The microstructural and physicochemical compositions of bean (Phaseolus vulgaris), lentil (Lens culinaris Merr.), soybean (Glycine max L.), chickpea (Cicer aretinium L.) and lupine (Lupinus albus) were investigated over 2 and 4 days of germination. Different changes were noticed during microscopic observations (Stereo Microscope, SEM) of the legume seeds subjected to germination, mostly related to the breakages of the seed structure. The germination caused the increase in protein content for bean, lentil, and chickpea and of ash content for lentil, soybean and chickpea. Germination increased the availability of sodium, magnesium, iron, zinc and also the acidity for all legume types. The content of fat decreased for lentil, chickpea, and lupine, whereas the content of carbohydrates and pH decreased for all legume types during the four-day germination period. Fourier transform infrared spectroscopic (FT-IR) spectra show that the compositions of germinated seeds were different from the control and varied depending on the type of legume. The multivariate analysis of the data shows close associations between chickpea, lentil, and bean and between lupine and soybean samples during the germination process. Significant negative correlations were obtained between carbohydrate contents and protein, fat and ash at the 0.01 level.

The purpose of this investigation was to study the effect of grape seed flour (GSF) addition at the levels of 3, 5 and 7 g/100 g on the rheological behavior of the dough obtained from four types of wheat flour differentiated from a quality point of view. The rheological properties of the dough, substituted with GSF from the Aligoté variety, were recorded in the Mixolab device. The substitution has the effect of decreasing the Falling Number index simultaneously with the increase of the substitution level. The effects on the rheological properties are: the decrease of the dough's opposed torque, the increase of the dough's stability, the increase of the gelatinization temperature and the increase of the dough's opposed torque at the starch gelling, obviously improving the rheological properties of the dough, obtained from these flour mixtures. The results demonstrate the potential GSF in development composite flours. PRACTICAL APPLICATIONS This article brings into discussion the changes occurring as a result of the substitution of wheat flour with grape seed flour (GSF) in the rheological characteristics of wheat flour dough. The effects of the substitution level of basic wheat flour with GSF on the rheological properties of dough show that GSF can be an excellent source of food ingredient, which technological functionality is worth observing. This study can contribute to the development of new bread‐making products, improving their quality and providing health benefits.

This study evaluated the effect of the addition of four different types of dietary fibers on the rheological, physicochemical and sensory characteristics of yogurt. The four types of fibers (inulin, pea, oat and wheat) were added in the yogurt formulation in different proportions (1%-2.5%) using classical technology adapted to laboratory conditions. The obtained results showed that, the most viscous samples were obtained with wheat fibers addition (1% and 1.5%), while the best viscous characteristics were obtained for the samples with oat fibers addition (2% and 2.5%). The lowest syneresis value (38.86 ± 0.2) were observed for the samples with 1.5% pea fibers addition. Yogurt samples with the highest acceptance scores were samples with 2% wheat fibers and respectively with 2.5% pea fibers addition. All the tested fibers were compatible with the yogurt-manufacturing process. Therefore, the fibers addition in yogurt could be considered an alternative to incorporate dietary fibers in the human diet.Valoración cualitativa de yogurt enriquecido con distintos tipos de fibra RESUMEN El presente estudio se propuso evaluar los efectos que provoca la adición de cuatro tipos distintos de fibras alimenticias en las características reológicas, fisicoquímicas y sensoriales del yogurt. Así, utilizando tecnologías clásicas adaptadas a las condiciones de laboratorio se agregaron distintas proporciones (1%-2.5%) de cuatro tipos de fibra -inulina, arveja [guisante], avena y trigo-durante la formulación del yogurt. Los resultados obtenidos indican que las muestras más viscosas se consiguieron con la adición de fibras de trigo (1% y 1.5%), mientras que la adición de fibras de avena (2% y 2.5%) produjo las mejores características de viscosidad. El valor de sinéresis más bajo (38.86±0.2) se observó en las muestras en que se adicionó 1.5% de fibras de arveja. La puntuación de aceptación más elevada se obtuvo en las muestras de yogurt adicionadas con 2% de fibras de trigo y 2.5% de fibras de arveja. Todas las fibras evaluadas son compatibles con el proceso de elaboración del yogurt. Por lo que, se concluye que la adición de fibras en el yogurt puede considerarse como una alternativa para incorporar fibras alimenticias en la dieta humana. ARTICLE HISTORY

e milk and yogurt products assortment has expanded by their enhancement with herb extracts, bres extracted from byproducts of the fruit processing industry and also fresh spices. e aim of the present study was to test to what extent the addition of di erent herb extracts in yogurt will improve its qualitative characteristics and antioxidant activity. e aqueous extracts obtained from the four plants are considered in this study, respectively, thistle (Silybum marianum L.), hawthorn (Crataegus monogyna), sage (Salvia o cinalis L.), and marjoram (Origanum vulgare L.). It was examined the e ect of aqueous extracts prepared from four herbs (0.25/1%) (w/w) on yogurt's qualitative characteristics (pH, titratable acidity, syneresis, water holding capacity, antioxidant activity, colour parameters, and rheological parameters) on both one day and 28 days after preparation. e nal results show that the physicochemical and rheological properties of the yoghurt with herb extracts addition were improved compared to the control sample after 28 days of storage. e best results in terms of antioxidant properties were obtained when marjoram extract (Origanum vulgare L.) was incorporated. According to the data obtained, the best quality in terms of the physicochemical and rheological properties were in the case of the sample with 0.5% thistle extract (Silybum marianum L.) addition, while from point of view of the nutritional value, the best quality was in the case of the sample with 1% marjoram extract (Origanum vulgare L.) addition. e present study leads to the conclusion that yogurts enhanced with natural extracts may serve as functional food products, with signi cant health bene ts.

Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.