Abstract The growing awareness of the consumers on advantages a proper nutrition is deeply modifying their demands. Hence, exploitation innovative ingredients to enrich nutritional values staple foods continuously explored by research institutions and food industries. This paper represents feasibility study use nonconventional ingredients, including house cricket ( Acheta domesticus ) powder bu...

Food products incorporated with soluble dietary fiber beta-glucan have shown varying effects on postprandial glycemia. The objective of the present study was to test the hypothesis that a food product fortified with barley beta-glucan and subjected to minimum processing and mild cooking might be effective in lowering glycemic response. In a randomized, single-blind, controlled crossover trial, ...

Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, Lebanon) were considered. available in both traditional gluten-free versions, single doble layer variety. Wheat flour was primary ingredient t...

Background & aims Clinical trial data have indicated an association between wholegrain consumption and a reduction in surrogate markers of cardiovascular disease. Phenolics present bound to arabinoxylan fibre may contribute these effects, particularly when released enzymatically from the fiber prior ingestion. The aim study was therefore determine whether intake high bread containing higher fre...

There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly fire) potential candidate act as vehicle for delivering This study aimed investigate the effects using composite flour containing wheat substituted with different levels (0, 5, 10, 15, 20%) green banana pulp "GBPF" some phy...

The purpose of this study was to compare antioxidative potential of methanolic extracts of three tef grain (Eragrostis tef) varieties (white, brown and red tef) and their respective injera (pancakelike, soft, sour, circular flatbread and a staple food for majority of Ethiopians) and enriched one with fenugreek. Injera was prepared from dough fermented for 18 hours and 72 hours. The level of IC5...