Journal articles: 'Enriched cereal products – Evaluation'

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Lauková, Michaela, Lucia Minarovičová, Jolana Karovičová, and Zlatica Kohajdová. "Quality evaluation of sweet potato powder-enriched cereal products." Food Science and Technology International 25, no. 6 (April 10, 2019): 523–32. http://dx.doi.org/10.1177/1082013219842711.

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The effects of wheat flour substitution by sweet potato powder on rheological parameters of wheat dough and physical parameters of cookies and crackers were analyzed. Wheat flour was substituted with sweet potato powder at level 2.5%, 5%, 7.5%, and 10%. Sweet potato powder was characterized by high water holding capacity (9.00 g/g) and swelling capacity (8.16 cm3/g). The addition of sweet potato powder significantly changed the rheological properties of wheat dough (water absorption and mixing tolerance index were increased, dough stability was reduced, and dough development time was prolonged). It was also found that volumes of cookies and crackers were decreased, and spread ratios were increased with the addition of sweet potato powder. Lightness of baked products decreased and yellowness increased with the addition of sweet potato powder. Incorporation of sweet potato powder significantly decreased the hardness of cookies and crackers. Sensory evaluation showed that the most acceptable cookies and crackers were the ones obtained after the addition of sweet potato powder at level 2.5% and 7.5%, respectively.

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Minarovičová, Lucia, Michela Lauková, Jolana Karovičová, Zlatica Kohajdová, and Veronika Kepičová. "Gluten-free rice muffins enriched with teff flour." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (March 25, 2019): 187–93. http://dx.doi.org/10.5219/1045.

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In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors.

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Nakov, Gjore. "QUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT AND BARLEY FLOUR." Applied Researches in Technics, Technologies and Education 7, no. 2 (2019): 138–43. http://dx.doi.org/10.15547/artte.2019.02.008.

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Functional foods are foods enriched with nutritional supplements that have a positive effect on the physiological state of the human body. Cookies belong to the group of confectionery products and are more precisely dried confectionery products, characterized by an appealing appearance, pleasant aroma and taste. Barley (Hordeum vulgare) is an important cereal grain. Barley flour has a moderate flavour, light walnut taste and contains a large amount of thiamine (vitamin B1) and phosphorus. The aim of this study is to investigate physical properties of cookies with different amounts of barley flour (30, 50, 70 and 100%). The results showed, that by increasing the amount of added barley flour to the recipe content, baking loss, width and thickness of cookies increase as well.

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Alfonzo, Antonio, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti, and Luca Settanni. "Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads." Fermentation 6, no. 1 (December 22, 2019): 2. http://dx.doi.org/10.3390/fermentation6010002.

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The present work was carried out to evaluate the microbiological, physicochemical, and sensory characteristics of fortified pistachio breads. Pistachio powder (5% w/w) was added to flour or semolina and fermented by a commercial baker’s yeast (Saccharomyces cerevisiae). Pistachio powder did not influence the biological leavening of the doughs. The kinetics of pH and total titratable acidity (TTA) during dough fermentation showed that the leavening process occurred similarly for all trials. The concentration of yeasts increased during fermentation and reached levels of 108 CFU/g after 2 h. Pistachio powder decreased the height and softness of the final breads and increased cell density of the central slices. The amount of lysine after baking increased in pistachio breads and this effect was stronger for semolina rather than flour trials. Sensory evaluation indicated that fortified breads processed from semolina were those more appreciated by the judges. This work clearly indicated that the addition of pistachio powder in bread production represents a promising strategy to increase the availability of lysine in cereal-based fermented products.

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Gómez Montaño, Francisco Javier, Victoria Eugenia Bolado García, and Gabriela Blasco López. "Compositional and antioxidant analysis of peels from different banana varieties (Musa spp.) for their possible use in developing enriched flours." Acta Universitaria 29 (October 23, 2019): 1–14. http://dx.doi.org/10.15174/au.2019.2260.

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The banana peel represents about 30% of the fruit, it is discarded and could be used for food development, due to its chemical and antioxidant composition. It is rich in fiber, proteins, essential amino acids, polyunsaturated fatty acids, potassium and in phenolic compounds; which could be used in the treatment of certain types of cancer and coronary heart disease. The objective was to bromatologically evaluate banana peels of five different varieties, as well as their antioxidant activity and sensory acceptance for use in food fortification. Bromatological and antioxidant capacity analyzes of five banana varieties (roatán, macho, morado, manzano, and dominico), cereal flour formulation for product generation and sensory evaluation of the food product were performed. The macho banana peel obtained the highest values for protein, fiber and ethereal extract; presented a high antioxidant capacity for ABTS•+ and DPPH• methods. The five varieties of banana peel showed the presence of linoleic and linolenic fatty acids. The macho banana peel, obtained a high presence of essential amino acids. Products with banana peel flour were made with three other flours, where interaction with cornmeal was the best. The sensory evaluation was made with a nacho-type snack, the results showed tendency neither I like nor dislike for attributes of smell, color and flavor. A series of applications for the banana peel were generated to help its production chain and increase food availability.

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Lauková, Michaela, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová, Lucia Minarovičová, and Lenka Tomášiková. "Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls." Food Science and Technology International 23, no. 6 (April 11, 2017): 490–99. http://dx.doi.org/10.1177/1082013217704122.

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Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.

