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Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels.
Gels
January 2025
Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively.
View Article and Find Full Text PDFEffects of Banana Flour on Some Physicochemical, Textural, Bioactive, and Sensory Properties of Gluten-Free Cookie.
Food Sci Nutr
January 2025
Department of Field Crops, Faculty of Agriculture Erciyes University Kayseri Türkiye.
The present study aimed to investigate the effects of banana flours obtained from different banana cultivars (Grand Nain (GN), Azman (AZ), and Erdemli (ER)) on some basic physicochemical, bioactive, textural, and sensory properties of the gluten-free cookie samples by the simplex lattice mixture design approach. Incorporating banana powder into cookie samples resulted in significant changes in the parameters studied. The banana flours' total dietary fiber and total starch levels ranged between 1.
View Article and Find Full Text PDFA bibliometric review of functional ingredients and their efficacy in developing functional biscuits.
F1000Res
January 2025
Department of Data Science, Prasanna School of Public Health, Manipal Academy of Higher Education, Manipal, Karnataka, 576104, India.
Introduction: Numerous studies have concluded that the functional ingredients benefit human health. Similarly, present times have seen exponential growth in functional food in bakery product segments like breads and biscuits. However, there is a lack of information on functional ingredients and their usefulness in developing functional bakery products.
View Article and Find Full Text PDFEffect of nutrition warning, brand, and claims on the perception of product healthiness by Brazilian consumers.
Food Res Int
February 2025
Embrapa Food Technology, Av. das Américas, 29501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil.
In response to the rise of Non-communicable Diseases, public policies, such as Front-of-package (FOP) nutrition labeling, have been implemented to clarify information on food labels and promote healthier eating habits. Brazil adopted black magnifier warning label in 2020, which consists of a black rectangle with a magnifier glass followed by the expression "High in" for three critical nutrients: added sugar, saturated fat and/or sodium. This study aims to evaluate the effect of black magnifier warning label, brand, and claims on Brazilian consumers' perceived healthiness.
View Article and Find Full Text PDFIdentification, Occurrence, and Mechanism of Formation of 1-Acetyl-β-carbolines Derived from l-Tryptophan and Methylglyoxal.
J Agric Food Chem
January 2025
Spanish National Research Council (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Jose Antonio Nováis 6 28040, Madrid, Spain.
β-Carbolines (βCs) are bioactive compounds present in foods and biological systems. This work describes the identification, occurrence, and mechanism of formation of 1-acetyl-β-carbolines (1-acetyl-βCs) that result from the reaction of l-tryptophan with the α-dicarbonyl compound methylglyoxal. Two β-carbolines are characterized as 1-acetyl-β-carboline (AβC) and 1-acetyl-β-carboline-3-carboxylic acid (AβC-COOH).
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