Nutritional and bioactive components of rice‐chickpea based snacks as affected by severe and mild extrusion cooking

Altaf, Uzma; Hussain, Syed Zameer; Naseer, Bazila; Amin, Tawheed; Bashir, Omar

doi:10.1002/jsfa.12075

Cited by 4 publications

(1 citation statement)

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“…Functional food sector is new branch in food market which needs to be nurtured in order to provide healthier options to consumers. (Altaf et al, 2022;Nataraj et al, 2020;Fatima et al, 2018) [10,102,47]…”

Section: Introductionmentioning

confidence: 99%

Study on the anti-diabetic properties of functional foods: A review

Haldua

2024

Pharma Innovation

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The number of diabetic populations is increasing with much higher rate than predicted by various research authorities from various countries. Such drastic peak in diabetic population observed could be to changing lifestyle and unhealthy eating habits of majority of population. Mortality rates concerning with diabetes mellitus are higher in low-income countries due to lack of medical care and infrastructure. Diabetes mellitus is more dangerous when it invites other related complications like organ damage, retina and kidney damage, cardiovascular diseases and lack in the efficiency of nervous system. Various medicines are available which can administer orally or intravenously. These medications are efficient in reducing blood glucose levels of the body but in the same time they send signals to nervous system to stop the production of insulin permanently over a period of time as insulin is available in enough amounts from external sources. People tend to become dependent over medications for life time. In recent times, awareness regarding the clinical benefits of natural foods have been observed among researchers in order to treat diseases like diabetes mellitus and numerous natural foods which are antidiabetic in nature. These foods inhabit hypoglycaemic compounds which helps in reducing blood glucose levels and trigger the production of insulin naturally. This study focuses on nutritional aspects, in-vitro and in vivo studies conducted on pumpkin, flaxseeds and oats specifically, in order to prove their hypoglycaemic effect on human body. The exact mechanism and pathways behind this hypoglycaemic effect is difficult to establish, still few researches have predicted the most probable mechanism and pathways which have been discussed.

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Section: Introductionmentioning

confidence: 99%

Study on the anti-diabetic properties of functional foods: A review

Haldua

2024

Pharma Innovation

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Effect of chickpea on the physicochemical, nutritional, antioxidant, and organoleptic characterization of corn extrudates

Asif,

Maan,

Nazir

et al. 2024

J Sci Food Agric

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BACKGROUNDReady‐to‐eat snacks are very popular. However, they have a high glycemic index and lack proteins & micronutrients. This study prepared protein‐enriched corn extrudates by adding chickpea grit supplements at varying concentrations (0–100 g kg−1).RESULTSThe protein contents of 100 g kg−1 supplemented extrudates increased by 66.66% and dietary fiber contents increased by 48.02% in comparison with the control. Bulk density increased by 1.46 times. However, the expansion ratio, porosity, and water absorption index decreased significantly (P < 0.05). The health‐promoting characteristics of the extrudates increased in comparison with the control sample, i.e., total phenolic content increasing by 17.84%, 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) contents by 11.38%, and 2,2‐azinobis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) content by 9.59%. Likewise, the potassium contents increased by 24.63% with the inclusion of 10% chickpea in corn extrudates. Sensory evaluation revealed that corn extrudates with up to 60 g kg−1 added chickpea achieved the highest acceptability among panelists.CONCLUSIONThe addition of chickpea produced corn extrudates with higher protein and mineral content, which could mitigate malnutrition. © 2024 Society of Chemical Industry.

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