Recipe optimization using regression analysis method

Development of calibration models in the spectral range from 1400 to 2500 nm to determine the mass fraction of fat, sugar and moisture in bakery products by the NIR method Scientific journal Vestnik Mezhdunarodnoi Akademii Kholoda

ABSTRACTBambara groundnut (BGN) is an underutilised legume that has been utilised in bakery products to enhance the protein and crude fibre content. The aim of this study was to evaluate the effect of BGN flour on the nutritional, antioxidant and microstructural properties of wheat flour rusks. Five formulations of rusks were produced by adding different levels (0%, 5%, 10%, 15% and 20%) of BGN flour. Increasing BGN flour from 0% to 20% decreased bulk density, water and oil absorption capacity, swelling capacity and cold paste viscosity of the wheat flour. Nonetheless, addition of BGN flour increased the hot paste viscosity of flour samples ranging from 1132 to 1162.67 cP. It was observed that the inclusion of BGN flour increased the ash, fat, protein, crude fibre content, polyphenols and antioxidant activity of wheat flour and rusk, while moisture, carbohydrate and energy content decreased. As the amount of BGN flour increased, darkening in colour of the wheat flour and rusks were observed. Distinct functional groups exhibited peaks in flour and rusk with increased in percentages of BGN flour. The addition of BGN flour decreased physical properties of the rusks such as loaf volume and specific volume, hardness and fracturability. Furthermore, inclusion of BGN flour altered the microstructural properties of the rusks. Overall, this study provides valuable insights into the sustainability and application of BGN flour in bakery products.

Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake’s macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour.

The aim of the study is to develop a theoretically and practically substantiated model for qualimetric assessment of bakery products quality in Novosibirsk based on the "House of Quality" tool from QFD methodology to identify competitive ranking and directions for further product quality improvement. At the first stage, a survey of 1 200 Novosibirsk residents was conducted to determine consumer preferences. The second stage included expert evaluation of technical requirements for products according to regulatory documentation, construction of the "House of Quality" with interrelation matrix, laboratory analysis of first-bread samples made from wheat flour of the first grade by 4 leading manufacturers in Novosibirsk: "Voshod", "Baryshevsky", "Inskiy", "Yarcher". The results have shown that 83.4 % of respondents include bread in their diet, with the following priority requirements: taste, absence of preservatives, colorants, flavorings, and health benefits. The greatest relative weight among technical parameters is held by acidity (20.27 %), functional additives content (19.41 %), and nutritional value (16.23 %). The products of "Yarche" lead in terms of integral quality indicator equal to 8.84, with maximum values for shelf life, nutritional value, and absence of external and internal defects. The following technological contradictions are identified: reducing synthetic additives increases the usefulness of products but raises their cost, while increasing nutritional value complicates production processes. Manufacturers need to optimize acidity levels, reduce the proportion of synthetic additives, and improve labeling information for their production. Prospective areas include development of products with natural preservatives, introduction of gluten-free product lines, and artificial intelligence application for forecasting consumer preferences. This study also establishes new quality standards regulating quality, naturalness, and accessibility of bread and bakery products produced in Novosibirsk.

When introducing plant and animal protein products, in addition to nutritional value, it is advisable to assess their physicochemical properties and technological indicators, in particular, homogeneity and consistency stability. The aim of research is to determine the effect of consistency stabilizers on the viscosity of a reconstituted hypertonic drink for athletes based on flaxseed cake, sesame seeds and whey protein concentrate. The mass fraction of protein in the model dry mixture of a hypertonic drink, as well as in its individual components by the Kjeldahl method, the mass fraction of fiber – by the gravimetric method, the mass fraction of lipids – by the extraction-gravimetric method, the mass fraction of moisture – by the thermogravimetric method. The mass fraction of ash in the mixtures was carried out by the method of incineration followed by calcining the mineral residue at a temperature of 450 ... 600 °C. The effective viscosity in the reduced samples of mixtures without and with the addition of stabilizers was determined on a rotational viscometer "Rheotest 2". For the planning of the experiment and data processing, mathematical methods were applied using the Microsoft Office Excel 2003 software package. The chemical composition of individual components and a model dry mixture of a hypertonic drink for the nutrition of athletes, including the content of compounds that have a stabilizing effect on the restored product, has been investigated. It has been proved that the effective viscosity of the reconstructed model mixture in comparison with the effective viscosity of the individual components of the mixture nonaditively increases. The mutual influence of the consistency stabilizers (gum arabic (E 414) and carboxymethylcellulose (E 466)) on the value of the effective viscosity of the reconstituted hypertonic drink was investigated. The developed model mixture of a hypertonic drink is recommended to be used for the development of competitive dry mixtures of hypertonic drinks of plant and animal origin for the nutrition of athletes

