rss_2.0Sciendo RSS Feed for Acta Universitatis Cibiniensis. Series E: Food Technologyhttps://sciendo.com/journal/AUCFThttps://www.sciendo.comhttps://sciendo-parsed.s3.eu-central-1.amazonaws.com/64f96d23dd5e8221a6d50bb0/cover-image.jpghttps://sciendo.com/journal/AUCFT140216https://sciendo.com/article/10.2478/aucft-2023-0013<abstract><title style='display:none'>Abstract</title> <p>A study was carried out to determine the influence of ozon treatment on the shelf-life of poultry meat. The following doses of gaseous ozone were used: 0 ppm for 0 min, 10 ppm for 1 min, 10 ppm for 5 min, 10 ppm for 15 min, 100 ppm for 1 min, 100 ppm for 5 min, and 100 ppm for15 min. Treated and untreated samples were stored at 4°C for a maximum of 3 days and microbiologically examined on the 1st, 2nd and 3rd day of cold storage. The textural properties and water content were also analyzed. The present study showed that the most desirable color change was recorded after the 3rd day of storage, on the samples treated with gaseous ozone of 10 ppm for 15 min. Regardless of exposure time and the gas dose used, ozone has been shown to effectively reduce meat hardness. Although the analyzes performed had non-significant effects on water content and microbiological load during post-treatment storage at 4 °C, our findings confirmed the effectiveness of the ozone gas used on extending shelf life of the examined poultry meat by influencing their texture profile and color parameters.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00132023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0005<abstract><title style='display:none'>Abstract</title> <p>With the development and progress of human society and the continuous enhancement of people's health awareness, lactic acid bacteria inhibitors as a natural biopreservative have an irreplaceable position, with the advantages of high efficiency, broad spectrum, stability, safety and other characteristics. This paper studied the antibacterial effect of 23 lactic acid bacteria; the strains with the best antibacterial effect was identified by 16S rDNA method as being <italic>Lactobacillus rhamnosus </italic>L57 and was applied to banana storage. Our study showed that <italic>Lactobacillus rhamnosus </italic>L57 has a broad spectrum, inhibiting <italic>Escherichia coli</italic>, <italic>Staphylococcus aureus</italic>, <italic>Vibrio alginolyticus</italic> and <italic>Bacillus nato</italic>. Excluding the interference of organic acids, hydrogen peroxide and extracellular polysaccharide, the salting out of ammonium sulfate preliminarily determined that the proteins or peptides are the antibacterial substances in the antibacterial agent. Physicochemical properties showed that the microorganism had good antibacterial activity after trypsin, pepsin and papain, with good tolerance to pH, temperature and UV light, and the pH optimal range of 2.0-4.0. The mixture of freeze-dried powder of <italic>L. rhamnosus </italic>L57, chitosan and natamycin was used for banana preservation, with the proportion of freeze-dried powder of 1.25%, chitosan 1.5% and natamycin 0.03%. The preservation period was extended by 4 days compared with the absence of either bacteriostatic agent.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00052023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0011<abstract><title style='display:none'>Abstract</title> <p>The objective of the research was to assess the impact of powdered kale (<italic>Brassica oleracea</italic> L. var. <italic>acephala</italic>) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. The addition of the kale resulted in a decrease in the dough's strength despite the optimisation of the water content. The presence of kale lyophilisate reduced the volume of the loaves, in comparison with control, resulting in a decrease in crumb porosity and pore density, and an increase in the quantity of large pores. The addition of lyophilised kale at all levels resulted in an increase in taste acceptability, while the 6 and 9% kale decreased the acceptability of the other sensory parameters. The presence of the kale lyophilisate led to a reduction in crumb hardness on individual days of storage compared to the control sample, and the decrease was greater the more kale powder was added to the recipe. Bread with the highest concentration of the kale lyophilisate showed lower enthalpy of retrograded amylopectin decomposition in subsequent days of storage.