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Deep-fried Gluten free snacks were prepared using the composition of legumes flours with commercially available starches and evaluated for their proximate composition, nutritional quality and sensory properties. The maximum reduction in peak viscosity (414 BU) of blends was observed compared to refined wheat flour (860 BU). Proximal analysis indicated, protein content was improved from 6% (wheat snack) to 17% (red cowpea based snack) and also increased in mineral content such as iron and calcium. Difference in the iron content with highest in white cowpea based snack (FSW) (9.2 mg%), whereas calcium content was highest in red cowpea based snack (FSR) (65.5 mg%). On the basis of storage studies, there was a significant reduction in the crispiness indicated by instrumental and sensory analysis. The highest PV obtained for FSW and FSR was recorded to be 1.2 and 1.48 respectively at 30 days. Free fatty acid increased in all the three i.e. field bean based snack (FSF), FSW, FSR from 0.13, 0.12 and 0.13 to the highest of 0.35, 0.5 and 0.48 respectively at 0–60 days. Fat content in FSF, FSW and FSR decreased from 10.35 to 8.9%; 13.6–8.9% and 14.5–7.8%. Gluten free confirmation was carried out in the developed snacks by immunochemically. Immunochemical validation showed that, the extracted proteins were not reacted to wheat gliadin antibodies. Hence, the developed legume flours based gluten free snacks can be included in the diet of non-allergic to gluten sensitive population.

Yam flour (Dioscorea schimperiana) prepared by traditional (TPYF) and modified (MPYF) processes has been used as an ingredient, to develop bio-functionally enriched pasta. The yam flours have been blended with Durum semolina flour at different levels (10, 20, 30 & 60%) to produce pasta. The cooking quality, antioxidant potential, digestibility profile and sensory profile of the blended pasta have been evaluated. Above all the substituted yam based pasta, the cooking loss was within the permissible level (8%). The β-carotene content of MPYF substituted pasta was significantly higher compared to TPYF samples. The incorporation of yam flour substantially improved total phenolic content (2.9 and 1.7 fold for 60% substituted MPYF and TPYF respectively as compared to control). The same trend was observed with the antioxidant capacity (ABTS - 3.80 and 1.41 fold; RSA - 2.21 and 1.72 fold; FRAP - 14.48 and 11.22 fold respectively for 60% MPYF and TPYF sample as compared to control). The in vitro starch digestibility was reduced significantly among the samples (62.35% in control pasta to 46.41% in 60%MPYF and 50.01% in 60%TPYF samples). The starch profile indicated a significant decrease of rapidly digestible starch (62.63% in control to 43.55% in 60%MPYF and 43.04% in 60%TPYF samples). Sensory evaluation revealed that pasta with up to 30% yam flour was acceptable. Dioscorea schimperiana can be used to improve pasta nutritional quality. For better functional potential, modified process yam flour is suitable.

Green mussel protein hydrolysates (GMPH) utilization for the enrichment of gluten-free bread followed by characterization of flavour peptides using chromatography and electronic nose techniques have been done. The degree of hydrolysis was carried out in each protease digest, and the higher degree of hydrolysis was observed in pepsin digestion. Gluten-free (GF) bread was formulated by using buckwheat flour (BWF), rice flour (RF) and chickpea flour (CPF) (70:20:10) and GMPH were added in the range of 0–20% in the GF bread for enrichment with GMPH. Radar plot of the electronic nose analysis showed that the sensors P30/2, T30/1 and T70/2 had a higher response to the GF bread and GMPH. Consequently, the peptide sequence was obtained manually by ESI-MS spectra of GMPH (KGYSSYICDK) and F-II (SSYCIVKICDK). Flavour quality was 97% discriminately comparable to the GMPH and F-II fractions. Mussel flavoured GF bread can be included in the celiac diet.

Targeted degrading Aspergillus niger-derived prolyl endopeptidase (AN-PEP) is promising in gluten hydrolysis because it specifically cleaves the proline-rich sites in gluten. The current study aims to understand the safety aspects of AN-PEP hydrolysed low immunoreactive wheat flours by testing immune responses using cell line and animal models. In the AN-PEP hydrolysed wheat flour (AN-PEP HWF) gliadin extract, there was no increase in the levels of zonulin-1 (Zo-1) and pro-inflammatory cytokines (IL-6 and IL-8) but a significant increase was noted in the control wheat flour (CWF) gliadin-treated Caco-2 cells. The Zo-1 localization in Caco-2 cells was significantly noted in the reacted positive fluorescence cells that were treated with the control wheat flour. Further, a safety evaluation of HWF was carried out in gluten-sensitized BALB/c mice. Mouse anti-gliadin (IgG, IgA and IgE) antibodies were significantly generated in the CWF treated animals rather than the AN-PEP HWF groups. The serum pro-inflammatory (IL-1β, IL-4, IL-6, IL-15, TNF-α and IFN-γ) markers were observed in significant levels in CWF challenged mice and a similar trend was observed in ex-vivo splenocyte cells. A small intestine histopathological sectioning revealed that there are no abnormalities or structural changes in AN-PEP HWF challenged mice.

