Effects of Green Tea Powder,Pomegranate Peel Powder,Epicatechin and Punicalagin Additives on Antimicrobial,Antioxidant Potential and Quality Properties of Raw Meatballs

Alternative technologies, which have been developed in order to meet the consumers’ demand for nourishing and healthy meat and meat products, are followed by the food industry. In the present study, it was determined, using the HPLC method, that green tea contains a high level of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different concentrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration (L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during storage at +4 °C (14 days). It was concluded that the extracts with high EP and PN concentrations can be used as bio-preservative agents for meat and meat products.     

Simultaneous determination of polyphenols and triterpenes in pomegranate peel based on high‐performance liquid chromatography fingerprint by solvent extraction and ratio blending method in tandem with wavelength switching

Traditionally, pomegranate (Punica granatum L.) has been consumed as fresh fruit or as pomegranate juice. Pomegranate peel, the dried husk of P· granatum, is an important herbal medicine for treating diarrhea, hemostasis and insect‐induced abdominal pain in China. However, the quality control methods for pomegranate peel remain unsatisfactory. In this work, a new HPLC‐based qualitative and quantitative method for quality control of pomegranate peel was developed and validated for the simultaneous determination of polyphenols and triterpenes (including punicalagins A and B, ellagic acid, oleanolic acid and ursolic acid) by solvent extraction and ratio blending method in tandem with wavelength switching. The average recoveries were 98.07–100.61% with relative standard deviation no more than 4.27%. In addition, the fingerprint analysis was conducted to interpret the consistency of the quality test. Thirteen characteristic peaks were selected to evaluate the similarities of 16 batches of pomegranate peel. The similarities of samples were all more than 0.80, indicating that the samples from different areas of China were consistent. The results demonstrated that quantitative analysis and the HPLC fingerprint as a characteristic distinguishing method combining similarity evaluation can be successfully used to assess the quality and to identify the authenticity of pomegranate peel.     

Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

Most dyes used in the food industry are synthetic and can be a health hazard. Red tomato may serve as a natural alternative dye to replace synthetic colorants. This study aimed to review the literature on the addition of red tomato products (powder tomato, paste, freeze-dried, tomato peel powder, tomato pomace) to reduce the usage of synthetic dyes in the food industry. Red tomato products have been used as coloring in pasta, bologna, sausages, cookies, crackers, macaroons, hamburgers, breads, muffins, cheeses, and nuggets. The trans-cis isomerization of lycopene by oxidative processes directly affects the color of the pigment. The lycopene contained in tomato has antioxidant activity and could reduce or eliminate other oxidants and/or synthetic preservatives in food. Moreover, tomatoes in foods have high sensory scores, nutritional appeal, and marketing potential. However, its use as a food colorant has been not extensively explored. Therefore, further studies are still required, especially on the stability of carotenoids in tomatoes used in processed foods.     

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of Lactobacillus isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage. The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with L. brevis B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.     

The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC–DPPH test and selected properties of gluten-free pasta

The aim of the present work was to study the effect of pomegranate seeds powder (PSP) supplementation to gluten-free (GF) sheeted pasta on cooking properties, sensory characteristics and antioxidants properties using TLC-DPPH test. Five levels of pomegranate seed powder were used (2.5, 5.0, 7.5, 10.0 and 12.5%) on formula replacement basis. Antioxidant potential of GF pasta increased with the addition of pomegranate seeds powder. The GF pasta without additives and with 2.5% concentration of PSP did not reveal ability to scavenge free radicals. The highest aforementioned activity was observed for crude pomegranate seed extract followed by GF pasta with 12.5, 10.0, 7.5 and 5.0% addition of PSP. The total dietary fibers content of pasta increased from 5.68 to 14.80?g/100?g with the increase in the incorporation of PSP from 0 to 12.5%. The results revealed that cooking loss of gluten-free pasta increased from 9.09 to 10.18%, whereas pasta firmness decreased from 381.43 to 366.30?N, upon incorporation of PSP. Pomegranate seeds powder decreased the lightness of the pasta from 82.26 to 57.27. Sensory analysis suggested that control pasta (without PSP) and pasta supplemented with low levels of PSP have the most acceptable quality. In conclusion, incorporating PSP at low levels enhanced the nutritional quality of pasta without a significant adverse effect on its cooking, textural and sensory properties.     

