Journal of Food Processing and Preservation最新文献

{"title":"Hypocholesterolemic and Antidiabetic Activity of Peptide Fractions Obtained by Ultrafiltration of Protein Hydrolysates From Sunflower (Helianthus annuus) Seeds","authors":"Arlette del Carmen Hernández-Barillas,&nbsp;Ana Maricarmen Carrera-Gómez,&nbsp;Jesús Rodríguez-Miranda,&nbsp;Betsabé Hernández-Santos,&nbsp;Marco Antonio Godínez-Ruiz,&nbsp;Enrique Ramírez-Figueroa,&nbsp;Fabiola Araceli Guzmán-Ortiz,&nbsp;Juan Gabriel Torruco-Uco","doi":"10.1155/jfpp/1537620","DOIUrl":"https://doi.org/10.1155/jfpp/1537620","url":null,"abstract":"<p>Peptide size is a key factor influencing their biological activity. Taking advantage of this relationship, ultrafiltration (UF) emerges as a valuable tool for fractionating complex peptide mixtures obtained from natural sources. Recent studies have focused on the application of this technology to legumes and oilseeds, with the aim of identifying peptide fractions with bioactive potential. The study is aimed at evaluating the in vitro hypocholesterolemic and antidiabetic activity of peptide fractions of protein hydrolysate from sunflower (<i>Helianthus annuus</i>) seeds. The results showed that the highest degree of hydrolysis values was at 120 min with both enzymes: alcalase and flavourzyme with 70.06% and 38.75%, respectively. Protein hydrolysates and peptide fractions showed hypocholesterolemic and antidiabetic activity. The UF membrane process helped to obtain low molecular weight peptide fractions such as the 1–3 kDa fraction that showed greater hypocholesterolemic activity of 79% with both enzymes (alcalase and flavourzyme), while the antidiabetic activity was higher in the peptide fractions &lt; 1 kDa obtained from the hydrolysates with alcalase at 80 min and flavourzyme at 100 min of reaction with a 55.65% and 70.18% inhibition of <i>α</i>-amylase. The best value inhibition of <i>α</i>-glucosidase was 34.73% and 46.02% with the peptide fractions &lt; 1 and &gt; 5 kDa obtained from the hydrolysates with alcalase at 20 min and flavourzyme at 100 min. The UF allowed obtaining peptide fractions with different molecular weights with hypocholesterolemic and antidiabetic activity, which could be an alternative for the design and development of nutraceutical products to treatment of chronic degenerative diseases.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1537620","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113334","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of the Microwave-Assisted Extraction of Total Phenolic Compounds (TPCs) From Almond Skins Through Artificial Neural Networks (ANNs) and Assessment of the Antioxidant and Antihyperglycemic Activity of the Extracts","authors":"Lila Harkat-Madouri,&nbsp;Hanane Touati,&nbsp;Lila Boulekbache-Makhlouf,&nbsp;Khodir Madani,&nbsp;Hayate Haddadi-Guemghar","doi":"10.1155/jfpp/3294168","DOIUrl":"https://doi.org/10.1155/jfpp/3294168","url":null,"abstract":"<p>Optimization by response surface methodology (RSM) and artificial neural networks (ANNs) was efficaciously applied to study the operating parameters of microwave-assisted extraction (MAE) in the recovery of total phenolic compounds (TPCs) from almond skins. These models were used to evaluate the effects of process variables and their interaction towards the attainment of their optimum conditions. A comparison of statistical parameters showed that ANN was more consistent (<i>R</i>² = 0.99) than RSM (<i>R</i>² = 0.97) to predict a TPC by MAE. Therefore, the following conditions were proposed: microwave power of 562 W, extraction time of 30 s, and ethanol concentration of 53%, corresponding to an optimal TPC yield of 560.79 mg gallic acid equivalents (GAEs)/100 g of dry weight (DW). The almond skin extract exhibited a high antioxidant activity tested by 1,1-diphenyl-picrylhydrazyl (DPPH) radical scavenging activity (IC₅₀ = 5.39 ± 0.35 <i>μ</i>g/mL), phosphomolybdate ammonium essay, hydroxyl radical scavenging activity (IC₅₀042002mg/mL), and ability of chelating ferrous ions. The in vitro antihyperglycemic activity test revealed that the almond skin extract inhibits strongly <i>α</i>-amylase activity with IC₅₀ = 27.87 <i>μ</i>g/mL which was close to IC₅₀ of the therapeutic drug acarbose (IC₅₀ = 14.24 <i>μ</i>g/mL).