The article presents the use analysis of secondary food resources in the flour confectionery products manufacture in order to expand the functional products range and improve the finished product consumer properties. A man studied technological use aspects of milk and nut paste as a secondary product obtained in the production of a functional drink based on walnuts and skimmed cow milk. The paste looks like a fine mixture of crushed nuts and residual amounts of milk; the color is light gray with brown flecks; taste and aroma are bright milk-nutty; protein and fat are 12.3 and 23.6 g per 100 g of paste, respectively. The mass fraction of moisture in the paste is 56.0 %. Milk-nut paste has a high nutritional value, which allows it to be used as a recipe component of flour confectionery products. Based on the quality indicators of milk and nut paste and considering its trial development, the researchers selected a round biscuit with nuts as a control sample to justify the possibility of using it in the flour confectionery production. According to the experiment results, a man determined the quality indicators of the semi-finished biscuit with milk-nut paste, developed recipes and corrected technological parameters of the round biscuit with adding milk-nut paste. The research demonstrated positive effect of the additive on the technological properties of the biscuit semi-finished product (porosity, wetting, baking). Baked experimental biscuit semi-finished products obtain high organoleptic characteristics. A man developed the corresponding technological documentation (technical conditions and technical instructions) for the manufacture of new functional pastry products.

Gestational diabetes mellitus is one of the most frequently detected complications of pregnancy, manifested in the state of newly diagnosed hyperglycemia. The main method of treatment and prevention of gestational diabetes mellitus is nutritional correction. The aim of the work was to develop a technology for sugar-free biscuits that help prevent the development of gestational diabetes mellitus. Whole grain spelt flour and allulose were selected as non-traditional raw materials that help increase the nutritional value of the cookies and can be recommended in the diet of people with an increased risk of diabetes mellitus. Complete replacement of wheat flour in the cookies with whole grain spelt flour and sucrose with allulose did not have a significant effect on the organoleptic quality indicators of the biscuits and the mass fraction of moisture. A significant increase in wettability indicators was noted (by 30% in the product with spelt flour and by 19% with an additional replacement of sugar with allulose). A technology and draft technical documentation for NeSaharnoe biscuits for people with an increased risk of developing type 2 diabetes, including gestational diabetes, have been developed; an application for a patent for an invention in the Russian Federation has been filed. Analysis of the calculated nutritional value has demonstrated an increase in protein content by 1.3 times, dietary fiber by 2.6 times, vitamin B9 by 1.5 times, vitamin K by 1.7 times, magnesium by 2.8 times, phosphorus by 1.3 times, and a decrease in the amount of carbohydrates by 1.1 times, monosaccharides by 9.2 times. The amino acid composition of NeSaharnoe biscuits has improved compared to the amino acid composition of the control sample, including the content of limiting amino acids (lysine and threonine).

In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours.

The current orientation towards a healthy, calorie-free, high nutritional diet requires the identification and study of new ingredients with high nutritional properties, which introduced into the bread consumed daily, contribute to a suitable diet both for people with special diet needs and for healthy people. In this regard, the use of vegetal matrices such as konjac flour and psyllium bran in the bakery products represents a new idea that could be implemented in the food industry in order to diversify the range of low glycemic and high fiber bakery products. The aim of the study is to investigate the effect of konjac flour and psyllium bran as sources of dietary fibre at different level of substitution of whole wheat flour (0%, 5%, 10%) on the physical-chemical composition, textural and sensorial properties of developed bread. Results showed that the nutritional value of the studied bread samples increased significantly with increasing levels of konjac flour and psyllium bran. The mean sensory scores obtained showed that bread with 10% substitution KF5PB5 (5% konjac flour + 5% psyllium husk) had the highest taste, texture, crust and overall acceptability scores in all the attributes evaluated showing high acceptability from consumers. This study aimed to obtain seven types of bakery products with high fibre content and gluten free: control bread � CB; 5% konjac flour � KF5; 10% konjac flour � KF10; 5% psyllium bran � PB5; 10% psyllium bran - PB10; 5% konjac flour and 5% psyllium bran � KF5PB5; 10% konjac flour and 10% psyllium bran � KF10PB10 and evaluate their bakery parameters, nutritional value and consumer acceptance.

Biotechnological tools for cereal and pseudocereal dietary fibre modification in the bakery products creation – Advantages, disadvantages and challenges

Abstract: Globally, citrus fruit has been extensively grown since ancient times in different parts of the world due to its high nutritional and medicinal value, as well as high acceptability because of its pleasant aroma and taste. Moreover, the production rate of citrus fruit has increased over time in many countries. The fruit pulp and peel are considered a treasure trove of functional bioactive phytochemicals such as phenols, pectin, flavonoids, carotenoids, vitamin C, saponin, and tannin, as well as possessing many medicinal properties such as antioxidant, anticancer, anti-inflammatory, antidiabetic, and more. Citrus fruit juice or pomace is incorporated in many food products like juices, wines, pickles, and bakery products. Citrus fruit peel (fresh, dry, powdered peel or essential oil from peels) is also incorporated into food to enhance the taste, and quality, and shelf life of the value-added foods (candies, jams, jellies, marmalades, teas analogues, bakery products like cakes, biscuits, and even ice-creams and yoghurts) without compromising their sensory qualities. Moreover, it also helps manage environmental waste. These citrus fruit peels are also used to preserve many foods such as meat, dairy products, and sausages. Citrus fruit is very beneficial to human health, and because of its short harvesting time and shelf life, it may be a better option to preserve these fruits by incorporating them into processed foods. This study aims to confirm the presence of various phytochemicals as well as the medicinal properties of citrus fruit.

