium quinoa W.) flour supplementation in breads on the lipid profile and glycemic index: an in vivo study

Quinoa is a gluten-free pseudocereal, with an excellent nutrient profile containing considerable amounts of fiber and minerals and rich in antioxidants such as polyphenols. The purpose of this research was to investigate the effects of quinoa bread on physical, chemical, bioactive components, glycaemic index (GI), and biochemical parameters. Human subjects aged between 20 and 50 years with the absence of morbid factors were fed daily with quinoa bread for 3 months in order to study its pre-and post-treatment effects on blood glucose, glycosylated haemoglobin, and lipid profile. The effort was made to incorporate the maximum amount of quinoa into the bread without compromising the acceptability of the bread. Of the 14 formulations, TQ13, containing 20% quinoa flour with 3% wheat bran, was selected for further analysis. The GI study revealed that quinoa bread peaked at 45 min with a gradual increase after ingestion of the bread and a steady decline thereafter. The observed value for blood glucose levels, before and after supplementation with quinoa-incorporated bread, was 86.96 ± 15.32 mg/dL and 84.25 ± 18.26 mg/dL, respectively. There was a statistically significant (p ≤ 0.05) decrease in levels of triglycerides, total cholesterol, low-density lipoprotein (LDL), and very-LDL (VLDL) level before and after supplementation. However, non-significant changes were observed for high-density lipoprotein levels from the pre- and post-treatment with the quinoa-incorporated bread. Quinoa-incorporated bread possessed low GI (42.00 ± 0.83) compared to control (69.20 ± 1.84) and long-term consumption proved to contain functional efficacies in terms of hypolipidemic effect.

Improvement of nutritional properties of regular and gluten-free cakes with composite flour

This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18, 27 and 36%, respectively. Composite flour had a significant (p < 0.05) effect on all color parameters of the crust and crumb of regular and gluten-free cake samples. Cake weight and hardness values increased with the use of composite flour in regular and gluten-free cake samples, and higher weight and hardness values were determined in gluten-free cakes. High composite flour ratios (27-36%) resulted in the lowest cake volume in both cakes. The gluten-free cake had lower ash, protein, antioxidant activity and total phenolic content (TPC) compared to the regular cake. The composite flour usage increased the ash, protein, antioxidant activity, TPC, and mineral contents of both cake samples. When the nutritional, functional, technological and sensory properties of cakes were evaluated together, it was concluded that the use of 9% composite flour was the most appropriate ratio for both cake types.

Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. To reduce or avoid this crisis, a dietary shift towards the consumption of sustainable, nutrient-rich, and calorically efficient food products has been recommended by the FAO and WHO. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds. In this review, the current evidence on the nutritional and functional properties of underutilized grains is summarized, focusing on their incorporation into functional foods and the role of their proteins as novel source of bioactive peptides with health benefits.

Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch–corn flour composite at levels of 15, 30, 45, 60 and 75% in gluten-free doughnut formulations (AF), (BF), (CF), (DF) and (EF), respectively. Inulin was added to all blends at a level of 6%. Doughnuts made with 100% wheat flour (C1) and 100% corn flour–potato starch blend (C2) served as the controls. The results indicated that the moisture, ash, fat, protein and crude fibre contents of the doughnuts were increased significantly (p < 0.05) with increasing levels of lupin flour. The rheological properties showed that the dough development time increased significantly (p < 0.05) with increasing lupin flour in the formulation with higher water absorption. The consumer acceptability sensory results varied among the different treatments. However, the AF, CF, and EF doughnuts had the highest value for flavour, texture and crust colour, respectively. Different levels of lupin flour can be used in gluten-free doughnuts production to improve their quality and to enhance their nutritional value in the presence of inulin at a 6% level. These results may have significant implications for the development of novel, healthier food products for gluten-sensitive consumers.

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour

Celiac disease (CD) is an immunological mediated disorder that occurs to genetically susceptible individuals who suffer from gluten consumption. Therefore, the most effective treatment of CD is a life-long gluten-free diet. This study aimed to produce a nutritious gluten-free cinnamon roll, where resistant starch and lupine flour were used instead of wheat flour, in addition to 10% flaxseed flour and a fixed amount of hydrocolloid (1% xanthan gum). Eight different gluten-free cinnamon roll treatments (T1–T8) were produced with different ratios of resistant starch and lupine flour according to the following percentages (85:5, 80:10, 75:15, 70:20, 65:25, 60:30, 55:35 and 50:40, respectively). The proximate analysis, physical properties, color measurements and sensory evaluation of all cinnamon roll treatments and flours were determined. It was found that lupine and flaxseed flours in all different treatments had significantly (p ≤ 0.05) higher levels of ash, protein, lipid and crude fiber compared to wheat flour treatment (control treatment). However, carbohydrate levels were significantly (p ≤ 0.05) higher in control treatment compared with treatments 3–8. Gluten-free cinnamon rolls had significantly (p ≤ 0.05) higher levels of unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) than control. Further, there were significant differences in lightness (L*), redness (a*) and yellowness (b*) color values between the gluten-free and control treatments. The control cinnamon roll significantly (p ≤ 0.05) had the highest level of lightness and the lowest level of redness. The sensory evaluation obtained by consumer evaluation indicated that control cinnamon rolls significantly (p ≤ 0.05) received the highest score in overall impression, overall flavor, hardness and aftertaste. However, treatment 5 significantly (p ≤ 0.05) received the highest score in all the sensory scores in comparison with other gluten-free treatments. It is possible to develop a quality gluten-free cinnamon roll with respect to nutritional value manifested in higher levels of protein, fibers, unsaturated acids and prebiotics with acceptable sensory attributes.

