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This study was aimed to optimize the process parameters for the development of low-gluten pretzels using wheat and rice flour. The independent variables viz. wheat: rice flour ratio, baking temperature, baking time, drying temperature and yeast were varied employing central composite rotatable design (CCRD), and their effects were studied on cutting strength, expansion ratio, water solubility index, bulk density, oil absorption index, water absorption index and color. A significant (p

Influence of 35% rice flour addition to wheat flour was investigated for chemical, functional and baking quality of pretzels. Results revealed that rice flour addition increased the lightness and true density while as emulsion activity, gelatinization temperature and least gelation concentration decreased. Farinographic characteristics indicated that water absorption capacity increased with decreasing mixing tolerance index. Pretzels developed with 35% rice flour addition showed increase in diameter, spread ratio of pretzels as well as fracturability.

This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels. Graphical abstract

Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly digestible and resistant starch contents increased significantly (p ≤ 0.05) by 195.82% and 204.03%, respectively, while as total, rapidly digestible and digestible starch contents decreased significantly (p ≤ 0.05) by 55.40%, 51.67%, and 18.74%, respectively, after enzymatic hydrolysis. Glycemic load of low GI rice flour was significantly (p ≤ 0.05) lower than untreated rice flour. The degradation temperature of low GI rice flour (~275°C) was lower compared to untreated rice flour (~298°C). Particle size distribution analysis indicated that both surface mean- D [3, 2] and volume mean diameter – D[4, 3] of low GI rice flour were higher than untreated rice flour. SEM results revealed numerous cracks in low GI rice flour whereas the surfaces of starch granules of untreated rice flour were smooth without scratches. Low GI rice flour presented A- and V-type polymorphs while as untreated rice flour showed only A-type crystallinity pattern.

Ethanol and chloroform extracts of pumpkin, quince, muskmelon, and bottle gourd seeds were studied for in-vitro antioxidant and antibacterial activities. Crude protein and fat contents of all the seeds compared favorably with high protein legumes and high oil containing oilseeds. Ethanol and chloroform extracts of bottle gourd seeds had highest phenolic content. A direct positive relationship between antioxidant activities and extract concentration was observed with the relationship being more pronounced in chloroform extract of quince seeds (R2 = 0.9685 and 0.9829) followed by ethanol extract of pumpkin seeds (R2 = 0.9666 and 0.9685) as per 1,1-diphenyl-2-picrylhydrazyl and hydrogen peroxide (H2O2) method, respectively. Seed extracts were also studied for in-vitro antibacterial activity against Salmonella typhii, Enterococcus sp., Escherichia coli, Bacillus subtilis and Staphylococcus aureus. Ethanol extract of pumpkin seeds inhibited the growth of all bacteria; however, both the extracts of quince seeds did not show any activity against S. typhii, E. coli and S. aureus.

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.

Low glycaemic index (GI) rice flour was prepared by the enzymatic hydrolysis method. The protein content of treated (high-protein, low GI) rice flour was about 3.5 times higher than untreated rice ...

A study was conducted at Division of Post-Harvest Technology; SKUAST-Kashmir to develop wheat based crackers incorporated with brown rice flour. Response Surface Methodology (RSM) was used to study the effect of brown rice flour, carboxymethyl cellulose (CMC) and shortening on quality characteristics of crackers. Central composite rotatable design (CCRD) with brown rice flour (10-40%), CMC (1-3%) and shortening (5-12%) as independent variables produced twenty different combinations that were used to investigate the effect of these variables on product responses viz spread ratio, volume index, density, thickness, width and puffiness. The independent responses- Brown rice flour, CMC and shortening significantly (p ≤ 0.05) affected the product responses. Brown rice flour incorporation had pronounced effect on quality parameters than shortening and CMC. Optimized processing parameters for the preparation of product was brown rice flour (10%), CMC (1.810%) and shortening (5%). Storage studies of the final product revealed that the shelf-life stability of brown rice flour incorporated crackers was maintained up to 3 months in cellophane bags under ambient storage conditions. However, a gradual increase in free fatty acid concentration and decrease in hardness of crackers was reported over a period of 90 days of storage.

This study was undertaken to determine the amount of psyllium husk that could be incorporated into yogurt without affecting quality and acceptability of yogurt. Control yogurt, T0 (with no added psyllium husk), yogurt fortified with 0.1% (T1), 0.3% (T2), 0.5% (T3), and 0.7% (T4) were prepared. Sensory evaluation results revealed that yogurt (T3) fortified with 0.5% psyllium husk scored highest overall acceptability (3.85 ± 0.09). However, physicochemical properties and total bacterial count of T3 were comparable with T1, T2, and T4. Therefore, 0.5% of psyllium husk was recommended for the development of fiber-fortified yogurt. The results of the storage studies indicated the significant (p < .05) decrease in pH and titratable acidity with the days of storage under refrigerated conditions (0–3 °C). Overall acceptability was also found to decrease significantly (p < .05) with increase in days of storage under refrigerated conditions. Practical applications Yogurt has a power-boosting protein and bone-building calcium. Yogurt usually contains good-for-you bacteria (probiotics) thus providing several health benefits. The addition of fiber would, however, make it even healthier. High fiber diet confers several health benefits including the alleviation of the risk of heart disease by lowering cholesterol, improving glucose control, maintaining a healthy gastrointestinal gut by promoting the growth of probiotic, or healthy bacteria in the intestinal tract. Adding high fiber yogurt to the diet can be a good way to help increase your intake and dose of fiber gap. Besides, the addition of fiber to yogurt may support the growth of probiotics present in yogurt thus increasing its health benefits.