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Škrovánková, Soňa, and Pavlína Sikorová. "Vitamin B2 (riboflavin) content in cereal products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 5 (2010): 377–82. http://dx.doi.org/10.11118/actaun201058050377.

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Vitamin B2 (riboflavin) is a water-soluble essential vitamin. Nowadays an increased risk for riboflavin deficiency may be seen in people on special diets (diabetes mellitus), smokers or heavy alcohol drinkers. In the Czech diet the main sources of the vitamin intake are milk and dairy products followed by cereals and meat. Cereals are good source of this vitamin as it is widely and regularly consumed in different forms. Analyses of the vitamin B2 content in different types of cereal products (flours, breads, pastries, breakfast cereals, cooked pasta) of Czech origin using HPLC with reversed phase and UV detection were done. The vitamin B2 content of chosen cereal products decreased in this progression: enriched wholemeal breakfast cereals (the best source of the vitamin), enriched wheat flours, breads – rye and wholemeal wheat breads, whole wheat and spelt flours, wheat bread, cooked whole wheat and rye spaghetti, wheat and multigrain pastries and finally scoured wheat flours.

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Mardar, Marina, Natalia Tkachenko, Rafaela Znachek, and Larisa Agunova. "Simulation of formulation composition of the enriched spelt cereal products." Food Science and Applied Biotechnology 2, no. 2 (October 10, 2019): 110. http://dx.doi.org/10.30721/fsab2019.v2.i2.68.

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The article deals with the simulation issues of the formulation composition of the enriched spelt crisp bread and green tea extract. The use of spelt and green tea extract as a raw material in the production of new functional crisp bread is substantiated. In order to optimize the formulation composition of new products, the response surface technique was used. Simulation and processing of experimental data was performed in the environment of Statistica 10software package (StatSoft, Inc.). On the basis of mathematical simulation methods the optimum mass fractions of green tea extract and table salt– 0.47 and 1.01% respectively were substantiated as components of crisp bread. The enriched crisp bread made on the basis of previously calculated formulation are characterized by the improved organoleptic properties, have the normalized physical and chemical indicators, are characterized by high nutritional and biological values. Prospects for further research are: expansion of the range and scientific and practical substantiation of formulations of new functional crisp bread; production of these products and their comprehensive assessment of quality indicators; development of set of measures for the effective production of new functional cereal products to the consumer market. Practical applicationsThe proposed method of calculating the optimum composition of new functional cereal products on the example of crisp bread will be useful for representatives of the food industry and can be used in the development of enriched products of different groups of food products.

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Torquati, L., S. R. Jackman, and J. L. Bowtell. "Can Inulin-Enriched Cereal Products Improve Mucosal Immunity In Athletes?" Clinical Nutrition ESPEN 40 (December 2020): 500–501. http://dx.doi.org/10.1016/j.clnesp.2020.09.283.

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Malomo, Adekunbi, and Sumbo Abiose. "The effect of the substitution of acha (Digitaria exilis) and soybean on the chemical composition and sensory properties of maize masa." Croatian journal of food science and technology 12, no. 1 (May 29, 2020): 101–9. http://dx.doi.org/10.17508/cjfst.2020.12.1.13.

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Masa is a traditional food mainly produced from maize, rice, and millet. Different concentrations of acha, an underutilized cereal rich essential acid and soybean, was used to enrich masa. This study investigated the effect of the substitution of acha and soybean on the nutritional and organoleptic properties of masa produced from maize. The proximate composition, mineral composition, and antinutrients were determined using standard methods. Sensory evaluation was also carried out to determine the acceptability of the masa products. The result of the proximate composition showed an increase in crude protein, crude fat, and total ash, and a decrease in crude fibre and carbohydrate content, during the period of fermentation. Moisture, crude protein, crude fat, total ash, crude fibre, and carbohydrate contents of masa ranged between 17.10 – 23.80 %, 6.86- 10.67%, 12.78- 18.78 %, 0.58-1.24 %, 0.79 – 1.07 %, and 42.95 – 61.89 %, respectively. Crude protein, total ash, and crude fat content increased with the increase in substitution with soybean. Calcium, magnesium, iron, potassium, and zinc contents were within the range of 5.79 – 13.70 mg/kg, 2.54 – 7.20 mg/kg, 1.14 – 2.65 mg/kg, 2.96 – 6.03 mg/kg, and 0.76 – 1.05 mg/kg, respectively. Masa produced from 100% acha had the highest calcium, magnesium, and iron contents. Tannin, phytic acid, and trypsin inhibitor activity decreased during fermentation and were lowest in masa produced from 100% acha. Substitution of masa with soybean improved the colour, taste, and aroma of fried masa samples. Substitution of maize with 20% acha and 20% soybean increased the nutritional quality and overall acceptability of masa. This study therefore suggested the use of acha and soybean in the production of masa with a high nutritional and sensory profile.

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Blinova, Oksana, Aliya Trots, Natalya Prazdnichkova, and Ekaterina Alexandrova. "Development and application of cereal mycelium supplements in food production." BIO Web of Conferences 17 (2020): 00046. http://dx.doi.org/10.1051/bioconf/20201700046.

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Development of industrial technologies of production of protein products from plant materials is one of the main directions of increasing food products, improving nutritional and biological values. Protein supplements produced from grain flour enriched with mycelium are promising. When producing bread and pasts from wheat flour, the use of 3% wheat, oat, barley and millet flour enriched with mycelium is optimal. Quality values of yohurt drinks can be improved by adding 2% protein supplements based on oat and buckwheat.

