RESUMO
Cereal and legume flours are intensively being used by food experts to formulate cookies. But their byproducts are discarded in spite of being nutrient rich. The study was conducted to determine nutrients, organoleptic properties and shelf-life of highly nutritive multibran cookies formulated with partial replacement of wheat flour along with the milling byproducts i.e., chickpea husk, moong bean husk, rice bran, broken rice, and wheat bran. The percentages of the byproduct flour, taken for the formulation of the product, was determined using central composite design of response surface methodology. According to the obtained data, Multi-bran cookies (MBC) possessed rich nutrient composition in comparison with the control sample i.e., the wheat flour cookies (WFC). MBC showed 18% crude protein, 5% crude fiber, higher than the crude protein (7.78%) and crude fiber (2%) of WFC. However, total sugar concentrations of MBC (3.08 g/100 g) was lower than WFC (4.89 g/100 g). Calcium and phosphorus present in MBC were 115.06 mg/100 g and 195.88 mg/100 g respectively, significantly higher (p < 0.05) than WFC. The overall acceptability of MBC as indicated by 9-point hedonic scale (8.13) was satisfactory. On the basis of the obtained data it can be said that the selected milling byproducts can be used as potential plant-based sources to develop significant functional products like cookies without affecting its sensory quality and to improve nutritional status of consumer. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05559-1.
RESUMO
In the present study, the increasing demand for the by-products of rice and wheat, especially their bran part obtained by milling has been discussed along with their properties in controlling diabetes. It is composed of macronutrients and micronutrients, including fibers, and trace elements and different phytochemicals. Previously, they were being used as animal fodder or for other compost matter. Contrarily, it can be utilized for humankind to save world hunger and to cater to the need for extra food demand and eradication of malnourishment, particularly in the developing countries. The bran part can act as a defense against different chronic diseases, particularly diabetes, which accounts for 3.2 million deaths worldwide every year. Keeping this in view, the current review discusses the nutritional composition, biological, and therapeutic properties of rice and wheat bran. PRACTICAL APPLICATIONS: Properly processed agricultural wastes can yield resourceful and economical by-products. The bran part of rice and wheat is such an agricultural byproduct which is cheap and easily available. They contain vast amount of beneficial biochemical constituents. Properly processed bran part can be utilized for preparation of various value-added food products which can save the world hunger, extra food demand, and malnourishment and will be a boon for the developing countries. It can be also useful in combating several chronic diseases including diabetes through dietary intake.
RESUMO
PURPOSE OF REVIEW: An unexpected and sudden outbreak of a novel infection known as a coronavirus (COVID-19) has imposed important problems to global well-being and economy. Based upon current researches, this virus is spreading from one human to another through respiratory droplets, i.e. cough and sneeze. Till now, there has not been any specific treatment found for this virus. Hence, there is a critical need to discover alternative techniques to cope with the current scenario. RECENT FINDINGS: This review conducted an online search for prevention of coronavirus infection with the help of nutritional interventions. It has been observed that the effect of the virus is mostly on the individual with low immunity, individual affected with diseases like diabetes, and individual using any immune-suppressed drug or having past history of major surgeries or severe medical conditions. Therefore, consuming foods which boost immunity helps in preventing respiratory-related disorder or suppressing diseases-related problems, which could be helpful in controlling the spread of this virus. In conclusion, it has been suggested that before the beginning of generalised treatments and interventions in each infected patient, nutritional status should be evaluated, as it can help in creating a specific nutrition intervention for the infected individual.