Profile and performance of nutritionists in Primary Health Care

ABSTRACT Objective To describe the profile and performance of nutritionists in Primary Health Care. Methods A cross-sectional study was carried out, and all nutritionists in two municipalities of Paraíba, Brazil, were interviewed. Information was collected through structured interviews on demographic characteristics, professional qualification, development of food and nutrition activities, knowledge and use of essential bibliography for the work in Primary Care. Results In one municipality there were 28 teams of the Family Health Strategy and in the other, nineteen teams. In all, nineteen nutritionists were interviewed, fourteen of whom were working in the health teams and five were working exclusively in the Family Health Support Centers. All but one were women and the majority were between 20 and 39 years; the majority (n=10) had no graduate training. Nutritionists from the basic health teams developed more public health nutrition actions, such as defining nutritional care protocols and vitamin A and iron supplementation than those from the Family Health Support Centers (11 versus 1; and 13 versus 1, respectively). About half were satisfied with work in general, and dissatisfaction was related to deficiencies in the availability and quality of anthropometric equipment, physical structure and material. Conclusion Nutritionists work in food and nutrition actions in collective health, emphasizing the importance of qualification and practices that better combine the programmatic agenda of this area with Primary Care.

Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats

ABSTRACT Objective To evaluate iron bioavailability of roots and cooked seeds of Lupinus rotundiflorus for human consumption using a low-iron-diet rat model. Methods A hemoglobin depletion–repletion test was performed using rats. A standard diet containing 8mg kg-1 of iron was used. Three experimental diets were prepared based on the standard diet: 2.3g of root flour added to D1, 21.5g cooked seed flour added to D2, and 0.03g of ferrous sulfate added to D3 (control diet), adjusting iron concentration of the diets to 24mg kg-1. Hemoglobin regeneration efficiency was used to measure iron bioavailability. Results Hemoglobin regeneration efficiency showed values of 13.80+2.49%, 13.70+1.60% and 18.38+1.56 in D1, D2 and D3 respectively, and biological relative values of 72.8, 75.08, and 100.00% (.<0.05). Conclusion Roots and cooked seeds of Lupinus rotundiflorus showed potential iron bioavailability, despite being a vegetal source, which could also encourage the study of other species of lupin as a source of iron.

Calcium, Iron, and Zinc Bioaccessibilities of Australian Sweet Lupin (Lupinus angustifolius L.) Cultivars

In this study, we aimed to determine the effect of the cultivar and dehulling on calcium, iron, and zinc bioaccessibilities of Australian sweet lupin (ASL). Ten ASL cultivars grown in 2011, 2012, and 2013 in Western Australia were used for the study. The bioaccessibilities of calcium, iron, and zinc in whole seed and dehulled lupin samples were determined using a dialysability method. The cultivar had significant effects on calcium, iron, and zinc contents and their bioaccessibilities. Average bioaccessibilities of 6% for calcium, 17% for iron, and 9% for zinc were found for whole seeds. Dehulled ASL had average calcium, iron, and zinc bioaccessibilities of 11%, 21%, and 12%, respectively. Compared to some other pulses, ASL had better iron bioaccessibility and poorer calcium and zinc bioaccessibilities. Dehulling increased calcium bioaccessibilities of almost all lupin cultivars. The effect of dehulling on iron and zinc bioaccessibilities depends on the ASL cultivar.

Carob Kibble: A Bioactive-Rich Food Ingredient

Carob (Ceratonia siliqua L.) is well known for its valuable locust bean gum obtained from the carob seeds. Separation of seeds from the pod leaves behind the carob kibble which is a good source of dietary fiber, sugars, and a range of bioactive compounds such as polyphenols and pinitol. Bioactive compounds present in carob kibble have been found to be beneficial in the control of many health problems such as diabetes, heart diseases, and colon cancer due to their antidiabetic, antioxidant, and anti-inflammatory activities. Carob kibble has substantial potential to be used as a food ingredient. This article focuses on the composition, health benefits, and food applications of carob kibble.

Effects of Amount of Batter in Baking Cup on Muffin Quality

The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples. Volume index, volume and muffin yield values increased with the increase in batter amount in baking cup, whereas upside shrinkage value and weight loss values decreased linearly. Moreover, batter weight affected the scores of sensory properties of different muffin samples. Muffins prepared with 70 g of batter gave the highest scores for appearance, crumb grain, and overall acceptability. It was found that putting optimum amount of batter in baking cup was critical to obtain expected product quality characteristics. None of the muffins prepared by using 50, 60, 65, 80 g of batter were acceptable in terms of their quality. In conclusion, muffins were satisfactorily improved in terms of physical, structural, physicochemical, and sensory properties by using 70 or 75 g of batter weight for the baking cup used in the study.