Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies.

Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed.

Behavioral Activation for Comorbid Depression in People With Noncommunicable Disease in India: Protocol for a Randomized Controlled Feasibility Trial.

Background: The increasing burden of depression and noncommunicable disease (NCD) is a global challenge, especially in low- and middle-income countries, considering the resource constraints and lack of trained human resources in these settings. Effective treatment of depression in people with NCDs has the potential to enhance both the mental and physical well-being of this population. It will also result in the effective use of the available health care resources.

Associations between posttraumatic stress symptoms and posttraumatic growth elements: A network analysis.

Objective: The COVID-19 pandemic is a collective trauma causing profound psychological distress and, in some cases, positive psychological changes. The present study ascertained the most influential symptoms and strong connections between posttraumatic stress (PTS) symptoms and posttraumatic growth (PTG) elements. It also examined the symptoms/elements that acted as a bridge between the two, to elucidate how PTS and PTG co-exist.

Bioactive characterization of ultrasonicated ginger (Zingiber officinale) and licorice (Glycyrrhiza Glabra) freeze dried extracts.

Ginger (Zingiber officinale) and Licorice (Glycyrrhiza glabra L.) are one of the most popular spices having a wide range of bioactive compounds that have varied biological and pharmacological properties. The study was aimed to extract polyphenols from Himalayan medicinal herbs ginger and licorice in different solvents using ultra-sonication technique.

Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes.

Unlabelled: Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly ( < 0.

Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour.

Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.

Adaptation and psychometric validation of Hindi version of the Behavioural Emotion Regulation Questionnaire.

Background: The Behavioural Emotion Regulation Questionnaire (BERQ; Kraaij and Garnefski, 2019) is a recently developed tool which assesses behavioural strategies for emotion regulation.

Aim: The present study aimed at validating the factor structure and psychometric properties of the Hindi version of the BERQ (BERQ-H) in a sample of Indian population.

Method: A community sample of n = 358 individuals completed the Hindi version of the Behavioural Emotion Regulation Questionnaire, Patient Health Questionnaire-9, Generalized Anxiety Disorder Scale-7, and the Kessler Psychological Distress Scale (K-10).

Pasting, rheology, antioxidant and texture profile of gluten free cookies with added seed gum hydrocolloids.

The study was carried out with the aim of developing gluten free cookies using rice-chickpea composite flour. Guar and locust bean gum were added to formulations at two test concentrations (0.5 and 1.

Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies.

The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which have potent antioxidant activity, on the nutritional quality and shelf life of cookies prepared from whole wheat flour. Color values i.

Factor structure validation, psychometric evaluation and measurement invariance testing of the Brief Sensation Seeking Scale-Chinese (BSSS-C) in Indian adolescents.

Background: Self-report measures of sensation seeking though commonly used in research have not undergone factor structure or psychometric validation in Indian adolescents. The Brief Sensation Seeking Scale - Chinese (BSSS-C; Chen et al., 2013) is a less culture specific tool with excellent psychometric properties and presents a suitable option for use with Indian adolescents.

Sources, structure, properties and health benefits of plant gums: A review.

This article has been developed with the aim of reviewing the different sources, structure, extraction, composition, properties and health benefits of plant gums. Gums are known for their multifarious uses in food industries like bakery, meat, fruit and vegetable. Those obtained from different sources exhibit differences in their chemistry.

Development of functional cookies using saffron extract.

Saffron extracts of two different concentrations were prepared and used as a source of natural antioxidants in whole wheat flour cookies. The effect on the color, texture and sensory properties of the product was also studied over a storage period of 9 months. Results revealed that spread ratio and hardness of cookies reduced non-significantly with the addition of saffron extract (SE).

Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour.

Nutritional quality of snacks prepared from cereals can be improved by the addition of crude lycopene (CL), tomato powder (TP) and saffron extracts (SE) which are known for their high photochemical content. The study was undertaken to prepare extruded snacks from whole wheat flour enriched with CL, TP and SE. Effect of extrusion on physicochemical, antioxidant and sensory properties of snacks was also investigated.

Validation of the Barratt Impulsiveness Scale- short form among Indian adolescents.

Background: Impulsivity is widely assessed with a 30 item self-report measure known as the Barrratt Impulsiveness Scale (BIS-11). Further development involved creation of an abbreviated version, called Barratt Impulsiveness Scale- short form (BIS-15; Spinella, 2007) from the original BIS-11. Unlike the original BIS-11, BIS-15 has not undergone sufficient cross cultural validation especially among the adolescent population.

Effect of sonication and γ-irradiation on the properties of pea (Pisum sativum) and vetch (Vicia villosa) starches: A comparative study.

In present study, the physicochemical, functional and pasting properties of starch obtained from commercially used pea were compared with vetch, an underutilized pulse variety. Starch from each cultivar was subjected to sonication (33kHz for 45min) and a dual treatment in which sonication was followed by irradiation (5kGy). Apparent amylose content of the starch from two varieties varied significantly (p>0.

Prospective memory in obsessive compulsive disorder.

Studies on the nature and extent of prospective memory impairment in patients with obsessive-compulsive disorder are relatively scarce. The present study examined prospective memory in patients with obsessive-compulsive disorder in comparison to patients with schizophrenia and healthy controls. Prospective memory was assessed using Memory for Intentions Screening Test (MIST).

Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme.

This study was undertaken to analyze the effect of conjugation of egg-white lysozyme with guar gum. Lysozyme is an antimicrobial polypeptide that can be used for food preservation. Its antibacterial activity is limited to gram positive bacteria.

Effect of gamma irradiation on the physicochemical and structural properties of plant seed gums.

The objective of the study was to evaluate the effect of irradiation (0-5 kGy) on the physicochemical properties of two seed gums (guar and locust bean gum). The Hunter color parameters changed upon irradiation, namely "L" value decreased, whereas "a" and "b" values, i.e.

Duodenal perforation with an unusual presentation: a case report.

A young female presented with classical complaints suggestive of peptic ulcer disease leading to signs of peritonitis. The said patient after being subjected to baseline workup was subjected to laparotomy which proved to be a surgical surprise. A live ascaris lumbricoides worm was seen pouting out of a duodenal perforation.