Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit

Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour

This research aimed to extract flaxseed mucilage (FM) and investigate its rheological properties (static and dynamic tests) compared with animal oil. In the next stage, the D-optimal design was applied to investigate the effect of FM (0-60%) and FF (0-30%) replacements with animal oil and cake flour, respectively on the sponge cake's physicochemical, textural, and sensory properties. According to the flow behavior test, FM showed Newtonian behavior while animal oil had pseudoplastic behavior. The results of the dynamic test showed with an increase in frequency, the loss modulus (G״) and storage modulus (G') of samples increased. However, G' was higher than G״ in all samples. By replacement of FM and FF, the moisture content, water activity, antioxidant capacity, crumb hardness, and cohesiveness of the samples increased while springiness, crust hardness, and specific volume decreased (P < 0.05). Lightness of samples with replacement of FF decreased (P < 0.05). The overall acceptance score was enhanced with an increase in FM substitution while it was decreased with the replacement of FF (P < 0.05). The amounts of fat, calories, and peroxide values were decreased in sponge cake with the incorporation of FF and FM (P < 0.05). In general, the substitution of FM (60%) and FF (28%) in the cake formulation as an optimized sample to make new products with low-calorie content is possible without significant decreases in product quality.

Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds and hydrophobic interaction and α-helix in the secondary structures. Moreover, GSP addition could increase the total phenolics and antioxidative acitivity of the bread significantly. In addition, the degree of fermentation had a strong influence on the dough forces, and the reasonable control of bread fermentation time was beneficial to improve the bread quality, which provided a reference for the bread processing industry.

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.

Ameliorative role of Bacillus subtilis FBL-10 and silicon against lead induced stress in Solanum melongena

The continuous deterioration of arable lands by metal pollution compels finding suitable strategies to increase plant tolerance under contaminated regimes. Current study was designed to examine the synergistic role of Bacillus subtilis FBL-10 and silicon (Si) with respect to mitigation of lead (Pb) induced phytotoxicity in Solanum melongena L. Lead stress (75 mg kg^-1) reduced chlorophyll (Chl) content, photosynthetic rate and gas exchange characteristics of S. melongena plants. The Si and B. subtilis FBL-10 individually upgraded all the above-mentioned growth attributes. However, co-application of Si (50 mg kg^-1) and B. subtilis FBL-10 significantly improved biochemical and growth attributes of Pb challenged plants. The abridged levels of oxidative markers including hydrogen peroxide (H₂O₂), and malondialdehyde (MDA) besides reduced Pb accumulation in foliage tissues, were recorded in Si and microbe assisted plants. Furthermore, plants inoculated with B. subtilis FBL-10 alone or in combination with Si showed increment in total soluble proteins, photosynthetic rate and gas exchange attributes. The inoculated plants treated with Si exhibited higher level of auxins and improved activity of antioxidant enzymes under Pb stress. Present research elucidates interactive role of B. subtilis FBL-10 and Si in reduction of Pb toxicity in S. melongena plants. Alone application of Si or B. subtilis FBL-10 was less effective for attenuation of Pb stress; however, synergism between both phyto-protectants demonstrated fabulous ability for Pb stress assuagement. Consequently, executions of field studies become indispensable to comprehend the efficacy of Si applied alone or in combination with plant growth promoting bacteria (PGPB) like B. subtilis FBL-10. From current research, it is concluded that the interaction of Si and PGPB seems an auspicious technique and eco-friendly approach to enhance metal tolerance in crop plants.