</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3294168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasonication-Induced Modification of Finger Millet and Barnyard Millet Flours: Phytoconstituents and Antioxidant Capacity, Functional Properties, and Microstructural Arrangement","authors":"Manisha Bhandari,&nbsp;Rajan Sharma,&nbsp;Hanuman Bobade,&nbsp;Savita Sharma,&nbsp;Shivani Pathania","doi":"10.1155/jfpp/6640001","DOIUrl":"https://doi.org/10.1155/jfpp/6640001","url":null,"abstract":"<p>The current study is aimed at studying the effect of ultrasonication on finger millet and barnyard millet flours which were processed for 10, 15, and 20 min at a constant amplitude of 30% and 30 kHz frequency at a maximum power of 750 W and 220 V. Ultrasonication resulted in modification of functional, structural, color, thermal, and molecular interactions and bioactive properties of millet flours. Ultrasonication resulted in decrement of water absorption capacity (1.51–1.36 and 1.51–1.05 g/g), swelling power (7.68–5.34 and 5.87–4.50 g/g), and foaming stability, while an increment was observed in water solubility index (3.59–8.41% and 3.03–10.94%), oil absorption capacity (1.98–2.16 g/g and 1.93–2.07 g/g), foaming capacity (12.00–17.00% and 18.00–25.00%), and paste clarity (51.20–61.00%T and 58.50–63.60%T) in finger millet and barnyard flours. An increase in bioactive components was observed till 15 min was observed, followed by reduction on further treatment. Ultrasonication triggers cavitation, which causes cell wall fractures and subsequent breakdown, ultimately reducing particle size. The resulting particle size reduction increases the surface area, enhancing functional properties. Ultrasonication reduced the enthalpy of millet flours by disrupting amorphous regions. Concurrently, processing altered surface topography, modified functional groups, and changed crystal structure. Also, the antinutritional factors (phytates and tannins) were reduced linearly on an increase in the time period of ultrasonication. This study shows that ultrasonication improves the functional properties of finger millet and barnyard millet flours.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6640001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fast Preparation of Fish Sauce Treated With Marine Protease-Producing Bacillus zhangzhouensis sp.","authors":"Niuniu Bai,&nbsp;Jianlin He,&nbsp;Bihong Hong,&nbsp;Zelong Wu,&nbsp;Liping Wang,&nbsp;Zongze Shao","doi":"10.1155/jfpp/6298724","DOIUrl":"https://doi.org/10.1155/jfpp/6298724","url":null,"abstract":"<p><b>Background:</b> Traditional fish sauce is made from fish that have been coated in 30%–40% sea salt and fermented for up to 2 years. The preparation requires a long time, and the fish source contains considerable biogenic amines. In this report, by measuring the growth curve and identifying the intracellular enzyme and the activity of protease, <i>B. zhangzhouensis</i> with the highest activity of protease production was selected from eight strains, which were applied to the fermentation process of fish sauce.</p><p><b>Results:</b> Optimized by response surface methodology, the content of amino nitrogen was taken as the response value, and the best fermentation conditions were 4.15% inocula, pH 9.13, and 36.3°C. Under the optimized conditions, fish sauce samples were obtained by fermentation with <i>B. zhangzhouensis</i> for 15 h, 3 days, 7 days, 15 days, and 30 days, respectively. The contents of amino nitrogen, total nitrogen, biogenic amine, and various flavor substances were determined and compared with the traditional 2-year-fermented fish sauce. As a result, the 7-day-fermented fish sauce using <i>B. zhangzhouensis</i> had a similar composition of flavor substances to traditional fish sauce, but a much lower level of biogenic amines.</p><p><b>Conclusion:</b> The new method of preparing fish sauce with a fermentation condition of 4.15% <i>B. zhangzhouensis</i>, pH 9.13, and 36.3°C can improve the production efficiency of fish sauce, and the flavor is similar to that of traditional fish sauce.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6298724","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112444","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Thermal Inactivation of Clostridium sporogenes PA 3679 in Low Acid Foods: Case Study of Maple Sap Concentrates","authors":"M. R. Zareifard,&nbsp;F. Ali,&nbsp;J. Plamondon,&nbsp;C. Lapointe,&nbsp;T. Savard,&nbsp;K. Hubbard,&nbsp;J. Houde,&nbsp;L. Lagacé","doi":"10.1155/jfpp/1003251","DOIUrl":"https://doi.org/10.1155/jfpp/1003251","url":null,"abstract":"<p>Maple sap is a sterile liquid extracted from maple trees in early spring. However, it is rapidly contaminated during handling and processing. Typically, raw sap undergoes a reverse osmosis process for concentration; meanwhile, this operation also concentrates the microorganisms present in the sap. The enrichment of microorganisms affects the quality of the sap and its derived products remarkably. Consumption of concentrated maple sap as a novel natural soft drink has increased considerably in recent years, mainly in North America but also worldwide. Adequate processing is required in order to eliminate the microorganisms and stabilize the quality of the concentrated maple sap for further consumption. Thermal processing is a safe preservation technique; however, severe thermal processing may affect negatively the quality of the product for consumer acceptance. Therefore, it is important to evaluate the right thermal processing parameters such as <i>D</i>- and <i>Z</i>-values for a given product. Spores of <i>Clostridium sporogenes</i> PA 3679 strain were used as a surrogate to evaluate the thermal destruction kinetic parameters of spores in concentrated maple sap (10°Brix–30°Brix) over a range of temperatures (90°C–105°C). Obtained <i>D</i>-values varied from 6.57 to 0.35 min depending on the sap concentration and temperature with an average <i>Z</i>-value of 7.84 ± 0.42°C. