Background and objectives The present work evaluated how the incorporation of passion fruit epicarp flour (PFEF), as a source of dietary fiber and polyphenols, influenced the quality, in vitro starch digestibility, and antioxidant activity of cookies. Findings Wheat flour was replaced by PFEF at different levels ranging from 3% to 9%. The cookies containing 6% produced a darken color and a harder texture. The cookies’ consumer acceptance did not substantially change when PFEF addition is 3% and 6%, but when the addition becomes 9%, consumer acceptance significantly deteriorated. As PFEF was added, the acrylamide content of the cookies considerably increased, which might raise health risks for consumers. In vitro starch digestibility suggested that the hydrolysis of starch was inhibited when PFEF level in the cookies increased. More importantly, the addition of PFEF significantly increased antioxidant properties of cookies. Conclusion Compared with corresponding common products, our findings were the first to demonstrate that it was feasible to produce PFEF‐enriched cookies with nutritional superiority. Significance and novelty PFEF, as a by‐product from the passion fruit processing industry, could be utilized for cookie preparation and other food products with improved nutritional and functional properties.

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Worldwide scholars have reached a secure consensus that the high incidence of various chronic metabolic diseases might be closely related to seriously inadequate dietary fiber intake (O'Keefe, 2019;Shah et al., 2020). Fortification with dietary fiber using staple food as a carrier is considered the most direct and effective way to solve the puzzle . Accordingly, the search for low-price, high-quality dietary fiber materials that

Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product.

In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2–10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33–123), dough stability (9.37–12.63 min), and dough development time (6.23–7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of chlorophyll-b, and total chlorophyll demonstrated a faster increase than that of chlorophyll-a. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2–4%.