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cookies</title> <meta name="description" content="Search results for: cookies"> <meta name="keywords" content="cookies"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="cookies"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 18</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: cookies</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">18</span> Utilization of Sorghum and White Bean Flour for the Production of Gluten Free and Iron Rich Cookies</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tahra%20Elobeid">Tahra Elobeid</a>, <a href="https://publications.waset.org/abstracts/search?q=Emmerich%20Berghofer"> Emmerich Berghofer</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study is to find innovative approaches for the production of iron rich foods using natural iron sources. The vehicle used for fortification was sorghum whereas the iron fortificant was white bean. Fortified sorghum cookies were produced from five different mixtures; iron content, iron bioavailability, cookie texture and acceptability were measured. Cookies were prepared from the three fortified flours; 90% sorghum + 10% white bean (S9WB1), 75% sorghum + 25% white bean (S3WB1), 50% sorghum + 50% white bean (S1WB1) and 100% sorghum and 100% white bean. The functional properties gave good results in all the formulations. Statistical analysis of the iron content in the five different cookies showed that there was significant difference at the 95% confidence level (ANOVA). The iron content in all the recipes including the 100% sorghum improved, the increase ranging from 112% in 100% sorghum cookies to 476% in 100% white bean cookies. This shows that the increase in the amount of white bean used for fortification leads to the improvement of the iron content of cookies. The bioavailability of iron ranged from 21.3% in 100% sorghum to 28.6% in 100% white bean cookies. In the 100% sorghum cookies the iron bioavailability increased with reference to raw sorghum due to the addition of eggs. Bioavailability of iron in raw sorghum is 16.2%, therefore the percentage increase ranged from 5.1% to 28.6%. The cookies prepared from 10% white bean (S9WB1) scored the lowest 3.7 in terms of acceptability. They were the least preferred due to their somewhat soft texture. The 30% white bean cookies (S3WB1) gave results comparable to the 50% (S1WB1) and 100% white bean cookies. Cookies prepared with high percentage of white bean (50% and 100% white bean) gave the best results. Therefore cookie formulations from sorghum and white bean are successful in improving the iron status of anaemic individuals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=sorghum" title="sorghum">sorghum</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20bean" title=" white bean"> white bean</a>, <a href="https://publications.waset.org/abstracts/search?q=iron%20content" title=" iron content"> iron content</a>, <a href="https://publications.waset.org/abstracts/search?q=bioavailable%20iron" title=" bioavailable iron"> bioavailable iron</a>, <a href="https://publications.waset.org/abstracts/search?q=cookies" title=" cookies"> cookies</a> </p> <a href="https://publications.waset.org/abstracts/18687/utilization-of-sorghum-and-white-bean-flour-for-the-production-of-gluten-free-and-iron-rich-cookies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18687.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">415</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">17</span> Physical Characteristics of Cookies Enriched with Microencapsulated Cherry Pomace Extract</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jovana%20Petrovi%C4%87">Jovana Petrović</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Lon%C4%8Darevi%C4%87"> Ivana Lončarević</a>, <a href="https://publications.waset.org/abstracts/search?q=Vesna%20Tumbas%20%C5%A0aponjac"> Vesna Tumbas Šaponjac</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Danica%20Zari%C4%87"> Danica Zarić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cherry%20pomace" title="cherry pomace">cherry pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=microencapsulation" title=" microencapsulation"> microencapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=cookies" title=" cookies"> cookies</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characteristics" title=" physical characteristics"> physical characteristics</a> </p> <a href="https://publications.waset.org/abstracts/42288/physical-characteristics-of-cookies-enriched-with-microencapsulated-cherry-pomace-extract" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42288.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">470</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">16</span> Bioaccessible Phenolics, Phenolic Bioaccessibilities and Antioxidant Activities of Cookies Supplemented with Pumpkin Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emine%20Aydin">Emine Aydin</a>, <a href="https://publications.waset.org/abstracts/search?q=Duygu%20Gocmen"> Duygu Gocmen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this study, pumpkin flours (PFs) were used to replace wheat flour in cookie formulation at three different levels (10%, 20% and 30% w/w). For this purpose PFs produced by two different applications (with or without metabisulfite pre-treatment) and then dried in freeze dryer. Control sample included no PFs. The total phenolic contents of the cookies supplemented with PFs were higher than that of control and gradually increased in total phenolic contents of cookies with increasing PF supplementation levels. Phenolic content makes also significant contribution on nutritional excellence of the developed cookies. Pre-treatment with metabisulfite (MS) had a positive effect on free, bound and total phenolics of cookies which are supplemented with various levels of MS-PF. This is due to a protective effect of metabisulfite pretreatment for phenolic compounds in the pumpkin flour. Phenolic antioxidants may act and absorb in a different way in humans and thus their antioxidant and health effects will be changed accordingly. In the present study phenolics’ bioavailability of cookies was investigated in order to assess PF as sources of accessible phenolics. The content of bioaccessible phenolics and phenolic bioaccessibility of cookies supplemented with PFs had higher than those of control sample. Cookies enriched with 30% MS-PF had the highest bioaccessible phenolics (597.86 mg GAE 100g-1) and phenolic bioaccessibility (41.71%). MS application in PF production caused a significant increase in phenolic bioaccessibility of cookies. According to all assay (ABTS, CUPRAC, FRAP and DPPH), antioxidant activities of cookies with PFs higher than that of control cookie. It was also observed that the cookies supplemented with MS-PF had significantly higher antioxidant activities than those of cookies including PF. In presented study, antioxidative bioaccessibilities of cookies were also determined. The cookies with PFs had significantly (p ≤ 0.05) higher antioxidative bioaccessibilities than control ones. Increasing PFs levels enhanced antioxidative bioaccessibilities of cookies. As a result, PFs addition improved the nutritional and functional properties of cookie by causing increase in antioxidant activity, total phenolic content, bioaccessible phenolics and phenolic bioaccessibilities. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=phenolic%20compounds" title="phenolic compounds">phenolic compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title=" antioxidant activity"> antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=dietary%20fiber" title=" dietary fiber"> dietary fiber</a>, <a href="https://publications.waset.org/abstracts/search?q=pumpkin" title=" pumpkin"> pumpkin</a>, <a href="https://publications.waset.org/abstracts/search?q=freeze%20drying" title=" freeze drying"> freeze drying</a>, <a href="https://publications.waset.org/abstracts/search?q=cookie" title=" cookie"> cookie</a> </p> <a href="https://publications.waset.org/abstracts/69024/bioaccessible-phenolics-phenolic-bioaccessibilities-and-antioxidant-activities-of-cookies-supplemented-with-pumpkin-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69024.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">258</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">15</span> Modelling the Physicochemical Properties of Papaya Based-Cookies Using Response Surface Methodology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mayowa%20Saheed%20Sanusi%20A">Mayowa Saheed Sanusi A</a>, <a href="https://publications.waset.org/abstracts/search?q=Musiliu%20Olushola%20Sunmonua"> Musiliu Olushola Sunmonua</a>, <a href="https://publications.waset.org/abstracts/search?q=Abdulquadri%20Alakab%20Owolabi%20Raheema"> Abdulquadri Alakab Owolabi Raheema</a>, <a href="https://publications.waset.org/abstracts/search?q=Adeyemi%20Ikimot%20Adejokea"> Adeyemi Ikimot Adejokea</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The development of healthy cookies for health-conscious consumers cannot be overemphasized in the present global health crisis. This study was aimed to evaluate and model the influence of ripeness levels of papaya puree (unripe, ripe and overripe), oven temperature (130°C, 150°C and 170°C) and oven rack speed (stationary, 10 and 20 rpm) on physicochemical properties of papaya-based cookies using Response Surface Methodology (RSM). The physicochemical properties (baking time, cookies mass, cookies thickness, spread ratio, proximate composition, Calcium, Vitamin C and Total Phenolic Content) were determined using standard procedures. The data obtained were statistically analysed at p≤0.05 using ANOVA. The polynomial regression model of response surface methodology was used to model the physicochemical properties. The adequacy of the models was determined using the coefficient of determination (R²) and the response optimizer of RSM was used to determine the optimum physicochemical properties for the papaya-based cookies. Cookies produced from overripe papaya puree were observed to have the shortest baking time; ripe papaya puree favors cookies spread ratio, while the unripe papaya puree gives cookies with the highest mass and thickness. The highest crude protein content, fiber content, calcium content, Vitamin C and Total Phenolic Content (TPC) were observed in papaya based-cookies produced from overripe puree. The models for baking time, cookies mass, cookies thickness, spread ratio, moisture content, crude protein and TPC were significant, with R2 ranging from 0.73 – 0.95. The optimum condition for producing papaya based-cookies with desirable physicochemical properties was obtained at 149°C oven temperature, 17 rpm oven rack speed and with the use of overripe papaya puree. The Information on the use of puree from unripe, ripe and overripe papaya can help to increase the use of underutilized unripe or overripe papaya and also serve as a strategic means of obtaining a fat substitute to produce new products with lower production cost and health benefit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=papaya%20based-cookies" title="papaya based-cookies">papaya based-cookies</a>, <a href="https://publications.waset.org/abstracts/search?q=modeling" title=" modeling"> modeling</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a> </p> <a href="https://publications.waset.org/abstracts/142840/modelling-the-physicochemical-properties-of-papaya-based-cookies-using-response-surface-methodology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/142840.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">167</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">14</span> Proximate Composition, Minerals and Sensory Attributes of Cake, Cookies, Cracker, and Chin-Chin Prepared from Cassava-Gari Residue Flour </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alice%20Nwanyioma%20Ohuoba">Alice Nwanyioma Ohuoba</a>, <a href="https://publications.waset.org/abstracts/search?q=Rose%20Erdoo%20Kukwa"> Rose Erdoo Kukwa</a>, <a href="https://publications.waset.org/abstracts/search?q=Ukpabi%20Joseph%20Ukpabi"> Ukpabi Joseph Ukpabi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cassava root (Manihot esculenta) is one of the important carbohydrates containing crops in Nigeria. It is a staple food, mostly in the southern part of the country, and a source of income to farmers and processors. Cassava gari processing methods result to residue fiber (solid waste) from the sieving operation, these residue fibers ( solid wastes) can be dried and milled into flour and used to prepare cakes, cookies, crackers and chin-chin instead of being thrown away mostly on farmland or near the residential area. Flour for baking or frying may contain carbohydrates and protein (wheat flour) or rich in only carbohydrates (cassava flour). Cake, cookies, crackers, and chin-chin were prepared using the residue flour obtained from the residue fiber of cassava variety NR87184 roots, processed into gari. This study is aimed at evaluating the proximate composition, mineral content and sensory attributes of these selected snacks produced. The proximate composition results obtained showed that crackers had the lowest value in moisture (2.3390%) and fat (1.7130%), but highest in carbohydrates (85.2310%). Amongst the food products, cakes recorded the highest value in protein (8.0910%). Crude fibre values ranges from 2.5265% (cookies) to 3.4165% (crackers). The result of the mineral contents showed cookies ranking the highest in Phosphorus (65.8535 ppm) and Iron (0.1150 mg/L), Calcium (1.3800mg/L) and Potassium (7.2850 mg/L) contents, while chin-chin and crackers were lowest in Sodium ( 2.7000 mg/L). The food products were also subjected to sensory attributes evaluation by thirty member panelists using 9-hedonic scale which ranged from 1 ( dislike extremely) to 9 (like extremely). The means score obtained shows all the food products having above 7.00 (above “like moderately”). This study has shown that food products that may be functional or nutraceuticals could be prepared from the residue flour. There is a call for the use of gluten-free flour in baking due to ciliac disease and other allergic causes by gluten. Therefore local carbohydrates food crops like cassava residue flour that are gluten-free, could be the solution. In addition, this could aid cassava gari processing waste management thereby reducing post-harvest losses of cassava root. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allergy" title="allergy">allergy</a>, <a href="https://publications.waset.org/abstracts/search?q=flour" title=" flour"> flour</a>, <a href="https://publications.waset.org/abstracts/search?q=food-products" title=" food-products"> food-products</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free" title=" gluten-free"> gluten-free</a> </p> <a href="https://publications.waset.org/abstracts/116544/proximate-composition-minerals-and-sensory-attributes-of-cake-cookies-cracker-and-chin-chin-prepared-from-cassava-gari-residue-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116544.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">155</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">13</span> Physicochemical and Sensorial Evaluation of Astringency Reduction in Cashew Apple (Annacardium occidentale L.) Powder Processing in Cookie Elaboration</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elida%20Gastelum-Martinez">Elida Gastelum-Martinez</a>, <a href="https://publications.waset.org/abstracts/search?q=Neith%20A.%20Pacheco-Lopez"> Neith A. Pacheco-Lopez</a>, <a href="https://publications.waset.org/abstracts/search?q=Juan%20L.%20Morales-Landa"> Juan L. Morales-Landa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cashew agroindustry obtained from cashew apple crop (Anacardium occidentale L.) generates large amounts of unused waste in Campeche, Mexico. Despite having a high content of nutritional compounds such as ascorbic acid, carotenoids, fiber, carbohydrates, and minerals, it is not consumed due to its astringent sensation. The aim of this work was to develop a processing method for cashew apple waste in order to obtain a powder with reduced astringency able to be used as an additive in the food industry. The processing method consisted first in reducing astringency by inducing tannins from cashew apple peel to react and form precipitating complexes with a colloid rich in proline and histidine. Then cashew apples were processed to obtain a dry powder. Astringency reduction was determined by total phenolic content and evaluated by sensorial analysis in cashew-apple-powder based cookies. Total phenolic content in processed powders showed up to 72% lower concentration compared to control samples. The sensorial evaluation indicated that cookies baked using cashew apple powder with reduced astringency were 96.8% preferred. Sensorial characteristics like texture, color and taste were also well-accepted attributes. In conclusion, the method applied for astringency reduction is a viable tool to produce cashew apple powder with desirable sensorial properties to be used in the development of food products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=astringency%20reduction" title="astringency reduction">astringency reduction</a>, <a href="https://publications.waset.org/abstracts/search?q=cashew%20apple%20waste" title=" cashew apple waste"> cashew apple waste</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20industry" title=" food industry"> food industry</a>, <a href="https://publications.waset.org/abstracts/search?q=sensorial%20evaluation" title=" sensorial evaluation"> sensorial evaluation</a> </p> <a href="https://publications.waset.org/abstracts/56448/physicochemical-and-sensorial-evaluation-of-astringency-reduction-in-cashew-apple-annacardium-occidentale-l-powder-processing-in-cookie-elaboration" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/56448.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">351</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">12</span> Utilization of “Adlai” (Coix lacryma-jobi L) Flour as Wheat Flour Extender in Selected Baked Products in the Philippines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rolando%20B.%20Llave%20Jr.">Rolando B. Llave Jr. </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In many countries, wheat flour is used an essential component in production/preparation of bread and other baked products considered to have a significant role in man’s diet. Partial replacement of wheat flour with other flours (composite flour) in preparation of the said products is seen as a solution to the scarcity of wheat flour (in non-wheat producing countries), and improved nourishment. In composite flour, other flours may come from cereals, legumes, root crops, and those that are rich in starch. Many countries utilize whatever is locally available. “Adlai” or Job’s tears is a tall cereal plant that belongs to the same family of grass as wheat, rice, and corn. In some countries, it is used as an ingredient in producing many dishes and alcoholic and non-alcoholic beverages. As part of the Food Staple Self-Sufficiency Program (FSSP) of the Department of Agriculture (DA) in the Philippines, “adlai” is being promoted as alternative food source for the Filipinos. In this study, the grits coming from the seeds of “adlai” were turned into flour. The resulting flour was then used as partial replacement for wheat flour in selected baked products namely “pan de sal” (salt bread), cupcakes and cookies. The supplementation of “adlai” flour ranged 20%-45% with 20%-35% for “pan de sal”; 30%-45% for cupcakes; and 25% - 40% for cookies. The study was composed of four (4) phases. Phase I was product formulation studies. Phase II included the acceptability test/sensory evaluation of the baked products where the statistical analysis of the data gathered followed. Phase III was the computation of the theoretical protein content of the most acceptable “pan de sal”, cupcake and cookie, and lastly, in Phase IV, cost benefit was analyzed, specifically in terms of the direct material cost. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=%E2%80%9Cadlai%E2%80%9D" title="“adlai”">“adlai”</a>, <a href="https://publications.waset.org/abstracts/search?q=composite%20flour" title=" composite flour"> composite flour</a>, <a href="https://publications.waset.org/abstracts/search?q=supplementation" title=" supplementation"> supplementation</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20evaluation" title=" sensory evaluation "> sensory evaluation </a> </p> <a href="https://publications.waset.org/abstracts/12796/utilization-of-adlai-coix-lacryma-jobi-l-flour-as-wheat-flour-extender-in-selected-baked-products-in-the-philippines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">869</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">11</span> Ontology for Cross-Site-Scripting (XSS) Attack in Cybersecurity</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jean%20Rosemond%20Dora">Jean Rosemond Dora</a>, <a href="https://publications.waset.org/abstracts/search?q=Karol%20Nemoga"> Karol Nemoga</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this work, we tackle a frequent problem that frequently occurs in the cybersecurity field which is the exploitation of websites by XSS attacks, which are nowadays considered a complicated attack. These types of attacks aim to execute malicious scripts in a web browser of the client by including code in a legitimate web page. A serious matter is when a website accepts the “user-input” option. Attackers can exploit the web application (if vulnerable), and then steal sensitive data (session cookies, passwords, credit cards, etc.) from the server and/or from the client. However, the difficulty of the exploitation varies from website to website. Our focus is on the usage of ontology in cybersecurity against XSS attacks, on the importance of the ontology, and its core meaning for cybersecurity. We explain how a vulnerable website can be exploited, and how different JavaScript payloads can be used to detect vulnerabilities. We also enumerate some tools to use for an efficient analysis. We present detailed reasoning on what can be done to improve the security of a website in order to resist attacks, and we provide supportive examples. Then, we apply an ontology model against XSS attacks to strengthen the protection of a web application. However, we note that the existence of ontology does not improve the security itself, but it has to be properly used and should require a maximum of security layers to be taken into account. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cybersecurity" title="cybersecurity">cybersecurity</a>, <a href="https://publications.waset.org/abstracts/search?q=web%20application%20vulnerabilities" title=" web application vulnerabilities"> web application vulnerabilities</a>, <a href="https://publications.waset.org/abstracts/search?q=cyber%20threats" title=" cyber threats"> cyber threats</a>, <a href="https://publications.waset.org/abstracts/search?q=ontology%20model" title=" ontology model"> ontology model</a> </p> <a href="https://publications.waset.org/abstracts/146344/ontology-for-cross-site-scripting-xss-attack-in-cybersecurity" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/146344.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">172</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">10</span> Comparison of Authentication Methods in Internet of Things Technology</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hafizah%20Che%20Hasan">Hafizah Che Hasan</a>, <a href="https://publications.waset.org/abstracts/search?q=Fateen%20Nazwa%20Yusof"> Fateen Nazwa Yusof</a>, <a href="https://publications.waset.org/abstracts/search?q=Maslina%20Daud"> Maslina Daud</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Internet of Things (IoT) is a powerful industry system, which end-devices are interconnected and automated, allowing the devices to analyze data and execute actions based on the analysis. The IoT technology leverages the technology of Radio-Frequency Identification (RFID) and Wireless Sensor Network (WSN), including mobile and sensor. These technologies contribute to the evolution of IoT. However, due to more devices are connected each other in the Internet, and data from various sources exchanged between things, confidentiality of the data becomes a major concern. This paper focuses on one of the major challenges in IoT; authentication, in order to preserve data integrity and confidentiality are in place. A few solutions are reviewed based on papers from the last few years. One of the proposed solutions is securing the communication between IoT devices and cloud servers with Elliptic Curve Cryptograhpy (ECC) based mutual authentication protocol. This solution focuses on Hyper Text Transfer Protocol (HTTP) cookies as security parameter.  Next proposed solution is using keyed-hash scheme protocol to enable IoT devices to authenticate each other without the presence of a central control server. Another proposed solution uses Physical Unclonable Function (PUF) based mutual authentication protocol. It emphasizes on tamper resistant and resource-efficient technology, which equals a 3-way handshake security protocol. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Internet%20of%20Things%20%28IoT%29" title="Internet of Things (IoT)">Internet of Things (IoT)</a>, <a href="https://publications.waset.org/abstracts/search?q=authentication" title=" authentication"> authentication</a>, <a href="https://publications.waset.org/abstracts/search?q=PUF%20ECC" title=" PUF ECC"> PUF ECC</a>, <a href="https://publications.waset.org/abstracts/search?q=keyed-hash%20scheme%20protocol" title=" keyed-hash scheme protocol"> keyed-hash scheme protocol</a> </p> <a href="https://publications.waset.org/abstracts/88971/comparison-of-authentication-methods-in-internet-of-things-technology" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/88971.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">264</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">9</span> Phosphorus Uptake of Triticale (Triticosecale Wittmack) Genotypes at Different Growth Stages</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Imren%20Kutlu">Imren Kutlu</a>, <a href="https://publications.waset.org/abstracts/search?q=Nurdilek%20Gulmezoglu"> Nurdilek Gulmezoglu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Triticale (Triticosecale Wittmack) is a man-made crop developed by crossing wheat (Triticum L.) and rye (Secale cereale L.). Triticale has until now been used mostly for animal feed; however, it can be consumed by humans in the form of biscuits, cookies, and unleavened bread. Moreover, one of the reasons for the development of triticale is that it is more efficient in nutrient deficient soil than wheat cultivars. After nitrogen fertilizer, phosphorus (P) is the most used fertilizer for crop production because P fixation occurs highly when it is applied the soil. The aim of the present study was to evaluate P uptake of winter triticale genotypes under different P fertilizer rates in different growth stages. The experiment was conducted in Eskisehir, Central Anatolia, Turkey. Treatments consisted of five triticale lines and one triticale cultivars (Samursortu) with four rates of P fertilization (0, 30, 60 and 120 kg P2O5 ha⁻¹). Phosphorus uptake of triticale genotypes in tillering, heading, as well as grain and straw at harvest stage and yield of grain and straw were determined. The results showed that a P rate of 60 kg/ha and the TCL-25 genotype produced the highest yields of straw and grain at harvest. Phosphorus uptake was the highest in tillering stage, and it decreased towards to harvest time. Phosphorus uptake of all growth stage increased as P rates raised and the application of 120 kg/ha P₂O₅ had the highest P uptake. Phosphorus uptake of genotypes was found differently. The regression analyses indicated that P uptake at tillering stage was the most effective on grain yield. These results will provide useful information to triticale growers about suitable phosphorus fertilization for both forage and food usage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=grain%20yield" title="grain yield">grain yield</a>, <a href="https://publications.waset.org/abstracts/search?q=growth%20stage" title=" growth stage"> growth stage</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphorus%20fertilization" title=" phosphorus fertilization"> phosphorus fertilization</a>, <a href="https://publications.waset.org/abstracts/search?q=phosphorus%20uptake" title=" phosphorus uptake"> phosphorus uptake</a>, <a href="https://publications.waset.org/abstracts/search?q=triticale" title=" triticale"> triticale</a> </p> <a href="https://publications.waset.org/abstracts/74405/phosphorus-uptake-of-triticale-triticosecale-wittmack-genotypes-at-different-growth-stages" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74405.