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses indicate that the spore cortex and core break down first during conventional thermal treatment as a result of heat transfer from the external media to the spore interior. The results of this study can be used by maple sap industries to design and perform a safe thermal process for pasteurization and/or sterilization of concentrated sap. It could also serve as a benchmark in the development of advanced green technologies such as ohmic heating.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1003251","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of the Fermentation Conditions for Producing Antioxidant Peptides From Yak (Bos grunniens) Casein by Bacillus cereus (XBMU-SK-01)","authors":"Dandan Gao,&nbsp;Xingchen Guo,&nbsp;Ying Chen,&nbsp;Huaxin Li,&nbsp;Xuankang Yang,&nbsp;Li Song,&nbsp;Yiqiang Ke,&nbsp;Jutian Yang,&nbsp;Zhongren Ma","doi":"10.1155/jfpp/7923106","DOIUrl":"https://doi.org/10.1155/jfpp/7923106","url":null,"abstract":"<p>Antioxidant peptides could interact with free radicals and excess reactive oxygen species to avoid the organism from oxidative harm; at the same time, antioxidant peptides have the characteristics of high safety, good stability, and wide application. In this study, a strain named XBMU-SK-01 with high proteinase activity was isolated and identified from fermented bean curd. The results showed that the strain (XBMU-SK-01) with protease activity of 96.2 ± 1.3 U/mL was identified as <i>Bacillus cereus</i> based on 16S rDNA gene sequencing. The yak casein antioxidant peptide was prepared through fermentation using <i>Bacillus cereus</i> (XBMU-SK-01), and the fermentation conditions were optimized by response surface methodology (RSM) based on the Box–Behnken design, using 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging rate and the degree of hydrolysis (DH) as indicators. It was found that the optimal fermentation conditions for the preparation of antioxidant peptides from yak casein by <i>Bacillus cereus</i> (XBMU-SK-01) were as follows: pH of 7.96, temperature of 32.5°C, and inoculation amount of 6.99%. Under these conditions, the DPPH free radical scavenging rate could reach 78.19<i>%</i> ± 0.21<i>%</i>, and DH is 19.8<i>%</i> ± 0.15<i>%</i>. Following the sequence analysis of antioxidant peptides, 11 distinct polypeptide sequences were identified: FPP, AFK, GILF, PAAP, VIGP, TIPT, IEQI, FPFF, IPLLP, KPWIQP, and EAGPPGP. This study is aimed at establishing a preparation pathway for peptides with high antioxidant activity and proposes a novel method for producing high-value products from yak milk.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7923106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of Chicory (Cichorium intybus L.) and Purslane (Portulaca oleracea L.) Leaf Extracts for the Preservation of Goat Meat Sausage","authors":"Ayman Younes Allam,&nbsp;Maryam Abbasi Tarighat,&nbsp;Gholamreza Abdi,&nbsp;Ahmed F. Roumia","doi":"10.1155/jfpp/1857290","DOIUrl":"https://doi.org/10.1155/jfpp/1857290","url":null,"abstract":"<p>As processed meat products, sausages have been criticized for their short shelf life. In this study, the impact of purslane (<i>Portulaca oleracea</i> L.) and chicory (<i>Cichorium intybus</i> L.) leaf extracts on the physicochemical and microbiological quality indices, chemical quality parameters, and antioxidant properties of goat meat sausages (GMSs) was evaluated. The added extracts enhanced storage stability and improved the overall acceptability of all treated GMS samples, meanwhile reducing the total volatile nitrogen (TVN) values over the cold storage period (4°C/40 days) compared to the control samples. Using plant extracts at 0.2% and BHT at 0.02% (<i>w</i>/<i>w</i>) led to concentration-dependent decreases in thiobarbituric acid–reactive substance (TBARS) values and the microbial count in GMSs stored at 4°C for 40 days. The combination treatment of chicory and purslane (MPO + MCI) had the highest antioxidant and antimicrobial activity. Chicory and purslane leaf extracts are promising natural, safe, and inexpensive additives for producing high-quality goat meat sausages, and their application can be extended to other processed meat products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1857290","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142868939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Corrigendum to “Effect of Icing on Quality of Silver Carp During Frozen Storage”","authors":"Javairia Shafi,&nbsp;Kashifa Naghma Waheed,&nbsp;Muhammad Zafarullah,&nbsp;Zahid Sharif Mirza,&nbsp;Saima Yaqub Shelly","doi":"10.1155/jfpp/9762573","DOIUrl":"https://doi.org/10.1155/jfpp/9762573","url":null,"abstract":"<p>In the article titled “Effect of Icing on Quality of Silver Carp During Frozen Storage” [<span>1</span>], there was a spelling error in author Saima Yaqub Shelly’s name in the author list, where Shelley Saima Yaqoob should have read Saima Yaqub Shelly. This is corrected as shown above.