Hazelnuts (Corylus avellana L.) from Spontaneous Flora of the West Part of Romania: A Source of Nutrients for Locals

In this study, the nutritional potential of some hazelnut varieties from the spontaneous flora of Romania was analyzed as a means to increase the sustainability of the local production. The chemical composition from hazelnuts (Corylus avellana L.) from spontaneous flora was determined in terms of mineral substances, protein, as well as essential and non-essential amino acids. The eight amino acids investigated had the following average values: Arg—0.68 g/100 g, Phe—0.415 g/100 g, Ser—0.277 g/100 g, Glu—0.188 g/100 g, Asp—0.133 g/100 g, Pro—0.038 g/100 g, and Lys—0.031 g/100 g. The average values of metal content were in the ranges: 88.39–146.98 µg·g−1 (Fe); 96.93–123.23 µg·g−1(Zn); 46.68–100.38 µg·g−1 (Cu); 26.00–87.78 µg·g−1 (Mn); 4.87–32.19 µg·g−1 (Ni); 1.87–2.84 µg·g−1 (Cr); and 1.29–1.86 µg·g−1 (Cd). Crude protein content values were in the range 16.33–22.31%. In order to harness this nutritional potential, the variety with superior quality indices was included, in the form of flour, in biscuit-type baked goods that were characterized from nutritional and sensory points of view. The results showed that the content of polyphenols increased with the addition of hazelnut flour, as did the content of polyunsaturated fatty acids.

The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)

Many types of baked goods are firmly rooted in the food habits of many people in different countries. Although there have been great strides in improving milling, kneading, and baking, given the lack of essential studies, further steps forward need to be taken to understand the effects of storage time and environmental storage conditions, thus motivating this work. The aim of this study is to assess the effects of storage time, using one-way ANOVA, and environmental storage conditions (environmental temperature and humidity), using MOLS analysis, on flour composition, dough rheology, and biscuit characteristics. Seven levels of storage time were tested: T0 (control), T1, T2, T3, T4, T5, and T6. The results showed that flour storage time significantly increased dough tenacity (P) and curve configuration ratio (P/L), and decreased the biscuit volume (best at T0). However, 2–3 weeks of storage highlighted a significant increase in deformation energy (W), an essential alveograph parameter that is closely correlated to the technological success of leavened products. This optimum found for W might be considered as a great stride in understanding the effects of storage time, confirming that wheat flour can reach its optimal performance after two-three weeks of storage, in particular for W. Moreover, this information could be useful, not only for biscuits production, but also for bread and bakery products (and, thus, the entire bakery industry). MOLS analysis highlighted that dough rheology and biscuit characteristics are mainly affected by flour composition (primarily from starch content) rather than environmental storage parameters. In conclusion, to optimize the biscuit characteristics, it is necessary to use flours with a low content of damaged starch by selecting the most suitable milling technique and carefully managing the operative parameters.

Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.

Prospective Association of Maternal Educational Level with Child’s Physical Activity, Screen Time, and Diet Quality

Evidence has identified unhealthy lifestyle behaviors as the main contributors to obesity in children, so it is essential to identify factors that could influence children’s lifestyles. The objective of the present study was to analyze the association of baseline maternal educational level with child’s physical activity, screen time, and dietary habits at follow-up. This community-based cohort study was carried out between 2012 and 2014 and included 1405 children aged 8 to 10 years old. Maternal educational level was used as an indicator of child’s socioeconomic status. Physical activity, screen time, and dietary habits were assessed by validated questionnaires. The odds of having commercially baked goods for breakfast [OR 1.47 (95% CI 1.03 to 2.10)], going more than once a week to a fast-food restaurant [OR 1.64 (95% CI 1.20 to 2.26)], and taking sweets and candys several times a day [OR 3.23 (95% CI 2.14 to 4.87) were significantly higher among children whose mothers had a lower educational level compared to their peers whose mothers had a higher level. These associations held for taking sweets and candy several times a day after additional adjustment for the corresponding dietary behavior at baseline. Maternal educational level was inversely associated (p < 0.001) with child’s screen time at follow up and being in the lowest maternal educational category was associated with an increased odds of surpassing the maximum recommended time of screen time of 120 min per day (OR (95% CI) 1.43 (1.07 to 1.90), p = 0.016). Maternal education is a predictor for unhealthy dietary habits and high screen time in children.

Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products

The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: "Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.

Oats as a Functional Food

Oat (Avena sativa) belongs to the grass (Poaceae) family. It has been recognized as a healthful and nutritious cereal containing high concentration of soluble fiber compounds such as β-glucan, which are beneficial for digestive system and preventive against colon rectal cancer help to maintain an optimal weight due to high fiber content. It also contains antioxidants, vitamins, phenolic acids sterols and phytic acid which has essential role in our body functioning. The key cholesterol lowering ingredient in oats is soluble fiber. β-glucans, the most important cereal non-starch. β-glucan, is abundant in oat kernels and exhibits a high viscosity at relatively low concentrations. Viscosity is an important rheological property of β-glucan and is associated with beneficial physiologic responses that mediate appetite regulation. Oats were traditionally eaten as porridge with salt or sugar were added recent modern product innovation has created an array of oat products (Oat breads, oat cakes and oats milk etc.). Oats are used as an additive in Cereal breakfast, baked goods, oat milk and oat powder is incorporated in many Dairy products like (low-fat ice creams, yoghurts, cheese and other fermented drinks). It is stated that 3 g/day oat β-glucan reduced the total and LDL cholesterol by five to ten per cent.

Quality of triticale cupcakes enriched with pumpkin paste

Aims. To study the quality formation of a cupcake made from triticale flour enriched with pumpkin paste. Methods. Laboratory, mathematical and statistical, physicochemical. Results. The article presents the study results of the quality formation of triticale cupcakes (baking, shrinkage, moisute, volume, porosity), enriched with pumpkin paste. It is established that the quality of triticale cupcakes varies significantly from the pumpkin paste content. As a result of research, it was found that the baking rate of cupcakes varied depending on the pumpkin paste content and was 2.77–3.90 %. This indicator is the lowest in the control variant - without pumpkin paste addition – 2.77 %. Variants with the addition of 5, 15, 35 and 40% of pumpkin paste were characterized by high rates, where the baking rate was 3.72, 3.8, 3.85 and 3.9, respectively. In other experiment variants it was at the level of 3.14–3.63 %. Shrinkage of triticale flour cupcakes enriched with pumpkin paste did not change significantly and amounted to 1.0–1.4 %. It was found that with pumpkin paste addition, the moisture of the cupcakes increased from 21.4 with 5% of pumpkin paste to 36.1 % with 50 %. The highest moisture was characterized by variants with a content of 40, 45 and 50 % of pumpkin paste, respectively, 33.4, 33.2 and 36.1 %. When pumpkin paste is added to the dough, cupcake volume increases from 5 to 50 %. It is obvious that the absence of pumpkin gluten in the paste is the main reason for intensity decrease in the processes of dough leavening and increasing its density. Therefore, with pumpkin paste addition, the porosity of baked goods was not developed, the pores are small and thick-walled. Thus, cupcake porosity was 28.4–55.6 %. This figure was the highest with the addition of 5 % of pumpkin paste – 55.6 %, which is 5.4 % more than control. As the amount of pumpkin paste increased, the cupcake porosity also decreased. Conclusions. In the technology of triticale cupcakes, it is optimal to add 25–30 % of pumpkin paste by dough weight.

