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Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present study, the properties of oat milk produced from one Australian and three Chinese cultivars were compared. The stability of oat milk produced using our manufacturing process was superior to the commercial product and was highly influenced by cultivars. Positive correlations of the cultivar’s protein and plant cell debris content with the final products’ separation rate, and the cultivar’s lipid content with the final products’ creaming, were observed. Among the investigated cultivars, Chinese Bayou 01 (ZBY01) was the most suitable for oat milk processing. Oat milk produced with this cultivar has better stability and sensory acceptability. It can provide around 1% of protein, 9.84 mg/mL of β-glucan, and 70.96 mg GAE/100 g DW of polyphenols. Our results support one Chinese cultivar for oat milk processing and provide possible criteria for raw material selection.

Pearl millet is a cereal rich in both macro- and micronutrients; however, it also contains high levels of antinutrients, such as phytate, tannin, and phenols, which can hinder nutrient absorption. This study examined the impact of fermentation on the nutrient composition, antinutritional content, mineral bioaccessibility, and sensory quality of Injera prepared from pearl millet flour alone, as well as from a composite flour of pearl millet and maize (in 1:1 and 1:2 ratios). Fermentation significantly improved the nutrient profile and sensory attributes of Injera samples. Significant improvements (p < .05) were observed in all Injera samples, with reductions in phytate (81.5%–99.2%) and tannin (72.4%–96.1%) contents, and increased mineral bioaccessibility for iron (62.1%–73.5%), zinc (53.8%–83.3%), and calcium (19.6%–54.6%). These findings showed that traditional fermentation methods can effectively decrease antinutrients, enhance the nutrient profile, and improve mineral bioaccessibility in pearl millet-based Injeras.

Background Protein-energy deficiency (PEM) is still a major health issue in developing countries, and it is the leading cause of disease and death in children under the age of 5 years. Methods 100:0:0; 90:5:5; 80:10:10; 70:15:15; 60:20:20; and 50:25:25 per cent wheat:haricot bean: orange-fleshed sweet potato (OFSP) flours were used to make composite cookies. Standard methods were used to evaluate the proximate structure, physical properties, and sensory assessment. A one-way analysis of variance (ANOVA) model was used to statistically evaluate the data using the statistical analysis system (SAS) software package, version 9.0 standard methods. Results The results showed that partially replacing wheat with haricot bean and OFSP increased the proximate composition significantly. When wheat was replaced with haricot bean and OFSP, the physical characteristics of the biscuits did not vary significantly from those of biscuits made entirely of wheat flour. Sensory acceptability (appearance, color, flavor, taste, and overall acceptability) was higher in the composite biscuits with up to 40% wheat substitution than in the 100% wheat flour biscuits. Conclusions Based on the findings of this report, using OFSP and a haricot bean to wheat flour blend in biscuit formulation appears to be promising in terms of nutritional quality, acceptability, and cost. It is proposed that these products be marketed to vitamin A deficiency (VAD) customers as a newly established product to help mitigate food insecurity.

Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour with BSG can affect dough rheology and the structural and sensorial properties of products. In this context, BSG flour at different levels (0%, 5%, and 10%) was used to enrich three commercial soft wheat flours, and to develop new formulations for bakery products (bread, breadsticks and pizza). As expected, the enrichment caused a significant increase of proteins, dietary fibers, lipids, and ash related to the BSG enrichment level. Significant changes in dough rheological properties (e.g., higher water absorption, lower development time and stability, dough strength, and tenacity) and in the color of the crust and crumbs of bakery products were also observed. At last, the consumer test pointed out that the 5% BSG enrichment showed the higher overall acceptability of proposed bakery products.

