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Open research questions in Food composition and properties

97 unresolved questions extracted from the limitations and future-work sections of 857 Food composition and properties papers in our library. Each links back to the study that raised it.

What the literature leaves open

  • Further development of gluten-free crispy waffle products based on local flours. Evaluation of the effects of other ingredients on the physicochemical, textural, and sensory properties of crispy waffles.

    Physicochemical and Sensory Properties of Crispy Waffles with MOCAF, Modified Banana Flour, and Sodium Bicarbonate · 2026 · DOI

  • The lack of local gluten-free flours with functional properties for crispy waffle production. The need for nutritious and crispy waffle products for gluten-restricted consumers.

    Physicochemical and Sensory Properties of Crispy Waffles with MOCAF, Modified Banana Flour, and Sodium Bicarbonate · 2026 · DOI

  • Sweet potatoes are underexploited despite their nutritional density, climate resilience, and economic viability. There is a need to valorize sweet potato as a functional ingredient for biscuit formulation. There is a need to evaluate the nutritional value, bioactive phytochemicals, and mineral profile of biscuits developed with sweet potato flour.

    Formulation and quality evaluation of sweet potato (BARI Mistialu-17) flour-based value-added biscuits: physicochemical, nutritional, mineral profile and sensorial implications · 2026 · DOI

  • There is a growing demand for functional food products enriched with biologically active compounds. The study identifies a gap in the development of functional grain products that support public health and diversify food production.

    THE SIGNIFICANCE OF WHEAT AND BARLEY GRAINS IN ORGANIZING TARGETED CONSUMPTION RATIONS · 2026 · DOI

  • The high fibre and lignin content of agro-industrial by-products limits nutrient absorption and reduces digestibility. The use of these by-products as nutritional feed resources is limited by their low nutritional value.

    Bioconversion of cereal by-products through Pleurotus ostreatus mediated solid-state fermentation of three agro by-products · 2026 · DOI

  • The development of nutritionally improved gluten-free pasta remains a major challenge due to limitations in texture, functionality, and consumer acceptance. There is a need for sustainable approaches to enhance the nutritional, functional, and sensory properties of gluten-free pasta.

    Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties · 2026 · DOI

  • The relationship between protein content and flavor is not fully understood. The study aims to fill this gap by investigating the effect of protein content on flavor.

    Effect of protein content of raw barley grains on the flavor of roasted barley tea · 2026 · DOI

  • The study only evaluated the effects of three types of starch (corn, mung bean, and potato). The study only used a specific commercial energy beverage (Red Bull). The study had a limited sample size for sensory evaluation (n=50).

    Optimizing the Structural Integrity of <i>Gwapyeon</i> with Red Bull <sup>Ⓡ</sup> and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch · 2026 · DOI

  • There is a lack of research on the incorporation of commercial energy beverages into gwapyeon. There is a need to evaluate the effects of starch parameters on the quality attributes of gwapyeon.

    Optimizing the Structural Integrity of <i>Gwapyeon</i> with Red Bull <sup>Ⓡ</sup> and Enhancing Consumer Acceptability: A Comparison of Corn, Mung Bean, and Potato Starch · 2026 · DOI

  • Further studies can investigate the effects of different tomato pomace concentrations on the physicochemical and biofunctional attributes of extrudates. The study can be extended to other types of vegetable pomace to develop a range of healthier extruded snack options.

    Process Optimization and Product Characterization of Tomato Pomace Incorporated Biofunctionalized Extruded Puffs: Effect of Extruder Operational Parameters · 2026 · DOI

  • There is a need to optimize the extrusion process for the development of healthier extruded snack options. The incorporation of tomato pomace into extruded snacks can enhance their nutritional value, but the effects of tomato pomace concentration, feed moisture, and screw speed on physicochemical and biofunctional attributes are not well understood.

    Process Optimization and Product Characterization of Tomato Pomace Incorporated Biofunctionalized Extruded Puffs: Effect of Extruder Operational Parameters · 2026 · DOI

  • Further studies are needed to investigate the long-term effects of consuming instant noodles with barley flour. The comparison of barley flour to other functional ingredients is necessary. The development of functional instant noodle products with other types of flour is a potential area of research.

    RESEARCH ON THE USE OF BARLEY FLOUR RICH IN PROTEIN, STARCH, AND SOLUBLE DIETARY FIBERS, OBTAINED USING AIR FRACTIONATION TECHNOLOGY, IN OBTAINING INSTANT PASTA · 2026 · DOI

  • The incorporation of barley flour into wheat-based products is technologically challenging due to its low gluten-forming ability. There is a need to develop functional instant noodle products with improved nutritional quality. The effect of barley flour on dough rheology and product quality is not well understood.

