Overview
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- Accepted in revised 15.03.2026 Original scientific article
- © Siminiuc R., Țurcanu, D., 2026
- principal component (Spinacia oleracea) purées (15–35 %, flour basis) as multifunctional ingredients for sorghum (Sorghum oryzoidum) gluten-free
- analysis acceptability at 6 h and 24 h post-baking. At 6 h, bread with added spinach puree at 35 % achieved wheat-like softness, while
- bread with added elderberry pureeincreased crumb firmness. After 24 h, all breads firmed, but bread with added 35 % of spinacj
- which retained the highest liking rating after 24 h. These findings demonstrate that fresh plant purées can expand natural
- (grant No. 23.70105.5107.05), implemented at the Technical University of Moldova.
- ингредиенты, бузины (Sambucus nigra) и шпината (Spinacia oleracea) (15–35 % от количества муки), примененных в качестве много-
- дова на основе показателей экологической чистоты и питательной ценности (SNuQ) пищевых продуктов» (грант № 23.70105.5107.05), реали-
- F O R CI TAT I O N: Siminiuc, R., Turcanu, D. (2026). Fresh elderberry or spinach ДЛ Я ЦИТИРОВАНИЯ: Симинюк, Р. И., Цуркану, Д. Н. (2026). Пюре
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- Introduction concurrent evaluation of early instrumentally tested texture (6 h / 24 h
- The gluten-free (GF) bread market has been expanding steadily, driv- TPA), measuring of colour by CIELAB (including Δ over 24 h), descriptive
- diets among non-celiac consumers (1,2). Yet GF breads still lag behind The objective of this study was to determine whether fresh elderberry
- wheat analogues in three persistent quality domains: crumb openness, and spinach purées, used at 15–35 % inclusion levels, can simultane-
- early (first 24 h) firmness kinetics and naturally appealing color diversity, ously improve early crumb texture and broaden natural color diversity in
- which together influence repurchase behavior (3–6). Current technologi- sorghum-based gluten-free bread. Novel contributions include: (a) dual
- are frequently used (3,7–10). While effective for volume or softness sta- within a neutral sorghum matrix; (c) integrated multidimensional (tex-
- ingredients products (11,12). These pressures motivate interest in whole, iliary functional ingredients consistent with clean-label objectives.
- tional (hydration, matrix support) and sensory (natural color) parameters. 2. Materials and methods
- compact crumb and limited elasticity (13,14). The local hybrid Sorghum based on sorghum flour (S-GFB and S-GFB + CS), and six gluten-free
- oryzoidum (“soryz”) — featuring pale kernels, neutral taste, and a mod- variants enriched with graded levels (15, 25, 35 % w/w of flour basis) of
- erate protein content (approximately 10 %) — adds specific advantages: S. nigra or S. oleracea purée. All bread samples were prepared at labo-
- resource; (iii) distribution of compatible proteins fractions (albumins, in Section 2.2.
- hydrocolloids (15,16). measurement) and sensory assessments were performed at 6.0 ± 0.5 h (af-
- Elderberry (Sambucus nigra) fruits, abundant and under-exploited ter complete cooling to 23 ± 1 °C) and 24.0 ± 0.5 h post-baking. The fruits
- locally, supply anthocyanins (cyanidin derivatives, including acylated of S. nigra were manually harvested at full ripeness (September 2024)
- ity (17). Using fresh integral purée rather than extracts or powders retains of the pedicels, the fruits were rinsed with potable water, drained, and
- fibers, pectins and organic acids that may manage water distribution and homogenized using a laboratory blender, then passed through a 0.5 mm
- charides/hydrocolloids — mechanisms proposed (not directly confirmed were purchased in September 2024 from the local growers at the central
- here) to influence early crumb microstructure (18,19). agricultural market. After rejecting damaged leaves, they were washed,
- Spinach (Spinacia oleracea) purée contributes chlorophylls, carot- drained, and blended with potable water at a 4:1 ratio (leaf mass: water,
- uble fraction), vitamins and moderate phenolic levels (20), providing mediately after preparation, unpasteurized, without freezing or storage
- a green — yellow hues palette complementary to the red — violet elder- longer than 1 h.
- sions and fibers may dissipate localized mechanical stress during baking/ 2.1. Sample formulation
- increasing perceived density (21). sample, gluten-free control samples based on sorghum flour, and purée-
- Literature gaps still persist: many GF enrichment studies use pigment fortified gluten-free variants) are presented in the Table 1, expressed
- cessing texture or color in isolation (22). Integrated evidence is scarce flour basis = 100 g total cereal solids). The nine formulations comprised
- graded inclusion levels (15–35 %) in a neutral S. oryzoidum matrix with samples with corn starch), and six purée-fortified variants prepared with
- Table 1. Formulation of control and gluten-free breads enriched with S. nigra or S. oleracea purée: absolute amounts per batch (g)
- and baker’s percentages (g (%), values in parentheses = baker’s % w/w relative to 100 g total cereal solids)
- Таблица 1. Рецептура контрольного образца хлеба и безглютенового хлеба, обогащенного пюре из S. nigra или S. oleracea:
- Sour cream (20 % fat) 70 (35 %) 70 (35 %) 70 (35 %) 70 (35 %) 70 (35 %) 70 (35 %) 70 (35 %) 70 (35 %) 70 (35 %)
Methods (brief)
- puree remained substantially softer than the sorghum reference sample. Elderberry purée shifted crumb color towards red-
- starch functionality and phenolic potential, though unaided it can yield used as reference sample, two gluten-free control sample formulations
- erate protein content (approximately 10 %) — adds specific advantages: S. nigra or S. oleracea purée. All bread samples were prepared at labo-
- sions and fibers may dissipate localized mechanical stress during baking/ 2.1. Sample formulation
- cooling, this way potentially supporting acceptable chewiness without The detailed compositions of all samples (wheat-based reference
- increasing perceived density (21). sample, gluten-free control samples based on sorghum flour, and purée-
- for two fresh, unpasteurized plant purées with complementary pigment WB (wheat-based reference sample), S-GFB (sorghum-based gluten-free
- spectra — under-utilized S. nigra and accessible S. oleracea — applied at control sample), S-GFB + CS (sorghum-based gluten-free dilution control
- graded inclusion levels (15–35 %) in a neutral S. oryzoidum matrix with samples with corn starch), and six purée-fortified variants prepared with
- Legend: WB = wheat-based bread (reference sample); S-GFB = sorghum-based gluten-free bread (gluten-free control sample); S-GFB + CS = sorghum-based gluten-
- free bread with added corn starch (dilution degree control sample); SN15, SN25, SN35 = S-GFB + CS formulations containing 15, 25, and 35 % S. nigra purée, respec-
- graded levels (15, 25, and 35 %, w/w of flour basis) of S. nigra (SN15, SN25, Cubic crumb samples (20 × 20 × 20 mm) were presented in randomized
- To ensure process consistency, the amount of added water was ad- lighting (1000 lx). Each sample was evaluated at two time points (6 ± 0.5 h
- water volume was accordingly reduced to maintain target dough consis- duced between trying the samples.
- ing an independent experimental unit. Ingredients were weighed using informed consent, with the possibility to withdraw at any time. Samples
- individual booths. Each participant received five samples per session,
- loaves (three cubes per loaf), were tested at 23 ± 1 °C (n = 9). Each sample
- loaves (3 × 2), giving n = 6 colour readings per formulation per time point. ranged from 578.9 ± 3.1 g in the wheat-based reference sample (WB) to
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