Health concerns regarding fat consumption, as well as shifts in customer preference, have prompted substantial studies into low‐fat products. This study examined the nutritional, color, functional, and antioxidant properties of Bambara groundnut (BGN) flour varieties (cream, brown, and red‐coated) grains as well as their influence on the physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flour for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p < .05) differences in their nutritional composition (except for ash content), color, functional (excluding emulsion stability), and antioxidant properties. The increase in the percentage of substitution of BGN flours significantly increased the fiber (0.00% to 0.79%), ash (1.16% to 1.99%), and carbohydrates (2.14% to 1.99%) contents of the formulated mutton patties. However, moisture and protein contents decreased. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours (2.5%–10%), with values ranging from 76.39% to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of patties. Nevertheless, the redness, yellowness, chroma, and yellowness index of the patties decreased. The hardness and resilience of formulated patties significantly increased, with values varying from 16.41 to 17.66 N, and from 0.35 to 0.48 J/J, respectively, whereas the springiness, cohesiveness, and chewiness decreased. The lipid oxidation of formulated mutton patties significantly increased from Days 7 to 21, but was still less than that of the control sample within storage days. The sensory properties of formulated patties were not significantly different from the control sample and were above the acceptable score of five. All BGN varieties had positive effects on the mutton patties, more especially red, followed by brown, and cream, respectively. The inclusion of a 10% red BGN flour variety is highly recommended due to its significant impact on mutton patties. Nevertheless, different types of BGN varieties can each be used as additives in mutton patties without having detrimental effects on the quality parameters of the patties. Physicochemical properties, lipid oxidation, and sensory acceptability of low‐fat mutton patties substituted with Bambara groundnut flour were determined. The increase in the percentage substitution of BGN flours significantly increased the fiber, ash, and carbohydrate contents of the formulated mutton patties. The cooking yield of the formulated patties significantly increased with the increase in the percentage substitution of BGN flours. The hardness and resilience of formulated patties significantly increased.

Background The low utilization of green leafy vegetables (GLVs) makes them a nutrient-dense food that is frequently overlooked in the food system. Their integration into baked products may confer nutritional and organizational benefits. However, few studies have addressed their impact on bakery formulations. Objectives This systematic review aimed to jointly appraise the nutritional enrichment and sensory properties of bakery products enhanced with the incorporation of underutilized GLVs, and to highlight their potential new food and industrial applications. Methods Systematic searches were conducted in scientific databases, PubMed, Scopus, Google Scholar, and Web of Science, according to the PRISMA guidelines. Only primary peer-reviewed journal articles that focused on assessing the nutritional profile, sensory attributes, and technological feasibility of incorporating GLVs into bakery products were selected for this review. We documented the micronutrient content, bioactive components, consumer acceptability, and technological challenges. Results One significant difference found in food products was that GLV incorporation increased essential nutrients. Bioactive compounds from GLVs offer health benefits including improved glycemic control and reduced oxidative stress. However, sensory acceptability remains an issue, with bitterness and texture as main obstacles. Consumer studies show acceptable GLV levels depend on species and processing methods. Techniques such as dehydration and fermentation mitigate unwanted sensory effects. Conclusions As we incorporate more underutilised green leafy vegetables in bakery products, it becomes increasingly evident that they have substantial potential to provide significant nutritional and functional benefits to humans. Future research should address the fine-tuning of formulations to maximize benefits while meeting consumer preferences and ensuring commercial feasibility on a large scale in the food industry. Registration This systematic review was registered with the Open Science Framework (OSF). DOI: https://doi.org/10.17605/OSF.IO/7YHDZ.