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Casiraghi, Maria Cristina, Marcella Garsetti, Giulio Testolin, and Furio Brighenti. "Post-Prandial Responses to Cereal Products Enriched with Barley β-Glucan." Journal of the American College of Nutrition 25, no. 4 (August 2006): 313–20. http://dx.doi.org/10.1080/07315724.2006.10719541.

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A. Shaimerdenova, D., Zh M. Chakanova, M. Zh. Sultanova, A. Yu. Borovsky P. R, Shaimerdenova ., and Kh A. Abdrakhmanov. "Instant cereals enriched with carboxylates." International Journal of Engineering & Technology 7, no. 2.13 (April 15, 2018): 140. http://dx.doi.org/10.14419/ijet.v7i2.13.11628.

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The article presents the developed technology for obtaining cereal products of rapid cooking with increased nutritional value, enriched with micronutrients, for which wheat, rice, corn and buckwheat served as raw materials. The food and biological value of the obtained instant cereals is studied, as well as the study of the effect of micronutrients-carboxylates of food acids on technological, food and consumer indices. As a result of the research, 4 prescriptions were chosen with the highest growth of micro and microelements.

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DeVries, Jonathan W., Jeanne I. Rader, Pamela M. Keagy, Carol A. Hudson, G. Angyal, J. Arcot, M. Castelli, et al. "Microbiological Assay-Trienzyme Procedure for Total Folates in Cereals and Cereal Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 88, no. 1 (January 1, 2005): 5–15. http://dx.doi.org/10.1093/jaoac/88.1.5.

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Abstract In 1996, U.S. Food and Drug Administration regulations mandated the fortification of enriched cereal-grain products with folic acid, thereby emphasizing the need for validated methods for total folates in foods, particularly cereal products. The AOAC Official Methods (944.12, 960.46) currently used for the analysis of folate in foods for compliance purposes are microbiological methods. When the fortification regulations were finalized, no Official AOAC or Approved AACC methods for folate in cereal-grain products were in place. The AOAC Official Method (992.05) for folic acid in infant formula does not incorporate important improvements in the extraction procedure and was not considered suitable for the analysis of folates in foods in general. Amicrobiological assay protocol using a trienzyme extraction procedure was prepared and submitted for comments to 40 laboratories with recognized experience in folate analysis. On the basis of comments, the method was revised to have the conjugase (gamma-glutamyl-carboxy-peptidase) treatment follow a protease treatment, to include the use of cryoprotected inoculum, and to include the spectroscopic standardization of the standard and optional use of microtiter plates. Thirteen laboratories participated in a collaborative study of 10 required and 10 optional cereal-grain products, including flour, bread, cookies, baking mixes, and ready-to-eat breakfast cereals. The majority of the participating laboratories performed the assay by the standard test tube method; others used the microtiter plate modification for endpoint quantitation with equal success. For the required products, the relative standard deviation between laboratories (RSDR) ranged from 7.4 to 21.6% for 8 fortified (or enriched) products compared with expected (Horwitz equation-based) values of 11–20%. RSDR values were higher (22.7–52.9%) for 2 unfortified cereal-grain products. For the optional products, the RSDR ranged from 1.8 to 11.2% for 8 fortified products. RSDR values were higher (27.9–28.7%) for 2 unfortified cereal-grain products. Based on the results of the collaborative study, the microbiological assay with trienzyme extraction is recommended for adoption as Official First Action.

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Antonenko, A., Y. Bosak, M. Goloburda, K. Dmitruk, S. Kazakevich, and A. Karpenko. "The technology of functional bakery cookies with fructose and food fibers." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(164) (May 25, 2021): 143–51. http://dx.doi.org/10.33245/2310-9289-2021-164-1-143-151.

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In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.

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Sarion, Cristina, Adriana Dabija, Mircea Oroian, Mioara Negoiță, and Georgiana Gabriela Codină. "Evaluation of acrylamide levels in cereal products from the Romanian market during the 2017 and 2018 period." EuroBiotech Journal 4, no. 3 (July 19, 2020): 127–33. http://dx.doi.org/10.2478/ebtj-2020-0014.

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AbstractCereal products are the most consumed in Romania being the main contributors to daily acrylamide exposure. The paper aims to present for the first time a general situation regarding the evolution of the acrylamide levels content from cereal products, on the Romanian market, during 2017-2018 periods, as a result of legislative measures imposed by the European Union (EU). For this purpose, the levels of acrylamide in 55 selected cereal products samples were evaluated. The cereal products analyzed were grouped in biscuits, confectionery, expanded cereals, bakery products and specialties. The acrylamide content from the cereal products were detected using GC-MS/MS method. The highest level of acrylamide was found in biscuits, whereas the lowest level was determined in bakery products. The most of the cereal products samples analyzed (90.9%) was below the reference levels established by the EU Regulation for the acrylamide level from 2017 EC (2013/647/EU) and 2018 EC (2017/2158/ EU). From the 55 cereal products analyzed, only 5 biscuits samples exceeded the reference levels established by the European Commission, one in 2017 and four in 2018 period.

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Rader, J. "Total folate in enriched cereal-grain products in the United States following fortification." Food Chemistry 70, no. 3 (August 15, 2000): 275–89. http://dx.doi.org/10.1016/s0308-8146(00)00116-3.

