Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of...Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.展开更多
Objective:To investigate the protective roles of juice extract of mesocarp rind of C. lanatus in carbon tetrachloride-induced oxidative stress in rats. Methods: Thirty albino rats were divided into six groups of 5 ani...Objective:To investigate the protective roles of juice extract of mesocarp rind of C. lanatus in carbon tetrachloride-induced oxidative stress in rats. Methods: Thirty albino rats were divided into six groups of 5 animals each, namely Groups A–F. The oxidant (CCl4) was used to induce oxidative stress in rats. It was administered as a single subcutaneous injection (2.0 mL/kg body weight) diluted 1:1 in paraffin oil on the 21st day. Animals in Group A (control) received 1 mL of distilled water;Group B received 1 mL of distilled water + CCl4;Group C received 100 mg/kg body weight ascorbic acid + CCl4;while Groups D, E and F were administered with 50, 100 and 200 mg/kg body weight ofC. lanatus extract + CCl4 respectively. The treatments were given once a day and lasted for 21 days. The levels of antioxidant enzymes: superoxide dismutase (SOD), catalase (CAT), glutathione-s-transferase (GST), reduced glutathione (GSH) and malondialdehyde (MDA) in the liver and serum were evaluated. Results:The assessment of antioxidant parameters revealed a significant (P< 0.05) hepatic oxidative damage in CCl4 treated albino rats, and this was considerably reversed to almost normal level in rats co-administered with juice extract of mesocarp rind ofC. lanatus at the dose level of 200 mg/kg body weight/day for 21 consecutive days. Conclusions:It can be concluded from this present study that the mesocarp rind ofC. lanatus is rich in antioxidants and thus suggesting the possibility of utilizing it as nutraceutical or functional foods to prevent or manage some critical complications in living cells.展开更多
文摘Gluten,the protein responsible for the superior viscoelastic properties of refined wheat flour dough over glutenfree cereals,causes celiac disease in people susceptible to gluten-allergy.Moreover,the sustainability of using wheat flour in baked foods is threatened by its high cost,especially in countries that depend on imported wheat for their bakery industry.Research has shown that hydrocolloids serve as gluten replacements in baked foods,in response to these challenges.Food hydrocolloids are a class of high-molecular weight polysaccharides and proteins,which serve as functional ingredients in the food industry that modify the foods’rheological and textural properties.They function as stabilizers,viscosity modifiers,gelling agents,water binders,fibres,and inhibitors of ice crystal in foods.Further,food hydrocolloids have also been reported to possess health-promoting properties,such as lowering of postprandial blood glucose and plasma cholesterol concentrations,colon cancer prevention,and modulation of intestinal transit and satiety.They are obtained from plants,animals or microorganisms,and can be used in their natural or modified forms.The aim of this paper is to review the functional benefits of natural and modified hydrocolloids as gluten replacements in baked foods,emphasizing their physicochemical,nutraceutical,and sensorial importance.The application effects of food hydrocolloids as gluten substitutes in gluten-free baked products’quality were discussed.Also,some practical approaches to improve the quality of gluten-free baked products,in response to an increasing consumers’demand and the rising cost of refined wheat flour were highlighted.
文摘Objective:To investigate the protective roles of juice extract of mesocarp rind of C. lanatus in carbon tetrachloride-induced oxidative stress in rats. Methods: Thirty albino rats were divided into six groups of 5 animals each, namely Groups A–F. The oxidant (CCl4) was used to induce oxidative stress in rats. It was administered as a single subcutaneous injection (2.0 mL/kg body weight) diluted 1:1 in paraffin oil on the 21st day. Animals in Group A (control) received 1 mL of distilled water;Group B received 1 mL of distilled water + CCl4;Group C received 100 mg/kg body weight ascorbic acid + CCl4;while Groups D, E and F were administered with 50, 100 and 200 mg/kg body weight ofC. lanatus extract + CCl4 respectively. The treatments were given once a day and lasted for 21 days. The levels of antioxidant enzymes: superoxide dismutase (SOD), catalase (CAT), glutathione-s-transferase (GST), reduced glutathione (GSH) and malondialdehyde (MDA) in the liver and serum were evaluated. Results:The assessment of antioxidant parameters revealed a significant (P< 0.05) hepatic oxidative damage in CCl4 treated albino rats, and this was considerably reversed to almost normal level in rats co-administered with juice extract of mesocarp rind ofC. lanatus at the dose level of 200 mg/kg body weight/day for 21 consecutive days. Conclusions:It can be concluded from this present study that the mesocarp rind ofC. lanatus is rich in antioxidants and thus suggesting the possibility of utilizing it as nutraceutical or functional foods to prevent or manage some critical complications in living cells.
