Pub Date : 2019-10-30DOI: 10.19080/nfsij.2019.09.555766
P. Silacci, M. Tretola
The health benefits of pomegranate consumption have been known since the antiquity. More recently, the biological activities of pomegranate, including its anti-bacterial, antioxidant, anti-inflammatory and anticarcinogenic properties, have raised great interests in the scientific community and they have been the subject of a large number of scientific studies. Several phenolic compounds are present in various parts of the fruit, of which ellagitannins, hydrolysable tannins considered responsible for most health benefits of pomegranate. Despite all these efforts, the actual effectors remain unidentified and the mechanisms of action only partially elucidated. This is probably due to the complex catabolic pathway of these molecules that takes place in the gastrointestinal tract, involving both microbial and cellular modifications before entering the bloodstream. The diversity of the intestinal microbiota in the human population leads to the production of different metabolites in individuals, contributing to the heterogeneity of the response to dietary pomegranate assumption. This complex situation determines the need for special attention in designing studies on the action of ellagitannins on both cell cultures and animal models.
{"title":"Pomegranate’s Ellagitannins: Metabolism and Mechanisms of Health Promoting Properties","authors":"P. Silacci, M. Tretola","doi":"10.19080/nfsij.2019.09.555766","DOIUrl":"https://doi.org/10.19080/nfsij.2019.09.555766","url":null,"abstract":"The health benefits of pomegranate consumption have been known since the antiquity. More recently, the biological activities of pomegranate, including its anti-bacterial, antioxidant, anti-inflammatory and anticarcinogenic properties, have raised great interests in the scientific community and they have been the subject of a large number of scientific studies. Several phenolic compounds are present in various parts of the fruit, of which ellagitannins, hydrolysable tannins considered responsible for most health benefits of pomegranate. Despite all these efforts, the actual effectors remain unidentified and the mechanisms of action only partially elucidated. This is probably due to the complex catabolic pathway of these molecules that takes place in the gastrointestinal tract, involving both microbial and cellular modifications before entering the bloodstream. The diversity of the intestinal microbiota in the human population leads to the production of different metabolites in individuals, contributing to the heterogeneity of the response to dietary pomegranate assumption. This complex situation determines the need for special attention in designing studies on the action of ellagitannins on both cell cultures and animal models.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"592 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132622273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-08-26DOI: 10.19080/nfsij.2019.09.555761
Shaza Shaaban Zackaria Mohammed
Brown et al. [2] defined depression as a disorder presented with major symptoms like increased sadness and anxiety, loss of appetite, depressed mood, and a loss of interest and pleasure in activities previously perceived pleasurable. Patients suffering of depression have a suicidal tendency to a larger degree and hence are usually treated with antidepressants and/or psychotherapy [2]. Hence to establish an effective therapeutic intervention is necessary to provide a better quality of life for the patients and a positive outcome to the community.
{"title":"Relationship of Diet to Depression","authors":"Shaza Shaaban Zackaria Mohammed","doi":"10.19080/nfsij.2019.09.555761","DOIUrl":"https://doi.org/10.19080/nfsij.2019.09.555761","url":null,"abstract":"Brown et al. [2] defined depression as a disorder presented with major symptoms like increased sadness and anxiety, loss of appetite, depressed mood, and a loss of interest and pleasure in activities previously perceived pleasurable. Patients suffering of depression have a suicidal tendency to a larger degree and hence are usually treated with antidepressants and/or psychotherapy [2]. Hence to establish an effective therapeutic intervention is necessary to provide a better quality of life for the patients and a positive outcome to the community.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124958119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-07-31DOI: 10.19080/NFSIJ.2019.09.555755
J. Oscar, L. Lorena, Luna José
{"title":"Renealmia alpinia (Rottb.) Maas: An Unappreciated Fruit Current and Potential Uses of the Fruit","authors":"J. Oscar, L. Lorena, Luna José","doi":"10.19080/NFSIJ.2019.09.555755","DOIUrl":"https://doi.org/10.19080/NFSIJ.2019.09.555755","url":null,"abstract":"","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114236307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-27DOI: 10.19080/NFSIJ.2019.09.555751
D. Otero, Camila Duarte Ferreira-Ribeiro, I. L. Nunes
Despite the potential health benefits that may be gained from ingestion of this natural molecule, it is often difficult to incorporate β-carotene into functional food products because of its poor water solubility, chemical instability, and low bioavailability [8,9]. Therefore, it is necessary to seek some approaches to address this problem the encapsulation being a strategy to protect this compound.