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Mercier, Samuel, Sébastien Villeneuve, Christine Moresoli, Martin Mondor, Bernard Marcos, and Krista A. Power. "Flaxseed-Enriched Cereal-Based Products: A Review of the Impact of Processing Conditions." Comprehensive Reviews in Food Science and Food Safety 13, no. 4 (June 21, 2014): 400–412. http://dx.doi.org/10.1111/1541-4337.12075.

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Sapozhnikov, A. N., L. N. Rozhdestvenskaya, and A. V. Kopylova. "Quality evaluation of bakery products enriched with spinach." IOP Conference Series: Earth and Environmental Science 346 (October 14, 2019): 012062. http://dx.doi.org/10.1088/1755-1315/346/1/012062.

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Klempová, Tatiana, Janka Janštová, Soňa Gavurniková, Michaela Havrlentová, and Milan Čertík. "Applications of New Types of Biomaterials Obtained by Fungal Solid-State Fermentation in Bakery Products Manufacturing." Materials Science Forum 851 (April 2016): 14–19. http://dx.doi.org/10.4028/www.scientific.net/msf.851.14.

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Cereals serve as major food supply for human population. The cereals are rich source of carbohydrates and some proteins, but they are limited in various biologically active compounds such as polyunsaturated fatty acids, carotenoid pigments, coenzyme Q10, etc. Therefore value-added cereal-derived biomaterials have been prepared by the fungal solid state fermentations that could be attractive in food/feed industry. Application of fermented biomaterials into bakery products does not only enrich the final products with new compound (PUFA, ergosterol, etc), but very significantly change the rheological and nutritional and properties of dough and breads such as dough development time and stability, content of starch, glucans, dietary fibre, etc. Sensorial quality of these new products is acceptable for customers. Thus, biotechnologically prepared PUFA-enriched cereals may open novel prospects for the market of functional cereal foods.

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Reguła, Julita, Zbigniew Krejpcio, and Halina Staniek. "Iron bioavailability from cereal products enriched with Pleurotus ostreatus mushrooms in rats with induced anaemia." Annals of Agricultural and Environmental Medicine 23, no. 2 (June 2, 2016): 310–14. http://dx.doi.org/10.5604/12321966.1203896.

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Concenco, Fernanda Izabel Garcia da Rocha, Rosane Nunes de Lima Gonzales, Marcia Vizzotto, and Leonardo Nora. "Manufacturing and Sensorial Acceptance of Cereal Bars Enriched with Flaxseed (Linum usitatissimum) Flour." Journal of Food Research 8, no. 1 (November 8, 2018): 1. http://dx.doi.org/10.5539/jfr.v8n1p1.

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There is increasing demand from consumers for foods with functional properties. These foods, in addition to presenting adequate nutrient levels, provide beneficial health effects thus helping to prevent numerous diseases. Among the functional foods, the flaxseed (Linum usitatissimum), belonging to the family Linaceae, is of great nutritional value. This oleaginous is rich in proteins, lipids, lignans and fibers. Consumers have preference on cereal bars for being practical, healthy and with low calorie density when proper combinations of ingredients are used. This work had as objective the production and sensorial evaluation of cereal bars enriched with flaxseed flour. Two formulations, denominated S.01 and S.02, respectively added with corresponding 5% and 10% flaxseed flour, respectively, were prepared. The physico-chemical analyzes comprised moisture and ash contents. The cereal bars were sensorially evaluated by 50 untrained testers by using the nine-point hedonic scale including attributes of flavor, texture and overall acceptance, besides intention of purchase. The averages from the sensorial evaluation were between 7 and 8, indicating, with purchasing preference of about 90%, which was considered a high acceptance rate.

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Slepecka, Katarzyna, Klaudia Kalwa, Jakub Wyrostek, and Urszula Pankiewicz. "Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts." Current Issues in Pharmacy and Medical Sciences 30, no. 3 (September 26, 2017): 147–50. http://dx.doi.org/10.1515/cipms-2017-0027.

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AbstractIn the everyday human diet, cereal products are considered to be basics. Such food should have healthy properties and not contain harmful additives, especially heavy metals as exposure to low doses of such xenobiotics can adversely affect human health. Ecological farming is the answer to consumer expectations regarding food safety, and ecological products are recommended as a basis for proper nutrition, despite the higher cost of their purchase. The present study was carried out to evaluate the content of heavy metals in ecological cereal products and their non-ecological analogues.

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Mercier, Samuel, Sébastien Villeneuve, Martin Mondor, Hélène Drolet, Denis Ippersiel, François Lamarche, and Louis-Philippe Des Marchais. "Mixing Properties and Gluten Yield of Dough Enriched with Pea Protein Isolates." Journal of Food Research 1, no. 1 (January 31, 2012): 13. http://dx.doi.org/10.5539/jfr.v1n1p13.

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Over the last few years, many studies were carried out on the use of legume-based ingredients to supplement cereal-based matrices and produce nutritionally enhanced products. However, little is known about the influence of supplementation on the mixing properties of the enriched cereal-based matrices. The objective of this work was to study the impact of supplementing cereal-based matrices with commercial pea protein isolate or pea protein isolate produced by ultrafiltration/diafiltration using a 50 kDa membrane on the dough mixing properties. Studies were performed using a PertenÒ Glutomatic to estimate gluten yield, namely in terms of gluten index, wet gluten, dry gluten and water binding capacity, and using a BrabenderÒ Farinograph to estimate water absorption, dough development time, stability, mixing tolerance index and minimum and maximum water content for dough formation. Four levels of pea protein isolate enrichment were considered: 0, 5, 10 and 15%. Results indicated that level of enrichment has little effect on measured mixing properties compared to the pea protein isolates considered. Isolate processed by membrane technologies takes part to the dough formation which does not seem to be the case with commercial isolate. Higher amount of water is required for dough formation with matrices enriched with commercial pea isolate compared to membrane processed isolate, while stronger dough properties are observed for matrices enriched with membrane processed isolate. This is attributable to the properties of the isolate, namely solubility and state of the proteins (native or denatured), which could impact how they interact with wheat proteins.