Phytochemical study,potential cytotoxic and antioxidant activities of selected food byproducts (Pomegranate peel,Rice bran,Rice straw & Mulberry bark)

Abstract

The aim of the study is to evaluate common food by-products (Pomegranate peel, Rice bran, Rice straw & Mulberry bark) to screen out their medicinal importance such as cytotoxic & antioxidant activities. HPLC revealed that all tested samples were rich in phenolics. Tested samples exerted significant antioxidant activity with high potency to Pomegranate peel. All tested extracts were able to reduce cell viability of tested cell lines in a dose-response manner after treatment. In most cases, the IC50 values were under 30 μg/ml except IC50 of pomegranate peel against breast cell line (42.4?ug/ml). The antioxidant and cytotoxic properties of pomegranate peel, rice bran, rice straw and mulberry bark have been attributed to synergetic effects of phenolic phytochemicals.     

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices,Colour Stability,Shelf Life and Health Benefits

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.     

The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat

The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.     

Physicochemical and sensory properties of irradiated dry-cured ham

To determine the effect of different irradiation doses on ready-to-eat (RTE) dry-cured shoulder hams, physicochemical and sensory attributes were analyzed during 8 weeks of refrigerated storage. The results show that irradiation reduced the redness value and increased the 2-thiobarbituric acid-reactive substance (TBARS) value as well as the irradiation aroma during storage. However, ham samples irradiated with 2.5 and 5.0 kGy did not show significant changes in lightness values compared to the control sample during 8 weeks of storage. TBARS values were lower in the sample irradiated with 2.5 kGy than in the other irradiated samples. The total plate counts of the 5.0 kGy-irradiated samples were not measured after 0 weeks. Sensory panels found that the 2.5- and 5.0 kGy-irradiated samples had better overall acceptability scores than the other irradiated samples. It was concluded that treatments with lower levels of irradiation (≤5.0 kGy) can enhance the microbial safety and sensory acceptance of dry-cured shoulder hams.     

Dyeing of cotton with thyme and pomegranate peel

Application of natural dyes for textiles is increasing due to awareness of environment, ecology, and pollution control. The purpose of this study is to determine the color, antimicrobial, and fastness properties of cotton fabrics dyed with thyme and pomegranate peel without a mordanting process. In this way, it was planned to avoid use of metallic mordants (heavy-metal salts) and prevent heavy-metal pollution for ecological production. Additionally, a variety of the most commonly used mordants, namely potassium aluminum sulfate, copper(II) sulfate, iron(II) sulfate, and tin(II) chloride, were used for mordanting of cotton fabrics in order to compare the differently mordanted and unmordanted dyed fabrics’ color efficiencies (K/S) and CIE L ^* a ^* b ^* color values. It was found that mordant type had an effect on color efficiency and the color coordinates of fabrics dyed with both thyme and pomegranate fruit peel. Moreover, the antimicrobial properties of the fabrics only dyed directly with thyme and pomegranate peel without any mordanting process were determined to demonstrate the usability of these natural dye sources without use of any mordanting agents. The obtained antimicrobial activities were compared with undyed samples. Undyed samples showed no antimicrobial activity, whereas significant antimicrobial activity was obtained after the dyeing procedure using thyme and pomegranate peel on unmordanted fabrics. Washing, rubbing, perspiration, and lightfastness properties of dyed fabrics were also evaluated. Thyme and pomegranate fruit peel as natural dye sources revealed sufficient results even for unmordanted samples.     

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit,Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.     

Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific and practical value of a new way of using probiotics in the meat industry. The aim was to evaluate the influence of the probiotic starter culture Lacticaseibacillus rhamnosus LOCK900 on the development of volatile organic compounds and the sensory quality of dry fermented pork sausages during fermentation and refrigeration storage. The microbiological and sensory characteristic (QDA method) and volatile compound (gas chromatography coupled with mass spectrometry: GC–MS) were evaluated. The number of LOCK900 cells during 12 weeks of storage remained above 6 log CFU g⁻¹, making this product a functional food. The addition of probiotic LOCK900 increased the levels of acidic volatile compounds, aldehydes, and esters, which, combined with the additives and spices used, had a positive effect on the sensory properties of ripening sausages. The sausages with LOCK900 were characterised by positive sensory features, and their overall quality remained high during storage and did not differ from that of the control sausages.     

