Background Canning or cooking pulse seed in water produces a solution that, when
separated from the seed, has utility as a plant-based rheological additive for food …

The main wheat component responsible for bread and cake quality is gluten. Celiac disease
is an autoimmune digestive disease that is caused by the digestion of gluten, and the only …

In recent years, demand for the plant-based egg substitutes has increased significantly,
especially in Singapore, a country seeking for innovative food sources imminently. In the …

This paper studied the rheological, microstructural and 3D printing characteristics of mashed
potatoes (MP) with gums of xanthan (XG), guar (GG), k-carrageenan (KG) and k …

Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded.
However, this solution is now widely used by the vegan community as an egg replacement …

Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists because of
difficulty in creating them and these are very much required for people suffering from celiac …

In recent years, there is a growing demand for and interest in egg replacement, due mainly
to health problems (phenylketonuria, egg allergy) or health-related concerns (cholesterol …

This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice
flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The …

Hydrocolloids (gums) have a good functional characteristic such as emulsifying, gelling,
solubility, and textural improvement. In the bakery products, hydrocolloids were used to …

Barnyard millet (Echinochloa frumentaceae) is an underutilized cereal, which is rich in
dietary fiber and minerals, and may find potential application in bakery products such as …