{"title":"Encapsulation: strategy for β-carotene Preservation","authors":"D. Otero, Camila Duarte Ferreira-Ribeiro, I. L. Nunes","doi":"10.19080/NFSIJ.2019.09.555751","DOIUrl":"https://doi.org/10.19080/NFSIJ.2019.09.555751","url":null,"abstract":"Despite the potential health benefits that may be gained from ingestion of this natural molecule, it is often difficult to incorporate β-carotene into functional food products because of its poor water solubility, chemical instability, and low bioavailability [8,9]. Therefore, it is necessary to seek some approaches to address this problem the encapsulation being a strategy to protect this compound.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129731789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-10DOI: 10.19080/nfsij.2019.08.555747
M. Garvey
Milk is a nutrient dense liquid containing fats, proteins, carbohydrates and vitamins which provides an ideal matrix for the growth of many pathogenic microbial species. The presence of intramammary infections in bovine species has a significant impact on the dairy industry due to losses in the quantity and quality of milk. Causative agents of disease may gain entry into milk-based food items at any stage of food production and is typically an indicator of poor manufacture practices. Species such as S. aureus, S. uberis, S. agalactiae, E. coli and Pseudomonas have been known to induce sub-clinical or clinical mastitis which may persist chronically. In addition to possessing antimicrobial resistance mechanisms, these species are often adapted to the host immune system with virulence factors enabling them to colonize and thrive within the mammary gland. Therefore, while providing an invaluable food source to countless people globally, dairy produce may also act as a reservoir for disease and morbidity to consumers. The World Health Organization has listed Enterobacteriaceae and Pseudomonas as critically important on its watch list of priority pathogens challenging human safety. As such, the bacteriological safety of milk and dairy food represents a serious health hazard which producers must overcome. The association between food and nutrition impact on human and animal health related quality of life and economics is an important aim of the One Health approach. Efficient farm and milk management programs including optimal treatment of clinical mastitis cases, culling of non-responsive cows, cow teat and machine disinfection and maintenance is essential in controlling mastitis outbreaks within herds.
{"title":"Chronic Bovine Mastitis: A Food Safety Issue and Public Health Hazard","authors":"M. Garvey","doi":"10.19080/nfsij.2019.08.555747","DOIUrl":"https://doi.org/10.19080/nfsij.2019.08.555747","url":null,"abstract":"Milk is a nutrient dense liquid containing fats, proteins, carbohydrates and vitamins which provides an ideal matrix for the growth of many pathogenic microbial species. The presence of intramammary infections in bovine species has a significant impact on the dairy industry due to losses in the quantity and quality of milk. Causative agents of disease may gain entry into milk-based food items at any stage of food production and is typically an indicator of poor manufacture practices. Species such as S. aureus, S. uberis, S. agalactiae, E. coli and Pseudomonas have been known to induce sub-clinical or clinical mastitis which may persist chronically. In addition to possessing antimicrobial resistance mechanisms, these species are often adapted to the host immune system with virulence factors enabling them to colonize and thrive within the mammary gland. Therefore, while providing an invaluable food source to countless people globally, dairy produce may also act as a reservoir for disease and morbidity to consumers. The World Health Organization has listed Enterobacteriaceae and Pseudomonas as critically important on its watch list of priority pathogens challenging human safety. As such, the bacteriological safety of milk and dairy food represents a serious health hazard which producers must overcome. The association between food and nutrition impact on human and animal health related quality of life and economics is an important aim of the One Health approach. Efficient farm and milk management programs including optimal treatment of clinical mastitis cases, culling of non-responsive cows, cow teat and machine disinfection and maintenance is essential in controlling mastitis outbreaks within herds.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115364117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-05-06DOI: 10.19080/NFSIJ.2019.08.555746
