Fruits and vegetables are responsible for about 22% of food losses wastes along the supply chain (not including retail level). However, fruit vegetable by-products (FVB) may be transformed into fibre-rich flours bioactive compounds, mainly bound to fibre, thus bringing value industry due health benefits technological functionality. Therefore, these have great potential applied in several indust...

Abstract The use of flours or phenolic extracts obtained from non-traditional sources agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics functional food. However, compounds present great structural diversity, as well the ability interact in complex way macromolecules that constitute bread matrix. Therefore, addition these flours, pure p...

Simplex lattice design was used to 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15% of dough composition. Moisture, protein content, baking loss, specific volume, texture cost the samples plus control (0% added protein) were analysed. Results showed that effect PP, HP IP on cake properties could be modelled with linear regressions (96.80% < R 2 ...

Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition differ depending on the raw materials used and production process itself. The aim current study was to evaluate quality ten commercially available flours made from rice, pea, chickpea, soybean hemp. proximate (moisture, fat, fiber...

Present study aimed to obtain insight into the impact of microstructure on thickening potential chickpea flours. Three different flour types (non-gelatinised open cell (NG-O), pre-gelatinised closed (PG-C) and (PG-O)) were compared. All flours clearly exhibited their own characteristic rheological behaviour. Both achieved similar viscosities in water-based systems compared potato starch, albeit...

In this study, firstly, enzyme-active malt flours were obtained from different germinated grains including wheat, barley, rye, triticale, millet, maize, rice, and oat. Next, these commercial enzyme added to bread wheat flour in a level that provides the same amylolytic activity their effects on quality investigated. The germination process significantly increased but also caused significant cha...

Quinoa (Chenopodium quinoa Willd.) is increasingly singled out as a healthy food with an excellent nutritional profile. Besides being suitable for gluten-free diets, it rich in proteins of quality and good source minerals vitamins, well natural antioxidants, such phenolic compounds. The aim this work to present how fermentation can affect compound content antioxidant capacity quinoa. It emerged...

Cookies were produced from blends of germinated pigeon pea, fermented sorghum and cocoyam flours. The study was carried out to evaluate the effects of varying the proportions of these components on the sensory and protein quality of the cookies. The sensory attributes studied were colour, taste, texture, crispiness and general acceptability while the protein quality indices were Biological Valu...