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The purpose of this current investigation is to evaluate the effect of adding different levels of cheeseweed Malva parviflora L. mallow leaves powder (MPLP) on the nutritional and quality characteristics of bread.

Wheat flour was partially replaced with MPLP at 0%, 1%, 2%, 3%, 4% and 5% levels to obtain the wheat– MPLP composite flour. Chemical composition, phenolics, flavonoids and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl of wheat flour and MPLP were determined. Physicochemical and sensory characteristics of bread enriched with various levels of MPLP were evaluated.

MPLP contains 23.9% of protein, 10.1% of crude fiber and 9.8% of ash, respectively. MPLP had a significantly higher concentration of micronutrients than wheat flour. The content of total phenolics, flavonoids as well as free radical scavenging activity of MPLP were 17.6, 38.2 and 6.0 fold, respectively, higher compared to wheat flour. Protein content in bread samples increased with the addition of the MPLP in a range of 1.2%–6.6%. The increasing replacement of MPLP in the composite flours resulted in progressively higher dietary fiber and ash contents for fortified bread samples. The higher level of MPLP reduced the specific volume of fortified breads. The highest scores for the sensory attributes were noted for bread samples fortified with 2% and 3% of MPLP, whereas the lowest scores for bread samples fortified with 4% and 5% MPLP.

Supplementation of wheat bread with different levels of MPLP resulted in significant increases in macro and microelements of fortified breads.

Supplementation of wheat bread with different levels of cheeseweed Mallow (Malva parviflora L.) leaves powder resulted in significant increases in macro and microelements of fortified breads.

The purpose of this paper is to investigate the potential of fruit waste materials from fruit industry as sources of powerful natural antioxidants.

The peels of mango, rambutan, and santol were extracted and analyzed for their antioxidant activity. Pork ball samples were prepared and treated with different natural extracts at various concentrations, namely 0.05, 0.10, 0.15, and 0.20% (v/w), compared with the control (no natural extract), and then stored at 4°C. The samples were investigated at the zeroth, third, fifth, eighth and tenth day to find out the antioxidant activity of the total phenolic content and lipid oxidation including the evaluation of the change of rancid flavor and color during storage. All statistical results were analyzed by RCBD using SPSS at p⩽0.05.

During storage, the amount of phenolic compound in a pork ball by adding fruit extracts at various concentrations slightly decreased, while the lipid oxidation slightly increased. Mango extract showed the best efficiency to delay lipid oxidation in the pork ball for ten days followed by santol extract and rambutan extract. For sensory evaluation, the pork ball with fruit extract at various concentrations showed the lower rancidity development than control, and mango extract at 0.20% (v/w) showed the best delaying rancidity during ten-day storage. Thus, mango peel extract at 0.20% (v/w) showed the highest effectiveness of antioxidant activity against lipid oxidation in pork ball.

This study was continued from the previous research which investigated the best extraction condition for by-products of mango, rambutan, and santol. From that study, the authors found that the crude extracts need further research on their antioxidant property in foods. The research findings have provided information regarding the interesting new natural antioxidant that can be applied into lipid-containing foods to delay the rancidity and extend the shelf life.

The purpose of this paper is to present the organoleptic characteristics of cherry tomatoes from three different geographical areas, and to compare the differences/similarities of Slovenian tomatoes which are cultivated by utilising an innovative technology and have altered organoleptic characteristics, with other cherry tomatoes that are available on the Slovenian market and are of different geographical origin (Dutch and Spanish tomatoes). In an experimental study the authors determined the impact of price and organoleptic characteristics as a whole on the choice of tomatoes by young consumers.

This experimental study is based on a sample of 27 young consumers, and it examines three hypotheses using three different quantitative methods: one-way ANOVA, χ2 and logistic regression.

The authors found that there were statistically significant differences between the perceived organoleptic characteristics of tomatoes grown in three different geographic areas. Young consumers assessed the organoleptic characteristics of the Slovenian tomatoes as the best, followed by the Dutch and Spanish tomatoes. The authors have found that there are statistically significant correlations between the organoleptic characteristics and the price, except for the firmness of tomatoes, which does not significantly affect the price. This cannot be said with regard to price, since there is no statistically significant relationship between this variable and the choice of tomatoes.

The scientific contribution of this study is reflected in the evaluation and comparison of tomatoes from three different geographical regions, and in linking the perceived organoleptic characteristics of tomatoes with the price, and the final selection of tomatoes by the young consumers.

This study was aimed to develop and evaluate nutritional efficacy and bio-efficacy of food products from plantain, soycake, rice-bran and oat-bran flour.

The flour samples were blended as follows: plantain 70% and soycake 30% (PS); plantain 65%, soycake 30% and rice bran 5% (PSR); plantain 65%, soycake 30% and oat bran 5% (PSO); and plantain 60%, soycake 30%, rice bran 5% and oat bran 5% (PSRO). Antioxidant and nutritional properties of the blended foods and controls (100% plantain and Cerolina) were determined.

