Reduction of “bad” carbohydrates in sweets is a complex issue, because carbohydrates provide important sensory, physical and textural properties of food. This research illustrated the possible use of the colorant Brown 7 (0.6...1.0%) in combination with sucralose and isomalt for alerting the functional quality of toffee candies. Sensory and physicochemical properties, microbiological indicators and color parameters were analyzed for four samples of toffee. The combination of sweetener with anti-crystallizer and Brown 7 significantly improves the color of toffees. It was established by HPLC that during thermal processing the Casuarictin from Brown 7 transforms into Ellagic acid. These transformations lead to an increase in the intensity of the brown color in the toffee. The addition of Brown 7 contributes to the decrease of titratable acidity from 0.28 ± 0.08 in the control to 0.21 ± 0.06 degrees of acidity in the sample which contain 1.0% dye. The chromatic parameters L*, a*, b* of the toffee sample with 0.6% Brown 7 content are the closest to the classic toffee parameters. Use of colorant in combination with sweetener illustrates a potential synergy of sensorial properties. This help to increase the intake of natural bioactive compounds and to decrease carbohydrates in sweets, promising health benefits.
The aim of the research is to develop new bakery products with increased functional value by adding ingredients from the biomass of Spirulina platensis. High quality wheat flour (P1), oatmeal (P2) and whole wheat flour (P3) sticks were formulated with the addition of 3% S2 preparation based on spirulina, thus increasing the bioavailability of the active components in microalgae. It was established that the addition of S2 preparation in sticks results in an increase in the total polyphenol content by 41.67% in the P2 samples of oatmeal sticks and by 56.17% in the P3 samples of whole wheat flour. The addition of S2 leads to a decrease in the content of reducing sugars by up to 2.56% in P1, by 2.50% in P2 and by 2.19% in P3 compared to the control. In sticks with the addition of S2, the fat content of cyanobacterial origin increases by almost 3.2% in sample P1, by 4.4% in P2 and by 6.0% in P3 compared to the control samples. The research results show that the use of the preparation based on Spirulina platensis contributes to increasing the nutritional value of flour products through the increased intake of amino acids, fatty acids of cyanobacterial origin, minerals, vitamins and bioactive substances, which are missing in conventional products, consumed daily. The S2 preparation based on microalgae, rich in pigments - chlorophylls, carotenes and phycocyanins with beneficial properties for health, could be used as a natural food dyes.
Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine the effect of wheat flour substitution with walnut (Juglans regia L.) meal by 0, 2, 4, and 6% of the total amount. The influence of partially defatted walnut meal (BWF) incorporation on dough physicochemical, and rheological properties, as well as the final sensory properties of the bread was investigated. Mixolab test results indicated an increase in dough development time and stability, a reduction of hydration capacity, free water content, enzymatic activity as well as a reduction of the shelf life of the enriched bread. Physical and sensory analyses showed that substitution of wheat flour with partially defatted walnut meal below 6% (on a flour basis) in bread manufacturing recipes yielded products with an enhanced porosity (72.2 to 74.5%), titratable acidity (1.4 to 2.3 degrees), freshness (2.0 to 7.8%) and polyphenol content (0.09 to 2.20 μg GAE/100 g product). All samples show specific positive characteristics, well defined, without defects, with a total acceptability of 4.54 - 4.88. The samples with 2% and 4% BWF show better quality indicators, therefore they can be recommended to consumers as products with high nutritional value.
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