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Gashi N, Hasani E, Salihu S. Quality Evaluation of Muffins Enriched With Blueberry and Cranberry Powders. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7045401. [PMID: 39161744 PMCID: PMC11333141 DOI: 10.1155/2024/7045401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 07/04/2024] [Accepted: 07/17/2024] [Indexed: 08/21/2024]
Abstract
The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries' incorporation and evaluate the consumers' acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (p < 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (a ∗), while the ratio is inverse for the parameters of lightness (L ∗), yellowness (b ∗), chroma (C ∗), and the value of hue angle (h). This factor is crucial to fulfill consumers' requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well-defined taste in muffins with 3% extract; however, in the case of cranberry muffin evaluation, the control sample emerged as the least liked, indicating consumers' acceptance of the changes in muffin formulation. This shows the impact of enriching such bakeries with berries for empowering the consumers' attitudes and such product functionality in markets. Exploring the previously unaddressed area of enriching muffins with these berry powders, this research provides crucial information on the advantages, challenges, and nutritional enhancements associated with such formulations, filling a significant gap in the existing literature.
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Affiliation(s)
- Njomza Gashi
- Department of Food Technology With BiotechnologyFaculty of Agriculture and VeterinaryUniversity of Prishtina “Hasan Prishtina”, Prishtina, Kosovo 10000
- Faculty of Agricultural and Food Sciences and Environmental ManagementUniversity of Debrecen H-4032, Debrecen, Hungary
| | - Endrit Hasani
- Department of Food Technology With BiotechnologyFaculty of Agriculture and VeterinaryUniversity of Prishtina “Hasan Prishtina”, Prishtina, Kosovo 10000
| | - Salih Salihu
- Department of Food Technology With BiotechnologyFaculty of Agriculture and VeterinaryUniversity of Prishtina “Hasan Prishtina”, Prishtina, Kosovo 10000
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Weldeyohanis Gebremariam F, Tadesse Melaku E, Sundramurthy VP, Woldemichael Woldemariam H. Development of functional cookies form wheat-pumpkin seed based composite flour. Heliyon 2024; 10:e24443. [PMID: 38288012 PMCID: PMC10823081 DOI: 10.1016/j.heliyon.2024.e24443] [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: 08/07/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 01/31/2024] Open
Abstract
To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6-15 %, 180-200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49-14.28 %), fiber (0.93-2.41 %), ash (2.19-1.77 %), total antioxidant activity (38.7158-43.1860 %), oxidative stability (28.61-51.24 h), Zn (1.42-2.63 mg/100g), and Fe (2.12-3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability.
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Affiliation(s)
- Feriehiwote Weldeyohanis Gebremariam
- Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Eneyew Tadesse Melaku
- Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Venkatesa Prabhu Sundramurthy
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Centre for Food Nanotechnology, Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore, Tamilnadu, India - 641021
| | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
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Litvynchuk S, Galenko O, Cavicchi A, Ceccanti C, Mignani C, Guidi L, Shevchenko A. Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour. PLANTS (BASEL, SWITZERLAND) 2022; 11:2762. [PMID: 36297786 PMCID: PMC9607130 DOI: 10.3390/plants11202762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 10/07/2022] [Accepted: 10/16/2022] [Indexed: 06/16/2023]
Abstract
Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat flour by near-infrared reflection spectroscopy. The protein profile changed to complete when replacing 10% or more of wheat flour because the score for all amino acids was higher than 100%. The utilitarian coefficient indicates the same balance of amino acids in proteins of all samples. As the percentage of substitution increases, the number of amino acids used for anabolic purposes decreases, and these are more fully utilized by the body.