The Advantages of Palm‐Based Dihydroxy Stearate in Deodorant Sticks

Dihydroxystearic acid (DHSA) has been prepared from palm oleic acid via catalytic reaction. An in vivo test confirmed that the use of DHSA at 5% and below is nonirritating. With two vicinal alcohol groups positioned at C9 and C10, DHSA has been found to be applicable in cosmetics as thickeners or gelling agents. Stearic acid is known to be used as a stick‐gel foaming agent. The aim of this study was to examine the possibility of combining the potential stick‐forming properties of DHSA with antimicrobial properties, and at the same time to determine its key physical properties and the deodorant efficacy of this raw material. A ternary phase diagram of palm‐based dihydroxystearic acid (DHSA)/propylene glycol (PG)/sodium hydroxide was constructed at 80°C. The phase changes were observed visually through polarizer film and a polarizer microscope. The result showed that the anisotropic properties changed from isotropic, lamellar liquid crystals identified as Maltese cross patterns and 2‐phases. Deodorant sticks developed based on the Maltese cross pattern showed the most stable network. Formulae D4 (antimicrobial active and perfume), D5 (antimicrobial active), D6 (perfume), and D7 (without antimicrobial and perfume) were compared with C1 and C2, commercially available sodium stearate‐based deodorant sticks. The sticks were characterized for pH, softening point, hardness, disintegration time, syneriesis upon three months' storage and in vivo microbial test. The physicochemical properties remain unchanged after three months' storage. The screening for bacteria type was made using blood agar media and the species identified was Staphyloccocus. In manittol agar and saboroud media, it inhibited the bacteria and fungus/yeast growth for at least four to eight hours in D7. The same results were found with the rest of the samples.     

Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO₂ preservation treatment on the sensory quality of pomegranate juice at t₀ and after a conservation period of four weeks at 4 °C (t₂₈). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO₂), and with a combination of supercritical carbon dioxide and ultrasound (CO₂-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO₂ could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO₂ and CO₂-US treated juices, respectively. Regarding perceived flavor, the CO₂-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO₂-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO₂ process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.     

Antioxidant,Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage

The present study aimed to investigate the bioactive compounds in artichoke (Cynara scolymus) powder, having antioxidant and antimicrobial activity, and to determine the effectiveness of artichoke (C. scolymus) powder extract within the minced meat. C. scolymus was extracted using two different methods. The method incorporating high phenolic and flavonoid content levels was used in other analyses and the phenolic and flavonoid contents in C. scolymus extract was determined using LC-QTOF-MS. Antioxidant, antimicrobial, and metmyoglobin (metMb) reducing activities and pH values of the extract-added minced meat samples were measured for 10 days during storage. DPPH, FRAP, and ABTS were used in the antioxidant analyses. The antimicrobial activity of C. scolymus extract was evaluated on five different food pathogens by using the disc diffusion method. The most resistant bacterium was found to be Listeria monocytogenes (18.05 mm ± 0.24). The amount of metMb was measured in the minced meat sample that was added to the extract during storage (p < 0.05). MetMb formation and pH value on the sixth day of storage were found to be at lower levels than in the control group. In conclusion, C. scolymus exhibited a good antimicrobial and antioxidant effect and can be used in storing and packaging the food products, especially the meat and meat products.     

Low field NMR for quality monitoring of 3D printed surimi from cod by-products: Effects of the pH-shift method compared with conventional washing

Implementation of three-dimensional (3D) food printing and novel analytics can reduce food waste and increase utilization of seafood by-products. Low field nuclear magnetic resonance (LF-NMR) and chemometrics were used to investigate the printability and characteristics of surimi pastes from cod by-products as affected by different processing methods (the pH-shift method vs. conventional washing), addition of salt (0, 1.5, and 3%), length of cold storage (0, 4, and 7 days) until 3D printing, and steam cooking. The analysis revealed two to three water populations in the 3D printed samples. Increasing the salt concentration induced myofibrillar swelling in the conventionally prepared surimi, whereas a more salt-induced gelling effect was observed in the pH-shift processed surimi. Cooking had a decreasing effect on the T₂₁ relaxation time and its corresponding apparent population (A₂₁), corresponding to protein denaturation and water loss during cooking. Increasing the salt concentration to 3% had a protective effect towards water exchange between the A₂₁ and A₂₃ populations in the conventionally washed samples but more subtly in the pH-shift samples. Similar trends in relaxation parameters were observed after 4 and 7 days of storage, although the intermediate population A₂₂ seemed to be most affected by the storage. Overall LF-NMR was an effective quality monitoring tool for the physicochemical changes occurring in the 3D printed surimi. The analysis showed both advantages and disadvantages of the two processing methods. However, it can clearly be concluded that increasing the salt content had a stabilizing effect on the surimi, and printing of fresh raw materials is recommended.     

