Notes

Statins Are Associated With Greater Insulin Opposition as well as Secretion.
Apparent viscosity did not change significantly in the samples with citric acid.The aim of the present study was to develop breads by incorporating Spirulina platensis powder and to study their organoleptic acceptability, antioxidant activity, storage conditions and shelf life of value added acceptable breads. Spirulina platensis powder was mixed with wheat flour at different levels (2, 4, 6 and 8%) to prepare nutritive breads. Breads were developed and organoleptic evaluations were performed to find out the most appropriate level of supplementation of Spirulina platensis powder. The results showed that 6% Spirulina supplemented breads provided higher contents of total phenolic content (1.79 mg GAE/g) and antioxidant activity (16.51%). On the basis of organoleptic characteristics, overall acceptability scores indicate that Spirulina incorporated breads can be stored up to 2 days at room temperature and up to 4 days at refrigeration temperature without any preservatives. Fat acidity content and total bacterial count were found increased as time period increased but did not exceed the acceptable limit as given by BIS (Bureau of Indian Standards). Spirulina supplements are available in the market but normally people does not consume it may be because of less awareness or other reasons but if this super food is incorporated in food products like bread, which is consumed by everyone will aid to food security and malnutrition of developing countries.A spray-dried cholesterol free salad dressing powder was developed using mixed mono- and diglycerides (MG-DG) as emulsifier. The optimum conditions for enzymatic synthesis of the MG-DG from rice bran oil (RBO) and glycerol (Gly) using Candida antarctica lipase was investigated. The synthesis was done by glycerolysis of refined RBO and Gly at molar ratios of 21, 2.51 and 31 (Gly to RBO) and enzyme concentrations of 2% and 5%. Highest MG and DG yield (0.54 ± 0.01 and 0.49.03 ± 0.0 mg/mL) was obtained in sample prepared using 21 molar ratio and 5% enzyme concentration and this sample is considered optimum. Salad dressings prepared using 0.5, 1.0, and 1.5% MG-DG concentration (of optimum MG-DG) were spray dried at inlet temperatures of 150, 160 and 170 °C to find the best conditions. Salad dressing of 0.5% MG-DG spray-dried at 170 °C had the highest powder yield (42.70%), solubility (98.04%) and stability (100%). After reconstitution, this optimum sample was compared well next to a control salad dressing prepared using commercial distilled monoglycerides. These findings demonstrate the feasibility of preparing a spray dried salad dressing powder with the synthesized MG-DG as an emulsifier.Traditional foods are known as special products that do not have a specific production technology and are transferred traditionally from generation to generation. selleck chemicals The most important feature that distinguishes Gelveri bread from the other bread is the use of sourdough technique and cooking in stone kilns. It is one of the traditional foods produced in Turkey for hundreds of years. We believe that standardization and commercialization of Gelveri bread will be challenging initiative to contribute to the local and national economy. Therefore, this study aimed to investigate the possibility of using infrared (IR) and ultraviolet-C technologies in the commercialization of traditional Gelveri bread production that abides by the sourdough technique. Traditionally Gelveri bread dough was prepared and cooked with the infrared oven designed for this study. Following the cooking step, some physicochemical and microbiological quality characteristics and shelf life of the Gelveri bread were investigated. The results indicated that the microbiological quality and shelf life were improved with the IR application without effecting the other quality parameters. On the other hand, a small decrease in pH was observed. As a result, it was concluded that if IR furnace integrated into the stone kilns, the quality of the bread might be standardized, and the sustainability of the traditional method will be ensured.The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.
The gluten-free cookies were produced by replacing rice flour (
) and sucrose content with almond flour (
) and stevia. Supplementation of
caused to decrease the moisture content of the gluten-free cookies; while ash, total protein, total fat and total dietary fiber content increased. Regarding of total phenolics; extractable, hydrolyzable and bioaccessible fractions of gluten-free cookie samples that were produced with 30% of
supplementation, were increased by 43.69-73% compared with the control group that was prepared with 100%
(
 ≤ 0.01). Gluten was detected in the cookies with neither
nor
. No cross-contamination was detected during the production, too. Quality characteristics of the gluten-free cookies reached the acceptable level while
and stevia contents were increased. Protein and dietary fiber contents of the cookie with
and stevia were enriched to 82 and 96%, while the total carbohydrate amount decreased 19% (
 ≤ 0.01). The contents of TEAC
and TEAC
of gluten-free cookies with
and stevia were 5.72 ± 0.07 and 26.08 ± 0.49µmol Trolox/g and higher than the control (100%
 + sucrose). It has found that physicochemical, nutrition and sensorial properties of gluten-free cookies that were produced with
 + stevia supplementation provided to produce more acceptable products.
Read More: https://www.selleckchem.com/products/danirixin.html