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Vishakha singh, Swiny Sandhvi. "Develop the Value Added Products and Sensory Evaluation of Proso Millet Fresh Products." International Journal of Current Microbiology and Applied Sciences 10, no. 9 (September 10, 2021): 262–67. http://dx.doi.org/10.20546/ijcmas.2021.1009.030.

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Proso millet is a protein-rich grain that also contains minerals such as phosphorus and magnesium. The amount of phosphrous (206mg) and magnesium (153mg) in this millet is higher than in other millets. Processing such as soaking and roasting affects the mineral content and fibre, however it reduced anti-nutritional factors like phytate and tannin content. Many traditional Indian Recipes have been prepared from proso millet or blended with other cereal and legume flours to enhance the nutritional value and palatability. Development and value addition to proso millet incorporated fresh products like Proso millet chapati and kitchari. It can be concluded that sensory evaluation done on all the recipes revealed that Proso millet significantly improved their organoleptic evalutaion. Proso millet formulated chapati and kitchari was found rich in nutrients and its overall acceptability was also good.

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Filipović, Jelena, Milenko Košutić, Vladimir Filipović, Dragan Ivanišević, and Vesna Vujačić. "Functional food as a way to improve nutrition and develop tourism." Ekonomija: teorija i praksa 13, no. 3 (2020): 1–10. http://dx.doi.org/10.5937/etp2003001f.

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The aim of this paper is to describe the characteristics of functional products based on cereals and their consumption in the market and tourism, in order to achieve the correlation between food, nutrition and health. All this serves the purpose of building the concept of functional food. This paper presents various technological processes utilized to obtain functional products based on cereals, such as pasta, bread and corn flakes enriched with nutrients (unsaturated fatty acids, mineral elements), probiotics and antioxidants. This paper presents the characteristics of new cereal functional products and different ways to list ingredients. Special emphasis is put on customer reception in the market as a key factor for the successful positioning of a new product.

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Sultana, Farhat, Vijayalakshmi, Geetha, and Mini. "Standardization of protein-enriched cookies made from Tamarind seed flour." Journal of Applied and Natural Science 13, SI (July 19, 2021): 194–97. http://dx.doi.org/10.31018/jans.v13isi.2827.

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Protein-energy malnutrition is one of the major public health problems in India affecting children under 5 years of age. The prevalence of underweight in children under 5 is 42.5% in India, being the highest globally. The need for low-cost supplemental food is vital under such conditions. This study aims to develop low cost and protein-rich value-added products from Tamarind seed flour. The incorporation of Tamarind seed flour (50%) in the development of cookies exhibited a significant level of increase in protein in cookies. The protein content of Control cookies was 5.65% and Tamarind seed flour incorporated cookies was 11.26%. This study depicted that Tamarind seed flour can be used as the replacement of conventionally used cereal flours to develop functional foods to curb protein-energy malnutrition.

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Póo-Prieto, Rosalia, David B. Haytowitz, Joanne M. Holden, Gail Rogers, Silvina F. Choumenkovitch, Paul F. Jacques, and Jacob Selhub. "Use of the Affinity/HPLC Method for Quantitative Estimation of Folic Acid in Enriched Cereal-Grain Products." Journal of Nutrition 136, no. 12 (December 1, 2006): 3079–83. http://dx.doi.org/10.1093/jn/136.12.3079.

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Biró, Barbara, Mária Anna Sipos, Anikó Kovács, Katalin Badak-Kerti, Klára Pásztor-Huszár, and Attila Gere. "Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation." Foods 9, no. 11 (October 28, 2020): 1561. http://dx.doi.org/10.3390/foods9111561.

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Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground Acheta domesticus (house cricket) were used to produce oat biscuits. Colour, hardness, and total titratable acidity (TTA) values were measured as well as a consumer sensory test was completed using the check-all-that-apply (CATA) method. An estimation of nutrient composition of the samples revealed that, according to the European Union’s Regulation No. 1924/2006, the products with 10 and 15 g/100 g cricket enrichment (CP10 and CP15, respectively) can be labelled as protein sources. Results of the colour, TTA, and texture measurements showed that even small amounts of the cricket powder darkened the colour of the samples and increased their acidity, but did not influence the texture significantly. Among product-related check all that apply (CATA) attributes, fatty and cheesy flavour showed a significant positive effect on overall liking (OAL). On the other hand, burnt flavour and brown colour significantly decreased OAL. OAL values showed that consumers preferred the control product (CP0) and the product with 5 g/100 g cricket enrichment (CP5) samples over CP10 and rejected CP15.

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Shahla, K., and K. T. Suman. "Development and Quality Evaluation of Cereal Based Nutribars." Indian Journal of Nutrition and Dietetics 55, no. 1 (January 12, 2018): 64. http://dx.doi.org/10.21048/ijnd.2018.55.1.17865.

