Applied Food Research最新文献

{"title":"Production and characterization of powder from drone brood of honeybees (Apis mellifera)","authors":"João C. Gonçalves ,&nbsp;Beatriz Vouga ,&nbsp;Cristina A. Costa ,&nbsp;Fernando Gonçalves ,&nbsp;Catarina Coelho ,&nbsp;Raquel P.F. Guiné ,&nbsp;Paula M.R. Correia","doi":"10.1016/j.afres.2025.100718","DOIUrl":"10.1016/j.afres.2025.100718","url":null,"abstract":"<div><div>Drone bee brood are a natural source of food with potential for human nutrition. This work aims to investigate the production and extraction of the drone bee brood (larvae and pupae), as well as the production of powder from this insect for food applications. To produce the drone brood (DB), in some hives of the colony appropriate empty frames were placed. Some measurements were done in the hive to monitor the global wellbeing of the colony, namely, temperature, relative humidity, and weight. After approximately one month, the frames were removed from the hives and frozen. The yield of DB by frame was 38%. For the extraction of the drone brood, different methods were tested, being the best ones the cold room extraction (∼ 6.5 °C), on a cold surface extraction (∼ 11 °C), and in boiling water extraction (100 °C). The results show that the extraction efficiencies were 74.3% (336.3 s), 62.5% (246.8 s) and 84.9% (332.0 s), for extraction in a cold room, on a cold surface, and in boiling water, respectively. After extraction, two drying processes were tested: evaporation and freeze-drying, being the last one the recommended, preserving in a better way the appearance and composition of the DB. DB powders presented different colour characteristics according to the extraction method used. The powder obtained by boiling extraction was darker than the one produced with cold extraction. Powders are rich in protein, fat and carbohydrates, being the fat content quite high for DB powders produced by boiling extraction method.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100718"},"PeriodicalIF":0.0,"publicationDate":"2025-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel source of phytochemical and bioactive peptide from fermented mushroom trimming waste extract by Bifidobacterium longum","authors":"Napassorn Peasura ,&nbsp;Pornrat Sinchaipanit ,&nbsp;Kanokwan Yodin","doi":"10.1016/j.afres.2025.100714","DOIUrl":"10.1016/j.afres.2025.100714","url":null,"abstract":"<div><div>The extract from agricultural waste, (golden needle mushroom trimmings) was extracted and fermented with <em>B. longum</em> at 37 °C for 0, 24, 48, and 72 h. The chemical changes and phytochemicals were investigated, as well as antioxidant activity during fermentation, and biological activities such as angiotensin-converting enzyme (ACE) inhibition were investigated. The results found that the growth of <em>B. longum</em> was increased during 0–24 h, while viability declined after 24 h. The greatest concentrations of phenolic compounds and flavonoids were observed at 709.81 and 42.07 mg/mL, respectively. The antioxidant activity levels measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH^•) and 2,2′ -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS^•+) assays were 42.65 % and 45.24 %, respectively. The biological activity, particularly ACE inhibition, was assessed in vitro and was correlated with blood pressure regulation. The fermented mushroom trimming extract had a maximum ACE inhibition value of 9.91 % and a half-maximal inhibitory concentration (<em>IC₅₀)</em> value of 2,134.08 mg/L, making it more effective than the control group with an IC₅₀ value of 2,482.36 mg/L.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100714"},"PeriodicalIF":0.0,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional yogurt: An approach to fortify yogurt by polyphenols extracted from Bengal currant","authors":"Tonusree Pramanik ,&nbsp;Md. Anisur Rahman Mazumder ,&nbsp;Jannatul Ferdushi Jany ,&nbsp;Sarif Istiak Akash ,&nbsp;Afzal Rahman ,&nbsp;Md. Khairul Hassan Bhuiyan","doi":"10.1016/j.afres.2025.100715","DOIUrl":"10.1016/j.afres.2025.100715","url":null,"abstract":"<div><div>Bengal currant is a rich source of bioactive compounds (BAC), the most abundant secondary metabolites of plants. But dairy products have a lack of bioactive compounds. This study aimed to extract BAC from the Bengal currant by solvent extraction methods using water, 80 % ethanol and 80 % ethanol. This research focused on determining the effect of BAC (2,4, and 6 % w/v) on the physicochemical, microbial and sensory quality of functional yogurt during storage periods. This study found that 80 % ethanol yields the highest amount of total phenolic content (802.06 mg GAE/100 g), total flavonoid content (101.48 mg Rutin/100 g) and DPPH radical scavenging activity (156.84 µg/mg). During 15 days of refrigerated storage, the pH of all treated yogurt was reduced, and titratable acidity was increased. The addition of BAC, increased water-holding capacity (63.81–65.95 %), reduced syneresis (16.75–14.79 %) and improved stability during storage periods (15 days) compared to control samples. The color shifted toward darkness with the reduction of redness and yellowness during 15 days of storage, indicating that BAC affected the yogurt color parameter. The physicochemical and sensory properties suggested for BAC to gum acacia ratio 2:10. The addition of BAC to yogurt increased bacterial growth and enhances probiotic lifespan during storage periods. Sensory analysis highlights the potential of Bengal currant extracts and their uses in improving the nutritive and sensory qualities of functional yogurt.