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Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of value-added beverages with beneficial properties to consumers. The aim of this work was the development of a novel quinoa-based beverage fermented with commercially available probiotic culture including Bifidobacterium sp., Lactobacillus acidophilus, and Streptococcus thermophilus. The results concluded that fermentation of quinoa beverages significantly increased proteins and total phenolic content and antioxidation activity in the final products (by 36.84%, 26.67%, and 14.74%, respectively). In general, the overall acceptability of unfermented quinoa beverages was low (less than 46%), but the fermentation process slightly increased their acceptability (by 9.43%). A significant improvement of acceptability was observed, when the raspberry syrup was supplemented into the fermented beverages (by 90.98% compared to the no supplemented samples). Viability of fermenting microorganisms, pH, total acidity, and organic acid content were determined during the storage of beverages for 21 days at 5 °C. It was found that prepared quinoa beverages had a good probiotic potential (>6 CFU.mL-1 of lactic acid bacteria cocci). Furthermore, this study also showed that the quinoa represents a suitable raw material for formulation novel gluten and dairy-free fermented beverages with increased content of nutritionally important compounds.

The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).

Wheat bran are widely used as a source of dietary fiber with enhanced health benefits. However, its hight application level in bakery products caused lower quality of these products (eg. reduced volume and increased hardness of product). Different mechanical, physical or chemical methods are used for modification of wheat bran physicochemical properties. Wheat bran obtained from two wheat variety was used to evaluate the effect of bran stabilization process on qualitative properties of baked goods. Stabilization was performed using hot air and microwave heating. Threated and unthreated wheat bran were blended with wheat flour at 5, 10 and 15% substitution level. Influence of bran addition on rheological properties was evaluated using Mixolab 2. Stabilized wheat bran increased water absorption up to 11.7% (hot air stabilization) and 11.9% (microwave stabilization), respectively. Hot air stabilization of wheat bran improved heat resistance of dough proteins during mixing and the stability of hot gel during heating. Stabilization process of wheat bran using both methods also increased the volume and spread ratio values of enriched cookies. Cookies incorporated with hot air treated bran were significantly softer than cookies contained raw bran. Sensory evaluation showed that addition of stabilized bran improved the shape and taste of cookies. Additionally, it was concluded that the most acceptable cookies were obtained at 5% addition level of bran stabilized using microwave heating.

Bakery products are good vehicles for dietary fiber incorporation. Traditionally, the source of dietary fiber has been mainly from cereals. However, vegetable can be used as potential source of dietary fiber. Pumpkin powder was characterized with good hydration properties (water holding and water retention capacity and swelling capacity), but fat absorption capacity was very low. Wheat flour was substituted with pumpkin powder at different level (2.5; 5; 7.5; and 10%). Addition of pumpkin powder modified the farinographic properties in various ways (water absorption and dough development time increased, while dough stability and mixing tolerance index decreased). Also it was concluded, that addition of pumpkin powder affected the qualitative properties of baked rolls. Enriched baked rolls had lower volume and specific volume. Moreover, the cambering values were significantly decreased as contain of pumpkin powder increased. The effect of incorporation of pumpkin powder in baked rolls on firmness values was also evaluated. It was also observed that enriched rolls were firmer during storage compared to control sample. Baked rolls containing pumpkin powder at higher addition levels had vegetable taste and flavour. From the results also concluded that the overall acceptance of baked rolls with 2.5 and 5% addition levels of pumpkin powder were comparable with control sample (without pumpkin powder).

The suitability of beetroot powder as a potential source of dietary fibre for baked rolls was investigated in this study. Beetroot powder was characterised by high total dietary fibre (65.71%) and showed good hydration properties. The influence of beetroot powder addition (substitution levels 2–10 mass%) on the farinographic properties of wheat dough, physical characteristics, and sensory attributes of baked rolls was also studied. It was found that increasing level of beetroot powder in dough increased water absorption, delayed dough development time, and prolonged dough stability, while mixing tolerance index decreased. Physical properties of baked rolls (volume and specific volume) were significantly reduced with the increasing level of beetroot powder in products. Increased beetroot powder addition also reduced lightness, while redness of products increased. Results also indicated that baked rolls containing 2 mass% of beetroot powder were the most acceptable for assessors, higher levels of powder adversely affected sensory attributes, and overall acceptance of products (unpleasant earth-like odour and taste).