Protein (16.2–19.4 g/100g) and biological values (98.5–99.3%) of the food samples were significantly (p = 0.03) higher than 100% plantain (5 g/100g, 31.6%) and Cerolina (17.9 g/100g, 98.3%). Pack cell volume (36.2–42%), serum protein (7.3–9.3 mg/dL), urea/creatinine (1.1–2.8) and aspartate-aminotransferase/alanine-aminotransferase ratio (0.9–1) of the foods were significantly (p = 0.03, 0.01, 0.02 and <0.01, respectively) higher than 100% plantain (28%, 1.6 mg/dL, 4.6 and 0.8) and Cerolina (46%, 4.9 mg/dL, 3 and 0.73). In vivo antioxidant activity of the food samples decreased from PSRO to PSO, PSR and PS, respectively and were higher than control samples. Nutritional performance of formulated foods in rats was similar to that of Cerolina, but higher than in 100% plantain. Cerolina and 100% plantain were rated higher in overall acceptability than formulated foods; however, PSO was most preferred followed by PSRO for the formulated foods.

The study established that PSRO was rated best in terms of nutrition, growth performance and antioxidant activities. Hence, this food may be suitable as functional food to prevent malnutrition and oxidative stress.

Although milk is considered a vital source of nutrition for the livelihood, as the beginning of civilization, its antioxidant potential is required to be improved. This paper aims to increase antioxidant activities in milk and soy milk (Glycine max L.) has been found as a good compatible source. Hence, the present work was planned to investigate the impact of blending of different proportions of soy milk with standardized milk (i.e. 50 per cent soy milk with 50 per cent standardized milk, 60 per cent soy milk with 40 per cent standardized milk, 70 per cent soy milk with 30 per cent standardized milk and 100 per cent standardized milk as control sample) on antioxidant properties and sensory attributes of the blends.

Antioxidant properties of the blends were determined in terms of 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power and total phenol content. Sensory evaluation was carried out using a nine-point hedonic scale based on four selected quality attributes (i.e. smell, taste, color and appearance and mouthfeel) and ranked for their quality traits by fuzzy modeling.

A blend containing 70 per cent soy milk with 30 per cent standardized milk showed the highest antioxidant activities as compared to control milk sample (p < 0.05). Blend of 50 per cent soy milk with 50 per cent standardized milk was found most acceptable on the basis of sensory analysis and its antioxidant activities were also appreciable as compared to control milk sample (p < 0.05). Smell, taste, color and appearance and mouthfeel influenced the acceptability of formulated milk samples in decreasing order of significance (p < 0.05).

The present attempt has been made to formulate liquid milk by mixing standardized milk and soy milk, in which enhancement in the antioxidant activities of standardized milk and masking of off-flavor of soy milk is done. It is not done before and it may improve the nutritional and commercial value of the milk. Further, fuzzy modeling used for choosing appropriate blend in terms of sensory scores is also found as a novel approach.

The purpose of this paper is to evaluate the chemical, physical and sensory composition of three new varieties of acerola (Rubra, Cabocla and CMF 017).

The samples of ripe acerola were collected from the Active Germoplasm Bank of Embrapa Cassava and Tropical Fruits – Cruz das Almas/Bahia, from the species Malpighia emarginata DC and analyzed by using standard methods.

The findings were that the Rubra variety stood out among the others in terms of flavour and purchasing intention, probably due to its pH 3.60, total acid (0.83 percent malic acid) and Vitamin C (911.97 g ascorbic acid/100 g) which gave the variety a less acidic flavour. As regards size, the average acceptability of this variety was 6.01, statistically different from Cabocla (8.08). Total anthocyanins were also found to be the highest, 76.7 mg/100 g and therefore the antioxidant activity of the peel was greater (85 percent) compared with the other varieties, though not differing statistically from the CMF 017 variety. According to these results, the Rubra variety is the one which should be of most interest to producers.

The new variety often fails to exceed nutritional and organoleptic characteristics of existing varieties in the market with established acceptance levels. The paper evaluates the chemical and sensorial composition of new varieties of acerola fruit, which could be launched on to the market. It was observed that one particular variety had better sensorial and nutritive quality.

This kind of data is important both for consumers who want to buy the best quality fruit and producers who want to plant more of the better quality variety so that they can gain greater added‐value in the commercialization of the fruit.

The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.

Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.

The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.05). Furthermore, curd balls containing licorice powder displayed notably lower levels of peroxide, thiobarbituric acid reactive substances and free fatty acids in comparison to the control (p = 0.05). Among all samples, T3 (3%) demonstrated significantly less microbial growth (p = 0.05) than the other groups. Conversely, the sensory panel rated T2 significantly higher than T3 (p = 0.05).

The investigation highlights that curd balls enriched with 2.0% licorice powder demonstrated significant efficacy in preventing the deterioration of physicochemical attributes, enhancing antioxidant capacity, restraining lipid oxidation, curbing microbial growth and ultimately exhibiting the most favorable organoleptic properties among the tested variations. This finding underscores the potential of incorporating 2.0% licorice powder as an effective agent for bolstering the storage stability and overall quality of curd balls during refrigerated storage.

