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Celiac disease patients cannot consume gluten-containing diets; thus, gluten-free products should be offered to meet the nutritional needs of these patients. The purpose of this study was to produce gluten-free tarhana for celiac disease patients using corn flour instead of wheat flour and investigate some physicochemical properties of tarhana. Hydrocolloids were used to compensate for technological deficiencies caused by the absence of gluten.

Hydrocolloids including guar gum, xanthan gum and locust bean gum were added at concentrations of 0.5% and 1.0% to the corn flour. The substituted corn flour samples were used to produce tarhana powder.

The pH and acidity measurements were carried out in 0th, 24th and 48th h of fermentation, and for all samples, the pH gradually decreased during fermentation, whereas the acidity increased. According to the color measurements (L, a and b values), it was observed that there was no significant difference (p = 0.588) between the gums in terms of L values in tarhana dough samples. Water retention capacity values of control, guar gum 1%, xanthan gum 1% and locust bean gum 1% were found to be 1.1, 1.1, 0.7 and 1.2 mL/g, respectively. The viscosity measurements were carried out at three different temperatures (30°C, 45°C and 60°C), and the viscosity values were found to decrease significantly (p = 0.000) with the increase in temperature for all the samples studied. The highest viscosity values were obtained by 1.0% xanthan gum (4,333 mPa s) and 0.5% locust bean gum (3,575 mPa s) added tarhana samples for 3 rpm at 30°C. Xanthan gum addition showed the lowest foam capacity values (0.04 mL/mL) among the samples. The samples with guar gum, xanthan gum and locust bean gum are recommended with regard to consistency and foam stability in the production of tarhana.

This study confirms that the use of gums in tarhana, a gluten-free system, is beneficial for the technological aspect. The unfavorable properties that can be seen because of the absence of gluten in corn flour tarhana can be compensated with the use of hydrocolloids, and tarhana can be recommended to celiac disease patients.

The purpose of this paper is to apply okara flour in the elaboration of a product, verifying the effect of the fermentation by Lactobacillus plantarum BG 112 on the antihypertensive activity and to develop probiotic sauce with gums and low lipid content.

During the fermentation process, the inhibitory activity of angiotensin-converting enzyme (ACE) and production of organic acids were determined. The simplex-centroid mixture of guar gum, xanthan gum and pregelatinized cassava starch was used for studying the variables water holding capacity, viscosity and firmness. Counts of probiotics and in vitro survival of probiotics in simulated gastrointestinal conditions were made.

The fermented soymilk showed ACE inhibition capacity above 50 percent with 32 h of fermentation, increasing the levels of lactic acid and acetic acid progressively. Based on the regression analysis and response surfaces, the binary mixture with guar gum and xanthan was chosen as the most suitable for the formulation of the sauce, having over 30 days of storage counts above 8.5 log CFU.g⁻¹ and above 6 log CFU.g⁻¹ after simulation of gastrointestinal conditions. The global acceptance was 7.0 corresponding to the moderately liked.

The findings suggest that the sauce developed has been well accepted by potential consumers and can be incorporated into the diet and can result in health benefits for the consumer when regularly ingested. The fermentation process of soymilk promoted an increase in antihypertensive capacity. Despite the reduction in viable cell counts throughout storage, counts remained high in the product, having a high survival rate after exposure under simulated gastrointestinal conditions.

The use of okara flour in the diet is viable and helps to improve the nutritional composition of foods. The use of okara flour in sauce showed potential applicability and could be incorporated into different products. The fermentation process of soymilk with okara flour produces benefits beyond the sensorial characteristics. The elaborated probiotic sauce presented physical–chemical and microbiological stability throughout the storage, being an alternative for people with food restrictions.

The most commonly used stabilizers and thickeners in water‐based paints are Hydroxyethyl Cellulose and Carboxymethyl Cellulose. More recently, industrial grades of xanthan gum have been developed to enter such fields as interior paints and non‐drip paints because of the specific properties of the product. The original molecular structure of xanthan gum allows the performance of unique functions in agueous solutions.

The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks.

A wheat‐based snack Diamond cuts, and a rice and gram‐based spicy snack Kodbale, were chosen. The products were prepared by incorporating to the dough, 0.2, 0.5, 0.75 and 1.0 per cent of 11 different additives like gum acacia, gum Tragacanth, Methylcellulose, Gaur Gum, Pectin, Gum Karaya, Gum Carageenan, Xanthan Gum, Gum Gellan, Seafoam and Beligara. Products were evaluated for sensory attributes and fat uptake was estimated by soxhlet extraction.

