This study describes the successful development of new gluten-free (GF) mini sponge cakes fortified with broccoli leaves. The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) on the content of biologically active compounds and the antioxidant capacity of GF mini sponge cakes. Broccoli leaf powder was a good source of nutritional components, including proteins and minerals, as well as bioactive compounds such as glucosinolates and phenolics. Glucosinolate content was higher than expected, which points to a synergistic interaction between bioactive compounds and the food matrix. The incorporation of BLP into GF mini sponge cakes significantly (p<0.05) increased their antioxidant capacity. The overall sensory acceptance of GF mini sponge cakes was affected by increasing BLP content. The addition of 2.5% BLP as a starch substitute resulted in an optimal improvement in the nutraceutical potential of GF cakes without compromising their sensory quality.

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Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases has prompted the urgent need to reduce the amount of refined sugar in foods. This study aimed to evaluate the effect of complete sucrose replacement with inulin-type fructans (ITFs), namely fructooligosaccharide (FOS), inulin (INU) or oligofructose-enriched inulin (SYN), with different degrees of polymerization on the technological parameters and sensory quality of gluten-free sponge cakes (GFSs). The use of ITFs as the sole sweetening ingredient resulted in the similar appearance of the experimental GFSs to that of the control sample. In addition, all GFSs containing ITFs had similar height, while their baking weight loss was significantly (p < 0.05) lower compared to the control products. The total sugar exchange for long-chain INU increased the crumb hardness, while the crumb of the GFS with FOS was as soft as of the control products. The sensory analysis showed that the GFS containing FOS obtained the highest scores for the overall quality assessment, similar to the sugar-containing control sponge cake. The results obtained prove that sucrose is not necessary to produce GFSs with appropriate technological parameters and a high sensory quality. Thus, it can be concluded that sucrose can be successfully replaced with ITF, especially with FOS, in this type of baked confectionery product.

The aim of this research is the evaluation of the sensory attributes of most-favorable honey types to select honey with the best sensorial overall and the highest consumer acceptance. The on-line questionnaire revealed that the group of 515 Polish citizens mostly consumed multiflorous (38.4% of respondents), linden (30.2%), and buckwheat (11.4%) honey. The material was multiflorous, linden and buckwheat honey, in total nine samples, purchased from Polish beekeepers. In the next step, the sensory panel determined sweet and honey-like aromas as the characteristic descriptors. Acid, pungent, and bitter tastes appeared in the evaluation; however, they did not negatively affect the overall assessment. Honey differed significantly in density, from liquid multiflorous and linden honey to very thick buckwheat honey. Then, the highest overall note was achieved for one representative of each honey type: multiflorous-1 (8.3 au.), linden-2 (8.8 au.), and buckwheat-1 (7.9 au.). Furthermore, from 102 consumers, the biggest group noted their high acceptance for linden, second for buckwheat honey.The results obtained suggested that linden and buckwheat honey can be successfully used in the novel food development based on these honey types. Practical ApplicationsThe findings of this study can be applied by honey producers, suppliers, and customers to differentiated and determine type of honeys according to their characteristic's sensorial attributes. Moreover, it could help to manufacture a new innovative product based on different honey types. In this case sensory is proposed as an additional but also useful tool that can prove pollen domination in honey samples and eliminate by easy way adulteration of honeys. | INTRODUCTIONHoney is a natural product produced by bees from flowers' pollen. From a sensory point of view, honey has a very pleasant aroma and sweet taste (Aparna & Rajalakshmi, 2009). It has already been proved that honeys of different botanical origins will not have the same sensory features. Light-colored honeys (acacia, linden, etc.) have a milder flavor than the dark ones (buckwheat, chestnut, or heather). Tahir et al. (2016) found a relationship between sensory profiles of honeys of various botanical origin and their aroma compounds composition. Importantly, their research showed that "not all the sensory attributes could be explained by the measured aroma compounds." In turn, Stolzenbach, Byrne and Bredie (2011) presented the "sensory local uniqueness" of honey and declared that pollen characterization is correlated with sensory properties for different honey types. Moreover, Siegmund, Urdl,Jurek and Leitner, (2017) noted that honeys' botanical and geographical origin can majorly influence the quality attributes including flavor, odor, texture, and color of honey and as such significantly determines

The effect of roasted buckwheat flour or hull (raw and roasted) on the sensory qualities and consumer acceptance of commercially produced mixed rye/wheat breads and wheat rolls was studied. The microbiological safety of breads/rolls after storage was analyzed. A positive effect of buckwheat ingredients on the microbiological safety of bakery products was found. Significant differences were found in 7 attributes (out of 21) during sensory profiling. In contrast, no significant differences between the control and buckwheat‐enriched breads were found during a consumer test. When the overall quality test based on the descriptive sensory profiling method was simultaneously applied with the consumer test, a significant difference was found only for wheat rolls enriched with 3% raw buckwheat hull compared to control rolls. Our study showed that buckwheat ingredients affect the sensory qualities of breads/rolls without impacting consumer acceptance and improve their microbial qualities. Practical applications Bakery products are still one of the most popular food staples on the food market. Consumers, however, are looking for new products that are not only sensory but also nutritionally attractive. Currently, consumers are screening social media to find new information about bioactive additives in food and then expect to obtain such products in markets. The results of our study allowed us to conclude that commercially available bakery products could be enriched with buckwheat ingredients such as roasted flour, raw hull, and roasted hull due to their positive effects on sensory qualities, consumer acceptance, and microbial qualities after storage.

The possibility of using the oil-point and compression tests for evaluation of dried rapeseeds processability was examined. Seeds of initial moisture 10, 14, 18 and 22% (w/w) were dried at 60,80, 100 and 120°C to a final moisture of 6.5% (w/w). The values of pressure (Po), work (Lo) and strain (e0) determined by the oil-point test, and pressure at strain E = 0.45 mm mm-' (P,) and degree of elasticity (D) determined by the compression test for bulk dried seeds differed markedly from those found for non-dried seeds. The P o , Lo and P, values were strongly correlated with the initial moisture of rapeseeds and drying temperature. All the strain values (c0) were lower than those for non-dried seeds, and their changes depended solely on the initial moisture of seeds. Changes in the degree of elasticity were irregular and did not reach the value characteristic for overdried seeds, ie 100%. High correlation of the agglomeration test data (A1-3 values) with those of the P o , Lo and P , made it possible to develop appropriate equations that proved the usefulness of the variables for determining the dried rapeseed processability.

The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) incorporation on the technological properties, sensory quality and volatile organic compounds (VOCs) of durum wheat pasta. Incorporation of BLP increased cooking loss; however, all pasta samples were found to be in the acceptable range of 8 g/100 g. The addition of BLP decreased optimal cooking time and water absorption but increased the swelling index. Firmness and total shearing force decreased with increased BLP content. The obtained pasta was greener than the control, with a higher content of minerals, and an increasing tendency with respect to protein was observed. The VOC profile of enriched pasta was richer and contained compounds typical of broccoli (e.g., dimethyl sulphide), affecting its aroma. The sensory evaluation results indicate that the addition of BLP did not affect the overall acceptance of pasta. Up to 5% BLP content afforded an interesting, more nutritious pasta without compromising its technological and sensory quality.