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This study includes development of chitosan-based films with incorporated essential thyme oil and different combinations of cross-linkers viz., ZnO, CaCl

Onion (Allium.cepa L.) and garlic (Allium.sativum) are highly valued vegetable crops for their use in culinary purposes as well as traditional and modern medicine. Both of these crops are grown abundantly across the latitudes and longitudes of the world leading to a surplus produce, however, because of unruly post-harvest practices, there is an equally abundant loss of the produce, therefore, it is imperative to define the methods that can help in reducing the losses. Curing is one the most important and unavoidable post-harvest practice that tends to be a deciding factor for a safe longevity of the produce by removing excess moisture resulting in dried neck and appealing tunic color of bulb crops. Reportedly, if bulb crops are cured for 10 days at temperatures above 35 ⁰C, there is a significant increase up to 65% in marketable crops, while there is a reduction in moisture and number of sprouted bulbs by 35% and 24%, respectively and considerable decrease in overall loss. Traditionally, curing is practiced in fields by employing economically effective method of windrow system however, due to erratic climatic conditions, improper curing leads to decline in the storage life of the crops. So, In order to have a proper and complete curing, various artificial methods have been developed, that are safe, quick and accurate. This review focuses mainly on the traditional as well as the modern practices of curing and its effects on physical, chemical, and biochemical quality of the produce.

High amylose rice (HAR) and carboxymethyl cellulose (CMC) are ideal choices to enhance the resistant starch and reduce the glycemic index of dairy desserts. Therefore, the effect of ingredient composition (i.e., skim milk powder: high amylose rice flour -SMP: HAR, and carboxymethyl cellulose- CMC) on physical characteristics of phirni dry mix were investigated in the present study. Variation in SMP: HAR flour and CMC concentration significantly (p

Rice cake (RC) was prepared from rice flour subjected to starch hydrolyzing enzymes and studied for in vitro digestibility, glycemic response, morphological characteristics and storage stability. Moisture, water activity, carbohydrate, starch, glycemic index, glycemic load and energy values were significantly lower while, crude protein, fat, fiber, ash, resistant starch and dietary fiber were higher in RC than control (p 0.05). Chewiness increased significantly after 0 day (p 0.05).Thus RC has lower energy, starch, glycemic index (GI) and glycemic load (GL) and higher resistant starch content and better storage stability than control.

In this study, we aimed to formulate low glycemic index gluten-free cookies from high amylose rice flour by modifying baking conditions and ingredient composition. Baking temperature, baking time, and concentration of carboxymethyl cellulose were varied between 170 and 190 °C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. Among the physical quality attributes, spread ratio and hardness of cookies increased predominantly with the increase in baking temperature. Resistant starch content and overall acceptability of cookies increased prominently, whereas predicted glycemic index and glycemic load decreased with the increase in the concentration of carboxymethyl cellulose. Design expert predicted baking temperature of 185 °C, baking time of 22 min, and 0.8% concentration of carboxymethyl cellulose as desirable conditions for the development of gluten-free low-glycemic index cookies from rice flour. Dietary fiber content of developed cookies was recorded as 4.66%. In-vitro starch digestibility results confirmed that resistant starch increased from 2.85% in rice flour to 7.20% in cookies, whereas predicted glycemic index and glycemic load decreased from 50.12 to 30.07 in rice flour to 44.60 to 17.51 in cookies, respectively. Overall acceptability of cookies was recorded as 8.90 on a 9-point hedonic scale.

Background The development of gluten-free breads has attracted great attention as a result of better diagnoses of relationship between gluten-free products and health. The market demand for gluten-free products is increasing day by day due to growing number of celiac disease cases. Development of gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process and in bread structure, appearance, texture and shelf life. Scope and approach This review covers recent advances in the application of hydrocolloids in dough handling, technological and nutritional properties of gluten-free breads, which affect its quality and value. Key findings and conclusions Gluten-free breads results from the combination of different ingredients and hydrocolloids required to building up network structures responsible for bread quality. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. In addition, the impact of different hydrocolloids on the characteristics of dough and bread quality is known to be highly dependent on raw materials, the nature and quantity of hydrocolloids. Hydrocolloids improve the texture, increase the moisture content and extend the overall quality of bread. The results of the reviewed studies indicate that some of those products were acceptable and presented similar or better sensory attributes than control formulations and some were even comparable to their wheat-based counterparts. Based on successful applications of hydrocolloids, it is suggested that novel nutritious ingredients, combined with hydrocolloids can be added to gluten-free bread formulations to improve the quality of life.