The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic damage in the small intestinal villi. Glutenin and gliadin are two major components of gluten that are essentially required for developing a strong protein network for providing desired viscoelasticity of dough. Many non-gluten cereals and starches (rice, corn, sorghum, millets, and potato/pea starch) and various gluten replacers (xanthan and guar gum) have been used for retaining the physical-sensorial properties of gluten-free, cereal-based products. This paper reviews the recent advances in the formulation of cereal-based, gluten-free products by utilizing alternate flours, starches, gums, hydrocolloids, enzymes, novel ingredients, and processing techniques. The pseudo cereals amaranth, quinoa, and buckwheat, are promising in gluten-free diet formulation. Genetically-modified wheat is another promising area of research, where successful attempts have been made to silence the gliadin gene of wheat using RNAi techniques. The requirement of quantity and quality for gluten-free packaged foods is increasing consistently at a faster rate than lactose-free and diabetic-friendly foods. More research needs to be focused on cereal-based, gluten-free beverages to provide additional options for CD sufferers.

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An experiment was conducted to evaluate and standardize the protocol for enhancing recovery of oil and quality from cold pressed wild apricot kernels by using various enzymes. Wild apricot kernels were ground into powder in a grinder. Different lots of 3 kg powdered kernel were prepared and treated with different concentrations of enzyme solutions viz. Pectazyme (Pectinase), Mashzyme (Cellulase) and Pectazyme + Mashzyme. Kernel powder mixed with enzyme solutions were kept for 2 h at 50(±2)°C temperature for enzymatic treatment before its use for oil extraction through oil expeller. Results indicate that use of enzymes resulted in enhancement of oil recovery by 9.00-14.22 %. Maximum oil recovery was observed at 0.3-0.4 % enzyme concentration for both the enzymes individually, as well as in combination. All the three enzymatic treatments resulted in increasing oil yield. However, with 0.3 % (Pectazyme + Mashzyme) combination, maximum oil recovery of 47.33 % could be observed against were 33.11 % in control. The oil content left (wasted) in the cake and residue were reduced from 11.67 and 11.60 % to 7.31 and 2.72 % respectively, thus showing a high increase in efficiency of oil recovery from wild apricot kernels. Quality characteristics indicate that the oil quality was not adversely affected by enzymatic treatment. It was concluded treatment of powdered wild apricot kernels with 0.3 % (Pectazyme + Mashzyme) combination was highly effective in increasing oil recovery by 14.22 % without adversely affecting the quality and thus may be commercially used by the industry for reducing wastage of highly precious oil in the cake.

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COVID‐19 pandemic has increased the demand for antioxidant and micronutrient‐rich foods that are easy to prepare, consume, and require less handling. In this research, we worked on the development of nutritious extruded snack made from barnyard millet, defatted soy flour, Indian gooseberry powder, and rice flour. Box–Behnken Design of Response Surface Methodology was utilized to determine the influence of process variables viz; blend ratio of barnyard millet and defatted soy flour, extruder barrel temperature, and Indian gooseberry powder on nutritional and organoleptic properties of snack. Optimized extruded snack were attained at blend ratio (6:1), barrel temperature (115°C), and Indian gooseberry (12.25 g/100 g of total flour). Extruded snack presented good overall acceptability along with high fiber (16.84 g/100 g), protein (18.91 g/100 g), total phenol (67.51 mg GAE/100 g), and total flavonoid (153.61 mg RE/100 g) content. Microbial analysis indicates that extruded snack can be stored for up to 60 days without microbial contamination. Novelty impact statement The pandemic has made people refocus on the foods that are nutritious, yet take less time to prepare and handle. In the present research, we explored the use of locally available and low‐cost barnyard millet and defatted soy flour coupled with Indian gooseberry powder—a rich source of antioxidants and rice flour for the preparation of nutritious snack. Extrudates developed with a higher blend ratio at higher barrel temperature and enriched with Indian gooseberry content displayed excellent nutritional, bioactive, and dimensional characteristics. The study will help formulate extruded snack with high protein, antioxidants, as well as fiber content.