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9762573","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Coconut Powder as a Drying Carrier Medium on Long-Term Preservation of Lactobacillus plantarum and Streptococcus thermophilus for Development of Starter Cultures With Potential Application in Traditionally Fermented Foods","authors":"Nontobeko Xolisiwe Zulu,&nbsp;Angela Parry-Hanson Kunadu,&nbsp;Eugenie Kayitesi,&nbsp;Bhekisisa Dlamini","doi":"10.1155/jfpp/7030605","DOIUrl":"https://doi.org/10.1155/jfpp/7030605","url":null,"abstract":"<p>Fermentation is of great importance to the food industry as it extends the shelf life of food while imparting desirable nutritional and sensory properties. However, the unpredictable fermentation period, inconsistency of the final product quality, and contamination with spoilage microorganisms of spontaneously fermented food remain a challenge. The aim of this study was to explore the storage stability of <i>Lactobacillus plantarum</i> and <i>Streptococcus thermophilus</i> prepared by freeze-drying using coconut powder (CCN) (25%) as a carrier medium in comparison to skim milk powder (SMP). Freeze-dried lactic acid bacteria (LAB) were evaluated for cell viability, vitality, moisture content, water activity (a_w), acidification kinetics, cell morphology, and glass transition temperature (Tg). In general, LAB stored at 4°C showed better survival after 112 days than LAB stored at room temperature (RT). With cell viability, the reduction in <i>S. thermophilus</i> and <i>L. plantarum</i> counts was not significantly (<i>p</i> &lt; 0.05) affected by the type of carrier media (CCN or SMP) after 112 days at 4°C. SMP supported better cell vitality (approx. 2.0) at 4°C than CCN after 112 days for <i>L. plantarum</i>. The moisture content and a_w were within acceptable levels throughout storage on all samples. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) depicted a normal cell structure at 4°C for <i>S. thermophilus</i> and <i>L. plantarum</i> in SMP and CCN, while negative changes were observed at RT. The Tg on all samples was above 75°C, and this suggested long-term stability of the LAB strains. Overall, our findings show that CCN shows similar protection of <i>L. plantarum</i> and <i>S. thermophilus</i> strains to that of SMP during storage at 4°C. Further work is needed to confirm the fermentation performance of CCN-preserved strains.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7030605","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proximate, Physical, and Sensory Properties of Bread From Taro–Wheat Composite Flour","authors":"Misgana Banti,&nbsp;Tilahun A. Teka,&nbsp;Bilatu Agza,&nbsp;Demelash Hailu","doi":"10.1155/jfpp/3575144","DOIUrl":"https://doi.org/10.1155/jfpp/3575144","url":null,"abstract":"<p>Bread is one of the most common staple foods consumed throughout the world. Wheat is the most important flour source in bread making owing to its gluten content and quality. However, the rising price of wheat is causing a considerable concern in the bread industry, necessitating the evaluation and utilization of flours of underutilized crops such as taro. The aim of this study was to evaluate the effect of partial substitution of wheat flour by taro corm flours on the physical, proximate, and sensory properties of the resulting bread. A formulation of the composite flour was performed by replacing wheat flour with 7.5%–30% taro (<i>Kihaque</i> variety) flour using mixture design software. Evaluation of bread physical properties showed that loaf weight of breads tends to increase with increasing proportion of taro flour, while loaf volume was the highest at 15% level of substitution and the specific volume was found to be highest for control bread. Among the proximate compositions, the fat, fiber ash, and energy values of composite breads were significantly (<i>p</i> &lt; 0.05) affected by taro flour blending ratios. It could be concluded that bread with acceptable sensory properties and similar to a control bread sample can be obtained at 15% taro flour substitution.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3575144","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}