Results indicated that average fat uptake in Diamond cuts and Kodbale was 28.00 and 30 per cent, respectively. In Diamond cuts, while addition of additives did not alter fat uptake remarkably, a slight decrease in the case of gum Tragacanth (0.2 per cent) and Gaur Gum and Gum Carageenan (0.75 per cent) was observed. Statistical analysis of sensory attributes revealed only a marginal difference in textural quality of Diamond cuts incorporated with Gaur Gum, Pectin and Beligara. In Kodbale, fat uptake was marginally lowered by the addition of Gaur Gum, gum Tragacanth, Xanthan Gum and Gum Carageenan at 0.75 per cent. No significant differences were observed among the sensory qualities except for marginal differences in textural quality of Kodbale incorporated with Gaur Gum, Gum Carageenan and Beligara. It can be concluded that addition of additives did not influence the fat uptake or sensory quality of fried products studied to a significant extent.

Since some of the additives improved textural quality of products and fried products are usually stored and consumed, these additives can probably help in improving the texture of stored products. Further studies in this area would help in confirming this.

The purpose of this paper is to evaluate the shelf-life of minimally processed pineapple when subjected to the use of different edible coatings.

The pineapples were peeled and cut into cubes. The gums were prepared by dissolving them in distilled water and then heated to total dissolution. After calcium chloride, citric acid and ascorbic acid and glycerol were added in the solutions. The pieces of pineapple were completely submerged in the respective solutions and then drained. Four treatments were obtained, namely: T1 – control treatment (pineapple without coating); T2 – pectin; T3 – tara; T4 – xanthan. The cubes were stored in PET by 12 days at 4±1°C. Analyzes were carried out of mass loss, pH, titratable acidity, soluble solids, microbiological and sensory analysis.

It was possible to observe that the use of evaluated coatings was efficient to maintain the conservation of minimally processed pineapple in all analyzes, when compared with the control sample. The treatment with tara gum showed the best results to those obtained by the other studied gums.

The study may help small-scale establishments to increase the shelf-life of minimally processed pineapple.

Tara gum reduced the mass loss, delayed the microbial growth and maintained the sensorial quality of minimally processed pineapples for a longer time.

The purpose of this paper is to present an overview of functional properties of the polysaccharide-based component and their application in developing edible film and coating for the food processing sector.

In this review study, approximately 271 research and review articles focusing on studies related to polysaccharide-based components and their film-forming properties. This article also focused on the application of polysaccharide-based edible film in the food sector.

From the literature reviewed, polysaccharide components and components-based edible film/coating is the biodegradable and eco-friendly packaging of the materials and directly consumed by the consumer with food. It has been reported that the polysaccharide components have excellent properties such as being nontoxic, antioxidant, antimicrobial, antifungal and with good nutrients. The polysaccharide-based edible film has lipid and gas barrier properties with excellent transparency and mechanical strength. In various studies, researchers worked on the development of polysaccharide-based edible film and coating by incorporating plant based natural antioxidants. This was primarily done for obtaining improved physical and chemical properties of the edible film and coating. In future, the technology of developing polysaccharide-based edible film and coating could be used for extending the shelf life and preserving the quality of fruits and vegetables at a commercial level. There is more need to understand the role of edible packaging and sustainability in the food and environment sector.

Through this review paper, possible applications of polysaccharide-based components and their function property in the formation of the edible film and their effect on fruits, vegetables and other food products are discussed after detailed studies of literature from thesis and journal article.

The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies.

Carabeef cookies were prepared with incorporation of 50 percent carabeef powder in a pre-standardized formulation and then were baked at 150-160°C for 35-40 minutes. Developed functional carabeef cookies were incorporated with 50 percent carabeef powder, 10 percent orange pulp fiber as natural fiber source, 1.5 percent guar gum as fat replacer and 20 percent of sodium caseinate as sugar replacer. Cookies were analyzed for various physical properties, proximate parameters physcio-chemical properties, instrumental textural properties, color values, sensory evaluation and complete profile estimation in terms of minerals and fatty acids analysis.

Functional carabeef cookies had 4.48 times higher protein, 6.13 times higher IDF, 5.47 times higher SDF and 4.47 times higher TDF as compared to normal refined wheat flour (RWF) cookies. Functional carabeef cookies had 34.58 percent lower fat, 19.95 percent less cholesterol and 12.5 percent lower energy content as compared to normal RWF cookies.

