Aug 2026· International Journal of Food Science & Technology· 0 citations
Abstract
This study provides a sustainable approach for enhancing the nutritional and phytochemical properties of cookies with duckweed fortification. Duckweed flour (7%, 10 % and 13 %) was incorporated into wheat flour to make cookies and compared with controls (100% wheat flour) for proximate composition, techno-functional properties, amino acid and phenolic profile (HPLC), antioxidant capacity (TEAC Assay), polyphenol estimation (Folin-Ciocalteau method), fatty acid profile (GCMS) and sensory attributes. Duckweed fortification significantly (p<0.05) improved the nutritional composition, increasing protein content by approximately 51% (6.3% to 9.5%), alongside significant increase in ash and essential aminoacids. HPLC analysis demonstrated enhanced accumulation of individual polyphenols, resulting in a 3.8-fold increase in total phenolic content (0.014- 0.053 mg g-1). Linolenic acid content increased by 108% (1.2%-2.5%), while water and oil absorption increased by 59.6% (10.4%-16.6%) and 35.0% (10.0%-13.5%), respectively. Although duckweed fortification reduced consumer acceptability due to changes in colour and flavour, it substantially enhanced the nutritional, functional and phytochemical properties of the cookies. These findings demonstrate the potential of duckweed as a sustainable, nutrient rich ingredient for the development of functional bakery products.
The transition toward sustainable and nutrient-dense food systems requires novel plant-based ingredients and multifunctional formulations. In this study, gluten-free pasta was developed from millet (Panicum miliaceum) and psyllium husk (Plantago ovata), enriched with duckweed (Lemna minor) flour at 0–20% inclusion leve...
Krisztina Takács, Anna Jánosi, Kamilla Szabó et al.· Sustainability· 0 citations
Barley (Hordeum vulgare L.) is a nutrient-rich cereal crop and a valuable source of bioactive compounds, particularly flavonoids such as lutonarin and saponarin, which possess strong antioxidant and health-promoting properties. This study evaluated the nutritional, structural, rheological, and sensory properties of c...
M. Khan, Huma Bader Ul Ain, Tabussam Tufail et al.· International Journal of Foo...· 0 citations
Abstract Developing gluten-free food products is an important direction in the creation of functional and health-oriented foods. The aim of this study was to evaluate the sensory properties, chemical composition (protein, fat, carbohydrates, amino acid profile, antioxidant activity), and energy value of bread produced...
T. Kurbangaliyeva, A. Amirova, B. Usenbekov et al.· Brazilian Journal of Biology· 0 citations
This study investigates the incorporation of Murraya koenigii (curry leaf) and Gnetum gnemon (melinjo) leaf powders into cookies to develop a functional snack with enhanced nutritional and bioactive properties. Cookies were prepared as separate formulations fortified with M. koenigii or G. gnemon leaf powder at 1, 5, a...
Nur Wardina Abu Bakar, Núria Sima, Mohammad Isam Ariffin Haji Sari et al.· Discover Food· 0 citations
This study examined the effects of graded levels of beetroot (Beta vulgaris L.) flour substitution (0–20%) on the properties of ogi made from provitamin A biofortified maize to create an enriched cereal product. Composite flour formulations were made and analyzed for proximate composition, functional properties, RVA pa...
F. Akinwande, Funmilola Kehinde Lofinmakin, O. Ogundipe et al.· Direct Research Journal of A...· 0 citations
Background: The utilization of and plant-derived components is on the rise in the formulation of functional foods that improved nutritional and antioxidant characteristics. Methods: Formulations for granola were made using varying level of amaranth, quinoa, foxnut, whey protein isolate, pumpkin seeds and honey. Proxima...
Vishal Raut, Manmath Sontakke, Supriya M. Kamble et al.· Asian Journal of Dairy and F...· 0 citations
A new machine-learning framework aims to improve the success rate of computational protein design while moving away from results that reproduce sequences found in nature.
