Effect of Shearing and Annealing on the Pasting Properties of Different Starches.

The functional characteristics of starch can be altered by shear force, which makes the impact on its microstructure of great importance to the food industry. This study investigated the effects of freeze-drying on the gel texture, pasting capabilities, and swelling power of starches made from sweet potatoes (SP), chickpeas (CP), and wheat (WS) combined with Cordia (CG) and Ziziphus gum (ZG). The samples were annealed in water without shearing and in a rapid visco-analyzer (RVA) for 30 min at 60 °C while being spun at 690 rpm.

Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches.

Starches from different botanical sources are affected in the presence of enzymes. This study investigated the impact of α-amylase on several properties of pre-gelatinized starches derived from chickpea ( L.), wheat ( L.

Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums.

The effectiveness of hydrocolloids (2% maximum in various combinations) from various sources, including maltodextrins (MD) with polymerization degree (DP) 18 and ziziphus gum (ZG), on the dough properties and quality of panned bread, as well as the possibility of using them to delay the bread staling process, have been investigated after 24, 72, and 96 h of storage. By evaluating the pasting capabilities of wheat flour slurry, dough properties, and the final product, the effects of the ziziphus gum (ZG) and maltodextrins (MD) were ascertained. A TA-TXT texture analyzer, a texture profile analysis test, and Micro-doughLab were used to evaluate the dough mixing properties.

Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus () and Acacia () Gums.

Acacia (AG) and cactus gums (CG) were mixed into wheat flour at the 3% and 6% levels. The flour blends were tested for their pasting, dough development, and extensibility behaviors. The blends were used to make cookies, which were then evaluated for their physical, textural, and sensory qualities.

Effect of Ziziphus and Cordia Gums on Dough Properties and Baking Performance of Cookies.

The influence of 2% and 5% Cordia (CG) and Ziziphus (ZG) gums on dough characteristics and cookie quality was investigated. Micro-DoughLab, a texture analyzer (TA), a rapid viscoanalyzer (RVA), and solvent retention capacity were used to examine the effect of CG and ZG gums on dough physicochemical parameters (SRC) and cookie quality. The diameter, thickness, spread, and sensory evaluation of cookies were evaluated.

Exploring the Role of Acacia () and Cactus () Gums on the Dough Performance and Quality Attributes of Breads and Cakes.

Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the dough development time, softness, and mixing tolerance index while decreasing the water absorption.

Effect of Cactus () and Acacia () Gums on the Pasting, Thermal, Textural, and Rheological Properties of Corn, Sweet Potato, and Turkish Bean Starches.

This study was planned to explore the locally available natural sources of gum hydrocolloids as a natural modifier of different starch properties. Corn (CS), sweet potato (SPS), and Turkish bean (TBS) starches were mixed with locally extracted native or acetylated cactus (CG) and acacia (AG) gums at 2 and 5% replacement levels. The binary mixtures (starch-gums) were prepared in water, freeze dried, ground to powder, and stored airtight.

Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes.

The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour slurry, dough properties, and the finished product. After 24 and 96 h of storage, investigations were conducted on the finished product.

Multisystem inflammatory syndrome in children (MIS-C) related to COVID-19 infection in the state of Qatar: Association with Kawasaki-like Illness.

Introduction: World Health Organization (WHO) is encouraging reporting of children with Multisystem Inflammatory Syndrome (MIS-C) associated with SARS-CoV-2 infection for better understanding and management of the disease.

Methodology: This retrospective study included the first 15 pediatrics patient with a confirmed diagnosis of MIS-C associated with SARS-CoV-2 infection in the state of Qatar. We studied and analyzed their demographic data, clinical manifestations, laboratory tests, treatment, and outcome.

Biochemical profile of milk thistle ( L.) with special reference to silymarin content.

The main objective of current study was to evaluate the antioxidant potential and nutritional composition of milk thistle with special reference to silymarin. For the purpose, different varieties of milk thistle were procured from three different cities of Pakistan. The study was comprised of three different phases.

Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks.

The objective of the current study was to explore the probiotics carrier potential of apple dried snacks and improve the survival of probiotics under simulated gastrointestinal conditions. Purposely, the probiotics were encapsulated using two hydrogel materials (sodium alginate and carrageenan) by using encapsulator. Briefly, slices of apple were immersed in solution containing free and encapsulated probiotics and then dried by conventional drying method.

Newly-onset type 1 diabetes mellitus precipitated by COVID-19 in an 8-month-old infant.

Type 1 diabetes mellitus (T1DM) is rare in infants and toddlers and is usually associated with a relatively high mortality when complicated with diabetic ketoacidosis (DKA). In infants, the classical symptoms of DKA are atypical and therefore many infants with DKA are mistreated for infections. We report a case of DKA precipitated by COVID-19 in an 8-month-old infant with newly diagnosed diabetes mellitus.

Use of Gum Cordia () as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch.

Incorporation of hydrocolloid gums in native starches help to improve their pasting, thermal, rheological and textural properties along with improvement in the stability of starch gels. The use of gum is not widely studied as a starch modifier and this fact could make this study more interesting and unique. This study investigated the effects of the non-conventional hydrocolloid gum ( gum) on corn starch properties.

QTL analysis of farinograph and mixograph related traits in spring wheat under heat stress conditions.

Farinograph and mixograph-related parameters are key elements in wheat end-products quality. Understanding the genetic control of these traits and the influence of environmental factors such as heat stress, and their interaction are critical for developing cultivars with improved for those traits. To identify QTL for six farinograph and three mixograph traits, two double haploid (DH) populations (Yecora Rojo × Ksu106 and Klasic × Ksu105) were used in experiments conducted at Riyadh and Al Qassim locations under heat stress.

Prevalence of methicillin-resistant (mecA gene) and heat-resistant Staphylococcus aureus strains in pasteurized camel milk.

Staphylococcus aureus is a significant opportunistic pathogen in humans, dairy cattle, and camels. The presence of antibiotic-resistant and heat-resistant bacteria in camel milk has become a potential public health issue. The phenotypic and molecular characterization of methicillin-resistant staphylococcal strains recovered from pasteurized camel milk distributed in retail markets of Saudi Arabia was assessed.

Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch.

The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.

Nebulized magnesium for moderate and severe pediatric asthma: A randomized trial.

Background: Intravenous magnesium sulfate, a rescue therapy added to bronchodilator and systemic steroid therapy for moderate and severe asthma, is uncommonly administered. We hypothesized that nebulized magnesium would confer benefit without undue risk.

Design And Methods: Patients aged 2 to 14 y with moderate and severe asthma (PRAM severity score ≥ 4) admitted to infirmary/observation unit care were randomized double-blind on admission to receive 800 mg nebulized magnesium or normal saline placebo after all received intensive therapy with combined nebulized albuterol-ipratropium and intravenous methylprednisolone.

Assessment of framingham cardiovascular disease risk among militaries in the Kingdom of Saudi Arabia.

Objectives: To measure the risk factors for cardiovascular disease (CVD) among militaries in the Kingdom of Saudi Arabia and to assess their Framingham CVD risk.

Methods: A nationwide survey included 10,500 active military personnel selected by multistage stratified random sampling representing various ranks in the army forces of 5 regions. The study used the World Health Organization STEPwise approach to chronic disease risk factor surveillance (STEPS) in the design of data collection tool.