This study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated. The white corn hybrid SC131 had the largest significant thousand kernel weight. The whole meal yellow corn hybrids considerably contained more protein, fats, ash, crude fiber, and total carotenoids content than white corn whole meal. White corn had more starch and amylose. Yellow corn whole meal had greater levels of potassium, zinc, iron, and phosphorus. Protein digestibility value was higher in yellow corn than white corn hybrids. The yellowness values of the yellow corn tortillas were greater than white corn tortillas. All tortilla samples prepared with white and yellow corn flour had high overall acceptability scores, with SC131 being the most acceptable hybrid. These results could be useful in identifying the suitable corn hybrids with required nutrients content, toward targeting specific industrial uses and accordingly recommending its cultivation in breeding programs.

This study aimed to develop gluten-free biscuits with enhanced nutritional value and taste, while reducing high-calorie ingredients, particularly sugar. Two formulations have been devised to create biscuits customized for people with gluten allergies. Corn flour has been replaced with chickpea flour at a consistent rate of 20% to boost nutritional value with its high protein content. Furthermore, quinoa flour (QF) has been added in different quantities (20%–40%) for its protein richness (14.87%) and amino acid content. Another option suggests using Jerusalem artichoke (JAF) flour, used as a sugar substitute, as it is known for its health benefits and high inulin content. It has been integrated into biscuit formulations at levels from 20% and 40%. Both formulations have also undergone a reduction in sugar content of 15% and 30%. The chemical properties and phytochemical content of the raw materials were evaluated. Jerusalem artichoke flour (JAF) exhibited the highest antioxidant activity (92.02%). The addition of QF to biscuits increased pro tein content with higher replacement rates, as well as fiber content and mineral levels. JAF was thoroughly examined in two specific formulations as a partial sugar substitute. The inclusion of JAF caused minimal changes in physical properties, and sensory evaluations indicated satisfactory results, especially for biscuits containing up to 40% QF. Furthermore, incorporating 20% JAF allowed for a 30% sugar reduction without affecting flavor. Additionally, the QF-containing supplemented biscuits had a reasonably high essential amino acid balance, indicating that they may help children with celiac disease consume more amino acids.

Aims: Gluten-free (GF) products are essential for individuals with celiac disease, as the only treatment currently available is adhering to a GF diet. Additionally, many people today are increasingly focused on healthy eating and seeking nutritious food options. The purpose of this study was to prepare gluten-free cookies using sorghum flour, sweet potato powder, and chickpea powder, while also assessing their physicochemical and sensory qualities.
Methodology: Five gluten-free formulations were developed: control-100% sorghum flour as control, S1- 90% sorghum flour and 10% sweet potato, S2-80% sorghum flour + 10% sweet potato and 10% chickpea powder, S3-70% sorghum flour + 10% sweet potato and 20% chickpea powder, S4-60% sorghum flour + 10% sweet potato and 30% chickpea powder. The physicochemical properties and sensory evaluation of cookies were carried out.
Results: Results showed the inclusion of 10% sweet potato powder led to a significant increase in ash and fiber and carotenoids content in cookies furthermore, the increase of chickpea powder in cookies led to the increased proportion of crude fat, crude protein in cookies. Results also show an increase in mineral content with the increase in substitution with chickpea powder the addition of different levels of chickpea powder had a significant impact on the diameter and thickness of the cookies. As the chickpea powder level increased, there was a consistent decrease in cookie diameter and thickness.
Conclusion: These findings suggest that the replacement of sorghum flour with up to 20% chickpea and 10% sweet potato powder was the most acceptable for the sensory characteristics of the gluten-free cookies.

With the development of the food trade, tremendous changes in the eating patterns of athletes have been observed. Bars represent convenient, ready-to-eat and properly portioned food items that not only provide the body with nutrients but also provide a feeling of satiety. This study aimed to formulate new high-protein and energy plant-based functional bars for athletes. Eight bars were formulated from plant sources and spirulina with different salty and sweet flavors. The bars were evaluated for chemical composition and content of minerals, phenolic and flavonoids. Protein digestibility in vitro and antioxidant activity were estimated, and sensory properties were evaluated, as well as caloric values and recommended dietary allowances (RDA). The results confirmed that the protein content of the bars ranged from 13.3 to 25.79%, energy from 456.28 to 528.64 kcal/100 g, potassium and iron from 3373.82 to 4901.91 ppm and 106.95 to 603.77 ppm, respectively. The protein digestibility values ranged from 45.86 to 76.45%. The sensory evaluation results showed that all bar formulas were acceptable with values ranging from 6.5 to 9 for general acceptability. The shelf life of the bars was 7 weeks at room temperature (25-30°C), while it reached 11 weeks at 4°C. In conclusion, manufactured bar formulas with high acceptability and antioxidant activity can provide athletes and consumers in general with a high percentage of their nutrient requirements.

