Aug 2026· International Journal of Food Science & Technology· 0 citations
Abstract
This study provides a sustainable approach for enhancing the nutritional and phytochemical properties of cookies with duckweed fortification. Duckweed flour (7%, 10 % and 13 %) was incorporated into wheat flour to make cookies and compared with controls (100% wheat flour) for proximate composition, techno-functional properties, amino acid and phenolic profile (HPLC), antioxidant capacity (TEAC Assay), polyphenol estimation (Folin-Ciocalteau method), fatty acid profile (GCMS) and sensory attributes. Duckweed fortification significantly (p<0.05) improved the nutritional composition, increasing protein content by approximately 51% (6.3% to 9.5%), alongside significant increase in ash and essential aminoacids. HPLC analysis demonstrated enhanced accumulation of individual polyphenols, resulting in a 3.8-fold increase in total phenolic content (0.014- 0.053 mg g-1). Linolenic acid content increased by 108% (1.2%-2.5%), while water and oil absorption increased by 59.6% (10.4%-16.6%) and 35.0% (10.0%-13.5%), respectively. Although duckweed fortification reduced consumer acceptability due to changes in colour and flavour, it substantially enhanced the nutritional, functional and phytochemical properties of the cookies. These findings demonstrate the potential of duckweed as a sustainable, nutrient rich ingredient for the development of functional bakery products.
The transition toward sustainable and nutrient-dense food systems requires novel plant-based ingredients and multifunctional formulations. In this study, gluten-free pasta was developed from millet (Panicum miliaceum) and psyllium husk (Plantago ovata), enriched with duckweed (Lemna minor) flour at 0–20% inclusion levels, with and without egg addition. The study aimed to evaluate the combined effects of duckweed incorporation and processing (drying, cooking, and in vitro digestion) on nutritional quality, bioactive compound stability, and volatile aroma composition. Duckweed enrichment (5–10–12–50% based on millet flour) contributed to strengthening the protein content, total polyphenol levels, and antioxidant capacity across all formulations. Processing steps markedly influenced compound stability and bioaccessibility: thermal treatments reduced extractable antioxidant activity, whereas simulated gastrointestinal digestion enhanced the bioaccessibility of bioactive compounds. Technological properties were moderately affected, with increasing duckweed levels resulting in longer cooking times and higher water absorption capacity. GC–MS–olfactometry analysis revealed that duckweed flour is characterized by a complex volatile profile dominated by hydrocarbons, aldehydes, alcohols, and sulphur-containing compounds, contributing primarily green, fatty, and herbaceous odor notes. During pasta processing, a substantial shift in aroma composition was observed, with ketones and alcohols becoming dominant, while key duckweed-derived odor-active compounds (e.g., carotenoid degradation products and green leaf volatiles) were partially retained in the final products. Olfactometric evaluation confirmed that although processing reduces aroma intensity, duckweed-related volatile markers remain detectable at higher incorporation levels. Overall, millet–psyllium–duckweed pasta represents a promising gluten-free functional food system combining improved nutritional value with plant-based protein enrichment and antioxidant potential. However, aroma modification during processing remains a critical factor for sensory optimization and consumer acceptance. The results highlight the importance of integrating nutritional, technological, and GC–MS–olfactometry approaches in the development of next-generation sustainable cereal-based foods.
Krisztina Takács, Anna Jánosi, Kamilla Szabó et al.· Sustainability· 0 citations
Barley (Hordeum vulgare L.) is a nutrient-rich cereal crop and a valuable source of bioactive compounds, particularly flavonoids such as lutonarin and saponarin, which possess strong antioxidant and health-promoting properties. This study evaluated the nutritional, structural, rheological, and sensory properties of cookies enriched with barley flavonoids. Initially, the nutritional composition of barley leaves was analysed, including moisture (10.4±0.09%), ash (3.02±0.07%), protein (23.62±0.23%), fat (4.95±0.05%), crude fiber (13.25±1.25%), total carbohydrates (44.76±2.07%), and antioxidant activity (DPPH: 69.10±1.92%, FRAP: 16.18±0.12 μmol Fe2+ equiv/g, ABTS: 7.07±0.25 mg TEAC/g, total phenolics: 0.125±0.05 mg GAE/g, total flavonoids: 0.46±0.03 mg GAE/g). In the second phase, lutonarin and saponarin were extracted and incorporated into wheat flour for cookie development. In the final phase, cookies with varying flavonoid concentrations (T0–T4) were analysed. Farinograph results indicated increased water absorption, dough development time, and stability. FTIR, SEM, and XRD confirmed flavonoid-induced molecular interactions, producing a more porous structure, while textural analyses showed reduced hardness and chewiness. Colour parameters (L*, a*, b*) indicated darker, richer hues with higher flavonoid content due to phenolic and Maillard reactions. Sensory evaluation revealed high consumer acceptance, with T2 and T3 showing optimal antioxidant activity, nutritional value, dough behaviour, and sensory qualities.