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00112023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0001<abstract><title style='display:none'>Abstract</title> <p>The aim of this study is to enhance the use of <italic>Citrus limon</italic> peel by utilizing its essential oil as a natural aroma and preservative in fresh cream. The essential oil was extracted through hydrodistillation and analyzed using gas chromatography-mass spectrometry (GC-MS). The antioxidant and antimicrobial activities of the essential oil were assessed at varying concentrations prior to its incorporation into fresh cream. Subsequently, the antioxidant and sensory stabilities of the fresh cream were evaluated. The essential oils were characterized by a dominance of monoterpenes with a high limonene content (61%), oxygenated monoterpenes, sesquiterpenes and oxygenated sesquiterpenes. The essential oils effectively reduced the DPPH° radical, which was confirmed by the β-carotene bleaching assay. <italic>Debaryomyces sp. </italic>and <italic>Rhodotorula sp.</italic> showed sensitivity to the essential oils and have MICs of 0.25% and 0.5% respectively. However, <italic>Zygosaccharomyces sp1 </italic>and <italic>Zygosaccharomyces sp2</italic> were resistant. Their MICs were 1 and &gt; 4%, respectively. The TBARS test showed that fresh creams with <italic>Citrus limon</italic> essential oils were resistant to forced oxidation. Incorporation into fresh cream at 0.125 and 0.25% did not alter the flavor of the product, which did not differ from the control. From all results; we can conclude that lemon essential oil can be used as an antioxidant and aromatic agent in fresh cream.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00012023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0007<abstract><title style='display:none'>Abstract</title> <p>This study investigated the effects of various nitrogen sources (peptone, casein hydrolysate) and inorganic salts (KH₂PO₄, MgSO₄ and NaCl) on the antioxidant activity (specifically, DPPH and superoxide anion scavenging rate), acidity, and pH of peptides in goat milk (GM) fermented by <italic>Lactobacillus plantarum</italic> L60 by individual factor experiments. The results indicated that nitrogen sources and inorganic salts significantly affected <italic>L. plantarum</italic> L60’s antioxidant and acid-producing abilities, and when the supplemental levels of peptone, casein hydrolysate, KH₂PO₄, MgSO₄ and NaCl were 0.7%, 0.3%, 0.3%, 0.15% and 0.9%, respectively, the scavenging ability of antioxidant peptides on DPPH radical and superoxide anion reached the maximum.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00072023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0004<abstract><title style='display:none'>Abstract</title> <p>In this study, the berries, leaves and flowers of six species of hawthorn (<italic>Crataegus</italic> L.) were evaluated for bioactive compounds (polyphenols, flavonoids, procyanides, UPLC profile) and their antioxidant activity (ABTS^•+, CUPRAC, iron ion chelation, scavenging O₂^·- and OH⁻ radicals). Most of the analyzes were performed for the first time for this material. The content of bioactive compounds differed significantly both between the species and morphological parts studied. In particular, the highest content of polyphenols was determined for hawthorn berries (301.65 to 387.16 mg/100 g d.w.), including the highest concentration for <italic>C. x subsphaericea</italic>. The polyphenolic profile of this species was dominated by flavan-3-ols, with procyanidin trimer, (-)-epicatechin and procyanidin dimer being the most numerous. Hawthorn berries were also characterized by the highest antioxidant activity, among which the species <italic>C. laevigata x rhipidophylla x monogyna</italic> showed the strongest antiradical activity (0.91 mmol TE/g and 294.96 µg/ml for tests with the ABTS^•+ and OH⁻ radical, respectively) and chelating iron ions (700.28 µg/ml). In conclusion, the results explain the traditional use of hawthorn in folk medicine and indicate a potentially new wider application as a source of natural antioxidants in the design of functional foods.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00042023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0008<abstract><title style='display:none'>Abstract</title> <p>This study aimed to quantify levels of the toxic heavy metals metalloid arsenic (As), cadmium (Cd), lead (Pb) and mercury (Hg) in commercially available noodles. Analysis was performed via the acid microwave digestion method followed by inductively coupled plasma mass spectrometry (ICP-MS). Furthermore, the potential health risks resulting from the consumption of noodles by polish consumers were evaluated using the estimated average daily intake of heavy metals (ADIHMs; µg·kg⁻¹bw·day⁻¹). Additionally, to assess the potential health consequences due to noodle consumption, the total hazard quotient (THQ) and cancer risk (CR) were calculated. The average contents of Pb, As, Cd, and Hg in instant noodle samples were determined as 9.241, 8.483, 29.39, and 1.661 µg·kg⁻¹, respectively. THQ values for heavy metal toxicity were found to be below 1, indicating that the consumer is not exposed to carcinogenic health risks associated with the analyzed metals. Additionally, the rank order of max THQ was Pb &lt; Cd &lt; As &lt; Hg, and the mean THQ was Pb &lt; Hg &lt; As &lt; Cd, while both the max and mean CR rank orders were Pb &lt; Cd &lt; As.