Development of new products rich in nutrients required for growth and development along with acceptability can contribute in alleviating malnutrition. Laddoo, a traditional sweet, is well-accepted by people at large. However, traditional laddoos contain one or two food groups – sugar and saturated fat, which are not healthy. The aim of this research was to formulate a nutritious laddoo using different food groups and to study its nutritional, functional, textural and sensory profile.

Composite flour laddoo (TL) was formulated using a mix of cereals, sprouted legumes, malted millets, dairy ingredients, fruit, oil and jaggery and evaluated for particle size, colour, texture, nutritional, functional and sensory evaluation and compared with traditional wheat (CL-1) and chickpea (CL-2) flour laddoos (CL).

The TL’s were significantly softer in texture compared to CLs, resulting in ease in biting, chewing and swallowing. The nutritional quality of TL was significantly higher in terms of protein (24.6 g/100 g), fibre (3.8 g/100 g), iron (10.4 mg/100 g) and phosphorus (287.5 mg/100 g). The functional quality of TL was also higher in terms of phenolics (123.0 gallic acid equivalent mg/100 g), flavonoids (6.9 quercitin equivalent mg/100 g) and antioxidant activity (62.6 per cent radical-scavenging activity). Organoleptic evaluation also showed higher acceptability (eight) of TL against six for CL-1 and seven for CL-2.

Fortification of food products to enhance the nutritive value has become the major focus of the researchers in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. Malnutrition is a serious matter of concern among the population of India, and the present situation demands development of products that are rich in nutrients required for growth and development and readily acceptable. Traditional laddoos made using a single ingredient does not provide sufficient nutrients, and sugar and saturated fat used for binding are not healthy options. No work on using composite flour along with sprouting/malting, jaggery and unsaturated fat to prepare laddoos with its nutritional, functional and textural properties has been reported.

The purpose of this paper was to evaluate the quality characteristics of white button mushroom powder enrichment in sponge cake. The developed product can be a promising inclusion in the convenience functional foods and would serve the purpose of improving nutritional status of consumers.

Cakes containing graded levels of agaricus bisporus (white button mushroom) powder were prepared by replacing wheat flour with 10, 20, 30, 40 and 50 per cent mushroom powder. The effect of mushroom powder supplementation on physical, nutritive and sensory quality of the cakes was evaluated and analyzed statistically using Agres-Agdata software.

Batter density and specific volume of cake samples decreased with increasing levels of mushroom powder in the formulation, which is contrary to the knowledge that they are inversely proportional. For 20 per cent enrichment, batter density and specific volume decreased by 8.23 and 5.79 per cent, respectively. There was no significant difference in individual organoleptic attributes of cake samples up to a level of 20 per cent fortification of mushroom powder, with significant nutrient enrichment (p > 0.05).

Replacing flour in cakes has been tried with many protein-rich ingredients to improve the nutritional quality of cake although with limiting success when it comes to sensorial acceptability. Mushroom powder was incorporated in the formulation to enrich sponge cakes. The processing technology will also reduce post-harvest losses in mushrooms and improve the nutritional status of society.

This study aims to compare the antioxidant and antimicrobial activity of different parts (tip, mid and base portion) of lemongrass leaves for application as a natural ingredient in the functional drink.

Lemongrass leaf powder was prepared from different parts of leaves and evaluated for nutritional composition. Additionally, the extracts of different portions of lemongrass leaves were analyzed for total phenolics, free radical scavenging activities, ferric reducing antioxidant potential (FRAP) and antimicrobial activities for their application in food products.

Tip portion of lemongrass leaf anticipated significantly (p < 0.05) higher contents of ash, protein, calcium, potassium and iron i.e. 6.2 mg/100 g, 18 mg/100 g, 340 ppm, 819 ppm and 32 ppm, respectively. Maximum (p < 0.05) phenolics (14.7 mg GAE/100 g), 2,2-diphenyl-1-picryl-hydroxyl (86.3%) and FRAP (200 mmol/100 g) were observed in lemongrass leaf tip methanolic extracts. Moreover, lemongrass leaf tip hydro-methanolic extracts portrayed maximum zone of inhibition against E. coli and Staphylococcus aureus i.e. 16.7 and 18.2 mm, respectively.

This study demonstrated higher antimicrobial and antioxidant activities of the tip of lemongrass leaves as compared with mid and base portions, hence suggesting its role in the improvement of physicochemical, antimicrobial and antioxidant properties of food products. Consequently, the application of lemongrass methanolic extract up to 10% remarkably enhanced the nutritional value and sensorial acceptance of the beverages.

The present research draws evidence from laboratory analysis of fresh lemongrass grown in Pakistan. The findings suggest that lemongrass methanolic extracts could be used as a nutritionally rich source of antioxidant activity in functional drinks.