The study highlights the potential for enhancing the nutritional value of wheat bread by incorporating β-glucan-enriched flour derived from barley. Initially, the study explores the air separation ...of barley flour into fractions rich in β-glucans. The procedure significantly increases the β-glucan concentration from 4.5% in barley to 8.0-10.5% in the separated coarse fractions, with yields varying from 33% to 77%. The optimal fraction of β-glucan-rich flour (β-GRF), balancing β-glucan concentration and yield, was chosen for subsequent evaluations. The impact of different levels of β-GRF supplementation (ranging from 0% to 30%) on the dough texture and sensory characteristics of the mixed wheat bread was tested. The addition of β-GRF has a noticeable influence on the rheological properties of the dough, resulting in longer development times and decreased stability compared to control samples. As the concentration of β-GRF increases to 10%, the specific volume generally rises, reaching 3.5 cm³/g, compared to the control bread with a specific volume of 3.2 cm³/g. However, beyond the 10% β-GRF level, the specific volume starts to decrease. Furthermore, β-GRF addition affects sensory and texture aspects, including bread volume, crumb, and crust characteristics. Despite these alterations, the bread remains within acceptable sensory parameters, and the final product, with 3g of β-glucan per 100 g of bread, meets the criteria for a health claim related to cholesterol reduction. This research underscores the potential to create healthier bread options by harnessing the nutritional benefits of dry concentrated β-glucans from barley, offering a promising avenue for improving the nutritional profile of bread products.
The purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty ...bread and the role of teachers and teacher assistants in the introduction of novelties into children's nutrition ware studied.
Using hedonic sensory evaluation in the case of bread, the perception of salty taste and responses of preschool children to salt reduction were observed. The combination of quantitative and qualitative data analysis obtained from the case study group, composed of 22 preschool children and 66 teachers and teacher assistants, was studied.
The results show that a 30% salt reduction was not registered by the children, while a 50% reduction of the salt content, compared to the original recipe, though noted, was not disruptive. The perception of taste and development of good eating habits at an early age could be influenced by teachers and teacher assistants' verbal and non-verbal communication.
Salt reduction does not significantly affect the rating of satisfaction with the tested product. Educational personnel must be aware of their decisive influence on children's perception of new and less salty products. Such an approach could represent a basis for creating children's eating habits, which will be of particular importance later in their lives. The findings may possibly result in an update of the national nutrition policy.
Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: ‘Merlot’ and ‘Zelen’. Rheological, textural, sensory and antioxidant properties of the ...enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when ‘Merlot’ grape pomace flour was added compared to ‘Zelen’ grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition (r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for ‘Merlot’ and 3.65 mg gallic acid equivalents /g dw for ‘Zelen’, which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest ‘Merlot’ grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety ‘Zelen’ is suggested for use.
Študija proučuje vpliv dodatka ekstrakta nekaterih stročnic, ki naj bi vsebovale inhibitorje amilaz, na amilolitično aktivnost mok z nizkim padajočim številom (FN). Aktivnost amilaz je bila ...spremljana posredno z metodo določanja padajočega števila. Ugotovljen je bil optimalni čas vodne ekstrakcije. Raziskava je pokazala pozitivno povezavo dodatka moke stročnic z dvigom FN pšeničnih mok. Prikazane so povezave med različnimi koncentracijami ekstrakta in spremembo FN. Največji učinek je bil ugotovljen pri sorti fižolaTop Crop. Opravljena je bila peka kruha z dodatki različnih koncentracij moke fižola z največjim vplivom na padajoče število. Učinek dodatka moke fižola se je izrazil v manjšem volumnu pečenega kruha. Spremembe organoleptičnih lastnosti ni bilo zaznati pri 5 % dodatka, pri kruhih z dodatkom nad 2,5 odstotka je bilo zaznati daljšo svežino sredice.
This chapter emphasizes the health outcomes connected with excessive salt consumption and focuses on possibilities to reduce dietary salt intake. The biggest reductions in salt consumption in the ...population could be achieved by comprehensive strategies involving population-wide policies (regulation, mandatory reformulation and food labelling). Salt reduction policies include the baseline identification of population’s salt consumption and major sources of salt in the diet, reformulation of a set number of products available on the market and increased awareness and knowledge on salt reduction at an individual level, creating an environment for salt reduction and the promotion of ‘healthy food’. Innovative reformulation by food industry, therefore, has the potential to contribute substantially. Flavours of processed foods could be improved by partially replacing salt with salt substitutes and flavour enhancers. One of the approaches of salt reduction is ‘gradual reduction without the consumer’s knowledge’, which refers to the observation that people in general are unable to differentiate between two substances in which the difference in salt content is low. It is suggested that increased knowledge and appropriate promotion of healthy food and healthy dietary habits, especially in early childhood in kindergartens, schools and at home, are the most promising measures for salt reduction.
Nanotechnology is a science field that includes research and applications carried out in the sphere of below 100 nanometers. Nanofood is the result of the usage of nanotechnology in food production, ...processing, and packaging. The paper presents results of a pilot study on perceptions of nanotechnology and its use in food production. A questionnaire was developed for the purpose of the study that measured knowledge, perceptions and attitudes towards nanotechnology and nanoproducts in general and in food industry. The results of the analysis suggested lack of knowledge about nanotechnology and its utilisation in food production. Motivation of respondents to purchase nanoproducts is low, mostly due to perceptions of possible changes in food caused by the use of nanotechnology. The respondents are aware of their poor understanding of nanotechnology and perceive potential risks related to the utilisation of nanotechnology. Education of consumers in relation to nanotechnology and its utilisation in manucaturing, especially in food production, is a necessary step in future development of this field.
A method for the laboratory-scale production and isolation of chitosan (polyglucosamine) by liquid and solid-state fermentation from Lentinus edodes was developed. The yields of isolated chitosan ...were 120 mg/L of fermentation medium under liquid fermentation conditions and 6.18 g/kg of fermentation medium under solid-state fermentation conditions. The latter method, which gives up to 50 times yields than other chitosan production methods from fungi, provides a new flexible and easily scaled-up procedure for the production of low acetylation degree chitosan
Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these ...materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels (SSKB) were made and were compared to the reference white wheat bread (WWB). The spelt wheat flours and breads contained more proteins in comparison to wheat flour and bread. Among the samples the highest rate of starch hydrolysis was noticed in WSB. During the first 30 min of incubation this particular bread was shown to have significantly more (P < 0.05) rapidly digestible starch than the WMSB and later on also more starch than in WWB and SSKB, respectively. The WMSB had the lowest hydrolysis index (HI = 95.7). However, the result did not differ significantly from that in the reference common wheat bread. On the other hand, the most refined spelt wheat flour resulted in a bread product (WSB) that was statistically withdrawn (P < 0.05) as one with the highest HI (112.6). Keywords: Bread; fiber; gluten; scalded kernels; spelt wheat; starch
PDF