M. Khan, Huma Bader Ul Ain, Tabussam Tufail et al.· International Journal of Foo...· 0 citations
Abstract Developing gluten-free food products is an important direction in the creation of functional and health-oriented foods. The aim of this study was to evaluate the sensory properties, chemical composition (protein, fat, carbohydrates, amino acid profile, antioxidant activity), and energy value of bread produced from white, brown, and black glutinous rice with the addition of asparagus powder. A comparative analysis was performed using control samples and samples fortified with Asparagus officinalis at 3%, 5%, 10%, 15%, and 20% (15 formulations). Based on sensory evaluation, nine formulations (control, 3%, and 5%) were selected for detailed analysis. Black rice bread showed the highest baseline protein content; however, fortification at 3-5% reduced protein by 6.64-10.14%. The highest fat content (1.20 ± 0.006 g) was observed in white rice with 5% supplementation, while other samples ranged from 0.27 to 0.48 g. Carbohydrates increased in white (+32.32%) and black (+5.11%) rice breads at 3%, but decreased in brown rice (−12.07%). Antioxidant activity in-creased significantly in white rice with 5% supplementation (+21.95%). The highest energy value was recorded for white rice with 3% addition (212.71 kcal). Samples with 5% asparagus increased the content of key amino acids, particularly arginine, proline, serine, and alanine.
T. Kurbangaliyeva, A. Amirova, B. Usenbekov et al.· Brazilian Journal of Biology· 0 citations
This study investigates the incorporation of Murraya koenigii (curry leaf) and Gnetum gnemon (melinjo) leaf powders into cookies to develop a functional snack with enhanced nutritional and bioactive properties. Cookies were prepared as separate formulations fortified with M. koenigii or G. gnemon leaf powder at 1, 5, and 10 g per 100 g wheat flour and evaluated for their physicochemical, nutritional, biofunctional, and safety properties. Fortification significantly affected cookie structure and texture by reducing the spread ratio, increasing hardness, and moderately enhancing water and oil absorption. Compared with the control, proximate analysis revealed increased protein content and ash content alongside reduced fat content, with the highest level of G. gnemon fortification exhibiting 29% lower measured fat content than the control. Fatty acid composition analysis revealed changes in the fatty acid profile following fortification, including reduced stearic acid content. Antioxidant analyses demonstrated increased total phenolic, flavonoid, and flavonol contents, particularly at higher concentrations, with G. gnemon exhibiting the highest antioxidant activity among the fortified formulations. The brine shrimp lethality assay classified all fortified cookie formulations as non-toxic (LC₅₀ > 1000 µg/mL) under the conditions tested. Overall, both botanicals effectively enhanced the nutritional and biofunctional properties of cookies, highlighting their potential as functional food ingredients derived from under-explored regional plant resources while supporting Sustainable Development Goals (SDGs) 3 and 12.
Nur Wardina Abu Bakar, Nur Ratna Sari Sima, Mohammad Isam Ariffin Haji Sari et al.· Discover Food· 0 citations
This study examined the effects of graded levels of beetroot (Beta vulgaris L.) flour substitution (0–20%) on the properties of ogi made from provitamin A biofortified maize to create an enriched cereal product. Composite flour formulations were made and analyzed for proximate composition, functional properties, RVA pasting properties, dietary fiber fractions, Vitamin C content, antioxidant activities, instrumental color, and sensory properties. The proximate composition was significantly affected by the addition of beetroot with varying results for moisture (9.68–13.08%), crude fat (8.59–15.16%), crude fiber (0.53–0.95%), ash (1.37–1.73%), and carbohydrates (56.03–67.40%) for the different formulations. The protein and vitamin C content increased with increasing levels of beetroot, making it a more nutrient dense product. The functional properties also became improved with the addition of the beetroot flour with the water absorption capacity (1.06–1.71 g/g), oil absorption capacity (0.64–0.71 g/g), and swelling power (5.55–6.41 g/g) all increased, suggesting a more effective and better hydrated, and binder of the product. The Rapid Visco Analyzer showed peak viscosities between 1677.50 and 2095.50 RVU. The paste with the higher level of beetroot had improved peak, trough, and final viscosities demonstrating the increased strength of the paste but also higher breakdown values demonstrating a reduction in thermal stability with increased levels of beetroot substitution. Antioxidant activity significantly increased with the addition of beetroot flour, beneficial due to the low level of antioxidants typically found in provitamin A maize. Higher levels of beetroot caused a reduction in the soluble dietary fiber content of the pastes. Sensory analysis showed that up to 10% beetroot substitution retained desirable color, taste, aroma, and overall acceptability, yet higher levels of substitution in samples caused decreased acceptability. The findings demonstrate that a balance between product composition and nutrient density can be found within an acceptable level for consumers with a biofortified plant-functional cereal product.
F. Akinwande, Funmilola Kehinde Lofinmakin, O. Ogundipe et al.· Direct Research Journal of A...· 0 citations
Background: The utilization of and plant-derived components is on the rise in the formulation of functional foods that improved nutritional and antioxidant characteristics. Methods: Formulations for granola were made using varying level of amaranth, quinoa, foxnut, whey protein isolate, pumpkin seeds and honey. Proximate composition, sensory attributes, antioxidant activity, total phenolic content and, total flavonoid content and color analyses of the samples were determined by the standard analytical methods. Result: The granola prepared in this study showed better nutritional and functional qualities than control sample. The protein content of the formulations with whey protein isolate with amaranth was significantly superior, F2 showed 31.2% protein conten and F5 showed the highest energy value (394 kcal). In addition, improved the levels of dietary fibre and minerals like calcium, iron, magnesium, zinc and phosphorus. A color analysis revealed that there were differences between formulations, the ΔE ranged from 1.73 to 7.15. Quinoa, amaranth, pumpkin seeds, foxnut and honey had a significant improvement of antioxidant activity, total phenolic content and the amount of flavonoids. In the formulations, F3 showed the best bioactive and antioxidant effects along with the best mineral composition.
Vishal Raut, Manmath Sontakke, Supriya M. Kamble et al.· Asian Journal of Dairy and F...· 0 citations
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