The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts

Hemp press cake flour (HPCF) is a by-product of hemp oil production rich in proteins, carbohydrates, minerals, vitamins, oleochemicals, and phytochemicals. The purpose of this study was to investigate how the addition of HPCF to bovine and ovine plain yoghurts at concentrations of 0%, 2%, 4%, 6%, 8%, and 10% could change the physicochemical, microbiological, and sensory properties of the yoghurts, focusing on the improvement of quality and antioxidant activity, and the issue of food by-products and their utilisation. The results showed that the addition of HPCF to yoghurts significantly affected their properties, including an increase in pH and decrease in titratable acidity, change in colour to darker, reddish or yellowish hue, and a rise in total polyphenols and antioxidant activity during storage. Yoghurts fortified with 4% and 6% HPCF exhibited the best sensory properties, thus maintaining viable starter counts in the yoghurts during the study period. There were no statistically significant differences between the control yoghurts and the samples with 4% added HPCF in terms of overall sensory score while maintaining viable starter counts during the seven-day storage. These results suggest that the addition of HPCF to yoghurts can improve product quality and create functional products and may have potential in sustainable food waste management.

Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers

The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers showed progressively increasing ash (from 0.69 of the control to 1.22 g/100 g dry matter of the 10% TP sample), fat (from 11.39 to 13.04 g/100 g), protein (from 13.53 to 15.60 g/100 g), total dietary fibre (from 4.08 to 7.80), carotenoids (from 0.55 to 8.56 mg/kg), tocols (from 57.59 to 71.63 mg/kg), free phenolic acids (from 100.08 to 277.37 mg/kg), free flavonoids (from 0.0 to 45.28 mg/kg), bound flavonoids (from 0.0 to 27.71 mg/kg), and fatty acids contents, antioxidant activity and dough viscosity. The colour coordinates increased via augmenting the amounts of TP. Thickness, volume, and specific volume decreased gradually with increasing TP; the enrichment reduced cracker hardness from 65.42 N (control) to 26.28 N (crackers with 10% TP), while the snapping force rose. Cream crackers with 8% TP showed the best sensory quality. Tomato pomace addition improves the nutritional quality of foods; furthermore, its recycling will help to solve the problems linked to the disposal of this industry waste.

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The color of the HLBF:WF cookies is not significantly affected. A significant increase in total phenolic content (TPC) and increased antioxidant capacity (AOC) are observed in the HLBF:WF cookies. In addition, sensory evaluation confirms that WF can be replaced by up to 50% with HLBF without significant deterioration of the organoleptic properties of the cookies. It can be concluded that hulless barley serves as a promising raw material if the nutritional and functional properties of cereal-based products are to be improved.

Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer's MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer's MBF can be successfully used to produce functional cookies with reduced sucrose addition.

Improvement of the quality characteristics of semi-finished sponge cakes by using apple pomace powder

This study aims to assess the effect of powdered apple pomace on the technological characteristics of batter, and on the physicochemical and sensory quality characteristics of sponge cake. Apple pomace powder (10%, 25%, and 50 %) was introduced into the sponge cake formulation, where it replaced an equivalent amount of wheat flour. Assessment of the viscous properties of the composite flour has shown that the peak viscosity ranged from 330.00 to 731.00 Brabender units (BU) and its value decreased with an increase in the mass fraction of apple pomace powder. The gelatinisation temperature for the mixtures ranged 60.50–61.7°C and slightly decreased after adding by-products of apple processing. It has been found that the specific gravity of sponge cake batter increases when pomace powder is used (from 0.72±0.02c to 0.78±0.03d), which is due to the increase in the dietary fibre. The findings have shown that the volume of the cake samples containing apple pomace was smaller than that of the control sample (245.00±6.22 cm3), and the cake with 50% of apple pomace powder had the smallest volume (215.00±7.32cm3). The highest porosity was observed in the control cake sample (66.34±1.72%), while in the cake with 25 % of apple pomace powder, this parameter was 65.15±1.07%. The water absorption capacity of the control (312.60±3.15%) is the lowest compared with that of the cakes with apple pomace powder. Adding apple pomace resulted in a more intense brownish colour of the cakes and in the pleasant fresh apple taste. The semi-finished sponge cakes with 25% and 50% of apple pomace were characterised by an attractive brown colour, small-sized, properly distributed pores in the crumb, and high sensory characteristics. It can be concluded that powdered apple pomace can be successfully used as a functional and nutritionally valuable substitute for wheat flour, without a significant deterioration in the technological quality of products.

Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies

Apple peel, a food industry by-product, is rich in fibre, polyphenols and minerals, and is a potentially attractive ingredient for bakery products. To evaluate the effect of wheat cookies enrichment with apple peel powder six types of cookies with increasing apple peel powder percentage (0%, 4%, 8%, 16%, 24% and 32%) were produced. The traits analysed were: pasting parameters; chemical properties (moisture, ash, lipid, protein, fibre and total polyphenols content); antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power methods); physical attributes (width, thickness, volume and CIE lab colour); and sensory characteristics (external appearance, internal structure, texture, odour, taste and aroma). Statistical analysis included analysis of variance followed by Fisher's least significant difference test (p < 0.05). The apple peel powder-enriched cookies had significantly higher moisture, ash, lipid, fibre, total polyphenols and antioxidant capacity than the control bread wheat cookies. The addition of apple peel powder did not modify the physical characteristics and improved the sensorial quality of the products. The addition of 24% apple peel powder gave the cookies with the best overall quality.