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Supplemented apricot probiotic drink (SAPD) was prepared with the addition of 2% lactobacillus rhamnosus and different percentages (2, 4, 8, 12%) of sea buckthorn powder, a total of five treatments were prepared To, T1, T2, T3, and T4 and stored at 4°C. The analysis of probiotic count was performed using total plate count and for the examination of antioxidant activity DPPH was done and total phenolic content was also conducted. Physiochemical, microbial (TPC), antioxidant (TPC, DPPH), and sensory evaluation of supplemented apricot probiotic drink were done at different storage periods (1, 14, and 28 days) and obtained data were subjected to the statistical design. There was a considerable change in total phenolic content (TPC) throughout storage in all treatments, but supplementation of sea buckthorn has increased the TPC and antioxidant activity of SAPD. The probiotic count of T2 showed the highest probiotics among all treatments with 6.70 log CFU/mL on the 1st day, 6.6 log CFU/mL on the 14th day, and 6.5 log CFU/mL on the 28th day. It was having 4% sea buckthorn followed by T1 having 6.56 log CFU/mL and T0 having 6.54 log CUF/mL of grand mean with little change during the storage period of 28 days. T3 and T4 showed decreased number of probiotic counts with an increase in the percentage of sea buckthorn. This research concluded that sea buckthorn can be supplemented in fruit drinks to provide probiotic and antioxidant benefits, but its increased ratio can reduce the overall acceptability of the drink. [ABSTRACT FROM AUTHOR]

Consumption of Bitter gourd (Momordica charantia L) seed can provide vegetable protein for use in consumer products. Protein was extracted from defatted bitter gourd seed meal with isoelectric precipitation. Isolates were examined for protein content, recovery, yield, bulk density, water absorption capacities, oil absorption capacities, foaming and emulsifying properties. Wheat flour was replaced with protein isolate (up to 20%) to prepare blends and functional properties of blends determined, to develop protein-enriched cookies. Bitter gourd seed meal contained: crude protein (40.62 ± 0.68%), Mg (54.52 ± 1.06 mg/100 g), Ca (43.13 ± 1.13 mg/100 g), total phenolic content (5.06 ± 0.66 mg GAE∙g−1) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of 30.98 ± 0.46%. Bitter gourd seed protein isolate supplemented cookies were evaluated for physical analysis, proximate composition and sensory characteristics. Maximum moisture (2.66 ± 0.04%), protein (18.67 ± 0.41%), fiber (0.89 ± 0.06%) and ash (0.93 ± 0.03%) contents were found in 20% substituted cookies. Cookies prepared with 15% substitution were most liked by panelists. The bitter gourd seed protein isolate can be used in various food products as a protein source. [ABSTRACT FROM AUTHOR]

Moringa oleifera, also called zogale, is grown and harvested as a tiny and middle-sized tree in different parts of the world. It has various industrial applications, such as medicine, food, and cosmetics. M. oleifera tree is known as a miracle tree containing essential nutrients that could play a significant role in human nutrition. Based on its chemical composition and nutritional properties, it can be used to overcome malnutrition, particularly in breastfeeding mothers and infants. Different parts (leaves, peels, seeds, and flowers) of the Moringa tree are good sources of phenolic compounds, essential amino acids, vitamins, proteins, and beta carotenes, which can play a regulatory and functional role. The proportion of bioactive components is dependent on the source and variety of the plant. The flowers, seeds, and leaves of this plant have also been used in different food applications. This review highlights the reported knowledge relevant to the use of M. oleifera as a food fortificant and therapeutic agent based on its prominent biological activities and the presence of phytochemicals. In a nut shell, the leaves, peels, seeds, and flowers of the Moringa tree are potential sources of different phenolic compounds, which act as anti-inflammatory, antidiabetic, neuro-enhancer, and anticancer. There is a dire need for planned and well-structured experimental designs to deliver possible future applications of this tree. [ABSTRACT FROM AUTHOR]

The current review paper highlights the complicacies associated with communities relying on wheat as their dietary staple. Although, wheat is an important source of nutrients but is also linked with allergenic responses in genetically susceptible subjects. The wheat proteins especially α-amylase inhibitors, ω-5 gliadins, prolamins, nonprolamin, glucoprotein, and profilins are of significance importance. The allergenic responses are further categorized into IgE-mediated and non-IgE-mediated reactions. Conjugation and degranulation of the IgEs with the allergens results in release of several mediators. In contrary, non-IgE-mediated wheat allergy depends on immune complexes formed by food and food antibodies and cell-mediated immunity. As results, different diseases tend to occur on the completion of these reactions, i.e., celiac disease, baker's asthma, diarrhea, atopic dermatitis, and urticaria. This instant paper highlighted the concept of food allergy with special reference to wheat. The models are developed that are included in this paper showing the wheat allergen, their possible routes, impact on human health, and indeed possible remedies. The paper would provide the basic information for the researchers, common man, and allied stakeholders to cater the issue in details. However, the issue needs the attention of the researchers as there is a need to clarify the issues of wheat allergy and wheat intolerance. [ABSTRACT FROM PUBLISHER]