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Nutribars were introduced in the last decade as a wholesome alternative product when consumers showed more interest in health and diets. The aim of this study was to develop nutribars using cereal flakes, dehydrated fruits, nuts and functional ingredients. Nutribars were prepared in 24 different combination based on jaggery honey mix and glucose syrup in which cereal flakes formed the main ingredient. Nutribars prepared using glucose syrup had comparatively better mean scores for different quality attributes than nutribars prepared with jaggery honey mix. The chemical and nutritional qualities were observed with moisture (10.20 to 12.50 %), protein (5.47 to 7.16%), fat (4.48 to 4.98), fibre (0.36 to 1.43%), starch (49.8 to 79.2%), total sugar (36.47 to 42.98), reducing sugar (21.61 to 31.22%), thiamine (0.376 to 0.668 mg/100g), calcium (48.06 to 74.50 mg/100g), iron (5.10 to 6.44 mg/100g), sodium (157.8 to 311.2 mg/100g), potassium (129.51 to 198.47 mg/100g) and zinc (0.815 to1.037 mg/100g). Microbial contamination and peroxides were not detected in the products. This study revealed the potential of nutribars as an energy dense nutrient rich wholesome food for different age groups.

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SANTOS, Ivone Lima, Marcio SCHMIELE, Jaime Paiva Lopes AGUIAR, Caroline Joy STEEL, Edson Pablo SILVA, and Francisca das Chagas do Amaral SOUZA. "Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour." Food Science and Technology 40, no. 2 (June 2020): 458–64. http://dx.doi.org/10.1590/fst.04019.

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Dziki, Dariusz. "Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties." Processes 9, no. 8 (July 25, 2021): 1280. http://dx.doi.org/10.3390/pr9081280.

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Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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Sluková, Marcela, Lucie Jurkaninová, Ivan Švec, and Pavel Skřivan. "Rye – the nutritional and technological evaluation in Czech cereal technology – A review: Grain and flours." Czech Journal of Food Sciences 39, No. 1 (February 26, 2021): 3–8. http://dx.doi.org/10.17221/203/2020-cjfs.

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Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, there has been a decline in the consumption of rye in the Czech Republic. Rye is a nutritionally interesting cereal due to its high fibre content. The part of the review presents the development of consumption of rye and rye products, nutritional significance of rye products, changes in the properties and content of rye grain components during processing with a focus on the evaluation of the effect of milling on components and microstructure of rye flour.

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Slaný, Ondrej, Tatiana Klempová, Volha Shapaval, Boris Zimmermann, Achim Kohler, and Milan Čertík. "Animal Fat as a Substrate for Production of n-6 Fatty Acids by Fungal Solid-State Fermentation." Microorganisms 9, no. 1 (January 14, 2021): 170. http://dx.doi.org/10.3390/microorganisms9010170.

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The method of solid-state fermentation (SSF) represents a powerful technology for the fortification of animal-based by-products. Oleaginous Zygomycetes fungi are efficient microbial cell factories used in SSF to valorize a wide range of waste and rest cereal materials. The application of this fermentation technique for utilization and biotransformation of animal-based materials represents a distinguished step in their treatment. In this study, for the first time, the strain Umbelopsis isabellina CCF2412 was used for the bioconversion of animal fat by-products to the fermented bioproducts enriched with n-6 polyunsaturated fatty acids, mainly γ-linolenic acid (GLA). Bioconversion of both cereals and the animal fat by-product resulted in the production of fermented bioproducts enriched with not just GLA (maximal yield was 6.4 mg GLA/g of fermented bioproduct), but also with high yields of glucosamine. Moreover, the fermentation on the cornmeal matrix led to obtaining bioproduct enriched with β-carotene. An increased amount of β-carotene content improved the antioxidant stability of obtained fermented bioproducts. Furthermore, the application of Fourier-transform infrared spectroscopy for rapid analysis and characterization of the biochemical profile of obtained SSF bioproducts was also studied.

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Katke, S. D., Mohammed Abdur Rahman, and P. S. Patil. "Standardization and Quality Evaluation of Sour Cream Enriched Therapeutic Food Products." International Journal of Current Microbiology and Applied Sciences 8, no. 03 (March 10, 2019): 1449–61. http://dx.doi.org/10.20546/ijcmas.2019.803.169.

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Ozaki, C. K. "Vitamin B12, homocysteine and carotid plaque in the era of folic acid fortification of enriched cereal grain products." Yearbook of Vascular Surgery 2007 (January 2007): 26–27. http://dx.doi.org/10.1016/s0749-4041(08)70360-9.

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Robertson, J. "Vitamin B12, homocysteine and carotid plaque in the era of folic acid fortification of enriched cereal grain products." Canadian Medical Association Journal 172, no. 12 (June 7, 2005): 1569–73. http://dx.doi.org/10.1503/cmaj.045055.

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Cedola, Annamaria, Carmen Palermo, Diego Centonze, Matteo Alessandro Del Nobile, and Amalia Conte. "Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”." Foods 9, no. 9 (September 10, 2020): 1268. http://dx.doi.org/10.3390/foods9091268.

