Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties an...

Background. Biscuits are consumed by all of society in the world. Incorporation of different ratios of quinoa flour into wheat flour for the production of biscuits is needed for the production of functional foods. Objective. This study aimed to evaluate the incorporation of 12.5 or 25 quinoa flour into biscuit production, evaluate rheological and sensory characteristics, and investigate the effect of the consumption of 20 cooked biscuits on diabetic rats. Design. The gross chemical composition, total carotenoids, phenolic and flavonoids of wheat flour and quinoa flour, and the rheological properties of the control, 12.5 quinoa, and 25 quinoa biscuit dough were determined. The effects of consumption of 12.5 quinoa and 25 quinoa biscuits on diabetic rats were investigated. Results. Quinoa flour had significantly higher levels of the gross chemical composition except for carbohydrate and increased phenolic compound and flavonoids content than those in wheat flour. Increasing the amount of quinoa flour in the biscuits could increase the farinograph and extensograph values of the dough. Biological results showed that the highest improvement in nutritional values appeared in the diabetic rat group, which consumed 25 quinoa biscuit for 60 days. The consumption of 12.5 quinoa biscuit and 25 quinoa biscuit showed a decline in blood glycosylated hemoglobin and glucose and an elevation in insulin levels compared with the positive control diabetic rat group. Discussion and Conclusion. It is encouraging to replace wheat flour with quinoa flour in biscuit manufacturing owing to positive effects on both the technological properties and sensory evaluation of biscuits. The increase of quinoa flour up to 25 had favorable nutritional values and hypoglycemic effects.

Background. Chard is a valuable vegetable and is considered a beneficial functional food. Fortification of bread with chard could increase the nutraceutical and functional food consumption. Objective. In this study, we performed a chemical analysis of chard and performed rheological analyses and sensory attribute evaluations of pan breads fortified with 5 and 10 chard powder. Design. The gross chemical composition of chard, some minerals, vitamin C, and total phenolic and flavonoid compounds were estimated. The rheological properties of doughs fortified with 5 and 10 chard powder and the chemical composition and sensory attributes of control, 5 chard and 10 chard pan bread samples were determined. Results. Chard contains carbohydrate, protein, and ash in addition to essential minerals and antioxidants such as vitamin C, phenols, and flavonoids. The chemical composition of 5 chard pan bread was significantly higher in ash and fiber, while the chemical composition of 10 chard pan bread was significantly higher in protein, ash, fiber, and moisture and significantly lower in fat, carbohydrate, and energy level than that of control pan breads. Compared with the control pan bread, the pan bread with increased chard powder content (10) had significantly increased water absorption percentage, arrival time, dough development, elasticity, and proportional number ratio but significantly decreased stability time, softening degree, and extensibility. Pan bread fortified with 10 chard had the lowest specific volume among the tested breads. Sensory attribute evaluation further showed that increasing the amount of chard to 10 in the bread dough formulation produced lower overall acceptability scores. Conclusions. Pan bread containing 5 chard had better rheological scores and sensory attributes than the other formulations, in addition to good nutritional quality values.

The objective of this study was to evaluate the synthesis of xylanase enzyme by Bacillus safensis MABS6 using sorghum straw as a substrate. A comprehensive investigation was conducted to optimize xylanase yield by examining various parameters such as sorghum concentration, inoculum size, culture age, pH, temperature, and agitation speed. Additionally, the impact of nutritional additives, metallic ions, organic solvents, and alkaline H2O2 treatment on xylanase production and activity was explored. Experimental trials were performed with specific parameters, including 4% w/v sorghum concentration, 2% inoculum size, 12 hours of culture age, pH 7, 35°C, and 250 rpm. Further improvements involved the addition of nutritional additives such as gelatin, xylose, and potassium nitrate. The effects of initial conditions, various metallic ions (Ca2+, Mn2+, and Fe3+), and organic solvents (2-methyl propanol, methanol, and ethanol) on xylanase activity were evaluated. Additionally, saccharification investigations with a 4% alkaline H2O2 treatment assessed the enzymatic hydrolysis of sorghum straw. Optimized conditions resulted in a significant increase, with xylanase production reaching 3.49%. The partially purified xylanase exhibited over 60% relative activity within a pH range of 6 to 9 and demonstrated more than 55% activity between 45°C to 65°C after 1 hour. Certain metallic ions and organic solvents further enhanced xylanase activity. Notably, the xylanase derived from Bacillus safensis MABS6, utilizing sorghum straw, showcased desirable characteristics such as heat stability, alkali-solvent stability, and absence of cellulase activity. Its potential as a biocatalyst makes it valuable for various biotechnological applications, particularly in the efficient enzymatic hydrolysis of sorghum straw.