The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO₂ production, and CO₂ retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm³/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

In Algeria, rabbit meat consumption is insufficiently anchored in culinary traditions compared to other types of meat that are widely consumed, namely sheep and chicken. The purpose of this research is to investigate the influence of sociogeographic variables, both intrinsic and extrinsic quality cues, on consumption frequency, purchasing decision, motivations and the main deterrents to rabbit meat consumption. A survey is conducted with 360 consumers across 15 wilayas (districts) in Eastern Algeria. The results help us draw a conclusion that rabbit meat is consumed in all surveyed wilayas with a low frequency of consumption for the majority of respondents (79%). On the one hand, the causes of consumption are mainly: good taste (59%) and nutritional value (27%). On the other hand, the limiting factors are different: scarcity of rabbit meat on the market (42%), price (22%), eating habits (17%), lack of information on nutritional value (13%), bad taste (3%) and its resemblance to cat meat (3%). Regarding purchasing criteria, tenderness (58%) and freshness (14%) were chosen by most consumers. Although most consumers recognise the nutritional benefits of rabbit meat, it is poorly ranked in the choice of its consumers, placing it fourth after sheep, beef and poultry. Cross tabulation results show that gender, employment status and geographical areas are three variables that significantly affect the consumer’s perception and behaviour towards rabbit meat. This study is the first to analyse the Algerian consumer profile and sheds light on factors encouraging and hindering rabbit meat consumption.

The purpose of this work is to develop two types of dietary supplements for celiac (energy-rich and fiber-rich bars) as well as to optimize the formulations of bars made from puffed and non-puffed cereals. To optimize the combination of components, a mixture design was created. Based on sensory evaluation, optimal bars were selected, which were then evaluated in terms of biochemical properties, color and antioxidant properties. The main results indicate that the combination of 37.5 g of cereals, 22.5 g of seeds, and 40 g of binder is optimal for the energy bars with non-puffed cereals, followed by 54.57 g of cereals, 10.43 g of seeds, and 35 g of a binder for fiber-rich bars with non-puffed cereals. In contrast, the optimal recipe for energy bars with puffed cereals consisted of 35.42 g of cereals, 20.07 g of seeds, and 44.51 g of binder, and for fiber-rich bars with puffed cereals, it consisted of 50 g of cereals, 15 g of seeds, and 35 g. The biochemical composition indicates that fiber-rich bars are also energetic, with more than 300 kcal/100 g. All bars are rich in antioxidants, with total polyphenol values exceeding 4.97 mg GAE/g d.w. Customers prefer the bars with puffed cereal the most.

This study evaluates the effects of fortifying bread with different concentrations (3%, 10%, and 30%) of Matricaria chamomilla L. (MC) infusion and powder, derived from the plant’s aerial parts (stem, leaf, and flower). UPLC/MS-MS analysis of MC infusion and powder ethanolic extract confirmed the presence of polyphenolic compounds, including flavonoids, contributing to enhanced antioxidant and enzyme inhibitory properties. The physicochemical, antioxidant, and sensory properties of the enriched breads were assessed. Hierarchical cluster analysis revealed that breads enriched with 30% MC powder (BP-MC 30%) and infusion (BI-MC 30%) exhibited superior overall quality compared with other formulations. The enriched breads showed increased protein, fiber, and antioxidant content. Specifically, BI-MC 30% demonstrated superior antioxidant activity, while BP-MC 30% provided the highest fiber content. Sensory evaluation indicated that the enriched breads retained sensory properties similar to those of the control bread, despite the nutritional improvements. These findings suggest that incorporating Matricaria chamomilla, particularly at 30%, enhances the nutritional profile and antioxidant properties of bread while maintaining sensory characteristics close to those of traditional bread. This research highlights the potential of using chamomile’s aerial parts in the valorization of plant-based by-products for functional bakery product development.

The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical tests before being used in the production of cheese. The results showed that the enzymatic latex extract had a higher coagulant activity than the leaf extract. However, under different clotting conditions (pH, temperature, and CaCl₂ concentration), both coagulants behaved similarly in the coagulation of Berridge substrate. The SDS-PAGE and zymographic analysis revealed identical protein bands with a single active zone in both extracts, corresponding to a molecular weight of 26.98 kDa and 26.03 kDa in the extract of leaf and latex, respectively. Both extracts were stable to different effectors but strongly inhibited by iodoacetamide and Hg, suggesting it to be a cysteine protease. Both extracts were able to hydrolyze casein and generate peptides of 14 kDa, with excessive hydrolysis of the other casein fractions. The physicochemical parameters of cheese made from latex and leaf extract evolved similarly to control cheese. According to the sensory evaluation, cheese made with latex had a mildly bitter flavor but showed a high acceptance rate (>80%).

PH-sensitive intelligent films offer a novel strategy for real-time monitoring of food freshness via visible color changes. This study valorizes onion peel powder (OPP), a polyphenol-rich agro-industrial by-product, by incorporating it into cassava starch-based films at three concentrations (1O, 2O, 3O). Increasing OPP content led to significantly higher total phenolic and flavonoid levels, enhancing the films’ antioxidant properties (p < 0.0001). While the films exhibited selective antibacterial effects, pronounced inhibition zones were observed against Pseudomonas aeruginosa and Escherichia coli, two relevant meat spoilage and pathogenic bacteria. The films displayed clear and gradual color shifts from light to dark brown across a wide pH range (1–13), confirming their suitability as pH indicators. When applied as labels in minced beef packaging stored at 4 °C, the films successfully tracked freshness over 13 days. Film color changes were strongly correlated with microbial load and pH variations, accurately flagging spoilage onset. These findings support the potential of cassava starch/OPP films as biodegradable, cost-effective intelligent packaging tools, contributing to food safety, waste reduction, and circular bioeconomy principles. The system provides a practical, non-invasive solution for meat freshness monitoring without requiring instrumentation.