Pasta is commonly consumed and low glycaemic cereal-based food with long shelf life, which is suitable food matrix for substitution with functional ingredients. Pumpkin powder can be considered as suitable component in pasta making. The effect of addition of pumpkin powder at different levels (5, 7.5, and 10%) on wheat dough rheology, cooking quality of pasta as well as on sensory properties was evaluated. Pumpkin powder included: 6.1% moisture, 8.2%, protein, 0.7% crude fat, 2.3% ash, 27.4% total dietary fiber which is included soluble (10.2%) and insoluble (17.2%) dietary fiber. Farinograph properties of pumpkin powder incorporated dough showed increase in water absorption and dough development time while dough stability and mixing tolerance indes were decreased. It was also observed that addition of pumpkin powder significantly altered cooking quality of pasta. Generally, pasta incorporated with pumpkin powder had shorter optimal cooking time. The shortest optimal time (5.9 min) was after addition of 10% of pumpkin powder compared with control pasta (7.0 min). From the results also concluded that addition of pumpkin powder significantly increased cooking loss. The highest cooking loss (6.6%) was after addition 10% pumpkin powder. Furthermore it could be stated that incorporation of pumpkin powder in pasta increased water absorption of pasta from 181.0% (control) to 211.2% (10% of pumpkin powder). From sensory evaluation resulted that pumpkin powder incorporated pasta were characterized by lower colour, flavor and grain taste. On the other hand vegetable taste and granular structure of pasta increased with higher addition level of pumpkin powder. Moreover, it was concluded that pasta with addition level 10% were the most acceptable for accesors.

This research is focusing on the texture, rheology, and sensory properties of pasta products enriched with the sweet potato starch (SPS) as well as on the content of resistant starch (RS) in these products. SPS was extracted from orange sweet potatoes using 1 mol. L-1 Sodium chloride solution. Durum wheat flour semolina was partially supplemented with 10, 20, and 30% (w/w) by SPS in the pasta formulation and the influence of enrichment on the cooking quality, mechanical and sensory properties, and the color was observed. SPS addition resulted in decreased water absorption and shorter dough development time, but the stability of the dough was also decreased. The optimum cooking time for pasta was reduced, but only slightly, on the other side, the swelling index increased, which negatively impacted on the firmness of the products. Increasing of the SPS content also resulted in higher stickiness values for pasta. When up to 20% of wheat flour was replaced, the color of finished products was less acceptable. In the products, the resistant and total starch content were determined. Pasta cooking resulted in the reduction of RS content, which was then increased by storing products for 24 hr. It can be concluded that the substitution of part of semolina flour with SPS increased the level of RS, but on the other side, it caused some significant differences from the quality of pasta made from semolina only.

The effect of incorporation of commercial potato dietary fibre at different levels (1, 3, 5 and 10 %) on wheat flour dough rheology, qualitative and sensory properties of baked rolls was evaluated. Potato dietary fibre exhibits good hydration properties (water holding, water retention and swelling capacity). Its addition into wheat dough increased water absorption, prolonged dough stability and dough development time. Also, it was found that the potato fibre incorporation to wheat rolls negatively affects both volume and specific volume, and cambering of baked rolls. Sensory evaluation showed that rolls with the addition of potato dietary fibre at levels 1 and 3 % had high overall acceptability.

Powdered cellulose is often used in cereal processing industry. The effects of partial replacement (0.5%, 1%, 2% and 5%) of wheat flour by cellulose fiber with different fiber length (80, 120 and 220 µm) on rheological properties of wheat dough and qualitative parameters of baked rolls were studied. Sensory evaluation of baked products was also performed. Mixing and pasting properties of dough were determined by Mixolab. Generally, cellulose-enriched dough was characterized with higher water absorption, dough stability and parameters C2 and C3. Moreover, it was found that parameters C4 and C5 increased with increasing cellulose fiber length. From the results, it was also concluded that the physical parameters of baked rolls containing cellulose were reduced. It was also observed that the incorporation of cellulose fiber with shorter fiber length concluded in lower rolls volume compared to cellulose fiber with long fiber length. Texture analyses showed that the firmness of rolls containing cellulose at the substitution level 5% was significantly higher than those of the control, whereas the springiness of wheat rolls was not significantly affected. It was also recorded that the firmness and cohesiveness of baked rolls were higher after the addition of cellulose fiber with shorter fiber length. Sensory evaluation indicated that baked rolls with cellulose addition up to 1% were comparable with control rolls. Results also showed that higher levels of cellulose significantly decreased crust, taste, color and porosity of rolls.