Safety Assessment of Vitamin D and Its Photo-Isomers in UV-Irradiated Baker’s Yeast

Vitamin D deficiency due to, e.g., nutritional and life style reasons is a health concern that is gaining increasing attention over the last two decades. Vitamin D3, the most common isoform of vitamin D, is only available in food derived from animal sources. However, mushrooms and yeast are rich in ergosterol. This compound can be converted into vitamin D2 by UV-light, and therefore act as a precursor for vitamin D. Vitamin D2 from UV-irradiated mushrooms has become an alternative source of vitamin D, especially for persons pursuing a vegan diet. UV-irradiated baker´s yeast (Saccharomyces cerevisiae) for the production of fortified yeast-leavened bread and baked goods was approved as a Novel Food Ingredient in the European Union, according to Regulation (EC) No. 258/97. The Scientific Opinion provided by the European Food Safety Authority Panel on Dietetic Products, Nutrition, and Allergies has assessed this Novel Food Ingredient as safe under the intended nutritional use. However, recent findings on the formation of side products during UV-irradiation, e.g., the photoproducts tachysterol and lumisterol which are compounds with no adequate risk assessment performed, have only been marginally considered for this EFSA opinion. Furthermore, proceedings in analytics can provide additional insights, which might open up new perspectives, also regarding the bioavailability and potential health benefits of vitamin D-fortified mushrooms and yeast. Therefore, this review is intended to give an overview on the current status of UV irradiation in mushrooms and yeast in general and provide a detailed assessment on the potential health effects of UV-irradiated baker´s yeast.

Carboxymethylcellulose excipient allergy: a case report

Background Excipients are widely used in pharmaceuticals, detergents, food, and drink because of their properties of low toxicity and hypoallergenicity. The excipient carboxymethylcellulose is used extensively as a thickener in foods such as baked goods, ice cream, gluten free, and reduced fat products, where it may be labeled as e-number E466. However, excipients can rarely cause type 1 hypersensitivity reactions. Several publications have described systemic allergy following carboxymethylcellulose exposure in pharmaceuticals, particularly systemic corticosteroids. Furthermore, there is one reported case in the literature of anaphylaxis following food containing carboxymethylcellulose. Case presentation We identify a case of anaphylaxis in a 45-year-old atopic Caucasian woman on receiving an injectable suspension of the corticosteroid triamcinolone acetonide containing carboxymethylcellulose, and subsequent allergic symptoms on reexposure to carboxymethylcellulose in a commercial drink. Diagnosis of carboxymethylcellulose excipient allergy was confirmed through skin prick testing using Celluvisc carmellose 0.5% eye drops, which contain carboxymethylcellulose as the active ingredient. Conclusion This case highlights the importance of identifying excipients such as carboxymethylcellulose as causes of allergy, to reduce burden of further hypersensitivity reactions, not just to drugs but to other consumables.

Wanting More, Seeing Less: Hunger Reduces Calorie Evaluations

Calorie estimates play an important role in the regulation of food consumption. Lower calorie estimates contribute to increased consumption, and consequently increase the risk of obesity. The current work presents a novel contribution demonstrating the biasing effect of hunger on calorie evaluations. Study 1 (N = 70) was a field study, where participants visiting a cafeteria estimated calories in four baked goods, with measures taken of their hunger level and their having had lunch. Study 2 was a lab study, where half of the participants (N = 65) fasted for five hours prior to the study, and then estimated calories in three baked goods. Study 1 found lower calorie estimations by hungry participants (M = 255.52, SD = 112.55) relative to lower hunger participants (M = 311.94, SD = 135.85): F(1, 67) = 6.07, p = 0.02. In study 2, the average estimated calories was lower for fasting participants (M = 253.11, SD = 126.13) than for non-fasting participants (M = 301.75, SD = 145.26). The studies demonstrate that motivations generated by physical state (hunger) alter calorie evaluations. This finding is surprising given that motivation generally leads to estimating more of a desired quantity. The study also presents a novel domain of biases in calorie estimation. This reduction in calorie estimates due to hunger may occur if calories are assessed relative to needs, or serve to allow people to justify increased food consumption. Accounting for such biases, particularly in cases of low nutrition literacy, is important in order to reduce the overeating that may be generated by calorie estimation biases.