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Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase–High-Performance Liquid Chromatography–Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.

Functional flours, defined as flours enriched with health-promoting compounds such as phenolics, fibers, or proteins, are gaining attention as wheat-free alternatives due to the nutritional limitations of wheat flour. This study introduces a novel liquid chromatographic time-of-flight tandem mass spectrometric method (LC-QTOF-MS/MS) to characterize the phenolic profiles of functional flours from different origins and evaluate their potential as flour substitutes in food products. The proposed method was validated and the limits of quantification (LOQs) were calculated over the ranges 0.1–1.0 mg/kg. Calculated recoveries were as low as 82.4%. Repeatability and reproducibility were expressed as intra-day (n = 6) and inter-day (n = 4 × 3) measurements and were lower than 8.1 and 10.9%, respectively. Target and suspect screening findings underscore the potential of pulse flours as nutritionally enriched ingredients for functional food development.

Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.

Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly ( p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution.

Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. The chemical profiles of thirteen breads made from aged flours were obtained using LC/MS and modeled by orthogonal partial least squares (OPLS) to predict flavor liking. Top predictive chemical features (negatively correlated) were identified as pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), 12,13-dihydroxy-9Z-octadecenoic acid, and 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. The sensory analysis confirmed the three compounds increased the bitterness intensity of the bread samples. The formation of the trihydroxy fatty acid bitter compound, pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), was impacted by the lipoxygenase activity of the flour; however, there was no influence on the formation of 12,13-dihydroxy-9Z-octadecenoic acid or 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. Additionally, the concentrations of all bitter compounds were significantly higher in bread made from aged flour versus non-aged flour.

Background: This study aimed to validate a method for characterizing and quantifying the multi-elemental profiles of different insect flours to enable their distinction, identification, and quality assessment. The focus was on three insect species: cricket (Acheta domesticus), buffalo worm (Alphitobius diaperinus), and mealworm (Tenebrio molitor). Methods: Mealworms were powdered in the laboratory through mechanical processing. Sample analysis involved acid digestion using a microwave digester, followed by profiling with Inductively Coupled Plasma Mass Spectrometry (ICP-MS). This technique enabled rapid, multi-elemental analysis at trace levels. Chemometric methods, including Principal Component Analysis (PCA) for exploratory analysis, Covariance Selection-Linear Discriminant Analysis (CovSel-LDA), alongside forward stepwise LDA classification methods, were applied and compared. Results: ICP-MS accurately detected elements at micro trace levels. Both classification models, based on different variable selection methods and externally validated on a test set comprising 45% of the available samples, proved effective in classifying samples based on slightly different pools of trace elements. CovSel-LDA selected Mg and Se, whereas the stepwise-LDA focused on Mg, K, and Mn. Conclusions: the validated methods demonstrated high accuracy and generalizability, supporting their potential use in food industry applications. This model could assist in quality control, facilitating the introduction of insect-based flour into European and international markets as novel foods.

This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including nutritional value. The contents of brewer’s spent grain (BSG) in the blend with wheat flour were 0, 10, and 20%. The quality of the flour blends was assessed with intermediate methods and based on laboratory baking. Analyses were also carried out to determine contents of basic nutrients and energy value. The replacement of part of wheat flour with BBSG and BBSG + B diminished gluten yield and deteriorated its quality (a decreased sedimentation value and stability, and increased dough softening). Changes were also observed in the starch-enzymatic system, resulting in a decreased falling number and maximum paste viscosity. Breads containing both BSG types featured higher yield and lower loaf volume. They had also higher contents of protein, dietary fibre, fat, and ash as well as a lower energy value compared to the wheat bread. Considering the organoleptic traits of breads, the 10% replacement of wheat flour with BSG is recommended in the blend. The BBSG + B was found to elicit more beneficial effects on bread properties than BBSG.

Spirulina, known for its high protein content, can be developed into tempeh and further processed into flour for bakery products. However, the direct use of spirulina-tempeh flour as a premix presents challenges, particularly in achieving stable volume and texture. This study aimed to determine the most effective modification method for improving the characteristics of spirulina-tempeh flour. Accordingly, two modification techniques were applied: Heat-Moisture Treatment (HMT) and annealing. Following this, statistical analysis was conducted using one-way Analysis of Variance (ANOVA) with Duncan’s Multiple Range Test (DMRT) ( p  < 0.05), and the De Garmo method was used to identify the best treatment. Overall, the results revealed that HMT was the most effective method in enhancing flour properties. In particular, the HMT-modified flour exhibited the following values: moisture content 4.82% db, fat content 27.63% db, Ash Content (AC) 2.35% db, protein content 41.40% db, Water Absorption Capacity (WAC) 1.93 g/g db, Oil Absorption Capacity (OAC) 0.38 g/g db, syneresis 77.49% db, swelling volume 4.85 mL/g db, solubility 0.20% db, antioxidant activity (IC₅₀) 49.998 ppm, starch content 1.903% db, and amylose content 0.007% db. Meanwhile, microbiological properties further indicated a Standard Plate Count (SPC) of 2.74 × 10⁴ CFU/g. In conclusion, HMT effectively improved the functional, physicochemical, and microbial characteristics of spirulina-tempeh flour, making it more suitable for use in bakery products.

This study purposes designing a new aptasensor to detect aflatoxin B1 (AFB1). The AFB1 aptasensor was developed by growing gold nanoparticles on the surface of nickel-based metal–organic framework nanosheets (AuNPs/Ni-MOF) and an electroactive indicator (p-biphenol, PBP). The AFB1 aptamer was immobilized on the AuNPs/Ni-MOF and then hybridized with the complementary DNA (cDNA). PBP was intercalated within the double helix of the cDNA–aptamer. The difference between electrochemical responses of intercalated PBP before and after incubation of AFB1 with the immobilized aptamer was considered as an analytical response. Electrochemical impedance spectroscopy (EIS) and cyclic voltammetry (CV) were used to monitor the construction processes of the aptasensor. By recording the differential pulse voltammograms of PBP in phosphate buffer (pH 7.0, 0.1 M), the linear range and the detection limit of AFB1 were found to be 5.0 × 10−3–150.0 ng mL−1 and 1.0 × 10−3 ng mL−1 (S/N = 3), respectively. Finally, the designed aptasensor has been successfully used to measure AFB1 in a rice flour sample with satisfying results.Schematic illustrated the different steps of constructing the electrochemical aptasensor based on Au nanoparticles decorated on Ni-metal–organic framework nanosheets and p-biphenol electroactive label for measuring aflatoxin B1 (AFB1).