The Impact of (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread.

This study explores the incorporation of (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value.

Quality and functional properties of bread containing the addition of probiotically fermented Cicer arietinum.

This study aimed to determine the impact of supplementation with probiotically fermented chickpea (Cicer arietinum L) seeds on the quality parameters and functional characteristics of wheat bread. The addition of chickpea seeds caused significant changes in the chemical composition of the control wheat bread. The legume-supplemented products exhibited higher values of a* and b* color parameters and higher hardness after 24 h of storage than the control.

Medicinal Mushrooms: Their Bioactive Components, Nutritional Value and Application in Functional Food Production-A Review.

Medicinal mushrooms, e.g., Lion's Mane ( (Bull.

The Use of Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production.

Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PEF at optimised parameters to obtain the maximum bioaccumulation of magnesium in cells. Bread produced with the use of yeasts supplemented with magnesium by means of PEF was characterised by its highest content, at 39.3 mg/100 g, which was higher by 50% and 24%, respectively, compared to the control bread sample with an admixture of yeasts cultured without any addition of magnesium and with no PEF treatment and to the control bread sample with an admixture of yeasts cultured with an addition of magnesium but no PEF treatment.

Chemical, technological, and sensory evaluation of the suitability of coconut by-products in white rolls.

Background: Fortification of rolls, one of the most popular snacks for children and adults, with coconut by-products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by-products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g.

Application of extrusion-cooking technology in hatchery waste management.

The purpose of the present study was to examine the extrusion-cooking process of cereal blends with addition of hatchery waste (HW). The effect of HW addition on the physical properties and chemical composition of the extrudates was examined. The share of the HW in blends with corn meal was variable in the range of 5-30%.

Yellow-coated quinoa (Chenopodium quinoa Willd) - physicochemical, nutritional, and antioxidant properties.

Background: Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow-coated quinoa.

Results: The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg d.