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Affiliation(s)
- Svitlana Litvynchuk
- Department of Physics, National University of Food Technologies, 01601 Kyiv, Ukraine
| | - Oleg Galenko
- Department of Technology of Meat and Meat Products, National University of Food Technologies, 01601 Kyiv, Ukraine
| | - Alessio Cavicchi
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Costanza Ceccanti
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Chiara Mignani
- Department of Political Sciences, Communication and International Relations, University of Macerata, 62100 Macerata, Italy
| | - Lucia Guidi
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy
- Interdepartmental Research Center Nutrafood “Nutraceuticals and Food for Health”, University of Pisa, 56124 Pisa, Italy
| | - Anastasiia Shevchenko
- Department of Bakery and Confectionery Goods Technologies, National University of Food Technologies, 01601 Kyiv, Ukraine
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Rutkowska J, Antoniewska A, Martinez-Pineda M, Nawirska-Olszańska A, Zbikowska A, Baranowski D. Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol. Antioxidants (Basel) 2020; 9:E394. [PMID: 32392895 PMCID: PMC7278663 DOI: 10.3390/antiox9050394] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 01/03/2023] Open
Abstract
The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025-0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25-7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
| | - Agata Antoniewska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
| | - Montserrat Martinez-Pineda
- Department of Animal Production and Food Science, Faculty of Sports and Health Science, University of Zaragoza, Plaza Universidad no. 3, 22002 Huesca, Spain;
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Anna Zbikowska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland;
| | - Damian Baranowski
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
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The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits ( Cucurbita maxima Duchesne) Cultivars. Molecules 2019; 24:molecules24183212. [PMID: 31487816 PMCID: PMC6766813 DOI: 10.3390/molecules24183212] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 08/28/2019] [Accepted: 09/03/2019] [Indexed: 11/17/2022] Open
Abstract
Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cucurbita L. spp.). Different organs of this plant (pulp, seeds, flowers, leaves, shoots, roots) are consumed almost all over the world. They contain large amounts of bioactive compounds. Pumpkin pulp is used to prepare various dishes. It is also widely used in the food industry for the production of pastries, baked goods, juices, jams, marinades, and baby food. The content of carotenoids in the pumpkin has been documented in a large number of publications. However, so far there has been no complex analysis of the profile of other bioactive compounds. This article analyses 11 pumpkin cultivars of the Cucurbita maxima Duchesne species. It compares the chemical composition of the pulp and analyses the content of bioactive compounds such as carotenoids, polyphenols (flavonols and phenolic acids), tocopherols, minerals (K, Ca, Mg, Na, Fe, Zn, Cu, Mn), vitamins (C, B1, folates). In view of available information, the study provides an innovative approach. The analysis showed high diversity in the concentration of individual components between the cultivars. The research proved that pumpkin pulp was not only a source of carotenoids but also other bioactive compounds.
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Sharma P, Kaur G, Kehinde BA, Chhikara N, Panghal A, Kaur H. Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: a review. ACTA ACUST UNITED AC 2019. [DOI: 10.1080/19315260.2019.1606130] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Poorva Sharma
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Gursharan Kaur
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Bababode Adesegun Kehinde
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Navnidhi Chhikara
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Anil Panghal
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
| | - Harjeet Kaur
- Department of Food Science and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, India
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Zbikowska A, Kowalska M, Pieniowska J. Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13675] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anna Zbikowska
- Division of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Street Nowoursynowska 159 C; 02-776 Warsaw Poland
| | - Małgorzata Kowalska
- Department of Chemistry, Faculty of Material Science; Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Street Chrobrego 27; 26-600 Radom Poland
| | - Joannna Pieniowska
- Division of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Street Nowoursynowska 159 C; 02-776 Warsaw Poland
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Palacio MI, Etcheverría AI, Manrique GD. Development of gluten-free muffins utilizing squash seed dietary fiber. Journal of Food Science and Technology 2018; 55:2955-2962. [PMID: 30065404 DOI: 10.1007/s13197-018-3213-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/21/2018] [Accepted: 05/09/2018] [Indexed: 12/11/2022]
Abstract
Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial gluten-free premix (control). Incorporation of SSF increased total dietary fiber content, protein and unsaturated fatty acids. The addition of SSF at 10% resulted in a muffin that did not differ significantly from the control muffin; and also that formulations with SSF at 20% caused an increase in the browning index. Browning was favored by the increase of SSF with higher levels of fiber content. Incorporation of SSF at 20% had a significant effect on the textural parameters (firmness and chewiness) of the muffin. Also, both formulations containing SSF showed a higher overall acceptability, particularly muffins with 20% of SSF that rendered the highest scores for sponginess, texture, taste and colour.
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Affiliation(s)
- María I Palacio
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. Del Valle 5737, B7400JWI Olavarría, Argentina
- 2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Veterinarias, Centro de Investigación Veterinaria de Tandil (CIVETAN), Laboratorio de Inmunoquímica y Biotecnología, UNCPBA, B7000 Tandil, Argentina
| | - Analía I Etcheverría
- 2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Veterinarias, Centro de Investigación Veterinaria de Tandil (CIVETAN), Laboratorio de Inmunoquímica y Biotecnología, UNCPBA, B7000 Tandil, Argentina
| | - Guillermo D Manrique
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. Del Valle 5737, B7400JWI Olavarría, Argentina
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Patel S, Rauf A. Edible seeds from Cucurbitaceae family as potential functional foods: Immense promises, few concerns. Biomed Pharmacother 2017; 91:330-337. [DOI: 10.1016/j.biopha.2017.04.090] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 04/10/2017] [Accepted: 04/20/2017] [Indexed: 12/30/2022] Open
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