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100715"},"PeriodicalIF":0.0,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound and microwave assisted extraction of acorn oil (Quercus brantii): Optimization and characterization","authors":"Samaneh Niari ,&nbsp;Nasser Hamdami ,&nbsp;Mohsen Dalvi-Isfahan ,&nbsp;Alain Le-Bail","doi":"10.1016/j.afres.2025.100706","DOIUrl":"10.1016/j.afres.2025.100706","url":null,"abstract":"<div><div>This study aimed to optimize the extraction parameters and increase the oil yield, by comparing both microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) methods of extracting acorn oil (<em>Quercus brantii</em>). The study demonstrates that UAE and MAE are efficient, rapid, and resource-saving techniques for extracting acorn oil compared to conventional methods like Soxhlet extraction and long-duration maceration. UAE achieved a significantly higher oil yield (7.44 %) than MAE (5.45 %), reducing the extraction time from hours to just 33 min, and lowering solvent consumption. This efficiency makes UAE particularly advantageous for industrial-scale operations seeking to minimize environmental impact and operational costs. The findings further emphasize that UAE not only provides superior oil yield but also enhances the total phenolic content of the extracted oil, achieving a value 2.5 times higher than that obtained with MAE. Moreover, UAE demonstrated no significant increase in free fatty acids (FFA), maintaining the oil's quality, while MAE conditions showed a negative effect by increasing FFA levels. In addition to yield and quality, UAE also produced oil with superior color parameters, which could enhance consumer acceptability. These results underscore UAE's potential as a sustainable alternative, capable of reducing the environmental footprint by minimizing energy use, extraction time, and solvent waste.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100706"},"PeriodicalIF":0.0,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of marination with broccoli (Brassica oleracea var. italica) juice and soy sauce on physicochemical, structural and oxidative properties of beef steak","authors":"Ashkan Jebelli Javan ,&nbsp;Fatemeh Mirhaj ,&nbsp;Nasim Khorshidian ,&nbsp;Mehrdad Mohammadi","doi":"10.1016/j.afres.2025.100713","DOIUrl":"10.1016/j.afres.2025.100713","url":null,"abstract":"<div><div>Softer and juicier meat is widely preferred and different ingredients have been used for marination of meat and improving its tenderness. This study aimed to investigate the effects of broccoli (<em>Brassica oleracea</em> var<em>. Italica</em>) juice and soy sauce on physicochemical properties, structural and oxidative stability of beef <em>semitendinosus</em> steaks. Samples were marinated with broccoli crude juice (15 mL v/w, 16.9 U/g) and soy sauce (25 mL v/w) individually and in combination and refrigerated at two different ageing times (1 and 48 h). The combined treatment showed higher pH, yellowness, thiobarbituric acid reactive substances (TBARS), myofibrillar fragmentation index, and total soluble protein compared to the control group (<em>P</em> &lt; 0.05, 48 h). Lower brightness and redness were observed in marinated samples on the last day of storage (<em>P</em> &lt; 0.05). Strong linear correlations were also found have between water holding capacity versus pH, myofibrillar fragmentation index versus total soluble protein. Moreover, some small peptides and short myofibrillar fractions with molecular mass between 20 and 30 kDa were detected by gel electrophoresis. In conclusion, using broccoli juice in combination with soy sauce is a safe and inexpensive marinade that can improve the tenderness of beef steaks.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100713"},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria","authors":"Natalia A. Di Clemente ,&nbsp;Enzo La Cava ,&nbsp;Sonia Sgroppo ,&nbsp;Andrea Gomez-Zavaglia ,&nbsp;Esteban Gerbino","doi":"10.1016/j.afres.2025.100716","DOIUrl":"10.1016/j.afres.2025.100716","url":null,"abstract":"<div><div>Agro-industrial waste, including peels, pulps, pomace, and seeds, poses a significant global economic and environmental problem. Recovering these wastes to extract bioactive compounds (<em>e.g.,</em> pectin, polyphenols, pigments, essential oils) offers a sustainable solution. Pectins are increasingly used as delivery systems in the food industry. Green extractions have been developed to reduce conventional methods' extraction time and environmental impact. However, little is known about their actual impact. Life Cycle Assessment (LCA) is a useful tool