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The synthesis of β-(C3)-functionalized pyrroles is a challenging task and requires a multistep protocol. An operationally simple direct catalytic synthesis of β-substituted pyrroles has been developed. This one-pot multicomponent method combined aqueous succinaldehyde as 1,4-dicarbonyl, primary amines, and isatins to access hydroxyl-oxindole β-tethered pyrroles. Direct synthesis of the β-substituted free NH-pyrrole is the central intensity of this work. DFT-calculations and preliminary mechanism investigation support the possible reaction pathway. [ABSTRACT FROM AUTHOR]

Comparative analysis of physicochemical, pasting and thermal properties of water chestnut (Trapa natans) flours from Jammu and Kashmir (WCF [K]) and Punjab (WCF [P]) was carried out. Flour from WCF (P) had higher moisture, ash, bulk density, true density and apparent density while that from Jammu and Kashmir had higher protein, fat, carbohydrate content and L, a, b values. WCF (P) had larger particle size than WCF (K) and most of the sieves retained maximum number of flour particles of WCF (P). Water-binding capacity (90%) and oilbinding capacity (60%) of WCF (P) were significantly higher than that of WCF (K), 88% and 57%, respectively. WCF (P) exhibited higher swelling power than flour from WCF (K). Thermal analysis results showed that onset, peak and end temperature, and enthalpy of gelatinization were higher in WCF (P). Peak viscosity (2,581 cP) and breakdown viscosity (870 cP) were found to be higher in case of WCF (K). [ABSTRACT FROM AUTHOR]

Gluten-free cakes were prepared from two different varieties of water chestnut (Kashmir [WCF K] and Punjab [WCF P]) flours. Hydrocolloids (sodium alginate, guar gum and carboxy methyl cellulose) were added to obtain desired body and texture. Proximate analysis and characterization of cakes was carried out. Cakes prepared from WCF (K) with carboxymethyl cellulose (CMC) (1%) had lower moisture, whereas WCF (K) with sodium alginate (1%) had higher ash content. Protein content was found higher in control sample followed by cake prepared from WCF (K) with sodium alginate (1%). Calorific value was higher in WCF (P) sodium alginate (1%) added cake and lower in case of WCF (K) prepared cake containing CMC (1%). Firmness was higher in cake prepared from WCF (K) with guar gum (1%), and cakes prepared from WCF (P) with guar gum (1%) were more acceptable in terms of physical appearance, crust, crumb color, flavor and mouthfeel. [ABSTRACT FROM AUTHOR]