Sensory evaluation of biscuits enriched with artichoke fiber‐rich powders <i>(Cynara scolymus</i> L.)

José, Francisco; Collado-Fernández, M.; López, Rafael

doi:10.1002/fsn3.541

Cited by 15 publications

(11 citation statements)

References 20 publications

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“…Exotic fruits by-products are promising food ingredients in commercial products due to their high contents of bioactive compounds [11]. There are several studies of the incorporation of vegetable wastes fibers into foodstuffs by turning them into powders [12,13].…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Cangussu

Fronza

Franca

et al. 2021

Foods

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Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.

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Section: Introductionmentioning

confidence: 99%

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Cangussu

Fronza

Franca

et al. 2021

Foods

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“…However, tapioca, which is a good source of vitamin C, calcium, phosphorus, and probiotics, can improve digestion and boost the immune system in humans. Based on the available knowledge, this type of fiber can also be used to lower the percentage of fat in food products [44,45]. Acquired outcomes propose that high-protein bars with chocolate covering significantly upgrade their agreeability.…”

Section: Sensory Evaluationmentioning

confidence: 99%

The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

Małecki

Tomašević

Sołowiej

2022

Journal of Food Quality

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Most often, high-protein bars consist of a protein preparation in the form of a loose powder, stuck together with a syrup mixture, ensuring a stable mass. According to the legal regulations in force, at least 20% of the energy value must come from protein for the product to be called high-protein. The objective of this study was to evaluate the impact of different syrup sources (oligofructose, maltitol, tapioca fiber, and chickpea-maize fiber) on rheology, water activity, color, and nutritional and sensorial properties of high-protein bars. Texture has changed depending on the type of syrup used. A significant increase of the hardness parameter referring to the control sample was noted for bars containing chickpea-maize liquid fiber in chocolate (311.65 N), with low adhesiveness simultaneously (54.71 N). Samples without chocolate made with the use of oligofructose syrup had apparently higher dynamic viscosities than other bars (226.67 mPas · g/cm3). The water activity of all tested bars indicated the high stability of samples over time (<0.80), except for samples without chocolate made of PM syrup. The color of the tested bars was from light cream to Earth yellow. Bars obtained with tapioca liquid fiber had the lowest nutritional value. Results presented in this study suggest that selecting the correct type of syrup may significantly influence the functional properties of high-protein bars.

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“…Center, Giza, Egypt. Assigning scores for various quality attributes such as: color (20), texture (20), taste (20), crust appearance (20), odor (20), and overall acceptability (100) (San José et al, 2018). Packaging and Storage of produced biscuits:…”

Section: Preparation Of Kidney Bean Flourmentioning

confidence: 99%

Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding

Saly¹

2018

SCUJ

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To prepare and evaluate a healthy biscuit for reducing malnutrition diseases such as anemia and osteoporosis. Several models of two formulas were proposed by using five types of natural supplements; pumpkin (P), yellow corn germ (G), white kidney bean (Wb), rice bran (R) and rosella flower (K) to supplement wheat flour 72% extraction (W). The results of the sensory evaluation showed that the biscuits supplemented from the following mixtures: PG (80%W+10%P+10%G), PR (80%W+10%P+10%R), PWb (80%W+10% P +10%Wb), WbG (80%W +10%Wb+10%G) and WbR (80%W+10%Wb+10%R)as a duple mixes or T3 (75%W+10%R+5%Wb+5%G+3%P+2%K) as a multi mix had a very good degree of preference, so they were selected to be a chemically and physically evaluate and study the storage stability of the produced biscuits. The results of the chemical analysis indicated that all types of supplemented biscuit had high content of protein, fat, ash, crude fiber and total calories. They have a high mineral content (i.e., iron, zinc, calcium, manganese and magnesium), vitamins contents (i.e., A, E, K, B1, B 2 , B 3 , B 6 and B 9 ), total essential amino acids, biological value, protein efficiency ratio, total unsaturated fatty acids compared with the control. The color properties of the samples containing the pumpkin were improved. The spread factor and hardness of all types of supplemented biscuits was higher than those for the control. All types of supplemented biscuits were the highest in contribute of most of Recommended Dietary Allowances for a studied previous nutrient for children and adults. So it could be recommended to incorporate the investigated nutritional sources in bakery products to obtain healthy bakery products having high biological values, especially for resistance to anemia and osteoporosis due to the high content of the required nutrients.

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Sensory evaluation of biscuits enriched with artichoke fiber‐rich powders (Cynara scolymus L.)

Cited by 15 publications

References 20 publications

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen

Preparation and Evaluation of Biscuits Supplemented with some Natural Additives for Children and Adolescents Feeding

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