Effect of the Addition of Different Vegetal Mixtures on the Nutritional, Functional, and Sensorial Properties of Snacks Based on Pseudocereals

Novel high protein-energy balls formulated with date paste enriched with Samh seeds powder and/or different milk protein origins: effect on protein digestibility in vitro and glycemic response in young adults

Objectives

The rising demand for convenient and nutritious food options, especially among young adults with fast-paced lifestyles, highlights the need for quick energy and protein sources during physical activities and breakfast. Consequently, aimed to formulate and evaluate the nutritional, functional, and glycemic properties of high-protein energy balls using Sukkari date paste a variety of the date palm (Phoenix dactylifera L.) paste, Samh seed (Mesembryanthemum forsskalei Hochst) powder, whey protein concentrate, and camel milk powder.

Methods

The nutritional value of the formulated balls was evaluated by assessing their chemical composition, dietary fibers, amino acids (AAs), and fatty acids (FAs). Additionally, antioxidant properties were determined using the DPPH method and reducing power assays. In vitro protein digestibility was also measured. Furthermore, the in vitro glycemic index and glycemic load, as well as the human glycemic response for various samples, were examined.

Results

Samples containing combinations of date paste, Samh seeds, and either camel milk powder (DSC) or whey protein concentrate (DSW) demonstrated high nutritional value, with significant caloric content measured at 352.76 ± 0.125 Kcal/100 g for the first combination and 328.76 ± 0.242 Kcal/100 g for the second. These samples also showed significant (p < 0.05) DPPH radical scavenging activity, with values of 63.78 ± 2.43 μg of ascorbic acid equivalent/g for the date paste and Samh seeds with camel milk powder (DSC) and 59.87 ± 2.61 μg of ascorbic acid equivalent/g for those with whey protein (DSW). Furthermore, the presence of a variety of essential amino acids and fatty acids in DSC and DSW was higher than in the rest of the samples (DS, DW and DC), which is under the current study. Sensory evaluations indicated that all samples were highly accepted. The in vitro study revealed that the degree of protein digestibility was higher in samples that contained both Samh seeds powder and whey protein concentrate or camel milk powder than in the sample that contained Samh alone. Also, all samples exhibited low in vitro glycemic index (<55) and glycemic load (<10). Moreover, the human glycemic response evaluation showed that blood glucose levels gradually declined after 30 min, returning to pre-meal levels by 120 min, indicating no post-meal hyperglycemia, resulting in a normal glycemic response in healthy young adults.

Conclusions

Combining Samh seed powder with dairy proteins to create protein-energy balls using Sukkari date paste results in nutritious snacks that are rich in amino acids, fatty acids, dietary fibers, and antioxidant compounds. These snacks also have a low glycemic response and high protein digestibility in vitro. Therefore, high-protein energy balls made from date paste enriched with Samh seed powder, along with either camel milk or whey protein powders, are recommended as a protein and energy source for healthy young adults who do not experience post-meal hyperglycemia.

Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products

Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research.

Buckwheat and Amaranth as Raw Materials for Brewing, a Review

Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer-a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.