The objective of this study was to evaluate the effects of different types of powder additions on the properties of corn extrudates. The following ingredients, which are good sources of bioactive compounds, were used to substitute corn flour: legume protein sources (2% pea, 5% broccoli, and 5% lucerne), plants (15% beetroot and 15% rosehip), and condiments (2% chili, 2% turmeric, 2% paprika, and 2% basil). The total polyphenolic content (TPC) and antioxidant activity (AA) increased when the corn flour was replaced with the different types of ingredients. The highest TPC was found for rosehip followed by the beet, basil, and broccoli additions. Compared to the raw formulations, all the extrudates, except the rosehip extrudate, showed a decrease in the TPC ranging from 11 to 41%, with the smallest loss (11%) occurring for basil and the highest loss (41%) occurring for the control extrudate, respectively. The same observation was recorded for the AA. For the extrudate enriched with rosehip, the TPC and AA increased by 20% and 16%, respectively. The highest level of protein digestibility was in the corn extrudate with the pea addition followed by broccoli and lucerne. The extruded corn samples with condiment additions had a lower glycemic index than the control extrudate. This study demonstrated the potential for the production of gluten-free corn extrudates enriched with ingredients from different sources with improved nutritional properties, conferring also a natural color in the final extrudates.

The growing consumer demand for plant-based, protein- and fiber-enriched foods has encouraged the incorporation of novel functional ingredients into bakery products. Hemp flour (HF), obtained from cold-pressed hemp seeds, represents a sustainable ingredient rich in proteins, dietary fibers, lipids, and bioactive compounds, making it suitable for nutritional fortification. This study investigated the impact of HF addition (5–40%) on the quality of muffins prepared with wheat flour (WF) and whole wheat flour (WWF). An initial hedonic sensory evaluation identified 5–20% HF as the most acceptable substitution range, which was then subjected to detailed physicochemical, sensory, textural, colorimetric, and microbiological analyses. Incorporation of HF significantly increased protein (up to +44%), fiber (up to +172%), and ash (up to +76%) contents, while decreasing moisture (−39%). Both WF and WWF muffins darkened with HF incorporation, with a greater lightness reduction in WF. Texture changes (increased firmness and gumminess) were more pronounced in WF muffins. Sensory analysis revealed that WF muffins were best accepted at 10–15% HF, whereas WWF muffins maintained good acceptability up to 20% HF, indicating better integration of HF in the whole grain matrix. All samples complied with microbiological safety requirements. Overall, the optimal substitution level was 10–15% HF in WF muffins and 20% HF in WWF muffins, demonstrating that HF can enhance the nutritional profile of muffins while maintaining acceptable technological and sensory properties in a matrix-dependent manner.

The objective of this study was to assess the impact of incorporating hemp (Cannabis sativa L.) flour (HF) into muffins on their nutritional, physicochemical, microbiological, and sensory characteristics. Muffins were prepared by partially replacing wheat flour (WF) and whole wheat flour (WWF) with HF at levels of 5%, 10%, 15%, and 20%. Analytical evaluations included proximate composition, texture profile analysis (TPA), color measurements, microbial safety tests, and sensory evaluation using trained panelists. The results showed that increasing HF levels improved fiber, protein, and ash content, while moisture content decreased. Texture parameters such as firmness and cohesiveness were affected, and color analysis revealed a progressive darkening of the product with higher HF content. Microbiological analysis confirmed that all samples were within acceptable safety limits. Sensory evaluation indicated that muffins containing up to 15% HF were generally well accepted, while higher levels influenced texture and flavor negatively. The study concludes that HF can be a valuable ingredient for developing nutritionally enriched and sustainable baked goods, provided that formulation is carefully optimized to ensure product quality and consumer acceptability.

This study compared white type 650 and wholemeal wheat breads containing two mineral–vitamin premixes, with or without dried sourdough. Twelve formulations contained 0 or approximately 0.10% premix relative to flour. In the farinograph data, Premix 2 increased dough stability from 5:55 to 15:00 min in white flour and from 1:56 to 9:42 min in wholemeal flour. Premix-only bread volumes were 355–360 versus 370 cm³/100 g for the white control and 305–308 versus 310 cm³/100 g for the wholemeal control. Across all 12 breads, the tabulated zinc and selenium concentrations ranged from 0.155 to 0.851 mg/100 g and 0.369 to 9.457 µg/100 g; vitamin D and E ranged from 0.10 to 8.40 µg/100 g and 0.06 to 4.42 mg/100 g, respectively. All comparisons are descriptive; no estimates of baking retention or nutrient bioavailability were made.