for assessing the environmental and energy impacts of a production cycle. This study aimed to evaluate the environmental profile of pectin extraction from grapefruit peels using conventional heating (CHE) and thermosonication (TS) methods, and the application of the extracted pectin as a delivery system for encapsulating <em>Lactiplantibacillus plantarum</em> CIDCA 83114. The LCA was performed using Open LCA software version 2.0.1 modeled with ILCD 2011 method. The system boundaries were considered to be laboratory scale and the functional units were 1 kg of freeze-dried encapsulated bacteria in pectin extracts from <em>Citrus paradisi</em> peel obtained by TS or CHE. The impact scores of the TS and CHE scenarios were similar in terms of millipoints (TS = 18.9 and CHE = 19.1 mPt). The main impact categories were climate change, human toxicity with carcinogenic effects and depletion of water resources contributing to deionized water and electricity consumption. The obtained results contribute to the decision-making process for the selection of a pectin extraction process on a laboratory scale, complemented by future economic impact studies.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100716"},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of microwave processing on phytochemicals, antioxidant status, anti-nutritional factors and metabolite profile of maize flour","authors":"Alla Yaswanth Naveen Kumar ,&nbsp;Alonkrita Chowdhury ,&nbsp;Rajesh Kumar ,&nbsp;Vivek Kumar Maurya ,&nbsp;Subhasis Batabyal ,&nbsp;Mayukh Ghosh","doi":"10.1016/j.afres.2025.100712","DOIUrl":"10.1016/j.afres.2025.100712","url":null,"abstract":"<div><div>Microwave processing can enhance phytochemicals and antioxidants, and reduce anti-nutritional factors (ANFs) in food grains but optimizing processing parameters and investigating effects on overall metabolite profile are needed to ensure desirable nutritional outcomes. This study investigates the effects of microwaving maize flour at different wattage (300, 600, and 800 watt) and duration (1.5–9 min) combinations on its phytochemicals, antioxidant capacity, ANFs, and metabolomics profile, using nine treatment groups (T1-T9) and non-microwaved control samples.. Phytochemicals exhibited treatment-dependent changes. Total phenolics (947.95–1304.77 µg GAE/g) and flavonoids (482.73–916.82 µg QE/g) varied, with flavonol content increasing (6.59–43.35 µg CE/g) and soluble sugar content decreasing (6563.13–15,578.75 µg DE/g) compared to the control. Antioxidant activities, such as ABTS scavenging (360.45–638.92 µg GAE/g), total antioxidant capacity (1888.38–2250.54 µg AAE/g), and cupric-reducing capacity (1008.64–2004.09 µg AAE/g), showed treatment-specific variations. DPPH scavenging (559.64–981.07 µg AAE/g) and ferric-reducing ability (790.18–1175.89 µg AAE/g) increased, whereas ascorbic acid content decreased (742.5–1423.75 µg/g). For ANFs, condensed tannin content showed overall decrease (338.17–626.58 µg CE/g), while oxalate (0.29–0.47 mg/g) and phytate content (32,078.33–36,270 µg PAE/g) showed treatment-specific reduction. LC<img>HRMS analysis revealed significant metabolite variations among treatment groups, forming distinct clusters in PCA, sPLS-DA, and dendrogram analyzes, comprising a diverse range of primary and secondary metabolites. The 600-watt, 2-minute microwave treatment was identified as optimal, boosting phytochemicals and antioxidants in maize flour while minimally impacting the main metabolite profile. The outcomes of this comprehensive analysis espouse microwave technology in maize-based food processing to benefit humans as well as the animal and poultry feed industries.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100712"},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mycobiota composition through the ripening of artisanal soft cheeses ‘Torta del Casar’ and ‘Queso de la Serena’ monitored by high-throughput sequencing","authors":"Almudena V. Merchán ,&nbsp;Ángel Carlos Román ,&nbsp;Santiago Ruiz-Moyano ,&nbsp;María Vázquez-Hernández ,&nbsp;Catalina M. Cabañas ,&nbsp;María José Benito","doi":"10.1016/j.afres.2025.100711","DOIUrl":"10.1016/j.afres.2025.100711","url":null,"abstract":"<div><div>This study aimed to characterise the fungal communities of the Spanish Protected Designations of Origin soft cheeses, 'Torta del Casar' and 'Queso de la Serena,' during ripening using an amplicon-based high-throughput sequencing approach. The findings contribute to a deeper understanding of the mycobiota ecology of these artisanal cheeses, providing essential insights for implementing practices to enhance their quality. The Internal Transcribed Spacer rRNA gene metabarcoding sequencing was applied to elucidate the mycobiota occurring throughout the ripening. The results showed that <em>Yarrowia alimentaria, Yarrowia lipolytica, Kluyveromyces lactis</em> and <em>Pichia fermentans</em> dominated the fungal populations in all samples, although other species such as <em>Debaryomyces hansenii, Debaryomyces vindobonensis</em> and <em>Geotrichum candidum</em> were identified in specific dairies at different ripening stages<em>.