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00082023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0012<abstract><title style='display:none'>Abstract</title> <p>Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (<italic>Crocus sativus</italic>) is an agricultural product used by agri-food industries as naturel colorant. The aim objective of the present work was to explore the application of Saffron (<italic>Crocus sativus</italic>) crocin extracts as natural colorant in biscuits. Furthermore, a comparative study was conducted to evaluate the performance of the cookies during 45 days of refrigerated storage. Physicochemical analysis was carried out on the biscuits prepared during storage. In addition, total phenolics, flavonoids, and crocins content was assessed. The free radical scavenging activity (DPPH) and ferric reducing power were also evaluated. All parameters studied were carried out after 15, 30, and 45 days of storage period. The obtained results indicate that the use of saffron in the manufacture of biscuits gives a product with a good physicochemical quality for a limited duration (45 days of storage). Indeed, the values of moisture content, pH, and acidity are in line with the cookie preparation standard. A variation in these values was recorded during storage. In addition, the saffron biscuit showed a high level of phenolics, flavonoids and condensed tannin contents with a strong antioxidant activity. A difference in phenolic compounds level and in the antioxidant activity during storage period was also recorded for the biscuits prepared with synthetic colorant and those without colorant. A natural additives offer a more convenient alternative for consumers who prefer food products without synthetic additives. Hence, the biscuits enriched with saffron as natural additives can be developed as functional food with healthy benefits.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00122023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0009<abstract><title style='display:none'>Abstract</title> <p>Beers are among the most popular drinks all over the world. The introduction of beers to the market must be preceded by lengthy physicochemical studies, which are essential to ensure the food safety of consumers. Studying the rheological and electrical properties of beers can not only speed up the product launch, but also improve technological processes. Craft wheat beers enriched with lemongrass and fruit (addition of kamchatka berry and haskap fruits) were used in this study. Beer samples were subjected to density, dynamic viscosity, conductivity and impedance analyses and the values obtained were compared with the results of physicochemical analyses. The coefficient of determination reflects the correctness of the proposed model describing the detected dependence in the best way. The closer its value is to 1, the more accurate the model. The addition of lemongrass extract was found to reduce density, and coefficients of determination had high values in the interval (0.9927 - 0.9961). Beers enriched with berry extract had higher density than the control sample, and coefficients of determination have very high values in the interval (0.9955 - 0.9976). The control beers have the highest conductivity. The lemongrass and fruit extract with which the beer samples were enriched introduced sugar into the beer and these samples had lower conductivity (R² for beers with lemongrass is situated in interval 0.7772 - 0.9256 and for samples of beers with berries 0.6884 - 0.9846). Based on the impedance, it was possible to distinguish between types of beers, mainly at 50 kHz or 100 kHz.