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Food Allergy
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Alison Cassin, Ashley Devonshire, Stephanie Ward, Meghan McNeill
Wheat elimination includes avoidance of all wheat-containing bread, pasta, crackers, breakfast cereals, and baked goods. This includes all-purpose flour and any food that is breaded, baked, or fried with wheat-based flour. Wheat flours are fortified with niacin, riboflavin, thiamin, and iron. If a child’s diet is composed of very few whole grain products, they may be deficient in these and other nutrients. Products made with the flours of amaranth, arrowroot, barley, buckwheat, corn, oats, potato, quinoa, rice, rye, soybean, and tapioca are suitable wheat alternatives, as are enriched and fortified corn, rice, and oat cereals.
Applications of Fenugreek in Nutritional and Functional Food Preparations
Published in Dilip Ghosh, Prasad Thakurdesai, Fenugreek, 2022
Ujjwala Kandekar, Rohini Pujari, Prasad Thakurdesai
Biscuit is an edible flour-based sweet baked product. Wheat is the most used flour to prepare biscuits due to the formation of dough and gas retention. Fenugreek incorporation (5, 10, and 15%) to wheat flour is reported to enhance the nutritional and sensory properties of salted biscuits (Kumar et al. 2016). The increased fenugreek content shows a gradual reduction in diameter, increased thickness, and more protein content (Kumar et al. 2016). Other researchers observed similar benefits in biscuits using fenugreek-enriched flour, as summarized in Table 21.2.
Nuts
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Humans solved the problem of tannins by soaking bitter acorns in water before consumption to leach tannins.22 American agronomist Jack Rodney Harlan (1917–1998) deemed treatment unnecessary for sweet acorns, though the Japanese soaked all acorns.23 With or without this practice, the nuts were often ground and dried to make a flour substitute. Table 9.4 lists calories and nutrients in 100 grams of dried acorns.24
Perception of proposed preliminary food-based dietary guidelines for Lake Victoria region of Kenya: findings from a qualitative study among adult community members
Published in South African Journal of Clinical Nutrition, 2023
EC Korir, PJ Tuitoek, D Marais
The ‘whole cereal grains’, translated to mean ‘locally milled flour’ was described as ‘heavy’, having ‘more energy’ with enhanced ‘satiety’. The high fibre content in the locally milled flour is likely to increase bulk in meals, delay digestion, give a feeling of fullness for a longer time and thus delay the onset of hunger pangs. Alongside the locally milled flour, traditional foods such as cassava and bananas were described as ‘natural’, ‘harvested directly from the farm’ ‘without chemicals’. Similarly, the use of water treatment chemicals was associated with harm. The ‘naturalness’ characteristic of food has been noted as important in people’s perceptions of healthy eating.19 Although the participants linked the dietary shifts to emerging diseases including diabetes, the consumption of traditional foods was viewed as a diabetic diet and not a healthy eating choice. It may be necessary to incorporate simple explanations of benefits accrued from adherence to the FBDGs when developing educational materials for the community.
Production of rice bran oil (Oryza sativa L.) microparticles by spray drying taking advantage of the technological properties of cereal co-products
Published in Journal of Microencapsulation, 2022
Nathan H. Noguera, Dyana C. Lima, José Claudio Klier Monteiro Filho, Rodney A. F. Rodrigues
Rice (Oryza sativa L.) is the second most cultivated crop in the world. Also because of that, the rice production chain generates a large amount of co-products, which makes a sustainable destination difficult (Nakhshiniev et al. 2014, Samtiya et al. 2020). Of the outputs generated from rice paddy, the co-products broken rice and rice bran together represent 24% in weight (Castro et al. 1999; Lim et al. 2013). Rice bran, a low cost food material, is destined almost entirely (approximately 90%) for animal feed, which reduce the availability of its co-products (oil and protein) for human and technological purposes (Zullaikah et al. 2005; Gomes and Kurozawa 2020). The current scientific scenario states that the gradual replacement of animal protein sources (such as gelatine, whey protein and casein) by plants is part of the sustainable development model (McClements and Grossmann 2021). In addition, the negative impact of the consumption of excessively processed foods on health is currently being investigated (Srour and Touvier 2021). In this context, rice flour is obtained from the milling of broken rice grains, which is considered a minimal processing. It is rich in spherical shaped starch granules, low-cost, and its use is widespread in the food industry (Verdalet-Guzmán et al. 2013. Bao and Bergman 2018; Márquez-Gómez et al. 2018), but its application in the encapsulation field is still limited.
The role of oxidative stress in pulmonary function in bakers exposed to flour dust
Published in International Journal of Occupational Safety and Ergonomics, 2022
Vahid Gharibi, Mohammad Hossein Ebrahimi, Esmaeel Soleimani, Narges Khanjani, Anahita Fakherpour, Majid Bagheri Hosseinabadi
Wheat flour dust is a complex organic compound containing various antigens and allergic compounds [1]. The antigens found in wheat flour include the enzymes in flour itself (e.g., α-amylase, cellulase, hemicellulose, maltase, protease, lipase, glucoamylase, glucosidase, lipoxygenase) or from additives (e.g., bakery yeast, egg powder, milk powder, sugar, flavors, spices), chemical compounds (e.g., preservatives, antioxidants, bleaching agents) and contaminants associated with storage (e.g., microbes, mites) [2]. In addition, wheat flour includes water-soluble albumin, saline-soluble globulins, gliadins and glutens [2]. Albumins and globulins are potentially allergic proteins. The allergic potential of prolamins and glutelins should also be considered. According to Sander et al. [3], flour dust has at least 40 allergens, which can cause harmful health effects in the exposed population. Exposure to flour dust occurs in a wide range of food industries, including flour mills and bakeries. The type of interaction between the bioaerosol particles and human cells depends on the part of the respiratory tract where the particles deposit.