Correction to: Reliability and validity of the Hospital Anxiety and Depression Scale in an emergency department in Saudi Arabia: a cross-sectional observational study.

The original article [1] contains an incorrect affiliation.

Functional and thermal behaviors of heat-moisture treated elephant foot yam starch.

Elephant foot yam starch (EFYS) granules were subjected to heat-moisture treatment (HMT) at 110 °C for 3 h with different moisture levels ranging from 15% to 35%. The effects of HMT on the morphology, crystalline structure, and pasting properties of the EFYS granules as well as the thermal and functional properties of HMT-modified starch (HMTS) granules were examined. Scanning electron microscopy showed that the EFYS granules were spherical, but the HMTS granules exhibited granular aggregation and fissures and cavities on the granule surfaces.

Influence of debranching and retrogradation time on behavior changes of Amorphophallus paeoniifolius nanostarch.

In this study, Amorphophallus paeoniifolius (elephant foot yam) starch nanoparticles (SNPs) were produced using a native facile and green procedure integrated with debranching and recrystallization. SNPs were produced through debranching with pullulanase followed by 12- and 24-h retrogradation time. Transmission electron microscopy, dynamic light scattering, infrared spectroscopy, differential scanning colorimetry, and X-ray diffraction were utilized to illustrate the morphology, molecular structure, in vitro digestibility, and behavior changes of SNPs.

Functional and physicochemical characteristics of cookies prepared from flour.

This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF.

Impact of γ-irradiation on physicochemical properties of freeze dried Amorphophallus paeoniifolius flour.

Freeze dried raw (FDR) and freeze dried blanched (FDB) Amorphophallus paeoniifolius flours were irradiated at doses of 3, 6 and 12kGy. The irradiated flours were investigated for physicochemical, pasting, textural, thermal and morphological properties. Reduction in amylose content was observed with increasing irradiation dose.