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">145</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">8</span> Evaluation of Goji By-Product as a Value-Added Ingredient for the Functional Food Industry</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sanaa%20Ragaee">Sanaa Ragaee</a>, <a href="https://publications.waset.org/abstracts/search?q=Paragyani%20Bora"> Paragyani Bora</a>, <a href="https://publications.waset.org/abstracts/search?q=Wee%20Teng%20Tan"> Wee Teng Tan</a>, <a href="https://publications.waset.org/abstracts/search?q=Xin%20Hu"> Xin Hu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Goji berry (Lycium barbarum) is a member of the family Solanaceae which is grown widely in China, Tibet, and other parts of Asia. Its fruits are 1–2 cm-long, bright orange-red ellipsoid berries and it has a long tradition as a food and medicinal plant. Goji berries are believed to boost immune system properties. The berries are considered an excellent source of macronutrients, micronutrients, vitamins, minerals and several bioactive components. Studies have shown effects of goji fruit on aging, neuroprotection, general well-being, fatigue/endurance, metabolism/energy expenditure, glucose control in diabetics and glaucoma, antioxidant properties, immunomodulation and anti-tumor activity. Goji berries are being used to prepare Goji beverage, and the remaining solid material is considered as by-product. The by-product is currently unused and disposed as waste despite its potential as a value-added food ingredient. Therefore, this study is intended to evaluate nutritional properties of Goji by-product and its potential applications in the baking industry. The Goji by-product was freeze dried and ground to pass through 1 mm screen prior to evaluation and food use. The Goji by-product was found to be a rich source of fiber (54%) and free phenolic components (1,307 µg/g), protein (13.6%), ash (3.3%) and fat (10%). Incorporation of the Goji by-product in muffins and cookies at various levels (10-40%) significantly improved the nutritional quality of the baked products. The baked products were generally accepted and highly rated by panelists at 20% replacement level. The results indicate the potential of Goji by-product as a value-added ingredient in particular as a source of dietary fiber and protein. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Goji" title="Goji">Goji</a>, <a href="https://publications.waset.org/abstracts/search?q=by-product" title=" by-product"> by-product</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=fibers" title=" fibers"> fibers</a>, <a href="https://publications.waset.org/abstracts/search?q=baked%20products" title=" baked products"> baked products</a> </p> <a href="https://publications.waset.org/abstracts/45133/evaluation-of-goji-by-product-as-a-value-added-ingredient-for-the-functional-food-industry" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45133.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">302</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7</span> Dietary Micronutritient and Health among Youth in Algeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Allioua%20Meryem">Allioua Meryem</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Similar to much of the developing world, Algeria is currently undergoing an epidemiological transition. While mal- and under-nutrition and infectious diseases used to be the main causes of poor health, today there is a higher proportion of chronic, non-communicable diseases (NCDs), including cardiovascular disease, diabetes mellitus, cancer, etc. According to estimates for Algeria from the World Health Organization (WHO), NCDs accounted for 63% of all deaths in 2010. The objective of this study was the assessment of eating habits and anthropometric characteristics in a group of youth aged 15 to 19 years in Tlemcen. This study was conducted on a total effective of 806 youth enrolled in a descriptive cross-sectional study; the classification of nutritional status has been established by international standards IOTF, youth were defined as obese if they had a BMI ≥ 95th percentile, and youth with 85th ≤ BMI ≤ 95th percentile were defined as overweight. Wc is classified by the criteria HD, Wc with moderate risk ≥ 90th percentile and Wc with high risk ≥ 95th percentile. The dietary assessment was based on a 24-hour dietary recall assisted by food records. USDA’S nutrient database for Nutrinux® program was used to analyze dietary intake. Nutrients adequacy ratio was calculated by dividing daily individual intake to dietary recommended intake DRI for each nutrient. 9% of the population was overweight, 3% was obese, 7.5% had abdominal obesity, foods eaten in moderation are chips, cookies, chocolate 1-3 times/day and increased consumption of fried foods in the week, almost half of youth consume sugary drinks more than 3 times per week, we observe a decreased intake of energy, protein (P < 0.001, P = 0.003), SFA (P = 0.018), the NAR of phosphorus, iron, magnesium, vitamin B6, vitamin E, folate, niacin, and thiamin reflecting less consumption of fruit, vegetables, milk, and milk products. Youth surveyed have eating habits at risk of developing obesity and chronic disease. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20intake" title="food intake">food intake</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a>, <a href="https://publications.waset.org/abstracts/search?q=anthropometric%20characteristics" title=" anthropometric characteristics"> anthropometric characteristics</a>, <a href="https://publications.waset.org/abstracts/search?q=Algeria" title=" Algeria "> Algeria </a> </p> <a href="https://publications.waset.org/abstracts/34074/dietary-micronutritient-and-health-among-youth-in-algeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/34074.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">540</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">6</span> Characteristics of Sorghum (Sorghum bicolor L. Moench) Flour on the Soaking Time of Peeled Grains and Particle Size Treatment</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sri%20Satya%20Antarlina">Sri Satya Antarlina</a>, <a href="https://publications.waset.org/abstracts/search?q=Elok%20Zubaidah"> Elok Zubaidah</a>, <a href="https://publications.waset.org/abstracts/search?q=Teti%20Istiana"> Teti Istiana</a>, <a href="https://publications.waset.org/abstracts/search?q=Harijono"> Harijono</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sorghum bicolor (Sorghum bicolor L. Moench) has the potential as a flour for gluten-free food products. Sorghum flour production needs grain soaking treatment. Soaking can reduce the tannin content which is an anti-nutrient, so it can increase the protein digestibility. Fine particle size decreases the yield of flour, so it is necessary to study various particle sizes to increase the yield. This study aims to determine the characteristics of sorghum flour in the treatment of soaking peeled grain and particle size. The material of white sorghum varieties KD-4 from farmers in East Java, Indonesia. Factorial randomized factorial design (two factors), repeated three times, factor I were the time of grain soaking (five levels) that were 0, 12, 24, 36, and 48 hours, factor II was the size of the starch particles sifted with a fineness level of 40, 60, 80, and 100 mesh. The method of making sorghum flour is grain peeling, soaking peeled grain, drying using the oven at 60ᵒC, milling, and sieving. Physico-chemical analysis of sorghum flour. The results show that there is an interaction between soaking time of