Abstract Developing gluten-free food products is an important direction in the creation of functional and health-oriented foods. The aim of this study was to evaluate the sensory properties, chemical composition (protein, fat, carbohydrates, amino acid profile, antioxidant activity), and energy value of bread produced from white, brown, and black glutinous rice with the addition of asparagus powder. A comparative analysis was performed using control samples and samples fortified with Asparagus officinalis at 3%, 5%, 10%, 15%, and 20% (15 formulations). Based on sensory evaluation, nine formulations (control, 3%, and 5%) were selected for detailed analysis. Black rice bread showed the highest baseline protein content; however, fortification at 3-5% reduced protein by 6.64-10.14%. The highest fat content (1.20 ± 0.006 g) was observed in white rice with 5% supplementation, while other samples ranged from 0.27 to 0.48 g. Carbohydrates increased in white (+32.32%) and black (+5.11%) rice breads at 3%, but decreased in brown rice (−12.07%). Antioxidant activity in-creased significantly in white rice with 5% supplementation (+21.95%). The highest energy value was recorded for white rice with 3% addition (212.71 kcal). Samples with 5% asparagus increased the content of key amino acids, particularly arginine, proline, serine, and alanine.
In the context of increasing interest in healthy and sustainable nutrition, the food industry is challenged to develop innovative products that combine high nutritional quality with consumer acceptance. Therefore, the present study aimed to investigate wheat germ (WG), pumpkin seeds (PS), and rice bran (RB) powders as natural fat replacers in cakes, incorporated at levels of 60% WG, 60% PS, and 40% RB. The formulated cakes were evaluated for physicochemical properties, mineral and vitamin composition, color attributes, texture profile, microbial stability, and sensory quality. Cakes containing WG showed the highest levels of protein, dietary fiber, phenolic and flavonoid contents, as well as elevated vitamins (E and B-complex) and minerals. These samples also exhibited increased firmness, gumminess, and chewiness compared to the control. Cakes with RB showed higher antioxidant activity and improved mineral content. No significant differences were observed in overall sensory acceptability among all formulations. Moreover, all fortified cakes demonstrated improved microbial stability during storage. Overall, wheat germ, pumpkin seeds, and rice bran powders can be effectively utilized as natural fat replacers to produce nutritionally enhanced, antioxidant-rich, and microbiologically stable cake products with acceptable sensory properties.
Maha I. K. Ali, S. Gebreil, Saadia M. Hashem· npj Science of Food· 0 citations
Developments on plant-based yoghurt alternatives are increasing since they are sustainable, lactose-free and functional foods. However, maintaining desirable stability and quality is still a challenge. The study investigated the impact of red palm kernel oil (RPO) Pickering emulsion on black rice-based yogurt. RPO was added at 0, 1.75, 3.5, 4.0 and 5.0% levels and then fermented with lactic acid bacteria. The results showed that incorporation of RPO had significant effect on total soluble solids, pH, colour, antioxidant activity, moisture and ash content. pH increased from 3.91 to 5.05 with increasing RPO concentration while titratable acidity did not change. Carotenoids contribution increased lightness and yellowness of RPO with b* values from 1.21 to 11.74. The antioxidant activity was the highest at 4% RPO (139.82 mg TE/g DW) but the total phenolic content was not significantly affected. Moisture content decreased after RPO addition, while ash content increased with higher RPO concentration. The viability of lactic acid bacteria was high (10.18 to 11.23 log CFU/mL) in all the treatments. To summarize, 4% RPO had the best combination of antioxidant activity, microbial viability and physicochemical characteristics.
Moira Nafilah Aidsjam, A. Romulo· BIO Web of Conferences· 0 citations
Rice-based sinasir is naturally low in protein and micronutrients. This study evaluated the quality of sinasir enriched with unripe plantain (for vitamins and minerals) and sesame (for protein) by partially substituting rice flour. Five composite flour blends were formulated based on the ratio of Rice: Plantain: Sesame: RSA (100:0:0), RSB (94:5:1), RSC (88:10:2), RSD (82:15:3), and RSE (76:20:4). Functional properties, proximate composition, vitamins, and sensory attributes were analysed using one-way ANOVA at a 5% level of significance. Results showed that moisture (9.05% to 10.05%), ash (0.83% to 1.88%), fat (0.58% to 2.06%), crude protein (6.30% to 7.24%), and crude fibre (1.39% to 1.50%) increased significantly with higher substitution levels. Conversely, carbohydrate content decreased from 81.76% to 77.38%. Vitamins A and B increased with the addition of sesame and plantain, whereas vitamin C content decreased due to unit processing operations. Functional properties varied significantly across the flour samples. Sensory evaluation revealed significant differences (p < 0.05) in taste, colour, texture, aroma, and overall acceptability among the samples. Sample RSD (82% rice, 15% unripe plantain, 3% sesame) emerged as the most acceptable formulation. In conclusion, incorporating unripe plantain and sesame composite flour significantly enhances the nutritional profile of rice-based sinasir while maintaining good consumer acceptability.
