Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage.

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This study evaluated the effectiveness of substituting different concentrations of chickpea flour, broad bean flour, or isolated soy protein (ISP) on the physicochemical and sensory properties of biscuits. Fortification processes were conducted by substituting specified concentrations (3%, 6%, 9%, and 12%) of both broad bean and chickpea and (3%, 6%, and 9%) ISP from the total percent of wheat flour (100%). Proximate chemical analysis results of biscuits showed that fortification increased protein contents from 16.57% to 22.84%. Results indicated that fortification decreased spread factor compared with the control. Sensory and instrumental color results showed that fortified chickpea increased the lightness, while fortification with broad bean or ISP increased the darkness. Descriptive results showed that as the fortified ISP and chickpea ratios increased most of liking and just about right (JAR) attributes decreased, while they increased for fortified broad bean. Descriptive analysis also showed that 3% of fortified ISP and chickpea or 12% of broad bean provided the best quality ratios within each type of fortification. Consumer results showed that no significant differences of fortification of soy protein isolate (3%), chickpea (3%), or broad bean (12%) and the control of sensory quality attributes of liking and JAR were found except for overall flavor and color. Fortification of chickpea and broad bean flour as well as ISP could be used in production of high‐protein biscuits.

This study of selected plants of the Rutaceae family was carried out to investigate their phenolic content, antioxidant activity, and the in vitro inhibitory potential of extracted phenolics towards enzymes relevant for hyperglycemia and hypertension. The phenolic content, antioxidant activity and phenolic extract-mediated inhibitory activities for α-glucosidase and α-amylase were evaluated by spectrophotometry. The content of individual phenolics and the angiotensin I-converting enzyme (ACE) inhibitory activity of the phenolic extracts were evaluated by LC/MS-MS and RP-HPLC methods, respectively. A higher percentage of free phenolic content was seen for all the selected plants of the Rutaceae family (85.43-92.82% of the total phenolic content) than of the bound form (7.18-14.57% of total phenolic content). The major predominant bound phenolic in lemon and red blood orange was hesperidin. The major predominant bound phenolic in pummelo, shamouti and clementine was ferulic acid. The highest ACE and α-glucosidase inhibitory activity of the extracted phenolics from lemon was associated with free phenolic extracts obtained at 30 °C with values of 100% inhibition. Red blood orange free phenolic extract (30 °C) elicited the highest α-amylase inhibition activity (32.3%). In contrast, extracted bound phenolics after acid and base hydrolysis from all selected plants from the Citrus species were shown to induce activation of the ACE and α-amylase enzymes.