This study aimed to evaluate the impact of widely grown fruits (wild roses, elderberries, sea buckthorns, rowans, chokeberries, and hawthorns) as a functional ingredient in wheat-flour cookie formulation on antioxidative properties with a simultaneous reduction of the carcinogen-like compound acrylamide. The organoleptic features of the cookies were assessed by a panel of consumers. The following parameters were measured: chemical composition, total polyphenols, polyphenolic profile, antioxidant activity, and acrylamide content. The overall ratings of the tested cookies with the addition of chokeberries, hawthorns, sea buckthorns, and elderberries were more than satisfactory, while wild rose and rowan cookies were the most widely accepted and best rated by the panelists. The antioxidant activity of the tested cookies was 1.1–15.22 μmol trolox·g⁻¹ dm and 2.46–26.12 μmol Fe (II)·g⁻¹ dm as measured by the ABTS and FRAP methods, respectively. All the fruit-enriched cookies had significantly higher antioxidative properties (p < 0.05) in comparison to the control cookies, but among the fruit-enriched cookies, there were differences in the quality and quantity of particular polyphenols. The acrylamide content was significantly decreased by 59% (hawthorn), 71% (rowan), 87% (wild rose), 89% (sea buckthorn), 91% (elderberry), and 94% (chokeberry) compared with the control cookies (p < 0.05). Cookies enriched with wild-grown fruits could constitute a promising novel snack food.

The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production.

Background: The growing demand for sustainable and nutrient-rich food has drawn attention to aquatic plants, particularly those of the Lemnoideae subfamily, commonly known as duckweed. These fast-growing plants are rich in high-quality protein and offer an attractive alternative to traditional plant and animal protein sources, especially in the context of targeted nutrition and sustainable diets. Methods: This review is a critical assessment of Lemnoideae potential as a functional food ingredient for various population groups, including vegans, diabetics, the elderly, and individuals with specific dietary needs. Their amino acid profile, protein digestibility, allergenicity, and bioactive compound content are evaluated in the paper. Also examined are health-related outcomes and applications, including clinical and space nutrition, alongside current barriers such as limited consumer acceptance and regulatory hurdles. Results and conclusions: Lemnoideae demonstrate a favorable amino acid profile, high digestibility, and low allergenic potential. They are a source of bioactive compounds with antioxidant, anti-inflammatory, and antimicrobial properties, and show promising effects in managing metabolic disorders such as type 2 diabetes and cardiovascular disease. Legal approvals in the EU and U.S. mark a shift towards broader acceptance. While sensory attributes and consumer unfamiliarity remain challenges, the findings allow us to highlight Lemnoideae as a promising next-generation plant protein source that could contribute to sustainable food systems and support the development of novel functional foods tailored to specific dietary needs.

The aim of the work was to evaluate the quality, i.e., to determine the volume, calculate the total baking loss and yield, and also perform the organoleptic evaluation, of wheat bread with chickpea flour. Moreover, the purpose of the work was also the evaluation of the staling change process in bread; determination of the contents of chemical components, including protein, fat, ash and fibre; determination of the contents of micro and macroelements; and determination of the glycaemic index in vitro. The research material was wheat bread and wheat bread supplemented with different proportions of chickpea flour (10%, 15% and 30%). On the basis of the conducted research, it was found that the addition of chickpea flour significantly influenced all the quality characteristics, for example, by reducing the volumes of the loaves. In the organoleptic evaluation, the bread obtained quality class 1, with the exception of the bread with 30% chickpea flour. The chickpea–wheat breads, on the day of baking, were characterized by lower moisture than the wheat bread, and this trend continued throughout the storage period. In terms of nutrients and micro- and macroelements, the more the share of chickpea flour, the higher their contents. The values of the glycaemic index were similar among the breads supplemented with different proportions of chickpea flour, and for wheat bread, it was the biggest. Based on the study, it can be stated that bread with 10% and 15% shares of chickpea flour had quality similar to that of wheat bread, so chickpea flour can be recommended as an addition in order to enrich wheat bread.

The aim of this study was to compare the consumption of n-3 and n-6 acids by adults using a vegetarian and traditional diet. The study was conducted on a group of 170 adults (18–50 years old), including 94 respondents following a traditional diet (56 women and 38 men) and 76 people following a vegetarian diet (52 women and 24 men). The research used the method of a 24-h interview conducted four days a week (Monday, Wednesday, Friday, Sunday). The record included the quantity and quality of individual meals and drinks. The study showed that people consuming traditional diets fulfilled the demand for the fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to a significantly higher degree than people following a vegetarian diet. Men preferring the traditional diet fulfilled the daily requirement for DHA and EPA acids significantly better than women. A reverse tendency was found among respondents who consumed a vegetarian diet. The supply of linolenic acid (LA) in the vegetarian diet exceeded the recommended daily amount (especially among men), whereas with the traditional diet it was too low in relation to the recommended values.

This study aimed to verify that enriching hens’ diets with pomegranate seed (PSO) and linseed oils (LSO) would maintain egg foaming and leavening capacity and improve the nutritional profile of egg-based products without compromising technological properties. It was shown in the previous studies that fortifying hen feed with PSO increased CLnA and CLA concentrations in raw eggs. In this study, two experiments with 25-week-old Hy-Line Brown laying hens have been carried out. Experiment 1 modified hens’ feed by incorporating PSO (0.5–1.5%) and 1.5% LSO. In Experiment 2, hens received feed containing PSO (0.5–1.5%). This research involved cake preparation, quality evaluation, and the assessment of egg white foam properties (stability, density, and gas bubble distribution). The chemical composition of sponge cake was determined. Results showed that PSO and LSO in hen feed enhanced egg leavening properties, while egg white-based foam properties matched the control group. The cakes showed improved health-promoting properties due to CLA and CLnA presence. The research confirmed that these beneficial acids were retained in the final sponge cake.