Functional carabeef cookies had comparatively higher mineral content as well as saturated and unsaturated fatty acids in a desirable ratio. Health-promoting functional carabeef cookies might be a magnificent option to overcome the problem of malnutrition, quite prevalent among lower socio-economical strata people specifically children and women.

Health-promoting functional carabeef cookies had higher nutritional content and acceptability, and thus could be commercialized to improve socio-economic status and health of consumers.

The purpose of this paper is to develop a kind of novel and high‐performance rheological additive, an eco‐friendly composite of anatase nano‐TiO₂ particles and xanthan gum (NTX), for interior wall coatings.

NTX was prepared through heating and refluxing the mixture of TiO₂ hydrosol and xanthan gum, and five interior wall coating samples were fabricated with different NTX contents. The morphology of nano‐TiO₂ hydrosol and NTX were characterised with TEM, and the stability and rheological properties of these coating samples were studied.

TEM images showed a core‐shell structure of NTX, and that nano‐TiO₂ particles in it were encapsulated by xanthan gum, which was anticipated to weaken Van der Waals force among nano‐TiO₂ particles thus preventing the aggregation of nano‐particles. All of the five coating samples were found to be non‐Newtonian pseudo‐plastic fluid, and showed excellent stability and thixotropic property.

This paper focused on the preparation, the characterisation of NTX additive and the study of the rheological behaviours of the coating samples with NTX. Some other aspects, such as coating durability, photocatalytic ability and film properties, will be studied in the future.

It was proven that NTX was an effective eco‐friendly rheological additive for interior wall coatings. Consequently, this paper threw light on developing eco‐friendly interior wall coatings.

A kind of novel and effective rheological additive was developed for interior wall coatings in the study reported in the paper. A method was also developed to introduce functional nano‐particles into coating in a good dispersion state.

The purpose of this paper is to optimise and characterise the sensory aspects of gelatos flavoured with different types of coffee preparations (brewed, espresso and soluble), to select the most acceptable formulation and investigate the influence of hedonic claims on the consumer acceptance of this product.

First, the optimal concentration of each coffee type (brewed, soluble and espresso) to be added to the gelato was determined using the just-about-right scale. Second, the acceptance and purchase intentions towards gelatos flavoured with different concentrations of each type of coffee were determined. Finally, the most acceptable concentration for each flavour was selected based on purchase intentions and three other hedonic claims (i.e. texture, flavour and overall impression).

The estimated optimal concentrations of coffee (in relation to syrup) were found to be 111.09, 135.31 and 59.38 per cent for brewed, espresso and soluble coffee, respectively. Gelatos flavoured with soluble coffee were accepted more readily and associated with higher purchase intentions based on the evaluated sensory attributes (i.e. colour, taste, texture, softness and overall impression). The sensory perceptions towards these gelatos did not change significantly based on the evaluated hedonic claims (“coffee”, “soluble coffee” and “gourmet coffee”). This reveals that consumers may not be influenced by specific information and/or hedonic claims in the case of coffee gelatos.

Besides encouraging the availability of a variety of coffee products on the market, this work also supports future studies aimed at the optimization of coffee products from a sensory perspective.

This paper seeks to examine the production of wheatless bread from acha flour and to determine consumer acceptability of the product.

Wheatless bread was baked from acha (Digitaria exilis) and Irish potato starch blends of 80:20 respectively with varying (1‐4 per cent) quantity of carboxymethylcellulose (CMC). The loaves were assessed for loaf volume (LV) and specific loaf volume (SLV) as well as consumer acceptability.

The addition of CMC gave an increase in LV of 40.0 per cent in acha bread (AB) with 1 per cent CMC to 59.5 per cent in AB with 4 per cent CMC. The SLV of the acha loaves did not differ significantly from one another. There were significant differences (p < 0.05) between AB without CMC, AB with 1‐3 per cent CMC and wheat bread in appearance, crust colour, crumb texture, crumb colour and general acceptability (p < 0.05). However, there was no significant difference between the AB with 4 per cent CMC and wheat bread in crumb texture, crumb colour and general acceptability. AB with 4 per cent CMC compared favourably with wheat bread in sensory characteristics.

This work was a preliminary work to determine the possibility of producing bread with acha. Further research will investigate the functional and nutritional qualities of AB with 4 per cent CMC found to be comparable with wheat bread.

The study demonstrated the possibility of producing AB using CMC.

Acha has been identified as a major food for diabetic patients in Nigeria by medical practitioners. The AB developed will be of great benefit to countless diabetic patients in Nigeria.