Utilization of green lentil wastewater as egg replacer in green lentil flour based muffins.

Successful pretreatments for green lentil wastewater (GLW) were developed to substitute egg. Water to lentil ratio and microwave pretreatment were found to affect foam and emulsion quality, while the addition of salt had no effect on foam and emulsion quality of GLW. The GLW obtained at optimum preconditions was used in the determination of best formulation for muffin quality.

Chitosan/teff flour active films incorporated with citric acid and beetroot leaf extract: Physicochemical properties and mathematical modeling of phenolic release.

Active compounds are integrated into food packaging films to enhance their food protection capabilities. Understanding the release of these components in films, particularly in crosslinking scenarios, is crucial. This study aimed to mathematically model the release of phenolic compounds from chitosan/teff flour films to understand how active compounds gradually release.