M. Brestenský
The wheat germs are by-product originating from milling industry. But there is a little information about protein quality of wheat germ as nutritional protein source in human nutrition. Therefore, this paper reveals the protein quality of this by-product. Wheat germs are rich in protein content which is about 36.5 %. Wheat germs are characterized by high standardized ileal digestibility of protein and amino acids. A digestible indispensable ileal amino acid score (DIAAS), as the lowest ratio between the content of standardized ileal digestible amino acid in the protein source and amino acid requirements for people, is 82 %. It is limited by leucine. Content of other amino acids, with exception of isoleucine, is in surplus. The DIAAS reference ratio for isoleucine is 0.93 and for the other amino acids is in a range from 1.01 (tryptophan) to 1.28 (threonine). The DIAAS reference ratio for sulfur amino acids is 1.11. In conclusion, wheat germs are a rich source of a high-quality protein, with a high ileal digestible amino acids content. Protein quality based on DIAAS is limited by leucine followed by isoleucine, but other amino acids are in surplus. By an inclusion of wheat germs in nutrition we can obtain new protein source while
{"title":"Wheat Germs and their Protein Quality for Human Nutrition","authors":"M. Brestenský","doi":"10.19080/NFSIJ.2019.08.555746","DOIUrl":"https://doi.org/10.19080/NFSIJ.2019.08.555746","url":null,"abstract":"The wheat germs are by-product originating from milling industry. But there is a little information about protein quality of wheat germ as nutritional protein source in human nutrition. Therefore, this paper reveals the protein quality of this by-product. Wheat germs are rich in protein content which is about 36.5 %. Wheat germs are characterized by high standardized ileal digestibility of protein and amino acids. A digestible indispensable ileal amino acid score (DIAAS), as the lowest ratio between the content of standardized ileal digestible amino acid in the protein source and amino acid requirements for people, is 82 %. It is limited by leucine. Content of other amino acids, with exception of isoleucine, is in surplus. The DIAAS reference ratio for isoleucine is 0.93 and for the other amino acids is in a range from 1.01 (tryptophan) to 1.28 (threonine). The DIAAS reference ratio for sulfur amino acids is 1.11. In conclusion, wheat germs are a rich source of a high-quality protein, with a high ileal digestible amino acids content. Protein quality based on DIAAS is limited by leucine followed by isoleucine, but other amino acids are in surplus. By an inclusion of wheat germs in nutrition we can obtain new protein source while","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124036449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-04-23DOI: 10.19080/NFSIJ.2019.08.555745
A. Afriliana, D. Pratiwi, Giyarto, M. Belgis, H. Harada, Mitoma Yushiharu, M. Taizo
Robusta coffee usually has a low quality because the formation of flavored precursors is imperfect. The efforts to form a flavored precursor of unfermented Robusta coffee can be done by re-fermenting the coffee using reproduction which is able to help the formation of flavored precursors such as lactic acid bacteria found in kefir. The appropriate temperature condition and time period are needed to be considered in re-fermenting the unfermented Robusta coffee. This study aimed to determine the effect of temperature and time on the volatile compound’s changes in unfermented Robusta coffee by commercial kefir. This study used two factors, including temperature (27, 37 and 47 ℃) and re-fermentation time (6, 12 and 18 hours). The results showed that duration and temperature of re-fermenting could improve the aroma characteristics and volatile compounds. Re-fermentation of Robusta coffee bean can increase total of volatile compounds at 37 ℃ for 18 hours. The increasing volatile compounds of acid, alcohol, aldehyde and acetate groups contributed to give the pleasant aroma as follows acidy, fruity, nutty and caramelly aroma.