Marine protein hydrolysates are usually prepared by the enzymatic digestion of different proteases at controlled pH and temperature. The important biological activities of biologically potential peptides and essential amino acids have been scientifically proved. Now, marine bio-diversity can be considered in the utilization of protein hydrolysates, which can provide nutritional benefits and play a significant role as functional ingredients for food industries. This manuscript reviews the preparation, purification and bioavailability of various marine based protein hydrolysates and bioactive peptides using recent technology tools. Fractionated peptides with biological activities have potential use in major health issues and as functional ingredients for food processing.

Gluten-related diseases such as wheat allergy, celiac disease, and gluten intolerance are widespread around the globe to genetically predisposed individuals. The present study aims to develop a wheat-gluten induced BALB/c murine model for addressing wheat-gluten related disorders by sensitizing the wheat gluten through the route of intraperitoneal and oral challenge in prolonged days. During the sensitization, the sera were collected for specific antigliadin antibodies response and proinflammatory markers quantification. Ex vivo primary cells and organs were collected for subsequent analysis of inflammatory profile. Prolonging sensitization of gluten can moderate the antigen-specific inflammatory markers such as IL-1β, IL-4, IL-15, IL-6, IFN-γ and TNF-α levels in mice sera. However, ex vivo primary cells of splenocytes (SPLs) and intestinal epithelial lymphocytes (IELs) significantly increased the IL-6, IL-15, IL-1β, and IL-4 levels in G+ (gliadin and gluten) treated cells. Histopathology staining of jejunum sections indicates enterocyte degeneration in the apical part of villi and damage of tight junctions in G+ (gliadin and gluten) sensitized murine model. Immunohistochemistry of embedded jejunum sections showed significant expression of positive cells of IL-15, tTG and IL-4 in G+ sensitized murine model. In contrast, all markers of gluten-related disorders are expressed exclusively such as tTG, ZO-1, IL-15, IL-6, IL-4, and intestinal inflammation was mediated by iNOS, COX-2, TLR-4 and NF

In order to develop enriched gluten free pasta, Green Mussel (GMP) has been chosen as an ingredient because of its biofunctional activity. Gelation studies of blends with GMP and Chickpea flour revealed higher ionic strength. GMP had total antioxidant activity of 14.5 mg equivalent to ascorbic acid (EAA)/g extract, radical scavenging activity of 36 % and reducing power of 76 % compared to control. On the basis of sensory quality, 5 % GMP pasta was gustatorily accepted, with cooking loss of 7.9 %. This sensorially accepted GMP pasta had antioxidant activity was 4.5 mg EAA/g extract, reducing power 25 % and radical scavenging activity (30 %). Dot blot confirmed that antibodies developed against wheat gliadin did not recognize these proteins. Micro structure studies indicate that addition of GMP proved relationship between starch granules and protein matrix in pasta products. Optimized marine biofunctional ingredient based pasta can be included in the diet of celiac patients.

Marine protein hydrolysates are usually prepared by the enzymatic digestion of different proteases at controlled pH and temperature. The important biological activities of biologically potential peptides and essential amino acids have been scientifically proved. Now, marine bio-diversity can be considered in the utilization of protein hydrolysates, which can provide nutritional benefits and play a significant role as functional ingredients for food industries. This manuscript reviews the preparation, purification and bioavailability of various marine based protein hydrolysates and bioactive peptides using recent technology tools. Fractionated peptides with biological activities have potential use in major health issues and as functional ingredients for food processing.

Lemon grass (LG) is found to be effective in retarding mould growth. Spices such as clove and cinnamon (CC) have good antioxidant and antimicrobial properties. Muffins were prepared using synthetic (calcium propionate/potassium sorbate) and natural-preservatives namely LG (0.1, 0.2, and 0.3%), and CC mix in the ratio of 1:1 (CC 1, 2, and 3%). However, addition of natural ingredients/preservatives increased the viscosity of muffin batter from 113,600 (centipoise, cP) (control) to 124,000 cP (samples). Sensory evaluation showed that addition of 0.2% LG and 2% CC had acceptable overall quality. Although total aerobic mesophilic count (1.67–2.19 log CFU/g), yeast and mould count (1.13–2.34 log CFU/g) were not much different in all the samples throughout the storage. The visible mould growth was observed on the 24th day of storage in muffins containing either natural or synthetic preservatives. Pathogenic organisms such as Escherichia coli and Salmonella were absent in all the muffins. Practical applications Lemon grass, clove, and cinnamon can be used as natural preservatives in muffins, and the muffins can be stored up to 24 days without mould growth. However, there is more beneficial health effects for the consumers with naturally added preservatives those who care about the shelf life.

The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) and addition of 0.5 % emulsifiers such as glycerol monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and lecithin (LEC) on the rheological, sensory and textural characteristics of cookies with rice flour and its immunochemical validation was studied. The results showed that the use of 7.5 % SPI/WPC along with GMS significantly improved the quality characteristics of cookies with rice flour. Dot-Blot and Western-blot studies of cookies with 7.5 % of SPI or WPC confirmed that the anti-gliadin did not recognize these proteins. Carry- through process using ELISA kit confirmed that gluten was within the permissible limit in all the stages of processing and hence these cookies can be consumed by people suffering from celiac disease.