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In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health‐related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten‐free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d‐fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten‐free products to target celiac people (1.4% of the world population) and other health‐related diseases. [ABSTRACT FROM AUTHOR]

Background and Objectives: Multigrain bread is bread prepared from multiple flours of different cereals. This review aims to assess the technological and nutritional properties of multigrain doughs and bread and discuss challenges and opportunities. Finding: Increased consumer awareness of healthy nutrition urges the demand for beneficial health foods in the market. The primary aim of developing multigrain bread is to take care of the expanding demand for a healthy diet concerning the economy and exploit minor cereals. Multigrain bread includes grains such as wheat, rice, barley, oat, maize, rye, pseudocereals, and pulses and allows the development of products with enhanced nutritional profiles. Combining flours with differences in composition significantly affects the water absorption behavior and ultimately leads to a difference in dough handling and nutritional properties. Bread prepared from multigrain is nutritionally superior to 100% wheat‐based bread. Sometimes the development of multigrain products is a technological challenge as various grains are used, different in composition and nature, which affects the color, texture, and sensory attributes. Conclusion: Consumer preference for multigrain bread increases due to its high nutritional profile and potential health benefits. [ABSTRACT FROM AUTHOR]

The physicochemical, antioxidant, and polyphenolic attributes of microencapsulated freeze‐dried kinnow peel extract powder using maltodextrin as wall material were investigated. The total phenolic, flavonoid, and antioxidant content of fresh peel extract were 24.51 mg GAE/g, 9.12 mg Quercetin/g, and 81.53% scavenging activity, respectively. The maltodextrin prepared from broken rice starch competes well with those commercial types. The microencapsulated kinnow peel powders across feed solutions 10%, 15%, and 20% total soluble solids (TSS) significantly differed (p <.05)by yield, water absorption, water solubility, swelling capacity, bulk density, antioxidant activity, moisture, water activity, hygroscopicity, water solubility index, swelling capacity, and color. The low cohesiveness and good flowability were respectively demonstrated by Carr index (1.18) and Hausner ratio (15.21) values. The intestinal fluid released more polyphenolic components over the gastric medium. Overall, the maltodextrin as a wall material would effectuate a beneficial microencapsulation process. Practical application: Maltodextrin is among the polysaccharides used as wall materials with desirable characteristics. Despite the previous studies that have evidenced the role of maltodextrin, relevant information about those specifically obtained from broken rice starch for use in the microencapsulation of citrus peel extract is scant. In this work, we demonstrated the maltodextrin specifically obtained from broken rice starch to be a promising wall material for the microencapsulated citrus peel extract powder. [ABSTRACT FROM AUTHOR]

Aegle marmelos L. (bael) is a fruit tree of Rutaceae family, widely grown all over the world. This plant is gaining popularity because of its nutrient‐rich fruits and immense traditional medicinal usage and pharmacological properties. The health promotive and protective effect of bael fruit is accounted by fibers, carotenoids, phenolics, terpenoids, coumarins, flavonoids, and alkaloids. The curative relevance of these compounds has been assessed by various in vivo and in vitro studies. Fruit shows numerous possible health benefits, namely, radio‐protective effects, peroxidation, antibacterial, inhibition of lipid, antidiarrheal, gastroprotective, antiviral, antidiabetic, anti‐ulcerative colitis, cardioprotective, free‐radical scavenging (antioxidant) and hepatoprotective effects. The health benefits of bael are not only limited to edible portion (fruit), but it also extends to nonedible portion (root, trunk, bark, leaf, flower and seed) having comparable biologically active compounds. Increasing awareness about the role of diet among health‐conscious consumers for human well‐being has increased the interest in functional foods thereby exploration of the functional attributes of various underutilized plants is being reaffirmed and various sources are emerged out as suitable food material for processing industry. The various scientific reports collected from different bibliometric sources suggested that A. marmelos and its bioactive constituents could play a vital role in the prevention of several chronic and degenerative diseases associated with oxidation stress. This review emphasis on recent scientific evidences on nutrition and bioactive profile of A. marmelos, health benefits along with clinical and nonclinical trials of various phytoconstituents and A. marmelos potential in food processing industry for various food products. Our study suggests that this plant does indeed have pharmacological properties of interest, however, further extensive research is needed to establish a potential strategy that can balance the pharmacological and toxic effects of bael. [ABSTRACT FROM AUTHOR]