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00092023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0003<abstract><title style='display:none'>Abstract</title> <p>Bambara groundnut and lima bean are lesser-known legumes with high protein content. These legumes were incorporated into <italic>tempeh</italic>; a soybean-based snack to advance their uses as food. This research studied effects of the legumes on microbiological, physicochemical and sensory properties of <italic>tempeh</italic> during storage at ambient and refrigeration temperatures. The results showed that the total viable count of bacteria and fungi count of <italic>tempeh</italic> mash ranged between 6.173 - 7.903 logcfu/g and 6.602-6.799 log cfu/g respectively. The microbial load of the refrigerated fried <italic>tempeh</italic> snacks was lower than samples at room temperature. Blends of the three legumes (4.079 – 7.297 logcfu/g) had the highest total viable count while lima bean <italic>tempeh</italic> (3.903-5.602 logcfu/g) had the lowest. <italic>Bacillus cereus</italic>, <italic>Staphylococcus epidermidis</italic>, <italic>Bacillus coagulan, Bacillus subtilis</italic>, <italic>Bacillus alvei</italic>, <italic>Bacillus Licheniformis, Micrococcus cryophilus, Propionibacterium species, Rhizopus oryzae</italic>, <italic>Rhizopus stolonifer</italic> and <italic>Geotricum sp were </italic>isolated from <italic>tempeh</italic> snacks during storage. The results of the sensory assessment showed that lima bean <italic>tempeh</italic> snack was the most preferred. This research therefore suggests the use of lima bean and blends of lima bean, Bambara groundnut and soybean in production of <italic>tempeh</italic> to advance the use of these underutilized legumes and increase food security.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00032023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0010<abstract><title style='display:none'>Abstract</title> <p>The purpose of the research was to determine the effect of breed, lactation number, and lactation stage on milk efficiency and goat milk ingredients, these being indicators of milk technological parameters and homeostasis disturbances. Goat breed and number of lactation affected energy-corrected milk, value-corrected milk yield, fat corrected milk, protein, casein, lactose contents and free fatty acids. Additionally, differences in non-fat solids and urea contents were found between two Polish common dairy breeds White Improved (PWI) and Fawn Improved (PFI) goats. Moreover, parity affected milk yield, its acidity and somatic cell count (SCC). Milk yield and milk components were found to vary according to lactation stage. At the beginning of lactation, milk is richer in ingredients which have effect on cheese and yoghurt production. All the goats undergo similar changes related to the lactation stage that is at the same time and this can affect the yield and quality of the curd. In production focused on liquid milk, the age structure of the herd should be properly managed, as the goats in their third lactation or above have higher milk yields, regardless of breed. For cheese production, the PWI breed would be more suitable than PFI as the PWI goat milk contains less SCC and more components essential for milk processing, including caseins.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00102023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0006<abstract><title style='display:none'>Abstract</title> <p>Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and 108 strains of lactic acid bacteria. A total of three lactic acid bacteria and one yeast strain (<italic>Lactococcus lactis</italic> 2C6, <italic>Lactobacillus helveticus</italic> 6171, <italic>Lactobacillus plantarum</italic> 4M2 and <italic>Saccharomyces cerevisiae</italic> 6Y6) were examined for their ability to protein hydrolysis, water holding capacity, alcohol production, acid and bile salt tolerance and identified by 16S rDNA. The proteolytic ability, alcohol generation, and acid and bile salt tolerance of 4M2 and 6Y6 were excellent. Lyophilization was used to create bacterial powder, which laid the foundation for the subsequent development of direct-vat-set (DVS) kefir starter.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00062023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2023-0002<abstract><title style='display:none'>Abstract</title> <p>Wild garlic is a well-known and highly valued herbal plant. It is used fresh, unprocessed, and in the form of dried plants. The paper presents the results of the impact of the applied convection drying conditions at 30, 40 and 60°C on the parameters of the drying process as well as selected properties and composition of dried garlic obtained from wild garlic. It has been unequivocally shown that the increase in drying temperature significantly affects the content of thermally labile compounds, especially low-molecular weight antioxidants, including polyphenols and vitamin C. The analysis of the results clearly indicates that the dried plants obtained at 30°C contain relatively the highest amounts of antioxidant components and show the most volatile compounds profile similar to fresh wild garlic. However, the analysis of the parameters of drying process revealed that the temperature of the process significantly affects the time needed for the completion of drying process. The recommended of the most favourable process conditions should be based on an extended analysis and optimization of the entire process, taking into account not only the quality parameters of the dried material, but other parameters such as energy inputs and labour costs.