Optimization of gluten free biscuit from foxtail, copra meal and amaranth

Abstract Optimization of proportion for minimally processed foxtail millet flour (FMF) (55g or 85%) and copra meal flour (CMF) (10g or 15%) through preliminary trials were done sensorially to have gluten free premix. Optimized premix (60g or 60%) work upon further with amaranth flour (AF) (40g or 40%) in the same way to have gluten free composite mix that works as base material. Further selected independent variables i.e. AF (30-40g/100g premix), fat (35-42 g/100g composite mix) and skim milk powder (SMP) (4-6g/100g composite mix) were used for standardization of ingredients level to formulate biscuits through central composite rotatable design (CCRD) of response surface methodology (RSM). Numerically optimized formulation were found to 40g/100g, 4g/100g and 42g/100g values were optimized for AF, SMP and fat respectively using series of responses viz. maximum spread ratio, fiber content, overall acceptability and with minimum of breaking strength values. Resultant biscuit was shown to have favorable characteristics of overall acceptability (7.55) with desirable responses (0.794) for celiacs

Primary perianal extramammary Paget’s disease: Case report with review

Extramammary Paget’s disease (EMPD) is a rare cancer which involves the skin and apocrine glands. It involves the vulva, perianal region, scrotum, penis and axilla. Primary disease originates from intraepidermal cells and secondary originates from underlying neoplasm. The disease presents with thickened plaque like lesion with erythema or white scaly appearance. The cancers of urinary tract like the bladder, urethra and prostrate are associated with EPMD involving the genitalia and rectal tumours are associated with perianal disease. The disease affects females more than males with the median age being 72 years. Primary perianal EMPD is even rare in presentation. It is a slow growing tumour and the prognosis is usually favourable other than advanced stage and old age. The surgical resection with clear margins is considered to be the standard of care and provides good outcomes. However, if surgery is not feasible other treatment options like imiquimod 5% topical cream and radiation therapy may be offered. We present a young male with perianal EMPD who was managed with surgical resection with clear margins with split skin graft leading to a favourable outcome

Advances in understanding wheat-related disorders: A comprehensive review on gluten-free products with emphasis on wheat allergy, celiac and non-celiac gluten sensitivity

Globally, population consume energy dense wheat-based foods and highly processed products due to their superior propensities like viscoelastic approach, minimal cost and nutritional characteristics. This leads to the suffering of people with various gluten related disorders, like, wheat allergy, celiac disease and non-celiac gluten sensitivity. However, in this contemporary world, majority of inhabitants relies on gluten free (GF) products by exploring and understanding the health benefits from variety of GF grains in recent decades. Despite of being advantageous, GF diet also faces multifarious outbreaks in functional, rheological and nutritional aspects. Therefore, to overcome it, various novel technologies like proteolysis of gluten peptides, modified wheat by CRISPER/Cas9 technology, microbial transglutaminase of gluten proteins have been developed. The present review layouts comprehensive impression on gluten related disorders that lead to promote the approaches for GF diet with their curative measures along with the hazard associated to GF diet and novel technologies to overcome those risk factors. Recent advances in technologies with the purpose of seeking the reduction of characterizing clinical entities, looking forward at future for advancement, and more so, researchers should shed their chronicled mindsets and must make broader vision towards this novel approach

Development and Characterization of Fenugreek Protein-Based Edible Film

The present investigation studied the physicochemical, mechanical, structural, thermal, and morphological attributes of a novel edible film formed from fenugreek protein concentrate. Films were produced at different pH—9, 10, 11, and 12—and the effect of the pH on the films was studied. As the pH increased, tensile strength increased while water vapor absorption decreased, which is interrelated to the surface morphological properties; as the pH increased, the surface became smoother and compact without any cavities. The films produced were darker in color. Fenugreek protein films exhibited good thermal stability. Fourier transform infrared spectroscopy (FTIR) revealed the presence of strong bonding for the films made at alkaline pH. X-ray diffraction analysis (XRD) indicated the major structure of the film was amorphous. The study demonstrated that the fenugreek protein concentrate film has influential characteristics and can be used as an edible packaging film

Process Parameter Optimization and Characterization for an Edible Film: Flaxseed Concern

Consumer demands for biocompatible, minimally processed and eco-friendly foods have increased drastically and are currently trending. Polysaccharides derived from various plant seeds exhibiting structure conformational diversity are among such foods and used for the development of edible films. In this study, the physical properties of flaxseed, proximate characterization and rheological, mechanical and thermal features of flaxseed meal-based edible films were investigated. A development strategy worked through adding pectin + flaxseed meal to a plasticizer (glycerol) with a ratio of 7:3 w/v, whereas, in the control group, the flaxseed meal remained unaltered. The rheological results showed the non-Newtonian behavior of film-forming solutions and data were well fitted into the power law model. The developed film (flaxseed + pectin) was slightly brownish and exhibited a transparency of 17.78, which is clear enough to be used as see-through packaging material, whereas the control sample had a transparency of 38.25, indicating its fair transparency. The water vapor permeability of the test sample was also beneficial (0.992 g/cm2/24 h) and was competitively close to the control (0.981 g/cm2/24 h). The developed blended films were 98–99% soluble in water and acid, indicating their usefulness when applied as a coating. The mechanical properties, tensile strength and elongation value of the test sample were less than the control. This study will be helpful in the development of a novel biodegradable film for extending the life of different foods

Formula refining through composite blend of soya, alfalfa, and wheat flour; A vegan meat approach

© 2021 Wiley Periodicals LLC.Present project involves the formula development by way of standardization for vegan meat through Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) of Design Expert 12 (DX-12). Soya chunks, alfalfa sprouts, and wheat flour were used as base ingredients. Preliminary experimental screening to fix the levels of these base ingredients were the basis to work ahead for formula refining through numerical optimization by way of RSM. The optimization tactics were revealed against a given set of responses viz; physico-chemical (polyphenol, % crude protein) and sensory properties (mouthfeel and texture, color and appearance and overall acceptability) as dependent variable. Obtained product with (75.35%) soya, (1.25%) alfalfa, and (22.73%) wheat flour were evaluated for their crude protein, fiber, polyphenol, antioxidant level, water holding capacity, hardness, chewiness, and springiness as 26.13, 7.88, 0.52, 7.03, 3.962%, 1500 g, 2812 g, and 0.60 g, respectively. Practical applications: Vegan meat analogue obtained herewith is also competitive in its sensory preferences in alongwith embedded high protein, elevated fiber and antioxidant potential features too. Fortified alfalfa seeds boost it with meaty flavor thus proven to be competitive among commercial demand. Least fat utilization put it in another healthier trait owe to be a better option for obese and calorie conscious patients. Thus in nutshell, stated combination was ideal in terms of textural and sensory attributes as meat mimic