{"title":"Volatile Compounds Changes in Unfermented Robusta Coffee by Re-Fermentation Using Commercial Kefir","authors":"A. Afriliana, D. Pratiwi, Giyarto, M. Belgis, H. Harada, Mitoma Yushiharu, M. Taizo","doi":"10.19080/NFSIJ.2019.08.555745","DOIUrl":"https://doi.org/10.19080/NFSIJ.2019.08.555745","url":null,"abstract":"Robusta coffee usually has a low quality because the formation of flavored precursors is imperfect. The efforts to form a flavored precursor of unfermented Robusta coffee can be done by re-fermenting the coffee using reproduction which is able to help the formation of flavored precursors such as lactic acid bacteria found in kefir. The appropriate temperature condition and time period are needed to be considered in re-fermenting the unfermented Robusta coffee. This study aimed to determine the effect of temperature and time on the volatile compound’s changes in unfermented Robusta coffee by commercial kefir. This study used two factors, including temperature (27, 37 and 47 ℃) and re-fermentation time (6, 12 and 18 hours). The results showed that duration and temperature of re-fermenting could improve the aroma characteristics and volatile compounds. Re-fermentation of Robusta coffee bean can increase total of volatile compounds at 37 ℃ for 18 hours. The increasing volatile compounds of acid, alcohol, aldehyde and acetate groups contributed to give the pleasant aroma as follows acidy, fruity, nutty and caramelly aroma.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129625416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-03-08DOI: 10.19080/NFSIJ.2019.08.555737
R. Fungo, J. Tieguhong
A serious public health challenge may be envisaged in central Africa, especially with a growing population, rapid westernization of traditional African diets and increasing demand for sufficient essential nutrients and bioactive compounds. However, having the second largest tropical rainforest basin in the world, forest foods that are widely consumed in Central Africa contain adequate essential nutrients such as carotenoids, flavonoids, proanthocyanins, polyphenols, vitamins C and E, Fe, Se, Ca and Na. This review purports that forest foods can considerably contribute towards meeting human nutrient requirements by replacing imported western foods that are generally more expensive and lower in essential nutrients. We recommend that forest foods should be considered in setting nutrition education strategies and formulating policies governing food and nutrition security in Central Africa.
{"title":"Nutrient and Bioactive Analyses of Forests Foods for Policy Making on Food and Nutrition Security in Central Africa","authors":"R. Fungo, J. Tieguhong","doi":"10.19080/NFSIJ.2019.08.555737","DOIUrl":"https://doi.org/10.19080/NFSIJ.2019.08.555737","url":null,"abstract":"A serious public health challenge may be envisaged in central Africa, especially with a growing population, rapid westernization of traditional African diets and increasing demand for sufficient essential nutrients and bioactive compounds. However, having the second largest tropical rainforest basin in the world, forest foods that are widely consumed in Central Africa contain adequate essential nutrients such as carotenoids, flavonoids, proanthocyanins, polyphenols, vitamins C and E, Fe, Se, Ca and Na. This review purports that forest foods can considerably contribute towards meeting human nutrient requirements by replacing imported western foods that are generally more expensive and lower in essential nutrients. We recommend that forest foods should be considered in setting nutrition education strategies and formulating policies governing food and nutrition security in Central Africa.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131730785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-06DOI: 10.19080/NFSIJ.2018.08.555728
Swerczek Tw
{"title":"Sodium for the Prevention of Grass Tetany and Fetal Losses Associated with Nitrate Toxicosis in Herbivores","authors":"Swerczek Tw","doi":"10.19080/NFSIJ.2018.08.555728","DOIUrl":"https://doi.org/10.19080/NFSIJ.2018.08.555728","url":null,"abstract":"","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131412530","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-10-30DOI: 10.19080/nfsij.2018.07.555722
T. Kahlon
