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Chia seed is a naturally grown grain and gaining worldwide popularity due to increasing desire for change the healthier lifestyles. They produce gel in water and can be employed as normally thickener, stabilizer or emulsifier in the development of innovative foods. Chia seeds are rich source of fat, fiber and protein contents. On the other hand, adding chia seeds powder to apple jam boosts its nutritious worth. Current study was conducted during 2020 at Department of Food Sciences, GCWU, Faisalabad. The current study on chia apple jam showed results of compositional and sensory analysis. The results of different treatments T0, T1, T2 and T3 (0, 30, 60 and 90 % of chia seeds) were observed. The treatment T3 showed moisture content was 2.86 ± 0.01%. The best ash, fat, fiber and protein contents were 4.07 ± 0.01, 9.74 ± 0.02, 44.06 ± 0.01 and 15.33 ± 0.03%, respectively observed in T3. The highest nitrogen free extract content was 86.87 ± 0.03% observed in T0. The results of compositional analysis were best according to T3. The treatment T3 showed highest mineral contents than other parameters. The highest 2,2-diphenyl-1-picrylhydrazyl 1.71 ± 0.01 mg/100 g was observed in T3. The highest total phenolic and total flavonoid contents 0.75 ± 0.01 and 0.58 ± 0.01 mg of GAE/g were observed in T3The best results of sensory characteristics of chia apple jam were observed in T2. The incorporation of chia seed powder at about 60% in apple jam with T2 was best according to sensorial attributes and acceptable for the preparation and commercialization of product at industrial sector. [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]

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]

Nigella sativa has solid historical importance as a medicinal herb and is widely used in the bakery industry. The study revealed that the defatted black cumin meal (DBCM) possesses a high nutritious composition and amino acid profile, such as Leu, Lys, Arg, Phe, and Glu. The supplementation effect of wheat flour with defatted black cumin meal (DBCM) at levels of 5%–25% was explored on the cookies' nutritional, functional, and organoleptic attributes. Moreover, the present work was conducted to assess the in vivo protein quality of defatted black cumin meal (DBCM)‐supplemented cookies using the albino rat's experimental modeling for 10 days. Rheological characterization suggested a solid elastic behavior for all cookies dough with elevation in G' (138,652–230,926 Pa), G" (34201–45,092 Pa), and G* values due to protein addition. The functional characteristics of the flour blends showed that DBCM addition significantly (p ≤ .05) improved oil (70.56%–165%) and water (84.83%–232.67%) absorption capacities, emulsion, and foaming stability. The physicochemical and organoleptic assessment of the cookies exposed that a 20% level of substitution of DBCM produced acceptable cookies. The net protein utilization (NPU), protein efficiency ratio (PER), true digestibility (TD), and biological value (BV) significantly differ from each other among all the supplementation diet groups with 0%–25% DBCM. [ABSTRACT FROM AUTHOR]