Rheological,physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel

Doum fruit and pomegranate peels are riches healthy nutrients such as fiber, minerals and antioxidant potentially protect from diet related diseases. This research was conducted to study the influence of ice cream enriched with pomegranate peels powder (PPP) and Doum fruit syrup (DFS) alone or in a combination at different ratios on its physicochemical, rheological, microbiological, and organoleptic properties. Ice cream enriched with PPP and DFS have high contents of total solids, protein, fat, ash, fiber, antioxidants activity, minerals and gross energy which are raised up with increasing the addition level. However the contents of moisture, pH, carbohydrate and Cu were decreased. Furthermore, addition of PPP and DFS alone or in a combination caused increases in acidity, specific gravity, weight per gallon, first dripping time, melting rate, melting resistance, and viscosity. While, a decrease in overrun values was observed compared to the control sample. Treatment of ice cream with PPP and DFS alone or in a combination showed decrease in total bacterial and psychrophilic count. In addition coliform bacteria, yeasts and mould counts were not detectable in all ice cream samples. The sensory evaluation showed that ice cream enriched with 0. 25% PPP and 2.5% DFS was the most acceptable treatment. While higher addition levels of PPP and DFS alone or in a combination contributed to progressive loss of sensory quality.     

Effects of irradiation on trans fatty acids formation in ground beef

In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a ⁶⁰Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at –10°C.     

Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage

The effect of gamma irradiation (0.5, 1, 2, and 4 kGy) on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. At Day 0 of irradiation, the pH, redness (CIE a^?), yellowness (CIE b^?), 2-thiobarbituric acid-reactive substances (TBARS) and volatile basic nitrogen (VBN) values of samples irradiated at 2 and 4 kGy were higher (p<0.05), but the CIE L^? values (lightness) were lower than those of the non-irradiated control (p<0.05). At<1 kGy irradiation, however, the pH, CIE L^?, CIE a^? and CIE b^?-value of samples were not significantly influenced by irradiation. The CIE a^?, and CIE b^?-values of samples irradiated at 2 and 4 kGy decreased with the increase of storage time. The VBN, TBARS, and CIE L^?-values of samples irradiated at 4 kGy were not changed significantly during refrigerated storage for 90 days (p>0.05). The total plate counts (TPC) and lactic acid bacteria (LAB) in the samples irradiated at 4 kGy were significantly lower (p<0.01) than those with lower irradiation doses. At the end of storage, the TPC, coliform, and LAB in the samples were not increased after irradiation at 1, 0.5 and 1 kGy, respectively. TPC and LAB were not detected in samples irradiated at 4 kGy at Day 90. In addition, no coliform bacteria were found in samples irradiated at 1 kGy during refrigerated storage. Sensory evaluation indicated that the rancid flavor of samples irradiated at 4 kGy was significantly higher, but aroma and taste scores were lower than those of the control at Day 3 of storage. Irradiation of dry fermented sausages at 2 kGy was the best conditions to prolong the shelf-life and decrease the rancid flavor without significant quality deterioration.     

The manufacture of three types of organic butternut squash flour and their impact on the development of some oat gluten-free products

Butternut squash is common fruit world-wide, considered as a rich source of nutrients and bioactive compound and has promising food industrial application. Local organic butternut squash is pyriform in shape, with a semi-grooved shell, copper skin, and yellowish-orange flesh. The fruits weigh an average of 884.11 g and have a pulp yield of 82.98% and a peel yield of 12.36%.This study aims to manufacture three types of organic butternut squash flour (peel, unpeeled pulp, and peeled pulp) and utilize them as a substitute for oat flour at various ratios (5, 10, and 15%) to prepare gluten-free muffins, cookies, and waffles. A sensory evaluation of prepared products was carried out. The nutritional value, color, mineral content, phytochemicals, microstructure, functional, and physicochemical properties of butternut squash flours and top rated oatmeal products were determined. According to the findings, organic butternut squash flours were low-calorie flours with high protein, fiber, minerals, beta-carotene, and antioxidant content. For all sensory assessment parameters, muffins with a replacement ratio of 15%, cookies with 10%, and waffles with 5% pulp flour were considered the most acceptable. The protein, fiber, beta-carotene, and mineral contents of optimised gluten-free products increased significantly compared with control samples. The current study will help flour suppliers and food scientists better understand and promote the use of butternut squash flour. Gluten-free prepared products can meet the nutritional needs of celiac disease patients.