The sensory evaluation of whole grain, gluten-free, Buckwheat (B), Peanut Meal (P) and Beets (B) flatbreads was conducted. The flatbreads were BPB, BPB-Onions, BPB-Garlic and BPB-Ginger. Buckwheat is an ancient grain, gluten-free and good source of many essential minerals. Peanut Meal was utilized to formulate higher protein flatbreads and to add value to this low value farm byproduct. Fresh beets a vegetable with bile acid binding and health promoting potential was used to increase vegetable consumption. Onions, garlic and ginger contain many healthful phytonutrients. The levels of buckwheat, peanut meal, beets, onions, garlic and ginger were determined by consensus of the laboratory personnel. Flatbread dough was prepared using 55-83ml water per 100g as is ingredients. The ingredients were Buckwheat flour, Peanut Meal and Beets (22-33%) as is basis. Onions, Garlic and Ginger flatbreads contained 33%, 8% and 20% of the respective ingredients. 50g flatbread dough was pressed between parchment paper in Sol Luna tortilla press to about 8-inch circle. They were cooked in flatbread cooker for 2-2.25 minutes at (165-195 ͦC). Seventy-seven in-house volunteers evaluated Color/Appearance, Texture/Mouth feel as well as Acceptance of the four kinds of flatbreads tested to be statistically similar. Odor/Aroma of BPB-Onions was significantly (p ≤ 0.05) higher than BPB flatbreads. Taste/ Flavor of the BPB-Onions and BPB-Garlic was similar and significantly better than BPB-Ginger and BPB flatbreads. For BPB-Ginger flatbreads these values were also significantly higher than BPB. The acceptance of the flatbreads tested was BPB-Onions 79%, BPB-Garlic 78%, BPB 68% and BPB-Ginger 66%. These flat breads used only 3-4 ingredients and could be made in any house kitchen or commercial production. These whole gain, high protein, gluten-free, vegetable, flatbreads offer tasty, nutritious and healthy choice to all and those sensitive to gluten.
{"title":"Sensory Evaluation of Ancient whole Grain Gluten- free Buckwheat, Peanut Meal, Beets Flatbreads","authors":"T. Kahlon","doi":"10.19080/nfsij.2018.07.555722","DOIUrl":"https://doi.org/10.19080/nfsij.2018.07.555722","url":null,"abstract":"The sensory evaluation of whole grain, gluten-free, Buckwheat (B), Peanut Meal (P) and Beets (B) flatbreads was conducted. The flatbreads were BPB, BPB-Onions, BPB-Garlic and BPB-Ginger. Buckwheat is an ancient grain, gluten-free and good source of many essential minerals. Peanut Meal was utilized to formulate higher protein flatbreads and to add value to this low value farm byproduct. Fresh beets a vegetable with bile acid binding and health promoting potential was used to increase vegetable consumption. Onions, garlic and ginger contain many healthful phytonutrients. The levels of buckwheat, peanut meal, beets, onions, garlic and ginger were determined by consensus of the laboratory personnel. Flatbread dough was prepared using 55-83ml water per 100g as is ingredients. The ingredients were Buckwheat flour, Peanut Meal and Beets (22-33%) as is basis. Onions, Garlic and Ginger flatbreads contained 33%, 8% and 20% of the respective ingredients. 50g flatbread dough was pressed between parchment paper in Sol Luna tortilla press to about 8-inch circle. They were cooked in flatbread cooker for 2-2.25 minutes at (165-195 ͦC). Seventy-seven in-house volunteers evaluated Color/Appearance, Texture/Mouth feel as well as Acceptance of the four kinds of flatbreads tested to be statistically similar. Odor/Aroma of BPB-Onions was significantly (p ≤ 0.05) higher than BPB flatbreads. Taste/ Flavor of the BPB-Onions and BPB-Garlic was similar and significantly better than BPB-Ginger and BPB flatbreads. For BPB-Ginger flatbreads these values were also significantly higher than BPB. The acceptance of the flatbreads tested was BPB-Onions 79%, BPB-Garlic 78%, BPB 68% and BPB-Ginger 66%. These flat breads used only 3-4 ingredients and could be made in any house kitchen or commercial production. These whole gain, high protein, gluten-free, vegetable, flatbreads offer tasty, nutritious and healthy choice to all and those sensitive to gluten.","PeriodicalId":328668,"journal":{"name":"Nutrition & Food Science International Journal","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129474764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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