grain with the size of sorghum flour particles. Interaction in yield of flour, L* color (brightness level), whiteness index, paste properties, amylose content, protein content, bulk density, and protein digestibility. The method of making sorghum flour through the soaking of peeled grain and the difference in particle size has an important role in producing the physicochemical properties of the specific flour. Based on the characteristics of sorghum flour produced, it is determined the method of making sorghum flour through sorghum grain soaking for 24 hours, the particle size of flour 80 mesh. The sorghum flour with characteristic were 24.88% yield of flour, 88.60 color L* (brightness level), 69.95 whiteness index, 3615 Cp viscosity, 584.10 g/l of bulk density, 24.27% db protein digestibility, 90.02% db starch content, 23.4% db amylose content, 67.45% db amylopectin content, 0.22% db crude fiber content, 0.037% db tannin content, 5.30% db protein content, ash content 0.18% db, carbohydrate content 92.88 % db, and 1.94% db fat content. The sorghum flour is recommended for cookies products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=characteristic" title="characteristic">characteristic</a>, <a href="https://publications.waset.org/abstracts/search?q=sorghum%20%28Sorghum%20bicolor%20L.%20Moench%29%20flour" title=" sorghum (Sorghum bicolor L. Moench) flour"> sorghum (Sorghum bicolor L. Moench) flour</a>, <a href="https://publications.waset.org/abstracts/search?q=grain%20soaking" title=" grain soaking"> grain soaking</a>, <a href="https://publications.waset.org/abstracts/search?q=particle%20size" title=" particle size"> particle size</a>, <a href="https://publications.waset.org/abstracts/search?q=physicochemical%20properties" title=" physicochemical properties"> physicochemical properties</a> </p> <a href="https://publications.waset.org/abstracts/90255/characteristics-of-sorghum-sorghum-bicolor-l-moench-flour-on-the-soaking-time-of-peeled-grains-and-particle-size-treatment" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90255.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">162</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">5</span> Industrial and Technological Applications of Brewer’s Spent Malt</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Francielo%20Vendruscolo">Francielo Vendruscolo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> During industrial processing of raw materials of animal and vegetable origin, large amounts of solid, liquid and gaseous wastes are generated. Solid residues are usually materials rich in carbohydrates, protein, fiber and minerals. Brewer’s spent grain (BSG) is the main waste generated in the brewing industry, representing 85% of the waste generated in this industry. It is estimated that world’s BSG generation is approximately 38.6 x 106 t per year and represents 20-30% (w/w) of the initial mass of added malt, resulting in low commercial value by-product, however, does not have economic value, but it must be removed from the brewery, as its spontaneous fermentation can attract insects and rodents. For every 100 grams in dry basis, BSG has approximately 68 g total fiber, being divided into 3.5 g of soluble fiber and 64.3 g of insoluble fiber (cellulose, hemicellulose and lignin). In addition to dietary fibers, depending on the efficiency of the grinding process and mashing, BSG may also have starch, reducing sugars, lipids, phenolics and antioxidants, emphasizing that its composition will depend on the barley variety and cultivation conditions, malting and technology involved in the production of beer. BSG demands space for storage, but studies have proposed alternatives such as the use of drying, extrusion, pressing with superheated steam, and grinding to facilitate storage. Other important characteristics that enhance its applicability in bioremediation, effluent treatment and biotechnology, is the surface area (SBET) of 1.748 m2 g-1, total pore volume of 0.0053 cm3 g-1 and mean pore diameter of 121.784 Å, characterized as a macroporous and possess fewer adsorption properties but have great ability to trap suspended solids for separation from liquid solutions. It has low economic value; however, it has enormous potential for technological applications that can improve or add value to this agro-industrial waste. Due to its composition, this material has been used in several industrial applications such as in the production of food ingredients, fiber enrichment by its addition in foods such as breads and cookies in bioremediation processes, substrate for microorganism and production of biomolecules, bioenergy generation, and civil construction, among others. Therefore, the use of this waste or by-product becomes essential and aimed at reducing the amount of organic waste in different industrial processes, especially in breweries. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=brewer%E2%80%99s%20spent%20malt" title="brewer’s spent malt">brewer’s spent malt</a>, <a href="https://publications.waset.org/abstracts/search?q=agro-industrial%20residue" title=" agro-industrial residue"> agro-industrial residue</a>, <a href="https://publications.waset.org/abstracts/search?q=lignocellulosic%20material" title=" lignocellulosic material"> lignocellulosic material</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20generation" title=" waste generation"> waste generation</a> </p> <a href="https://publications.waset.org/abstracts/59776/industrial-and-technological-applications-of-brewers-spent-malt" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59776.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">208</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4</span> Functional Snacks Bars: A Healthy Alternative to a Poor Diet Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Daniela%20Istrati">Daniela Istrati</a>, <a href="https://publications.waset.org/abstracts/search?q=Camelia%20%20Vizireanu"> Camelia Vizireanu</a>, <a href="https://publications.waset.org/abstracts/search?q=Camelia%20Grozavu"> Camelia Grozavu</a>, <a href="https://publications.waset.org/abstracts/search?q=Rodica%20Mihaela%20Dinica"> Rodica Mihaela Dinica</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In last years, eating habits have changed, and snacking has become more common. Snacking habits, including eating whole fruit, vegetables and crackers, were found to contribute to better overall diet quality, while consuming snacks such as cookies, pastries, sweets, milk desserts and soft drinks was associated with poorer diet quality. The nutritional quality of the snack is very important and choosing nutritious foods as snacks can be beneficial for our health. For this reason, the development of functional snacks bars represents a necessity for this niche market. The aim of this work was to develop some formulations of energizing snack bars with high dietary fibers and antioxidant activity. Snack bars contain both fruits with antioxidant activity and components (cereals and seeds) rich in carbohydrates and polyunsaturated fats that provide energy during sports activities, physical and mental stress. Three types of samples were prepared and stored in refrigerated conditions at 40°C for 30 days. The first sample (S1) contains wheat germs, raw pumpkin seeds, toasted oat flakes, flaxseeds