A SHORT REVIEW GLUTEN FREE FOODS

The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread

STUDY OF DIFFERENT TECHNIQUES TO REDUCE MICROBIAL LOAD IN NUTS

Nuts are very nutritive generally used in food and beverages preparation. In modern perspective, the shelf life extension and its quality is important parameter to be taken in consideration for its processing in food industry. Microbiological and chemical studies have been carried on different batches of received raw nuts stored in woven sack bag contained LDPE bag. For reducing microbial load in nuts four method of treatment was chosen. They are autoclave sterilization, Hot air oven pasteurization, Vacuum oven pasteurization, Microwave oven pasteurization. All four methods temperature kept constant and time is varying. In autoclave sterilization there will be nil microbial count and increasing in all physic-chemical parameters. In vacuum oven pasteurization there will be decreasing in microbial load as the time increasing. And all physic-chemical parameters are coming within specification. In hot air oven pasteurization there will be decreasing in microbial load as the time increasing but sensory and physic-chemical properties of almonds got affected. In micro wave oven sensory parameters of nuts got affected as the time increasing there will be development of roasting flavour and texture of nuts became crunchy

DIETARY FIBER IMPORTANCE IN FOOD AND IMPACT ON HEALTH

Dietary fibre is a non-digestable part of plant material in the diet which is resistant to enzymatic digestion in humans which includes cellulose, non-cellulosic polysaccharides such as hemicellulose, pectic substances, gums, mucilages and a non-carbohydrate component lignin. The diet rich in fibre such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases. Higher intakes of dietary fiber are linked to less cardiovascular disease, diabetes, obesity, intestinal cancer, constipation, and other disorders that have serious adverse effects on the health of human beings and also higher intakes of fiber are linked to lower body weights. So improvement of diet with high fiber will help in maintaining good health when consumed in the required amount