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  • 28 Reads
Development of potential functional biscuits with the incorporation of Tannat grape pomace and sweetener

Nowadays, consumers are becoming more aware of their diet. In order to improve the nutritional aspects of people's diet and health, research on the development of functional foods is growing. Tannat grape pomace (TGP) is an abundant byproduct of the Uruguayan wine industry, with the potential to be used in the development of functional foods, mainly by its composition on bioactive compounds and dietary fiber, that may improve the health of the consumer and reduce the environmental impact by reusing it in the formulation of a worldwide consumed product such as biscuits. The aim of the present study was to determine the bioactive properties (antioxidant, antidiabetic and antiobesity) of different biscuit formulations (variation in content of TGP and sweetener sucralose) to develop potential functional biscuits.

A factorial design with central points was assessed varying the content of TGP and sucralose: 10 and 20 % of TGP, 2 and 4 % of sucralose, and the central point in triplicate with 15 % TGP and 3 % sucralose.

Among the most relevant results the addition of 20% of TGP and 4% of sucralose (20% 4%) increased the total phenols content (TPC) (1.86 ± 0.04 mg GAE/g biscuit) and the antioxidant capacity by ABTS (50.49 ± 1.86 µmol TE/g biscuit) and ORAC-FL (50.91 ± 3.66 µmol TE/g biscuit) compared to the control biscuit (without TGP, with 4% of sucralose) (TPC: 1.06 ± 0.05 mg GAE/g biscuit; ABTS: 14.43 ± 1.10 and ORAC-FL: 7.99 ± 1.15 µmol TE/g biscuit) (p<0.05). Also, the incorporation of the byproduct in the biscuits showed a greater capacity to inhibit α-glucosidase and pancreatic lipase compared to the biscuits without the addition of TGP (p<0.05). In conclusion, biscuit formulations with the incorporation of TGP and sucralose showed potential as functional foods with the possibility to improve consumer’s health

  • Open access
  • 9 Reads
Application of non-traditional raw materials in production technology of Turkish delight
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The assortment of confectionery products has a group of eastern sweets characterized by good taste qualities, and high nutritional value. They are quite widespread and are in great demand of consumers in many countries of the world. The assortment of eastern sweets is divided into three groups: Flour (biscuits, baklava, among others), soft sweets (fudge, koz-halva, nougat, Turkish delight, among others). and caramel type ( brittle, candied roasted nuts, among others). Among soft sweets, products such as Turkish delight have become increasingly popular. These products are made of sugar, water, or fruit juice (pomegranate juice), with the addition of corn starch (structural agent), flavors (vanilla, rose essential), with or without nuts (walnuts, almonds, hazelnuts, pistachio), shredded coconut, fruit puree, among others. The possibility of using the technology of Turkish delight on starch corn multi-component fruit-berry and fruit-vegetable paste from apples, pumpkin, quince, blackberry, cranberries, etc. is researched.Adding a multi-component paste from apples, quince, and pumpkin (in the ratio 50:40:10) in quantity 10-30% allows us to get products with high organoleptic indices. The introduction of the study paste to the 30% Turkish delight recipe allows getting products of pleasant color, taste, and aroma of the quince and pumpkin without adding synthetic dyes and flavors. It was found that adding a paste increases strength and improves the structure of the products (consistency becomes less heavy) compared to the products without additives.The presence of multi-component paste in the turkish delight recipe allows getting products with more expressed organoleptic quality indicators and increased content of food fibers (3g per 100 g of product).

  • Open access
  • 54 Reads
Screening of Greek Chestnut Honey by LC/Q-TOF/HRMS: Phenolic compounds as Biomarkers

European chestnut tree (Castanea sativa Mill.) is widespread in the mountainous areas of Greece. Chestnut honey is usually derived from flower nectar, as well as honeydew secretions. In Greece, chestnut honey is rather rare, accounting for less than 5% of the annual production. . However, it has particular organoleptic characteristics (bitter, sweet, burnt caramel and, woody flavor) making it. Also, several studies have shown important properties for humans, some of them attributed to the high content of phenolic components. Based on the features, this rare type of honey is gaining commercial and export interest in both local and international markets. The purpose of this study was to investigate the phenolic compounds of acetonitrile fraction using liquid chromatography combined with time-of-flight high-resolution mass spectrometry (LC/Q-TOF/HRMS). So, five monofloral samples of chestnut honey were provided directly from beekeepers and their botanical origin was confirmed by physicochemical and melissopalynological analysis. The samples were then subjected to solid-phase extraction (SPE) and the extracts were analyzed by LC/Q-TOF/HRMS. At least 28 phenolic components were arranged using standard substances. Naringenin, protocatechuic acid, chrysin, ellagic acid, and pinocembrin were detected in greater abundance, with the former being proposed as a possible botanical marker. Furthermore, p-coumaric acid, which is mentioned in the literature as the main phenolic compound of chestnut honeys, was found in sufficient quantity, while ferulic acid, which is considered its marker, was not found in significant quantities in the present study. Particular reference can be made to caffeic and 4-hydroxybenzoic acid, which have been found in moderate abundance and have been reported as two of the basic phenolic components of this honey. Since chestnut honey contains a significant number of bioactive compounds which could potentially be useful in a balanced diet, it is important to identify compounds that could be used for the authentication of the monoflorality of chestnut honey.