Experiments were conducted to develop low-fat soft dough biscuits using carbohydrate-based fat replacers (maltodextrin and guar gum). A central composite rotatable design was used to optimise the level of sugar 24-36%, composite fat (fat 10.5-24.5%, maltodextrin 10.4-24%, and guar gum 0.1-0.5%), ammonium bicarbonate 0.5-2.5%, and water 20-24% for production of low-fat biscuits. Diameter (P < 0....

A fusion of DNA sequences encoding the SPO2 promoter, the alpha-amylase signal sequence from Bacillus amyloliquefaciens, and the mature part of the alpha-galactosidase from Cyamopsis tetragonoloba (guar) was constructed on a Bacillus subtilis multicopy vector. Bacillus cells of the protease-deficient strain DB104 harboring this vector produced and secreted the plant enzyme alpha-galactosidase u...

Little is known about the effects of gelling agents in canned dog food on nutrient digestibilities and fecal characteristics. Dogs were fed canned diets with either no gelling agent (control) or one of three gelling agents, wheat starch, a guar gum/carrageenan mixture (50:50), and a locust bean meal (LBM)/carrageenan mixture (50:50) incorporated at two levels (0.2 and 0.5% of the diet on a wet ...

Induced molting of laying hens is a practice used by commercial egg producers to increase the productive lifetime of their flock. However, the conventional method of inducing molt, which involves removal of feed, water, or both as well as a reduction in photoperiod to less than a natural day has drawn criticism due to animal welfare and food safety concerns. The objective of this study was to e...

This clinical study reports that the ingestion of 15 gm of Guar gum daily for a period of one moth decreased the total serum cholesterol level by 9.4% and triglyceride level by 4%.