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2023-00022023-09-06T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2022-0012<abstract> <title style='display:none'>Abstract</title> <p>Seven date seeds cultivars, Deglet Nour, Degla Baïdha, Fakht, Ghars, Hamraya, Tafezouin and Takermost were provided from Algerian Sahara. Some of these Algerian date seeds were studied for the first time (Fakht, Hamraya and Takermost). The biochemical characterization of these date seeds were studied, including fatty acids and minerals profiles. The results showed that date seeds are a good source of carbohydrates and crude cellulose, with averages of 66.63 and 13.20%, respectively. They are also a good source of proteins, with the cultivar Deglet Nour seeds as the richest one (9.27 ± 0.03%). The main fatty acid for all date seeds oils is oleic acid except for Deglet Nour in which lauric acid is the main one. However, the studied date seed oils could be classified as oleic-lauric oil. Potassium was the highest mineral in all date seeds cultivars, with values ranging from 2700 to 2900 mg/Kg, followed by sodium and iron. These results indicate that date seeds have good nutritional value with different compositions among cultivars. It could be concluded that date seeds could be considered as a good opportunity for their technological and industrial valorization.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2022-00122022-12-30T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2022-0017<abstract> <title style='display:none'>Abstract</title> <p>Milk products are widely consumed as a beverage and used as the main ingredient in many food applications. Beetroot is suitable as an ingredient for the natural red color in food products. Color stability of natural colorants is mainly affected by mixtures of materials and temperatures. The effect of beetroot juice concentration and types of carrier agents on the physical properties of the red-colored skim-milk powder and rehydrated powder at different temperatures were studied. Beet juice concentration significantly affects the redness (a*) and lightness (L*) of skim milk in both powders and reconstituted forms. Powder with mixtures of maltodextrin and Arabic gum showed better retention of redness, high solubility, low moisture content, water activity, and less hygroscopic. The finding from this study may benefit food product development, beverage, and confectionery in the food industry.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2022-00172022-12-30T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2022-0013<abstract> <title style='display:none'>Abstract</title> <p>The quality of the <italic>longissimus lumborum</italic> muscle has been compared in male moose, red deer, fallow der and roe deer from wild populations. The results of this study indicated that Cervid meat had favorable chemical composition and high sensory quality but its properties were affected by the species of the animal. The highest quality was characterized roe deer meat. It was found that her meat had the best water-holding capacity and was most tender, and intramuscular fat had highest nutritional value. However, due to the high diversity and variation of factors affecting game meat quality, further research is needed to confirm the observed interspecific differences between members of the family Cervidae.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2022-00132022-12-30T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2022-0023<abstract> <title style='display:none'>Abstract</title> <p>Natural kefir grains are rich in beneficial bacteria, and analysis of their microbial diversity is a necessary condition for developing and applying kefir grains. In this study, six commercially available natural kefir grains were used as raw materials to explore their microbial diversity by metagenomics. The results showed that there were 14794 genes in 6 kinds of natural kefir grains, and the number of unique genes of X1, X2, X3, X4, X5, X6 were 111, 11, 0, 1899, 552, 1, respectively. From the relative abundance table of boundary, phylum, class, order, family, genus and species, the microbial diversity at each level was analyzed.The two dominant genera at the genus level are <italic>Lactobacillus</italic> and <italic>Lactococcus</italic>, and the dominant species at the species level are <italic>Lactococcus lactis</italic> and <italic>Lactococcus kefiranofaciens</italic>, <italic>Lactococcus crispatus</italic>, and <italic>Lactococcus helveticus</italic>, etc. Species distribution and species diversity of each sample were analyzed by species heat map, principal component analysis and non-metric multidimensional calibration methods. The results showed that the microbial diversity of natural kefir grains from 6 different sources were different. The research can provide reference for the development and application of natural kefir grains in the field of dairy products.