flour, cinnamon honey, raw sunflower seeds, sea buckthorn, amaranth flour, cinnamon and olive oil. The second sample (S2) has the same composition as the first, less flour and cinnamon flour and the honey used was ginger, honey. The third sample (S3) is like the first less amaranth flour and the honey used was buckthorn sea honey. The physicochemical, antioxidant activity, polyphenolic and flavonoid content and sensorial characteristics of the samples were investigated. Results showed that snacks bars had important level of extracted phenolics, flavonoids, fibers, proteins, carbohydrates and fats. Therefore, snack bars may be a convenient functional food, offering an important source of flavonoids and polyphenols, a healthy alternative to a poor diet quality, with balanced nutritional and sensory characteristics that recommend it in the diet of all consumers concerned with maintaining health. Acknowledgment: This study has been founded by the Francophone University Agency, Project Réseau régional dans le domaine de la santé, la nutrition et la sécurité alimentaire (SaIN), No. at Dunarea de Jos University of Galati 21899/ 06.09.2017 <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title=" functional food"> functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=sea%20buckthorn" title=" sea buckthorn"> sea buckthorn</a>, <a href="https://publications.waset.org/abstracts/search?q=snack%20bars" title=" snack bars"> snack bars</a> </p> <a href="https://publications.waset.org/abstracts/84990/functional-snacks-bars-a-healthy-alternative-to-a-poor-diet-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/84990.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">171</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3</span> Assessing Mycotoxin Exposure from Processed Cereal-Based Foods for Children</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Soraia%20V.%20M.%20de%20S%C3%A1">Soraia V. M. de Sá</a>, <a href="https://publications.waset.org/abstracts/search?q=Miguel%20A.%20Faria"> Miguel A. Faria</a>, <a href="https://publications.waset.org/abstracts/search?q=Jos%C3%A9%20O.%20Fernandes"> José O. Fernandes</a>, <a href="https://publications.waset.org/abstracts/search?q=Sara%20C.%20Cunha"> Sara C. Cunha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cereals play a vital role in fulfilling the nutritional needs of children, supplying essential nutrients crucial for their growth and development. However, concerns arise due to children's heightened vulnerability due to their unique physiology, specific dietary requirements, and relatively higher intake in relation to their body weight. This vulnerability exposes them to harmful food contaminants, particularly mycotoxins, prevalent in cereals. Because of the thermal stability of mycotoxins, conventional industrial food processing often falls short of eliminating them. Children, especially those aged 4 months to 12 years, frequently encounter mycotoxins through the consumption of specialized food products, such as instant foods, breakfast cereals, bars, cookie snacks, fruit puree, and various dairy items. A close monitoring of this demographic group's exposure to mycotoxins is essential, as toxins ingestion may weaken children’s immune systems, reduce their resistance to infectious diseases, and potentially lead to cognitive impairments. The severe toxicity of mycotoxins, some of which are classified as carcinogenic, has spurred the establishment and ongoing revision of legislative limits on mycotoxin levels in food and feed globally. While EU Commission Regulation 1881/2006 addresses well-known mycotoxins in processed cereal-based foods and infant foods, the absence of regulations specifically addressing emerging mycotoxins underscores a glaring gap in the regulatory framework, necessitating immediate attention. Emerging mycotoxins have gained mounting scrutiny in recent years due to their pervasive presence in various foodstuffs, notably cereals and cereal-based products. Alarmingly, exposure to multiple mycotoxins is hypothesized to exhibit higher toxicity than isolated effects, raising particular concerns for products primarily aimed at children. This study scrutinizes the presence of 22 mycotoxins of the diverse range of chemical classes in 148 processed cereal-based foods, including 39 breakfast cereals, 25 infant formulas, 27 snacks, 25 cereal bars, and 32 cookies commercially available in Portugal. The analytical approach employed a modified QuEChERS procedure followed by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) analysis. Given the paucity of information on the risk assessment of children to multiple mycotoxins in cereal and cereal-based products consumed by children of Portugal pioneers the evaluation of this critical aspect. Overall, aflatoxin B1 (AFB1) and aflatoxin G2 (AFG2) emerged as the most prevalent regulated mycotoxins, while enniatin B (ENNB) and sterigmatocystin (STG) were the most frequently detected emerging mycotoxins. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cereal-based%20products" title="cereal-based products">cereal-based products</a>, <a href="https://publications.waset.org/abstracts/search?q=children%C2%B4s%20nutrition" title=" children´s nutrition"> children´s nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20safety" title=" food safety"> food safety</a>, <a href="https://publications.waset.org/abstracts/search?q=UPLC-MS%2FMS%20analysis" title=" UPLC-MS/MS analysis"> UPLC-MS/MS analysis</a> </p> <a href="https://publications.waset.org/abstracts/179289/assessing-mycotoxin-exposure-from-processed-cereal-based-foods-for-children" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/179289.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">71</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Functional Ingredients from Potato By-Products: Innovative Biocatalytic Processes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salwa%20Karboune">Salwa Karboune</a>, <a href="https://publications.waset.org/abstracts/search?q=Amanda%20Waglay"> Amanda Waglay</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recent studies indicate that health-promoting functional ingredients and nutraceuticals can help support and improve the overall public health, which is timely given the aging of the population and the increasing cost of health care. The development of novel ‘natural’ functional ingredients is increasingly challenging. Biocatalysis offers powerful approaches to achieve this goal. Our recent research has been focusing on the development of innovative biocatalytic approaches towards the isolation of protein isolates from potato by-products and the generation of peptides. Potato is a vegetable whose high-quality proteins are underestimated. In addition to their high proportion in the essential amino acids, potato proteins possess angiotensin-converting enzyme-inhibitory potency, an ability to reduce plasma triglycerides associated with a reduced risk of atherosclerosis, and stimulate the release of the appetite regulating hormone CCK. Potato proteins have long been considered not economically feasible due to the low protein content (27% dry matter) found in tuber (Solanum tuberosum). However, potatoes rank the second largest protein supplying crop grown per hectare following wheat. Potato proteins include patatin (40-45 kDa), protease