The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells (CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the bread were studied. The lead (0.18) and cadmium (0.77) contents (mg/kg) of the CBSs were below the Codex Alimentarius specifications for cocoa powder. Ochratoxin A and aflatoxins (B₁, B₂, G₁, and G₂) were not detected in the CBSs. The CBSs were rich in dietary fiber (42.9%) and bioactive components and showed good antioxidant capacity. The ash, fat, protein, dietary fiber, crumb a* and c*, hardness, chewiness, total phenols, and antioxidant activities of the bread increased with an increasing CBSs level. The starch hydrolysis rate (45.1–36.49%) of the CBS breads at 180 min was lower than that of the control (49.6%). The predicted glycemic index of the bread (CBS20 and CBS25) with 20–25% of the WF replaced with CBSs was classified as a medium-GI food using white bread as a reference. In the nine-point hedonic test, the overall preference scores were highest for control (6.8) and CBS breads, where CBSs replaced 5–10% of WF, with scores of 7.2 and 6.7. CBS20 supplemented with an additional 20–30% water improved its volume, specific volume, and staling rate, but the overall liking score (6.5–7.2) was not significantly different from the control (p > 0.05). Overall, partially replacing wheat flour with CBSs in the production of baked bread can result in a new medium-GI value food containing more dietary fiber, bioactive compounds, and enhanced antioxidant capacity.

Tamarillo (Solanum betaceum Cav.) is rich in polyphenols, anthocyanins, and carotenoids, making it a promising candidate for functional food development. This study investigated phytochemical profiles and bioactivities in different tamarillo parts. Various parts of tamarillo were extracted using water and ethanol (0–95%), with 95% ethanol yielding the highest content of bioactive compounds in the peel, pulp, mucilage, and whole fruit, while 75% ethanol was more effective for the seeds. Among tamarillo components, the peel exhibited the highest concentrations of hydroxycinnamoyl derivatives, anthocyanins, and carotenoids, along with superior antioxidant capacity, including strong scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals (EC₅₀, 45.26 µg extract/mL) and high reducing power (EC₅₀, 113.3 µg extract/mL). The peel extract exhibited the strongest inhibitory effects on α-glucosidase (IC₅₀, 1.623 mg/mL) and angiotensin-converting enzymes (IC₅₀, 1.435 mg/mL). In contrast, the pulp extract demonstrated the highest inhibitory activity against pancreatic lipase (IC₅₀, 0.882 mg/mL) and α-amylase (IC₅₀, 2.369 mg/mL). These findings suggest that tamarillo extracts possess potent antioxidant activity and enzyme-inhibitory properties related to metabolic syndrome (MetS). However, gastrointestinal digestion simulation influenced the bioactive compound content and bioactivities. Overall, tamarillo has promising potential as a functional ingredient for MetS prevention, but processing strategies are needed to retain its bioactive properties.

Tamarillo (Solanum betaceum Cav.) is rich in polyphenols, anthocyanins, and carotenoids, making it a promising candidate for functional food development. Various parts of tamarillo were extracted using water and ethanol (0–95%), with 95% ethanol yielding the highest content of bioactive compounds in the peel, pulp, mucilage, and whole fruit, while 75% ethanol was more effective for the seeds. Among tamarillo components, the peel exhibited the highest concentrations of hydroxycinnamoyl derivatives, anthocyanins, and carotenoids, along with superior antioxidant capacity, including strong scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals (EC50, 45.26 µg extract/mL) and high reducing power (EC50, 113.3 µg extract/mL). Regarding enzyme inhibition relevant to metabolic syndrome (MetS), the peel extract exhibited the strongest inhibitory effects on α-glucosidase (IC50, 1.623 mg/mL) and angiotensin-converting enzyme (IC50, 1.435 mg/mL). In contrast, the pulp extract demonstrated the highest inhibitory activity against pancreatic lipase (IC50, 0.882 mg/mL) and α-amylase (IC50, 2.369 mg/mL). These findings suggest tamarillo extracts possess potent antioxidant activity and significant enzyme inhibitory properties, highlighting their potential as functional ingredients for MetS prevention. However, gastrointestinal digestion simulation influenced bioactive compound content and enzyme inhibition capacity. This study provides insights into developing tamarillo-based dietary supplements with optimized processing to preserve bioactive components.

Rice is a safe and widely consumed gluten-free grain; however, breads prepared from white rice flour, such as Taichung Sen 17 (TS17), are prone to rapid staling and typically lack sufficient dietary fiber and bioactive compounds. To address these limitations, this study investigated the effects of partially replacing TS17 flour with indica black rice (B) flour, varying water content, and incorporating the natural hydrocolloid konjac glucomannan (K) on the quality of rice batter and bread. Compared with TS17 flour, B flour contained higher levels of total dietary fiber, total phenols, total anthocyanins, and antioxidant capacity. Substituting 15% of TS17 with B flour slightly increased the bread volume from 1032 mL to 1042 mL under 92% water addition (1.01-fold). More notably, it significantly increased the volume from 872 mL to 917 mL under 107% water (1.05-fold), and from 642 mL to 775 mL under 122% water (1.21-fold). However, higher substitution levels of B flour resulted in a reduction in loaf volume. Further incorporation of 2% K under 122% water conditions (TS17B15K2.0-122) resulted in the highest loaf volume of 1063 mL, representing a significant 1.37-fold increase compared to TS17B15-122 (775 mL), and exhibited the slowest staling rate after 24 h. Although K significantly improved bread texture and moisture retention, excessive addition may accelerate staling due to insufficient water availability in the formulation. These findings highlight that combining TS17 flour, B flour, and konjac gum represents a feasible and sustainable strategy for developing functional gluten-free baked products targeted at health-conscious and gluten-intolerant consumers.