This study introduces a functional chocolate spread formulated with sweet potato, dried fruits (dates or figs), and chickpeas. The new product is free of hydrogenated oils, added sugars, and allergenic compounds such as milk and nuts. Six formulations were developed, with varying percentages of sweet potato puree and dried fruits. The sensory attributes of the spread were well-received by consumers. Nutritionally, the spread outperforms commercial options, boasting higher levels of vitamins A, E, and K, along with essential minerals like potassium and magnesium. Vitamin A content ranges from 408.99 to 224.46 µg RAE/100 g, significantly higher than the control's 23.50 µg RAE/100 g. Nearly all treatments substantially demonstrated improvements in the essential amino acid index (EAAI), biological value (BV), protein efficiency ratios (PER), and protein digestibility-corrected amino acid scores (PDCAAS), indicating that they are high-quality protein sources. Additionally, phenolic content ranged from 370.7 to 646.7 mg GA/100 g, total flavonoids from 156.6 to 197.1 mg QE/100 g, and total antioxidant capacity between 56.2% and 82.0%, demonstrating significant antioxidant potential. Microbiological analysis confirmed the product's safety over an 8-week storage period. Overall, those who desire a balance of taste, texture, and functionality may prefer the T2 and T5 treatments, which contain equal amounts of sweet potato and dried fruit. These alternatives offer consumers a nutritious, functional, safe, and cost-effective option.

Coffee is one of the most preferred beverages due to its flavor and aroma. However, there are many negative effects of caffeine on human health. Alternative products like chicory have become an interest to switch from caffeine to caffeine-free beverages. The present work aimed to study the production potential of coffee-like drink using chicory, barley extract, and date powders. Also, to evaluate the nutritional, chemical, and physical properties of chicory powder, other raw materials, and coffee-like drink blends (CLDB) as compared to barley extract powder. The obtained results showed that chicory powder recorded the highest content of ash and fat, while barley extract recorded the highest content of carbohydrates and protein. As for, the coffee-like blends, the process of replacing and adding chicory powder led to significant differences in the previous components. Meanwhile, the phytochemical compound contents and antioxidant activity of both chicory and barley extract powder recorded a higher content than date powder. Chicory powder recorded a high content of inulin, while it was not detected in the other raw materials. On the contrary, ?-glucan was detected in the case of barley extract and not detected for chicory powder or date powder. This led to a noticeable increase in coffee-like blends of both components, according to the percentage of both chicory powder and barley extract. Moreover, the content of minerals, it was noted that the higher content of minerals in both date powder and chicory powder led to a noticeable increase with the increment of chicory powder. The organoleptic evaluation showed that there were no significant differences between the blends and the comparison sample in color characteristics, taste, and odor, While, the quality of bitterness increased significantly when the percentage of chicory powder increased, all blends were generally accepted by the panelists, except for the blend [(CLDB5) barley extract powder 43%, chicory roots powder 50%, date powder 6%, and anticaking agent1%]. Meanwhile, the microbial load of the samples under study all blends recorded values within the permissible limit. It was also noted from the obtained results that increasing the addition rate of chicory powder led to desirable changes in the color parameters of all blends under study. The study concluded that it is possible to produce a coffee-like drink free of caffeine with a coffee-like flavor using chicory, barley extract, and date powders

This study aimed to assess the quality characteristics of two white corn hybrids SC131, and TWC 321, and three yellow corn hybrids: SC176, SC181, and TWC354. The impact of those hybrids in tortillas processing were investigated. The white corn hybrid SC131 had the largest significant thousand kernel weight. The whole meal yellow corn hybrids considerably contained more protein, fats, ash, crude fiber, and total carotenoids content than white corn whole meal. White corn had more starch and amylose. Yellow corn whole meal had greater levels of potassium, zinc, iron, and phosphorus. Protein digestibility value was higher in yellow corn than white corn hybrids. The yellowness values of the yellow corn tortillas were greater than white corn tortillas. All tortilla samples prepared with white and yellow corn flour had high overall acceptability scores, with SC131 being the most acceptable hybrid. These results could be useful in identifying the suitable corn hybrids with required nutrients content, toward targeting specific industrial uses and accordingly recommending its cultivation in breeding programs.