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Olive leaves are rich in many compounds precious for human health. Due to this property, the current study was aimed to valorize the extract from this by-product in a cereal-based food, very popular all around the world, the “taralli”. To this aim, ultrasound-assisted extraction was applied to dried olive leaves to obtain the extract, used as “taralli” ingredient, instead of white wine. The “taralli” with and without extract was subjected to in vitro digestion to assess the quantity of polyphenolic compounds released in the gastrointestinal tract to become available for absorption. Total content of phenols and flavonoids, as well as the antioxidant capacity, was measured on both cooked and uncooked samples, before and after digestion. In addition, High-Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD) of the three most abundant polyphenols present in olive leaf extracts, such as oleuropein, hydroxytyrosol, and verbascoside, was carried out at the three stages of the digestion process. The results showed that the substitution of white wine with olive leaf extract increased the total content of polyphenols and flavonoids and the antioxidant capacity. Bio-accessibility of the main phenolic compounds demonstrated that oleuropein resisted slightly after gastric digestion but was almost completely degraded in the intestinal phase, while hydroxytyrosol and verbascoside were not resistant to the digestion process from the gastric phase.

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Agarwal, Vyoma, Anita Kochhar, and Rajbir Sachdeva. "Sensory and Nutritional Evaluation of Sweet Cereal Products Prepared Using Stevia Powder for Diabetics." Studies on Ethno-Medicine 3, no. 2 (July 2009): 93–98. http://dx.doi.org/10.1080/09735070.2009.11886344.

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Rader, J. I. "Prevalence of Neural Tube Defects, Folate Status, and Folate Fortification of Enriched Cereal-Grain Products in the United States." PEDIATRICS 117, no. 4 (April 1, 2006): 1394–99. http://dx.doi.org/10.1542/peds.2005-2745.

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De Boevre, M., J. Diana Di Mavungu, S. Landschoot, K. Audenaert, M. Eeckhout, P. Maene, G. Haesaert, and S. De Saeger. "Natural occurrence of mycotoxins and their masked forms in food and feed products." World Mycotoxin Journal 5, no. 3 (August 1, 2012): 207–19. http://dx.doi.org/10.3920/wmj2012.1410.

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A total of 174 cereal-based food products, 67 compound feeds and 19 feed raw materials were analysed for the occurrence of deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, zearalenone, α-zearalenol, β-zearalenol, and their respective masked forms, including deoxynivalenol-3-glucoside, zearalenone-4-glucoside, α-zearalenol-4-glucoside, β-zearalenol-4-glucoside and zearalenone-4-sulfate. Fibre-enriched bread, bran-enriched bread, cornflakes, popcorn and oatmeal were collected in Belgian supermarkets from April 2010 to October 2011. All food samples analysed were contaminated with an average of 2 to 6 mycotoxins, including 1 to 3 masked forms. Feed raw materials that were used in the analysed compound feeds were collected by the manufacturer. Feed raw materials included were beet pulp, sunflower seed meal, soy bean, soy peel, oats, barley, maize germs, maize gluten feed, maize, wheat gluten feed, wheat bran pellets, wheat bran and wheat. Beet pulp, sunflower seed meal, soy bean and soy peel were hardly contaminated. The feed raw materials that were mostly infected with deoxynivalenol, zearalenone and derivatives were maize and its by-products. Also, the glucosylated and sulfated forms occurred in substantial amounts. As well, wheat and its by-products were contaminated with α-zearalenol (wheat gluten feed and wheat bran) and zearalenone (wheat). The contamination pattern and level of feed raw materials were reflected in the corresponding compound feeds.

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Kazimierska, Katarzyna, Wioletta Biel, Robert Witkowicz, Jolanta Karakulska, and Xymena Stachurska. "Evaluation of nutritional value and microbiological safety in commercial dog food." Veterinary Research Communications 45, no. 2-3 (April 26, 2021): 111–28. http://dx.doi.org/10.1007/s11259-021-09791-6.

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AbstractIn addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

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Rustiani, Erni, Sata Yoshida Srie Rahayu, and Mira Miranti. "Pemanfaatan Limbah Cangkang Kijing untuk Diversifikasi Produk Sarapan Siap Saji Diperkaya Kalsium di Kota dan Kabupaten Bogor." Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat 1, no. 2 (February 3, 2016): 142. http://dx.doi.org/10.29244/agrokreatif.1.2.142-148.

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Waste processing of mussel’s shell into flour and extract the calcium content has been done as community service activities. Mussel’s shell flour that added into breakfast product was enrichment by calcium. The products are flakes and cereal drinks. Skill of making cereal flakes and beverages was expected can empower the majority of women who have limited time in the development of healthy families so that they can provide food that is practically nutrients and mineral content enough. It is an opportunity to improve the economic welfare of society, especially poor families to get family extra income. Target of community service were women who are members of the Integrated Improvement Program Role of Women Towards Healthy and Prosperous Families (P2WKSS) in Tegalega, Bogor City and women of PKK Kemang’s Village, Bogor District. The activity were implemented in three stages, the first is the socialization of understanding of the fulfilment source of calcium and utilization of waste mussel’s shell. The second is the manufacturing skills training cereal flakes and drinks made from mussel’s flour as well as a way of packaging and labelling flakes. The third is evaluation through competition of participants to make some variants cereal flakes and beverage packaging. The results of activities demonstrated an understanding the use of flour calcium enrichment by shells in breakfast and drink products of flakes cereal. The results of training activities were evaluated through competitions showed the PKK member was able to either create a flakes product and cereal drink with different variations. The package was quite good so that flakes of such products worthy for sale.

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Nawaz, Haq, Muhammad Aslam Shad, Rabia Mehmood, Tanzila Rehman, and Hira Munir. "Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends." International Journal of Food and Allied Sciences 1, no. 2 (December 25, 2015): 67. http://dx.doi.org/10.21620/ijfaas.2015267-73.

