The present study was focused on the developing of nutritious and functional pan bread by utilizing a whole grain quinoa flour (QF). Furthermore, evaluation of the physicochemical, organoleptic, and sensorial properties of the fortified bread. The levels of protein, significantly increased in developed bread. The developed increased the essential amino acids and decreased the starch. Adding quinoa flour increased minerals, vitamins, and fiber. Thickness, diameter, spread ratio, and specific volume did not dramatically affected. The lightness (L*) and redness (a*) have been decreased on contrary to yellowness (b*). Developed pan bread showed a slightly brawn surface. The sensory evaluation emphasized a high acceptability of quinoa‐based pan bread than the control. Quinoa flour might be used for developing nutritious bread with high essential amino acids, minerals, and vitamins which can be used for prevention and/or treating the anemia and malnutrition problems, especially in the developing countries. Novelty Impact Statement The current work emphasized that due to the high nutrition value of quinoa seeds; the supplementation of pan bread with quinoa flour up to 30% was elevated the protein level in the pan bread up to 66.40% than control which resulted to increase the essential amino acids. Furthermore, the levels of essential minerals such as iron, calcium, potassium, manganese, phosphorus, magnesium, and zinc were significantly increased. Supplementation of pan bread with 30% of quinoa flour did not dramatically affect the technological and organoleptic properties of bread which encourage the food technologists and nutrition scientists to use quinoa flour for production different functional bakery products for overcome the malnutrition and anemia problems all over the world.

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The development of products with resource-saving technologies, increased nutritional value, expanded range and balanced composition remains relevant. In this research, the chemical composition of red sauce with rapeseed cake of different weights was studied for the presence of fatty acids and the energy value of the product. The effectiveness of a herbal supplement as a source of saturated and unsaturated fatty acids, body energy, and bone density was estimated. The research was conducted in accordance with Regulation (EU) 1169/2011. Fatty acids were detected in different samples -control, with 2.5% (P1), 5% (P2), 7% (P3) of rapeseed cake. It was found that 5% of rapeseed cake in the red sauce provided an optimal increase in unsaturated fatty acids. Such composition helps to reduce the deficiency of unsaturated fatty acids, supply the body with energy, and increase bone density. According to the results obtained, when adding rapeseed cake in a volume of 5%, the energy value decreases, which allows to include the red sauce in a daily diet without threatening to increase the daily energy consumption of adolescents. Data on the chemical composition of rapeseed meal provide an opportunity for its further use in the production of healthy foods.

The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial stability. The evaluation of the product has been done through physiochemical and microbiological analysis every three days of the storage period compared with negative control (NC) and positive control (BHT) through 24 days of cold storage (4 ± 1°C). During storage, the quinoa flour-coated chicken nuggets showed the best ability for delay of lipid oxidation with a lowest TBARS value of 1.07 mg MDA/kg compared to negative control (NC) (2.39 mg MDA/kg) and positive control (BHT) (2.00 mg MDA/kg). The same trend was observed in protein oxidation, where the quinoa flour was able to retard the protein oxidation better than negative and positive control (BHT) where it showed a carbonyl content of 6.44, 5.39, and 4.20 nmol carbonyl content/mg protein, respectively. The quinoa-coated chicken nuggets showed the lowest microbial load (5.8 × 103 cfu/g) compared to negative and positive controls (1.8 × 105 and 3.8 × 104 cfu/g) at 24 days of cold storage. These findings could be emphasized such that the utilization of quinoa flour in the coating of chicken nuggets is more effective in retarding lipid and protein oxidation, furthermore preventing microbial contamination during cold storage. All these findings might be playing a crucial role in the extending of the shelf life of the product in addition to giving the product a pleasant taste and flavor to consumers.

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It is possible to solve selenium (Se) deficiency among the population by using bread enriched with selenium; the goal of this study was to calculate the optimal dosage of selexen for this purpose. It was established for the first time that selenium losses during the production of bakery products using preferment and accelerated methods are within 45-55% of the applied dosage. One day after baking, Se losses in unpackaged articles obtained by the accelerated method are equal to 2-24%, and those obtained through pre-ferment-2-28%. With an increase in the initial dosage of selenium, the percentage of loss decreases. With 50 and 100 μg 100 g-1 of Se in packaged products obtained from pre-ferment, the content of the microelement does not change on the third day of storage; with other dosages of selenium, the losses are 9-19%; in packaged products obtained by the accelerated method, the Se losses are from 4 to 24% with the highest trace element retained at the initial dosages of 50 and 100 μg 100 g-1. Our recommendations are: in the production of bakery products without packaging-the accelerated production method for the introduction of 174 μg 100 g-1 or the pre-ferment method for 220 μg 100 g-1 ; in the production of packaged goods-the pre-ferment production method for 174 μg 100 g-1 selenium or the accelerated production method for 220 μg 100 g-1 .