The aim of the study is to produce a quick-to-prepare falafel powder that is free of legumes and has a high nutritional value, especially for those suffering from favism anemia, and it can be produced on a large commercial scale. By using carrots, vegetable leaves powder, and some grains (naked barley, grits wheat and broken rice). The chemical, minerals content, the antioxidant activity, total phenols, total flavonoid, soluble and insoluble dietary fibers were analyzed as raw materials. Sensory evaluation, physical properties and minerals content were determined and RDA was calculated for falafel free of legumes mixtures for age group (4-18 years). The data showed that grits wheat had higher in fibre and protein content (14.60% and 18.88%, respectively) than barley and broken rice.Vegetable leaves powder increased in the estimated minerals of iron, calcium, potassium, zinc, phenols, flavonoid, and antioxidant activity compared to other components. The data showed that the naked barley recording 7.05, followed by carrots at 6.35, grits at 5.6, and dried dill leaves at 5.12% for nonsoluble dietary fibre content. Also, the results indicated that the second mixture which contained (42 % of naked barley and 40 % of grits wheat) had the best score (8.85) for sensory acceptability. The minerals of Fe, Ca, Zn, and K were found in much higher concentrations in the second mixture; their respective values were 3.32 and 51.33, 1.70, and 282.13 mg/100 g sample, although it was lower in oil absorption. It is recommended that falafel free of legumes mixes be produced for patients with favism due to their high nutritional value, sensory acceptance and widespread popularity.

This research aimed to utilize whole pumpkin (without seeds) and germinated chickpeas to create dry vermicelli with enhanced nutritional value. The study evaluated the chemical composition, minerals, antioxidants, total phenols, and total flavonoids in whole pumpkin powder, whole germinated chickpea flour, wheat flour (72% extraction), and the resulting vermicelli. Additionally, various aspects such as cooking quality, color, texture profile, and sensory evaluation of the vermicelli were investigated. Germinated chickpea flour had significantly higher protein, fat and fiber content (24.38, 7.6 and 5.4%, respectively) compared to other ingredients. Whole pumpkin powder was higher in ash (5.68%), radical scavenging activity (61.69%), total phenols (9.39 mg gallic acid/g sample), and total flavonoids (2.24 mg quercetin/g sample). Substituting 15% of the wheat flour with germinated chickpea flour increased the protein content of the vermicelli. Meanwhile, adding whole pumpkin powder led to an increase in fiber and ash content. Furthermore, a significant increase in mineral content was observed. Vermicelli containing 20% whole pumpkin powder displayed the highest beta-carotene content. Substituting wheat flour with germinated chickpea flour and whole pumpkin powder improved cooking quality and resulted in a darker yellow to brown color of the vermicelli. When served with milk, 100g of this vermicelli increased daily nutrient intake by up to 60.96% for protein, with iron and zinc content doubling, and beta-carotene reaching 30.1. The study successfully produced vermicelli by incorporating up to 15% whole pumpkin powder and 15% germinated chickpea flour.

The food packaging industry is searching biodegradable alternatives to traditional plastics, with Polylactic Acid (PLA), starch (S), and cellulose (C) emerging as eco-friendly options. However, PLA faces challenges such as brittleness, rigidity, and low elasticity, limiting its use. This study examined the effect of cassava starch (CS), Polyhydroxybutyrate (PHB), and amorphous cellulose (AC) as copolymers to improve PLA properties. Results showed that incorporation of 8% AC was the most effective treatment, increased tensile strength by 16.8% and Young’s modulus by 20.1%, while elongation at break was improved by 58.57%. Barrier properties: AC reduced oxygen permeability of PLA–film from 2.24 to 1.73 and water vapor permeability from 0.22 to 0.17 cm3.cm/m2.d.kpa. Thermal properties: The addition of AC increased PLA’s crystallinity from 1.7% to 13.3%, and thereby improving mechanical strength. Annealing treatment of PLA/AC composite film at 80? for 20 min increased crystallinity to 42%. Biodegradability: AC enhanced the water solubility of the composite, promoting biodegradability. In conclusion, presence of amorphous cellulose (AC) improves the mechanical, barrier, and biodegradability properties of PLA–films, making it a promising material for sustainable food packaging