Alternative Plant-Based Gluten-Free Sourdough Pastry Snack Production by Using Beetroot and Legumes: Characterization of Physical and Sensorial Attributes.

Objective of this study was to design a formula of a sourdough pastry snack by adding starter inoculum into the formulation which was obtained by the fermentation process through beetroot () puree with black-eyed pea () and fava bean (). With this development process, it was aimed to review the functional impact of legumes as gluten replacement and emphasize the importance regarding physical and sensory attributes in a pastry snack product. First, a starter inoculum was developed based on modification of the shalgam fermentation process with legumes.

Genus: phytochemical constituents, biological activities and health promoting-effects.

genus belongs to the family of Santalaceae, widespread in India, Australia, Hawaii, Sri Lanka, and Indonesia, and valued as traditional medicine, rituals and modern bioactivities. Sandalwood is reported to possess a plethora of bioactive compounds such as essential oil and its components (α-santalol and β-santalol), phenolic compounds and fatty acids. These bioactives play important role in contributing towards biological activities and health-promoting effects in humans.

A Review of Recent Studies on the Antioxidant and Anti-Infectious Properties of Plants.

The use of phytochemicals is gaining interest for the treatment of metabolic syndromes over the synthetic formulation of drugs. is evolving as one of the important plants which have been vastly studied for its beneficial effects. Various parts of species including the root, stem, leaves, and flower are found rich in numerous phytochemicals.