Artisanal cayote jam consumption is widespread in Latin-American countries. This jam is prepared from the pulp of Cucurbita ficifolia Bouché. Here, an artisanal cayote jam recipe and a reduced-calorie artisanal cayote jam recipe were defined through sensory analysis. The defined jams showed higher overall acceptance and flavour quality compared to commercial ones. The low-calorie jam showed overall acceptance similar to the artisanal product, with no differences in the flavour quality. The cayote jams were characterised by determining physicochemical parameters and microbial flora. Artisanal jams presented physicochemical properties similar to commercial products. The variability of °Brix was greater (40–67); pH were 4.7–5.4, a w were 0.832–0.940. Reduced-calorie jam had pH ≥ 5, °Brix of 30–46 and a w >0.920. The colour of the jams showed significant variability depending on the recipe: L* (26.1–48.1), a*(1.6–4.6), b*(2.1–14.9). Cayote jams were found to be rich in carbohydrates (31–70%) and energy value (134–290 kcal/100 g), with lower contents of fibre, sodium, fat, and protein. The microbiological analysis indicate that there are no risks related to the consumption of cayote jams, although there are indications of potential quality deterioration during subsequent storage due to the development of yeasts and when no preservatives are used in the jam recipes. The characteristic microflora of cayote jams was composed by Penicillium sp., Aspergillus sp., Cephalosporium acremonium , Candida sp. and Rhodotorula sp. These results will benefit artisanal cayote jam producers in Latin-American countries and other regions where C. ficifolia is cultivated, by highlighting the autochthonous value of cayote and contributing to a nutritionally diverse diet.

Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference. The objective of this review was to analyze the functions of mushrooms and the sensory terminology used for the sensory characterization of mushrooms and mushroom-enriched meat products. Efforts have been made to reduce animal fat, salt, synthetic additives, and meat, in which mushrooms stand out because they can replace these components. Various species have been explored, mostly with positive effects on physicochemical, nutritional, technological, and sensory characteristics. However, in the sensory aspect, the results are limited to the measurement of acceptability using a hedonic scale. Studies of the sensory properties of mushrooms relate terms beyond umami. For instance, terms such as fermented, yeasty, musty, earthy, crunchy, hard, sweet, mushroom, nutty, moist, and salty, among others, have been associated with various mushroom species. This terminology needs to be explored in mushroom-enriched meat products. However, little has been explored regarding consumer opinions for the generation of sensory terms to characterize mushrooms or mushroom-enriched meat products, which may be relevant for the purposes of reformulating healthier and more sustainable meat products. In this sense, future studies should explore diverse mushroom species, the amount and form of use, processing conditions, and functions. Therefore, better decisions can be made about which species to use, considering factors that allow for maximizing the benefits of mushrooms. This purpose can be achieved if the background of consumers who evaluate the products through their opinions is explored, which is a direct response to the industrial scaling of mushrooms as new ingredients in meat products.

Cassava ranks as the 2nd most important staple food in Uganda. Several climate-smart cassava varieties have been developed but remain nutrient deficient. This study evaluated the impact of adding house cricket powder on cassava’s sensory, functional, and nutritional quality behaviour. Using design expert software (version 13) and sensory analysis techniques, the study screened and selected four cassava–cricket composites based on two cassava varieties (Narocass 1 and Magana) containing between 8.36% and 10.52% house cricket powder. These composites exhibited significantly lower scores ( P  < 0.05) for colour, aroma, aftertaste, and overall acceptability, although they remained within sensory acceptable limits, i.e., 5–7 on a 9-point hedonic scale. Cricket powder incorporation significantly increased the protein content from 1.05-1.11% to 6.46–6.81% ( P  < 0.001), fat content from 0.71-0.74% to 2.30–2.77% ( P  < 0.001), and protein digestibility from 83-84% to 88–94% ( P  < 0.001). The functional properties were statistically significantly ( P  < 0.05) influenced, however, there were not any significant changes in the sensory properties (taste, texture, flavour, mouth-feel, etc.) such as taste and mouthfeel that the significant changes in functional properties would influence. The pasting properties were not generally affected. Hence,  nutritionally richer cassava–cricket powder composites can substitute the food functions of plain cassava flour. The sensory quality of house cricket powder should be improved through refining techniques known to positively influence the sensory properties of cereal and tuber flours to which it is normally added as an ingredient.

The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.