Ladidi I. Zubairu, Adebayo Quadri, Suleman I. Zubairu· FUDMA Journal of Sciences· 0 citations
This study provides a sustainable approach for enhancing the nutritional and phytochemical properties of cookies with duckweed fortification. Duckweed flour (7%, 10 % and 13 %) was incorporated into wheat flour to make cookies and compared with controls (100% wheat flour) for proximate composition, techno-functional properties, amino acid and phenolic profile (HPLC), antioxidant capacity (TEAC Assay), polyphenol estimation (Folin-Ciocalteau method), fatty acid profile (GCMS) and sensory attributes. Duckweed fortification significantly (p<0.05) improved the nutritional composition, increasing protein content by approximately 51% (6.3% to 9.5%), alongside significant increase in ash and essential aminoacids. HPLC analysis demonstrated enhanced accumulation of individual polyphenols, resulting in a 3.8-fold increase in total phenolic content (0.014- 0.053 mg g-1). Linolenic acid content increased by 108% (1.2%-2.5%), while water and oil absorption increased by 59.6% (10.4%-16.6%) and 35.0% (10.0%-13.5%), respectively. Although duckweed fortification reduced consumer acceptability due to changes in colour and flavour, it substantially enhanced the nutritional, functional and phytochemical properties of the cookies. These findings demonstrate the potential of duckweed as a sustainable, nutrient rich ingredient for the development of functional bakery products.
I. Ifie, Maya Pavithran, I. F. Bolarinwa et al.· International Journal of Foo...· 0 citations
Background: The utilization of and plant-derived components is on the rise in the formulation of functional foods that improved nutritional and antioxidant characteristics. Methods: Formulations for granola were made using varying level of amaranth, quinoa, foxnut, whey protein isolate, pumpkin seeds and honey. Proximate composition, sensory attributes, antioxidant activity, total phenolic content and, total flavonoid content and color analyses of the samples were determined by the standard analytical methods. Result: The granola prepared in this study showed better nutritional and functional qualities than control sample. The protein content of the formulations with whey protein isolate with amaranth was significantly superior, F2 showed 31.2% protein conten and F5 showed the highest energy value (394 kcal). In addition, improved the levels of dietary fibre and minerals like calcium, iron, magnesium, zinc and phosphorus. A color analysis revealed that there were differences between formulations, the ΔE ranged from 1.73 to 7.15. Quinoa, amaranth, pumpkin seeds, foxnut and honey had a significant improvement of antioxidant activity, total phenolic content and the amount of flavonoids. In the formulations, F3 showed the best bioactive and antioxidant effects along with the best mineral composition.
Vishal Raut, Manmath Sontakke, Supriya M. Kamble et al.· Asian Journal of Dairy and F...· 0 citations
Rice is a staple food for more than half of the global population. Despite its widespread use as a main source of energy, it can serve as an efficient matrix for adding plant materials with proven health effects. The study assessed nutritional, physical, instrumental color, and sensory properties of rice composite snacks with the addition of 0%, 1%, 2%, 3%, 4%, 5%, 6%, and 7% (Foeniculum vulgare and Amaranthus spp.) during 0, 30, 60, and 90 days of storage. The nutritional composition was determined according to the standard AOAC methods, the color parameters by HunterLab ColorFlex colorimeter, physical parameters by using standard calipers and spread ratio, while sensory evaluation was done on a 9-point hedonic scale. The results revealed that ice snacks with the addition of Foeniculum vulgare and Amaranthus spp. have statistically significantly higher levels of crude protein, crude fiber, ash, and fat contents than the control (p < 0.05). The addition of powders increased thickness and weight of snacks but decreased the diameter and spread ratio due to their water binding properties. The instrumental color measurement showed that there was a gradual reduction in the L* and b* values of the samples, meaning that color became darker. There were some notable differences among the sensory parameters of the snack in terms of color, texture, and flavor intensity, in which the 7% enrichment of Foeniculum vulgare and Amaranthus spp received lower ratings, but the 4% enrichment of Foeniculum vulgare and Amaranthus spp (T4) showed the highest acceptability (8.18 on day 0 and 7.71 after 90 days).
Faisal Fayyaz, Sharafat Ali, Aneeza Fatima et al.· Food and Nutrition Insights· 0 citations
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