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2022-00232022-12-30T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2022-0019<abstract> <title style='display:none'>Abstract</title> <p>Cassava root flours from five different cultivars (C-MSAF2, C-P4/10, C-P98/0505, C-P98/0002, and C-UKF8) were studied for their potential application in the food industry. Proximate composition, functional, thermal, and pasting properties were investigated. Cassava flours were high in carbohydrates (85-86%) and their amino acid profiles varied. Cultivars C-MSAF2, C-P98/0002, and C-UKF8 showed high protein content (5.06%), mineral content (2.36%), and the largest particle size (72.33 µm), respectively. Solubility of cassava flours decreased as temperatures increased, however, swelling power and water absorption capacity increased. C-MSAF2 showed the highest peak viscosity, breakdown viscosity, and shortest peak time. C-P98/0505 showed the highest final viscosity, the highest pasting temperature, and the longest peak time. Cassava flours studied are promising candidates for utilization in the baking industry, however, their incorporation into baked product formulations needs further investigation.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2022-00192022-12-30T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2022-0024<abstract> <title style='display:none'>Abstract</title> <p>Exopolysaccharides (EPS) can not only give food a unique texture but also has antioxidant capacities. To select the medium composition that influences the yield and antioxidative activity of EPS, Plackett–Burman (PB) design was employed to appraise the effects of carbon sources, nitrogen sources, and inorganic salts on yield and DPPH free radical scavenging (DPPH-FRS) rate of EPS in MRS medium fermented by <italic>Lactobacillus fermentum</italic> B62. The result indicated that sucrose (p&lt;0.01), peptone (p&lt;0.01), and KH₂PO₄ (p&lt;0.001) had the most distinguishing comprehensive effects on yield and DPPH-FRS rate of EPS, and fructose also had a noticeable effect on the two factors (p&lt;0.05, p&lt;0.001, respectively). Additionally, glucose (p&lt;0.05), soy protein (p&lt;0.001), yeast extract (p&lt;0.01), KH₂PO₄ (p&lt;0.001) and Ca(H₂PO₄)₂ (p&lt;0.001) significantly positive affect the yield of EPS. And inulin (p&lt;0.05), tryptone (p&lt;0.001), beef extract powder(p&lt;0.001), NaH₂PO₄ (p&lt;0.01) and C₂H₃NaO₂ (p&lt;0.05) significantly positive affect the DPPH-FRS rate of EPS. Within the test ranges, sucrose, fructose, peptone and KH₂PO₄ all showed significant positive relativity to the yield and anti-oxidative activity of EPS.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2022-00242022-12-30T00:00:00.000+00:00https://sciendo.com/article/10.2478/aucft-2022-0021<abstract> <title style='display:none'>Abstract</title> <p>In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flour from locally grown cereals or legumes to satisfy consumer demand. As a result, the potential for making biscuits with sorghum-soy composite flour was investigated. The flour blends and the corresponding biscuit products’ functional and physicochemical characteristics were established. The samples of biscuits’ organoleptic characteristics were also identified. The functional properties of the composite flours decreased while their proximate composition increased, according to the results. As the amount of sorghum-soy flour inclusions increased, the physical characteristics of the biscuit samples decreased. The moisture contents, protein contents, crude fats, ash, crude fibers, and carbohydrates were all within the ranges of 3.11 to 3.80%, 14.80 to 17.66%, 5.07 to 5.51%, 3.65 to 4.94%, 2.66 to 3.64%, and 66.11 to 70.71%, respectively. The sorghum-soy biscuits fared well compared to the wheat-based biscuits and were deemed acceptable. As a result, eating these biscuits will increase people’s nutrient intake, particularly that of children, as well as the utilization of sorghum and soybean in tropical nations.</p> </abstract>ARTICLEtruehttps://sciendo.com/article/10.2478/aucft-2022-00212022-12-30T00:00:00.000+00:00en-us-1