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Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.

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Nawaz, Haq, Muhammad Aslam Shad, Rabia Mehmood, Tanzila Rehman, and Hira Munir. "Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends." International Journal of Food and Allied Sciences 1, no. 2 (December 25, 2015): 67. http://dx.doi.org/10.21620/ijfaas.v1i2.12.

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Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.

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PERALES, ILDEFONSO, and ANA AUDICANA. "Evaluation of Semisolid Rappaport Medium for Detection of Salmonellae in Meat Products." Journal of Food Protection 52, no. 5 (May 1, 1989): 316–19. http://dx.doi.org/10.4315/0362-028x-52.5.316.

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The efficiency of semisolid Rappaport medium, brilliant green agar, and bismuth sulfite agar was compared for the recovery of Salmonella from 104 naturally contaminated meat products that had been pre-enriched and subsequently enriched in Rappaport-Vassiliadis broth, Müller-Kauffmann tetrathionate broth, and selenite-F broth. The semisolid Rappaport incubated at 35°C was the most sensitive of the plating media (p<0.01), detecting 90.2% of the 41 samples that were positive with any medium. Incubation of this medium at 43°C increased the specificity to 100%, but clearly lowered sensitivity compared to incubation at 35°C. The best sensitivity-specificity ratio of all the plating media used was obtained with the semisolid Rappaport incubated at 35°C. Its use gave an increase of 36.6% in the number of positive samples, with it also having a bias toward the isolation of the enteritidis serotype of Salmonella.

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Bresciani, Andrea, and Alessandra Marti. "Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions." Foods 8, no. 10 (October 2, 2019): 451. http://dx.doi.org/10.3390/foods8100451.

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Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pulses—thanks to both nutritional and health-promoting features, together with their low environmental impact—satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. However, some sensory and technological issues limit the use of pulses on an industrial scale; consequently, they require special attention when combined with cereal-based products. Developing formulations and/or processes to improve pulse quality is necessary to enhance their incorporation into baked products. In this context, this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies—such as the choice of suitable ingredients or (bio)-technological approaches—that counteract the negative effects of including pulses in baked goods.

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Tyl, Catrin, Andrea Bresciani, and Alessandra Marti. "Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks." Foods 10, no. 9 (August 28, 2021): 2024. http://dx.doi.org/10.3390/foods10092024.

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The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran’s compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.

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Salari Moghaddam, Asma, Mohammad Hassan Entezari, Bijan Iraj, Gholamreza Askari, Elham Sharifi Zahabi, and Mohammad Reza Maracy. "The Effects of Soy Bean Flour Enriched Bread Intake on Anthropometric Indices and Blood Pressure in Type 2 Diabetic Women: A Crossover Randomized Controlled Clinical Trial." International Journal of Endocrinology 2014 (2014): 1–6. http://dx.doi.org/10.1155/2014/240760.

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Previous studies showed that soy bean has the potential to improve many aspects of diabetes state and provide metabolic benefits that aid in weight management. We aimed to determine the effects of soy bean flour enriched bread on anthropometric indices and blood pressure among type 2 diabetic patients. This randomized, crossover, clinical trial was performed in 30 type 2 diabetic women. There were two trial periods for 6 weeks and a wash-out period for 4 weeks. In the soy bread diet period, 120 g of soy bean flour enriched bread was consumed each day instead of the same amount of their usual bread or other cereal products. After a 4-week wash-out period, participants were crossed over for another 6 weeks. Mean (±SD) age of study participants was 45.7 ± 3.8 years. The results of our study showed no significant effects of soy bean flour enriched bread on anthropometric indices and blood pressure among diabetic patients. Despite the slight reduction in BMI, waist circumference, and percent of body fat, there were no significant differences in changes of these values between two groups. No significant changes in waist to hip ratio and blood pressure were seen.

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Kallas, Zein, Mauro Vitale, and José Maria Gil. "Health Innovation in Patty Products. The Role of Food Neophobia in Consumers’ Non-Hypothetical Willingness to Pay, Purchase Intention and Hedonic Evaluation." Nutrients 11, no. 2 (February 20, 2019): 444. http://dx.doi.org/10.3390/nu11020444.

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Consumers’ personality traits are key factors in understanding consumers’ choice and acceptance for health innovations in food products, in particular, food neophobia (FN). The patty product as a traditional pork product (TPP) with two innovative traditional pork products (ITPP) from the untapped pig breed (Porc Negre Mallorquí) in Spain were analysed. Patties were enriched with Porcini (Boletus edulis) using the claim “enriched with a natural source of dietary fiber Beta glucans that may contribute to improve our defence system” (ITPP1) and enriched with blueberries (Vaccinium corymbosum) using the claim “enriched with a natural source of antioxidant that may help to prevent cardiovascular diseases” (ITPP2). Two non-hypothetical discrete choice experiments were applied to investigate the importance of FN in consumers’ purchase intention (PI) and willingness to pay (WTP) before and after tasting the products. Results showed that the TPP and the ITPP2 received higher than expected PI and WTP. However, after tasting the products, consumers exhibited lower WTP for all ITPP showing the prevalence of the sensory experience on health innovation. The FN was highly related to WTP before the hedonic evaluation. However, it turned out to be non-significant, showing a homogenising role of the sensory experience in reducing the FN impact.

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Journal articles on the topic 'Enriched cereal products – Evaluation'

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