Boron is a metalloid that plays an important role in the functioning of cell membrane, enzymatic reactions and the hormonal and mineral metabolism of animals. Boron is also thought to be an essential metalloid for animals. Boron compounds have a wide range of physiological effects in living...

Effects of partial replacement of wheat flour with pumpkin seed flour on quality indices of muffins for children were studied. Fatty acid (FA) composition, peroxide value (PV), anisidine value (AnV) and conjugated diene (CD) and triene (CT) contents were assayed in lipids extracted from muffins and related to storage time. Both PV and AnV values increased with the increasing content of pumpkin seed flour. Regardless the pumpkin seed flour share, the content of CD was higher than of CT in muffins. As the replacement of wheat flour with pumpkin seed flour increased, the nutritional value of muffins improved. It appears appropriate to incorporate 33% of pumpkin seed flour into muffins stored for 2 weeks without special packaging conditions. More than 71% of the children evaluated muffins containing 33% of pumpkin seed flour as ‘tasty’ and ‘very tasty’. The experimental muffin formulation resulted in a novel product suitable for children’s nutrition.

The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study. Margarine and butter cookies with different contents of CPE were prepared. Contents of primary (Peroxide value, PV) and secondary (Anisidine value, AV; thiobarbituric acid reactive substances, TBARS) lipid oxidation products and fatty acids profile were measured during storage. Different course of lipid degradation depending on both polyphenols content and storage time was shown. Cookies were characterised by a low PV (1.45 and 4.90 meq of O/kg of fat in margarine and butter cookies, respectively). The AV increased during storage both in margarine and in butter cookies. Losses of PUFA in margarine cookies (0.34%) apply mainly to α-linolenic acid. It appears safe to incorporate 100 mg and 250 mg of CPE into margarine cookies stored for 9 weeks and 1000 mg of CPE into butter cookies stored for 9 weeks. The incorporation of 1000 mg CPE into cookies resulted in a significant increase in the intensity of astringent taste, acidic taste, off-taste and off-flavour