Introduction. The results of the study of the production and quality assessment of dessert bread with taro tuber powder of different concentrations based on organoleptic and physicochemical indicators have been presented. Taro tuber powder does not contain gluten, it is hypoallergenic and has high nutritional value and digestibility. The objective of the research was to develop a recipe for dessert bread with taro tuber powder. The Methods. The research was conducted at the Department of Biotechnology and Food Products of the Ural State Agrarian University. Taro tuber powder of different concentrations was used as a fortifier. The mass fraction of moisture in the finished samples was determined by the arbitration method, acidity by the titration method. The organoleptic assessment was carried out by an expert commission of 7 people. The Results. As a result, three samples of baked goods have been prepared, two of which are experimental ones. Dessert bread has been produced without sponge using the trial laboratory baking method. As a result of the organoleptic assessment, sample No. 3, made with the addition of taro tuber powder with a concentration of 20 g, has been recognized as the best. It has a caramel-vanilla taste with a fruity aftertaste, a sweet aroma and a lilac-pink shade of the crumb. As a result of the physicochemical assessment, it has been found that adding the powder helps to increase the moisture content of the crumb of the finished product from 8.7% to 24.8 and 34.8% and reduce acidity from 3.1 degrees to 2.5 and 3 degrees, depending on the concentration. Apart from changes in organoleptics and physicochemical composition, it has been found that the amount of taro tuber powder affects the ability of the product to retain the original volume of baking. Sample No. 3 has almost completely retained the original volume of dessert bread after cooling. Conclusion. Based on the results of the study, we recommend adding taro tuber powder to bakery products at a concentration of 20 g, which will help to obtain a rich product with high organoleptic properties and the ability to retain the original volume after baking.

The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials – linseed flour and rice husk fiber. Rice husks are rarely used in bakery production, and in most cases remain unprocessed. However, this research defined the right ways for using them and set as a preliminary work in this field. The study has been carried out in two stages: firstly, linseed flour was added to the rye-wheat bread recipe in an amount of 5; 10; 15; 20 % to the weight of wheat flour. Secondly, dietary fiber was added to these experimental samples, prepared from rice husks without removing amorphous silicon dioxide in an amount of 0.3; 0.5; 0.7 % to the total mass of rye-wheat flour. The optimization of the ratios of the flour components with a simplex-lattice design was carried out and the rheological measurements of dough and bread were conducted on the farinograph and Chopin alveograph. The study results experimentally found that mixtures of rye-wheat flour and linseed flour with the addition of fiber as “medium in strength” give bread with sufficient volume. The recipe optimization parameters indicated that rational percentage of fiber and linseed flour up to 0.5 % and 15 %, respectively allows increasing the nutritional and biological value of finished products, improves the crumb structure, gas-holding and water-holding capacity of bread, which in turn prevents the stale process and thereby increases the shelf life of finished products. The obtained results allow us to suggest that, this recipe optimization model could be used in further research, as studies in this direction are limited

Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry

Rice bran, as a coproduct of the rice milling industry, is yet to be efficiently utilized for human consumption. Despite its excellent nutrition, its hypoallergenicity and recently claimed nutraceutical properties, it is mainly utilized for animal feed or simply discharged. It is of interest to incorporate this healthy ingredient back into our diet. In these studies, rice bran was processed by drum-drying and pin-milling. This processing step increased hydration capacity and removed grittiness by decreasing mean particle size from 444 to 72 microns and producing a desirable monomodal size distribution. There are no reported studies addressing differences in rice bran composition in food applications and specifically their effect on bread quality. Thus, we were interested in examining the functional properties of bread made with processed full-fat (FFRB) and defatted (DFRB) bran from three cultivars (long, medium and short grain rice) and to compare them to a control. For 10% and 20% replacements of wheat flour, respectively, loaf volume increased 2% for FFRB and decreased 6% for DFRB and decreased by 6% for FFRB and 17% for DFRB. Loaf volume was highest with medium rice bran and this was attributed to its lowest fiber content and highest starch content among three varieties. Texture profile analysis showed no significant differences as far as cohesiveness and springiness, but bread hardness, gumminess and chewiness increased with increased levels of rice bran and was higher for DFRB bread than for FFRB. Measurements of texture determined that there was no detrimental effect in adding 10% FFRB to the bread and a very slight hardening of the loaves with the 20% FFRB, when compared to the control. It was found that FFRB gave better textural characteristics than DFRB overall and differences amongst different rice bran varieties were not significant.