Background and objectives: Noodles from rice are consumed in most of the Asian countries due to ease in preparation and good consumer acceptability. So, the present study was designed to develop protein‐enriched noodles from rice flour and chickpea (germinated flour from 7% to 30% and protein isolate from 3% to 10%) and to investigate their physicochemical, cooking, rheology, electrophoretic properties, in vitro starch and protein digestibility and sensory evaluation. Findings: The present study was carried out to access the effect of germinated flour (7%–30%) and protein isolate (3%–10%) from chickpea on rice‐based noodle qualities. Dynamic rheology of rice‐based noodle dough showed shear thinning behavior (G′ > G″) with weak gel‐like characteristics. All the rheological models (Power law, Herschel–Bulkley, Bingham, and Casson) used were best fitted to experimental data with coefficient of regression (R2) >93%. Results showed that with increase in level of the germinated chickpea flour and protein isolate, protein content (7.22%–14.35%), antioxidant activity (22.75%–33.79%), and total phenolic content (117.65–223.35 mg GAE/100 g) of the rice‐based noodles increased significantly (p ≤ 0.05), whereas lightness, cooking time (13.35–10.13 min), cooking loss (7.38%–6.78%), cooked weight (41.40–33.15 g/100 g), percentage of starch gelatinization (65.36–41.26), and in vitro starch digestibility decreased significantly. The in vitro protein digestibility (78.68%–87.59%) of noodles increased significantly with added chickpea ingredients (germinated flour and protein isolate). The glycemic index (70.83 to 57.49) of the rice‐based noodles showed significant (p ≤ 0.05) decrease with increase in level of chickpea ingredients (germinated flour and protein isolate). The chickpea‐enriched rice‐based noodle samples were characterized by a number of polypeptide with molecular weight from 250 to 10 kDa, with increased intensity of protein bands. Rice‐based noodles prepared with chickpea flour (20%) and protein isolate (8%) showed better overall acceptability on the basis of sensory evaluation. Conclusions: Noodles prepared with germinated chickpea flour (20%) and chickpea protein isolate (8%) showed better acceptability on the basis of sensory score and recommended for noodle making with rice flour with improved noodle quality. Significance and novelty: The research explored the possibility of germinated chickpea flour and protein isolate addition to rice for noodle formulation as functional food to target protein malnutrition, diabetes, and celiac diseases. [ABSTRACT FROM AUTHOR]

Barley based extruded snacks containing pumpkin and lentil were produced using a twin screw extruder. Response surface methodology was used to optimize and evaluate the effect of three independent variables viz. feed composition (50-90% barley flour; 2.5-42.5% lentil flour and 7.5% pumpkin flour), moisture content (13%-21%) and barrel temperature (115-155 °C) on lateral expansion, bulk density, water absorption index, water solubility index, specific mechanical energy and breaking strength of extrudates. Low barrel temperature and low moisture content were found to enhance the lateral expansion (37-70.8), whereas low barley content significantly reduced lateral expansion of the extrudates. A significant increase in water absorption index was (5.34-6.23 g/g) observed at high moisture content. The negative regression coefficients of feed composition, barrel temperature and moisture content revealed that these parameters reduced water solubility index of the extrudates. Higher moisture content depicted positive effect on breaking strength (178.71-325.77 N), whereas increased barley content significantly reduced breaking strength. Lower values of bulk density were observed at lower values of moisture content. Low moisture content significantly reduced bulk density. The specific mechanical energy of barley based extrudates ranged from 221.07 to 327.45 W hr/kg, a significant decrease in specific mechanical energy was observed at low moisture content. Feed composition, high moisture content and high barrel temperature enhanced the luminosity, redness and yellowness of extrudates. The extruded samples were evaluated organoleptically for appearance, texture, flavour and overall acceptability by a semi-trained panel of 10 judges using a 5 point scale. [ABSTRACT FROM AUTHOR]