Evaluation of different Terminalia chebula varieties and development of functional muffins

Terminalia chebula is a valuable medicinal plant that can be used in human nutrition. The current study was conducted on different varieties of Terminalia chebula (Harad) and aimed to investigate their proximate composition, antioxidant activity (DPPH and FRAP assay), and total phenolic content (TPC) by using different solvents (ethanol, acetone, hexane, and distilled water) for further use in the development of functional muffins. Wheat flour was supplemented with the Harad varieties (at 5%, 7.5%, 10%, or 15%) for the preparation of muffins. The color tonality (L*, a*, b*, C*, and h*) of the final product was measured with a digital colorimeter, and the sensory analysis was performed by using a 15-point scale. The results showed that the DPPH values of the Harad samples varied from 22.16 ± 1.27 to 84.33 ± 1.29, while the FRAP values ranged from 18.65 ± 1.73 to 113.4 ± 2.1 mmol FeSO4/g, depending on the solvent type. TPC in different Harad varieties ranged from 10.77 ± 2.35 to 107.20 ± 1.80 mg GAE/100 g, whereas the total flavonoid content ranged from 3.78 ± 0.03 to 47.91 mg QE/100g. Among Harad varieties, the Kabuli variety contains the highest amount of Ca, Na, and K, namely 95.58, 2.16, and 113.66 mg/kg, followed by the black variety with 89.58, 1.83, and 105.08 mg/kg respectively. The muffins prepared with black Harad give the highest values of the color parameters compared to other samples. According to the consumer’s choice, the sensory profile assessment revealed that the muffins supplemented with 7.5% of different Harad varieties (green, black, and Kabuli) were the most acceptable. Therefore, Harad varieties could partially replace the white flour in muffins to improve their nutritional value. These results can be useful for the bakery industry interested in developing new functional foods

Carrot Pomace Characterization for Application in Cereal-Based Products

Carrot is one of the most consumed vegetables worldwide and the production of juices generates high amounts of valuable by-products such as pomace. In order to minimize the environmental effects and to optimize the production costs, carrot pomace can be considered as an ingredient in various food products. The aim of this study was to characterize carrot pomace powders from four varieties (Baltimore, Niagara, Belgrado, and Sirkana) and, from a chemical, functional, chromatic, microstructural, and molecular point of view, highlight the possibility of using them as food ingredients. The results obtained showed that the chemical composition, functional properties, color, and molecular structures of carrot pomace powders depend on the variety. Carrot pomace powders had high contents of fibers (20.09–33.34%), carbohydrates (46.55–58.95%), ash (5.29–5.89%), and proteins (6.87–9.14%), with the Belgrado variety being the richest in fibers and ash, while the Sirkana variety had the greatest protein and the smallest carbohydrate content. With respect to the functional properties, significant differences among the samples were recorded for water absorption and retention capacities, with the Baltimore carrot pomace presenting the highest values (16.99% and 7.64 g/g, respectively). All of the samples exhibited high foaming stability (FS > 94%), with the hydration capacity being higher than 57.96%, the oil absorption capacity being greater than 34.33%, and the bulk density comprised between 0.45 and 0.56 g/cm3. The highest luminosity was obtained for the Baltimore sample (73.30), while the Niagara variety exhibited the most yellowish (19.61), reddish (13.05), and intense (23.55) color. The microstructure of all the samples were compact, while the FT-IR spectra depicted the presence of beta carotene, fibers, carbohydrates, lipids, and proteins. These results could be helpful for processors and researchers interested in reducing their carbon foot print in the fruit processing industry and/or in creating food products with enriched nutritional and functional values

Carrot Pomace Characterization for Application in Cereal-Based Products

Carrot is one of the most consumed vegetables worldwide and the production of juices generates high amounts of valuable by-products such as pomace. In order to minimize the environmental effects and to optimize the production costs, carrot pomace can be considered as an ingredient in various food products. The aim of this study was to characterize carrot pomace powders from four varieties (Baltimore, Niagara, Belgrado, and Sirkana) and, from a chemical, functional, chromatic, microstructural, and molecular point of view, highlight the possibility of using them as food ingredients. The results obtained showed that the chemical composition, functional properties, color, and molecular structures of carrot pomace powders depend on the variety. Carrot pomace powders had high contents of fibers (20.09–33.34%), carbohydrates (46.55–58.95%), ash (5.29–5.89%), and proteins (6.87–9.14%), with the Belgrado variety being the richest in fibers and ash, while the Sirkana variety had the greatest protein and the smallest carbohydrate content. With respect to the functional properties, significant differences among the samples were recorded for water absorption and retention capacities, with the Baltimore carrot pomace presenting the highest values (16.99% and 7.64 g/g, respectively). All of the samples exhibited high foaming stability (FS > 94%), with the hydration capacity being higher than 57.96%, the oil absorption capacity being greater than 34.33%, and the bulk density comprised between 0.45 and 0.56 g/cm3. The highest luminosity was obtained for the Baltimore sample (73.30), while the Niagara variety exhibited the most yellowish (19.61), reddish (13.05), and intense (23.55) color. The microstructure of all the samples were compact, while the FT-IR spectra depicted the presence of beta carotene, fibers, carbohydrates, lipids, and proteins. These results could be helpful for processors and researchers interested in reducing their carbon foot print in the fruit processing industry and/or in creating food products with enriched nutritional and functional values