Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product

2019 ◽  
Vol 25 (8) ◽  
pp. 642-648
Author(s):  
Ana Curutchet ◽  
Sonia Cozzano ◽  
Amparo Tárrega ◽  
Patricia Arcia
Keyword(s):  
Focus Group ◽  
Bioactive Compounds ◽  
Dietary Fibre ◽  
New Product ◽  
Functional Ingredient ◽  
Consumer Expectations ◽  
Product Acceptability ◽  
Valuable Product

Valorisation of an agroindustry by-product, through its uses as an ingredient, in the development of a product may be an opportunity for industries to reduce wastes; generating a valuable product rich in bioactive compounds. Nevertheless, as happens with every new product, food manufacturers follow the market trend ensuring that any new product or idea meets consumer’s expectations. The aim of this work is to study the expectation and the acceptability of consumers towards fibre-enriched cookies using blueberry pomace as a functional ingredient. A label for the blueberry cookies, created for this purpose, was evaluated by consumers who rated their expected liking when observing this label. Fibre-enriched cookies were formulated using blueberry pomace powder as source ingredient for antioxidant dietary fibre. A cookie without fibre was evaluated as a reference. Cookies were evaluated by a group of consumers who rated their degree of liking when tasting the sample under blind and informed conditions. Results showed that the consumer expectations were not fulfilled when assessing the product. Acceptability scores of blueberry pomace, fibre-enriched cookies show that most consumers are not willing to compromise hedonic aspects of cookies for their healthful attributes. Focus group was used to explore the characteristics a healthy cookie should have. Formulation of cookies must be optimised taking into account the acceptability of consumers.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

Dietary Fibre and Bioactive Compounds of Kernels

Pseudocereals ◽  
2017 ◽  
pp. 71-93
Author(s):  
Ritva Repo-Carrasco-Valencia
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre

scholarly journals Opuntia ficus-indica cladodes as a functional ingredient: bioactive compounds profile and their effect on antioxidant quality of bread

2017 ◽  
Vol 16 (1) ◽  
Author(s):  
Lotfi Msaddak ◽  
Ola Abdelhedi ◽  
Amani Kridene ◽  
Mostafa Rateb ◽  
Lassaâd Belbahri ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Opuntia Ficus Indica ◽  
Functional Ingredient

scholarly journals Fruits Bioactive Compounds Characterization from a New Food Product

2014 ◽  
Vol 6 (4) ◽  
pp. 470-473
Author(s):  
Valentina Mariana RUS ◽  
Francisc Vasile DULF ◽  
Carmen SOCACIU ◽  
Oana Lelia POP ◽  
Floricuta RANGA ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Content ◽  
Food Product ◽  
New Product ◽  
Raw Material ◽  
Total Phenolic ◽  
Protective Food ◽  
Food Market ◽  
Adults And Children ◽  
Flax Seeds

The aim of this study was (I) to create a new product, smart bar type which can be consumed as protective food by adults and children (II) to characterize the bioactive compounds from the designed food. The bioactive compounds were identified from nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds. Secoisolariciresinol (683 ppm) has been identified as a major compound in flax seeds.  The vitamin C was quantified by HPLC in a concentration of 35.02 mg% in cranberries extract. The total phenolic content varied from 7.1 mg/g for walnut to 71.8 mg/g for cranberries. In addition, the antioxidative capability of phenolic compounds was monitored and evaluated using a colored free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Almond showed better results than walnut in the antioxidant capacity test. The results obtained in this study collect information that enables the use of nuts, raw seeds of almonds, dry cranberries, dry plums and flax seeds as raw material for the production of smart bar which may serve as a new product for food market.

scholarly journals Characterization of Micronutrients, Bioaccessibility and Antioxidant Activity of Prickly Pear Cladodes as Functional Ingredient

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2176
Author(s):  
Meriam Missaoui ◽  
Isabella D’Antuono ◽  
Massimiliano D’Imperio ◽  
Vito Linsalata ◽  
Sadok Boukhchina ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fibre ◽  
Radical Scavenging ◽  
Chemical Characterization ◽  
Value Added ◽  
Prickly Pear ◽  
Functional Ingredient ◽  
Health Promoting ◽  
Ferulic Acids

The Opuntia ficus indica (L.) (OFI) is used as a nutritional and pharmaceutical agent in various dietary and value added products. This study underlines the possible use of native prickly pear cladode powder as a functional ingredient for health-promoting food production. To summarise, chemical characterization of polyphenols, minerals and soluble dietary fibre was performed; furthermore, the antioxidant activity and bioaccessibility of polyphenols and minerals were assessed. Eleven compounds between phenolic acids and flavonoids were identified, with piscidic acid and isorhamnetin derivatives being the most abundant. Opuntia’s dietary fibre was mainly constituted of mucilage and pectin, and was composed of arabinose, galactose, glucose, mannose, rhamnose, and xylose sugars. The polyphenols’ bioaccessibility was very high: piscidic acid at 200%, eucomic and ferulic acids >110% and flavonoids from 89% to 100%. The prickly pear cladode powder is also a source of minerals, as cations (calcium, sodium, potassium and magnesium) and anions (sulphate and chloride), with high magnesium bioaccessibilty (93%). OFI powder showed good capacity of radical scavenging measured by DPPH and ABTS methods, with 740 and 775 μmol Trolox/100 g OFI, respectively. Finally, the presented results allow the consideration of this natural product as a source of several essential nutrients, with a possible use in the food industry as a functional ingredient.

Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut

2008 ◽  
Vol 19 (9) ◽  
pp. 451-463 ◽  
Author(s):  
Paola Vitaglione ◽  
Aurora Napolitano ◽  
Vincenzo Fogliano
Keyword(s):  
Phenolic Compounds ◽  
Dietary Fibre ◽  
Functional Ingredient

scholarly journals Characterisation of an Aromatic Plant-based Formula using UV-Vis Spectroscopy, LC–ESI(+)QTOF-MS and HPLC-DAD Analysis

2013 ◽  
Vol 70 (1) ◽  
pp. 16 ◽  
Author(s):  
Florina Bunghez ◽  
Carmen Socaciu ◽  
Florina Zagrean ◽  
Raluca Maria Pop ◽  
Floricuta Ranga ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Biological Effects ◽  
Antibacterial Properties ◽  
Antimicrobial Properties ◽  
New Product ◽  
Bioactive Molecules ◽  
Accurate Information ◽  
Vis Spectroscopy ◽  
The Individual

Abstract. It is known for a long time that seasoning/condimentary herbs have antioxidant activity and antibacterial properties, being good natural alternatives for disease prevention. The different efficiency of these plants is assigned to their bioactive molecules, stability and bioavailability. In the present study seven aromatic herbs (basil, thyme, oregano, rosemary, clove, cinnamon and sage) were investigated individually. A new product was developed using basil, thyme, oregano, rosemary, clove, cinnamon and sage, according to a default recipe. The characterization of each plant aimed to identify the specific “fingerprint” by its main bioactive molecules and the “traceability” of these molecules in the new product, made by mixing the selected plants according to a default recipe. In order to determine the main bioactive compounds of the individual plants composition, in comparison with the new plant-based (EPC) formula, high throughput techniques like UV-Vis spectroscopy and LC-QTOF-MS  spectrometry were used. The most important bioactive compounds determined in the studied herbs, which may exert antioxidant activity and antibacterial properties, were phenolic compounds (phenolic acids, flavonoids), quinones, clorophylls as well some polar terpenoids. The fingerprints are providing comprehensive and accurate information about the compounds that may exert antimicrobial properties. In order to assure the biological effects and the bioavailability of the polyphenols and the secondary metabolites we have to consider the antagonistic and synergistic effect that the metabolites can exert on each other.

scholarly journals Bioactive Compounds from the Endophytes of Datura Metel L

2020 ◽  
pp. 160-169
Author(s):  
Madhu Priya M Ganesh ◽  
P Agastian
Keyword(s):  
Bioactive Compounds ◽  
Endophytic Fungus ◽  
Phenolic Content ◽  
Tropane Alkaloids ◽  
New Product ◽  
Spectroscopic Studies ◽  
Phytochemical Screening ◽  
Datura Metel ◽  
Ir Spectroscopic ◽  
Ethyl Acetate Extracts

The present study aims to investigate the preliminary phytochemical screening and various separation techniques to isolate the bioactive compounds from the endophytes of Datura metel. The ethyl acetate extracts of the endophytes are used for the current study. Phytochemical screening of the extracts revealed the presence of tannins, alkaloids, terpenoids and tropane alkaloids. The quantitative amounts of tropane alkaloids are significant in actinomycete (29.4%) than the endophytic fungus (23.2%). Actinomycete seems to contain higher phenolic content of 1. 271 mg/g whereas endophytic fungus accounts only 1.254 mg/g. The IR spectroscopic studies of endophytic fungus and actinomycetes showed peaks at different points and the results are noted. Hence, the isolation and production of bioactive compounds from the endophytes may facilitate the new product discovery process.

The Effects of Advertised and Observed Quality on Expectations about New Product Quality

1995 ◽  
Vol 32 (3) ◽  
pp. 280-290 ◽  
Author(s):  
Praveen K. Kopalle ◽  
Donald R. Lehmann
Keyword(s):  
Product Quality ◽  
New Product ◽  
Good News ◽  
Adaptive Expectations ◽  
Consumer Expectations ◽  
Computer Controlled ◽  
Using Data ◽  
Better Than ◽  
New Product Quality

The authors describe a model of the effects of advertised and observed quality on consumer expectations about new product quality. They test the model using data from two computer-controlled shopping experiments. In both studies, quadratic and gamma specifications for the effect of advertising claim discrepancy on expectation change fit better than a linear model. Furthermore, the adaptive expectations framework describes the updating of consumer expectations when the consumer observes the quality of the new product. In this setting, the observed quality is more influential than the advertised quality in changing expectations, and “good news” is discounted, whereas “bad news” is more readily accepted.

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