</em> The Protected Designation of Origin and the ripening time factors do not significantly influence the fungal diversity between different cheese samples, suggesting that minor changes in manufacturing practices between the type of cheeses have a negligible impact on mycobiota composition. By contrast, the dairy factor contributed to the variability of the fungal composition of each cheese type. Altogether, this study provides evidence of the diversity of fungi associated with traditional cheeses, highlighting the need to improve manufacturing practices to minimise variability between dairies, ensuring final quality and preserving the unique sensory characteristics that distinguish these types of Spanish artisanal cheeses.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100711"},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How do Spanish consumers perceive different lettuce cultivation systems? Insights from explicit and implicit methods","authors":"Juan Diego Torres ,&nbsp;Sara R. Jaeger ,&nbsp;Patricia Puerta ,&nbsp;Amparo Tárrega","doi":"10.1016/j.afres.2025.100709","DOIUrl":"10.1016/j.afres.2025.100709","url":null,"abstract":"<div><div>This study explores consumer perceptions of different agricultural systems to understand why some are regarded more favourably than others are. Five agricultural systems were compared in the context of lettuce cultivation: vertical indoor agriculture, small-scale local agriculture (local/small), high-tech greenhouses, urban community gardens, and industrial agriculture. Given the lack of knowledge among consumers about agricultural production, images and brief descriptions of the different systems were used as research stimuli. Explicit and implicit responses (as determined by eye tracking and facial coding) were recorded from 105 Spanish consumers. Local/small agriculture was the most favourably regarded of all aspects under consideration. Urban community gardens were the second most positively evaluated of the five agricultural systems; however, lettuce produced in this system was perceived as less safe to eat. Conversely, lettuce cultivated in high-tech greenhouses is regarded as safer to consume, yet this method of agriculture is also perceived as less sustainable. The emotional response was characterised by low intensity, with a notable exception in the case of vertical indoor farming, which elicited a stronger surprise reaction due to the limited familiarity of consumers with this farming system. Further research should include additional perceptions, such as naturalness and freshness, and analyse individual consumer responses to identify further differences among agricultural systems.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100709"},"PeriodicalIF":0.0,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and evaluation of functional biscuits infused with functional spices and white pea flour: A comprehensive study on optimizing glycemic control and incorporating anti-diabetic additives","authors":"Minhaj Uddin ,&nbsp;Nabil Mashahid ,&nbsp;Juairia Absar Anta ,&nbsp;Mahima Ranjan Acharjee","doi":"10.1016/j.afres.2025.100710","DOIUrl":"10.1016/j.afres.2025.100710","url":null,"abstract":"<div><div>The present study aimed to develop a functional biscuit incorporating ingredients with potential anti-diabetic properties, tailored to support glycemic control as part of a balanced diet. Three formulations (A, B, and C), along with a control, were prepared by replacing 16 % of wheat flour with white pea flour. The formulations were further differentiated by the addition of 5 g of ginger powder (sample A), fenugreek seed powder (sample B), and cinnamon powder (sample C), all known for their potential to improve insulin sensitivity and lower blood sugar levels. Proximate composition analysis revealed significant differences among the samples and control (<em>p</em> &lt; 0.05). Sample B exhibited the highest moisture (10.34 ± 0.13 %), protein (16.22 ± 0.12 %), and fiber (3.79 ± 0.01 %) content. Sample A had the lowest total sugar content (4.70 ± 0.03 %). Mineral analysis showed a reduction in sodium from 62.41 ± 0.06 mg/100 g in the control to 58.23 ± 0.02 mg/100 g in sample C, while potassium increased from 136.42 ± 0.20 mg/100 g in the control to 158.62 ± 0.02 mg/100 g in sample A. Calcium content increased from 310.21 ± 0.02 mg/100 g in the control to 465.34 ± 0.38 mg/100 g in sample B. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity were highest in sample A (3.276 ± 0.295 mg GAE/100 g), sample B (63.693 ± 0.321 mg QE/100 g), and sample C (1.219 ± 0.153 %), respectively. Sample C also exhibited the lowest IC50 value (52.75 ± 0.12 ppm), indicating the highest α-amylase inhibitory activity. Sensory evaluation showed that sample A was the most acceptable. The biscuits show potential as diabetic-friendly snacks, aiding in blood sugar management and overall health.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100710"},"PeriodicalIF":0.0,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143134911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}