inhibitors (5-25 kDa), and various high MW proteins. Non-destructive techniques for the extraction of proteins from potato pulp and for the generation of peptides are needed in order to minimize functional losses and enhance quality. A promising approach for isolating the potato proteins was developed, which involves the use of multi-enzymatic systems containing selected glycosyl hydrolase enzymes that synergistically work to open the plant cell wall network. This enzymatic approach is advantageous due to: (1) the use of milder reaction conditions, (2) the high selectivity and specificity of enzymes, (3) the low cost and (4) the ability to market natural ingredients. Another major benefit to this enzymatic approach is the elimination of a costly purification step; indeed, these multi-enzymatic systems have the ability to isolate proteins, while fractionating them due to their specificity and selectivity with minimal proteolytic activities. The isolated proteins were used for the enzymatic generation of active peptides. In addition, they were applied into a reduced gluten cookie formulation as consumers are putting a high demand for easy ready to eat snack foods, with high nutritional quality and limited to no gluten incorporation. The addition of potato protein significantly improved the textural hardness of reduced gluten cookies, more comparable to wheat flour alone. The presentation will focus on our recent ‘proof-of principle’ results illustrating the feasibility and the efficiency of new biocatalytic processes for the production of innovative functional food ingredients, from potato by-products, whose potential health benefits are increasingly being recognized. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biocatalytic%20approaches" title="biocatalytic approaches">biocatalytic approaches</a>, <a href="https://publications.waset.org/abstracts/search?q=functional%20ingredients" title=" functional ingredients"> functional ingredients</a>, <a href="https://publications.waset.org/abstracts/search?q=potato%20proteins" title=" potato proteins"> potato proteins</a>, <a href="https://publications.waset.org/abstracts/search?q=peptides" title=" peptides"> peptides</a> </p> <a href="https://publications.waset.org/abstracts/35833/functional-ingredients-from-potato-by-products-innovative-biocatalytic-processes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/35833.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">379</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Detection of Mustard Traces in Food by an Official Food Safety Laboratory</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Clara%20Tramuta">Clara Tramuta</a>, <a href="https://publications.waset.org/abstracts/search?q=Lucia%20Decastelli"> Lucia Decastelli</a>, <a href="https://publications.waset.org/abstracts/search?q=Elisa%20Barcucci"> Elisa Barcucci</a>, <a href="https://publications.waset.org/abstracts/search?q=Sandra%20Fragassi"> Sandra Fragassi</a>, <a href="https://publications.waset.org/abstracts/search?q=Samantha%20Lupi"> Samantha Lupi</a>, <a href="https://publications.waset.org/abstracts/search?q=Enrico%20Arletti"> Enrico Arletti</a>, <a href="https://publications.waset.org/abstracts/search?q=Melissa%20Bizzarri"> Melissa Bizzarri</a>, <a href="https://publications.waset.org/abstracts/search?q=Daniela%20Manila%20Bianchi"> Daniela Manila Bianchi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introdution: Food allergies occurs, in the Western World, 2% of adults and up to 8% of children. The protection of allergic consumers is guaranted, in Eurrope, by Regulation (EU) No 1169/2011 of the European Parliament which governs the consumer's right to information and identifies 14 food allergens to be mandatory indicated on the label. Among these, mustard is a popular spice added to enhance the flavour and taste of foods. It is frequently present as an ingredient in spice blends, marinades, salad dressings, sausages, and other products. Hypersensitivity to mustard is a public health problem since the ingestion of even low amounts can trigger severe allergic reactions. In order to protect the allergic consumer, high performance methods are required for the detection of allergenic ingredients. Food safety laboratories rely on validated methods that detect hidden allergens in food to ensure the safety and health of allergic consumers. Here we present the test results for the validation and accreditation of a Real time PCR assay (RT-PCR: SPECIALfinder MC Mustard, Generon), for the detection of mustard traces in food. Materials and Methods. The method was tested on five classes of food matrices: bakery and pastry products (chocolate cookies), meats (ragù), ready-to-eat (mixed salad), dairy products (yogurt), grains, and milling products (rice and barley flour). Blank samples were spiked starting with the mustard samples (Sinapis Alba), lyophilized and stored at -18 °C, at a concentration of 1000 ppm. Serial dilutions were then prepared to a final concentration of 0.5 ppm, using the DNA extracted by ION Force FAST (Generon) from the blank samples. The Real Time PCR reaction was performed by RT-PCR SPECIALfinder MC Mustard (Generon), using CFX96 System (BioRad). Results. Real Time PCR showed a limit of detection (LOD) of 0.5 ppm in grains and milling products, ready-to-eat, meats, bakery, pastry products, and dairy products (range Ct 25-34). To determine the exclusivity parameter of the method, the ragù matrix was contaminated with Prunus dulcis (almonds), peanut (Arachis hypogaea), Glycine max (soy), Apium graveolens (celery), Allium cepa (onion), Pisum sativum (peas), Daucus carota (carrots), and Theobroma cacao (cocoa) and no cross-reactions were observed. Discussion. In terms of sensitivity, the Real Time PCR confirmed, even in complex matrix, a LOD of 0.5 ppm in five classes of food matrices tested; these values are compatible with the current regulatory situation that does not consider, at international level, to establish a quantitative criterion for the allergen considered in this study. The Real Time PCR SPECIALfinder kit for the detection of mustard proved to be easy to use and particularly appreciated for the rapid response times considering that the amplification and detection phase has a duration of less than 50 minutes. Method accuracy was rated satisfactory for sensitivity (100%) and specificity (100%) and was fully validated and accreditated. It was found adequate for the needs of the laboratory as it met the purpose for which it was applied. This study was funded in part within a project of the Italian Ministry of Health (IZS PLV 02/19 RC). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allergens" title="allergens">allergens</a>, <a href="https://publications.waset.org/abstracts/search?q=food" title=" food"> food</a>, <a href="https://publications.waset.org/abstracts/search?q=mustard" title=" mustard"> mustard</a>, <a href="https://publications.waset.org/abstracts/search?q=real%20time%20PCR" title=" real time PCR"> real time PCR</a> </p> <a href="https://publications.waset.org/abstracts/144177/detection-of-mustard-traces-in-food-by-an-official-food-safety-laboratory" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/144177.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">167</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>