    RESEARCH ON THE USE OF BARLEY FLOUR RICH IN PROTEIN, STARCH, AND SOLUBLE DIETARY FIBERS, OBTAINED USING AIR FRACTIONATION TECHNOLOGY, IN OBTAINING INSTANT PASTA · 2026 · DOI

  • Further studies are needed to investigate the long-term consumption effects of carob-enriched gluten-free pasta on human health. The potential impact of carob flour on other gluten-free products, such as bread and baked goods, should be investigated. The development of other sustainable approaches to enhance the nutritional, functional, and sensory properties of gluten-free pasta should be explored.

    Carob-enriched gluten-free pasta: a sustainable approach for enhancing nutritional, functional, and sensory properties · 2026 · DOI

  • The physicochemical properties of sorghum starch vary among varieties, but there is a lack of characterization and comparison of these properties. The effect of sorghum variety on the physicochemical properties of native sorghum starch is not well understood.

    Physicochemical Characterization of Red Sorghum and White Sorghum Starch · 2026 · DOI

  • However, there is limited information on the impact of pretreatments and drying methods on the <italic>in-vitro</italic> protein and starch digestibility of avocado seed flour.

    Impact of pretreatments and drying methods on techno-functional properties, in-vitro protein and starch digestibility, and amino acid composition of avocado (Persea americana Mill.) seed flour · 2026 · DOI

  • The effect of combining two insect flours within a single formulation warrants investigation, as synergistic or antagonistic interactions between the two flours may influence nutritional and functional outcomes.

    Silkworm pupae ( <i>Bombyx mori</i> ) and house cricket ( <i>Acheta domesticus</i> ) flours: an application in gluten-free pizza crust · 2026 · DOI

  • Nevertheless, the combined effects of fertilizers (bio-organic fertilizer, BOF; nitro-based compound fertilizer, NCF; green intelligent fertilizer, GIF) and three PGRs (iron chlorine e6, ICE6; coronatine, COR; 14-hydroxylated brassinosteroid, 14HB), and clean water control, on the grain texture and starch physicochemical properties of waxy maize remain unclear.

    Effects of fertilizers and exogenous plant growth regulators on the grain texture and starch physicochemical properties of waxy maize · 2026 · DOI

  • Although lentils are regarded as a functional food due to their health-promoting nutritional profile, the impacts of cultivar differences and cooking processes on their nutritional and functional properties are not fully understood.

    Nutritional Composition and Functional Properties of Commonly Consumed Lentils: Impact of Commercial Lentil Types and Cooking Processes · 2026 · DOI

  • The study characterizes the physical changes in rice grains through SEM but does not investigate the specific cellular mechanisms or gene expression patterns that regulate the accumulation of beta-carotene and alpha-tocopherol in these cultivars.

    Physico-chemical and instrumental characteristics of parboiled brown rice flour from East Kalimantan cultivars containing high beta-carotene and alphatocopherol as food for particular purposes · 2026 · DOI

  • The parboiling conditions were standardized at 100°C for 55 minutes, but the paper does not explore how variations in temperature and time parameters might differentially affect bioactive compound retention across different cultivars.

    Physico-chemical and instrumental characteristics of parboiled brown rice flour from East Kalimantan cultivars containing high beta-carotene and alphatocopherol as food for particular purposes · 2026 · DOI

  • Further exploration of sub-regions within oat grains is needed to gain a deeper understanding of the oat metabolic architecture. The study's methods can be applied to other cereal grains to characterize their metabolic architecture.

    Tissue-resolved proteomic characterization of oat grains guided by metabolite MALDI mass spectrometry imaging · 2026 · DOI

  • The lack of studies on the use of endocarp-seed and epicarp-mesocarp flours from Neltuma affinis pods in gluten-free bread production. The need to improve the technological quality of gluten-free bread.

    Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration · 2026 · DOI

  • There is a lack of understanding of the starch composition and digestibility of different rice varieties. There is a need to compare the starch composition and digestibility of Rajmudi and Sona Masoori rice varieties.

    A study on starch composition and digestibility of rajmudi and sona masoori rice varieties · 2026 · DOI

  • The lack of studies on the incorporation of BSG into bread products. The need for a methodology to enhance bread nutritional quality using BSG.

    Valorization of Brewer’s Spent Grain via Its Incorporation into Bakery Products · 2026 · DOI

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97 open questions have been extracted from the limitations and future-work passages of 857 Food composition and properties papers in our library. Each one below links back to the study that raised it, so you can read the original claim in context.

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