In this study effects of autoclaving temperature (140-145°C) and storing time (24, 48 and 72 h) on resistant starch (RS) formation from high amylose corn starch were investigated and functional and pasting properties of RS preparations were determined. High autoclaving temperature (145 °C) and long storing time (72 h) showed beneficial impacts on RS formation. Significant decreases were observed in all RVA viscosities of RS preparations as the autoclaving temperature increased. There was significant effect of storage time on all RVA parameters of RS preparations within each autoclaving temperature. The water binding values of RS preparations autoclaved at 145 °C were higher than those of the samples autoclaved at 140 °C. RS preparations had approximately 2-fold higher emulsion capacity values than the native starch. Thermal enthalpy (ΔH) values of RS preparations were lower than those of native starch. Autoclaving temperature and storing time had no effects on TO and TP.

A variety of foods and beverages of plant origin contain several non-flavonoid species of phenolic compounds synthesised by plants in response to injury, fungal attack, UV irradiation, chemicals, and climatic conditions and some other reasons specific for plant kind. Amongst them, resveratrol has been identified as one of the major active compounds of stilbenes, and it is presumed to be beneficial for human health. Resveratrol is a phytoalexin found in grapes, grape products, wine, peanuts, cranberries, strawberry, and some other botanical sources. Resveratrol has wide ranging biological activities and consequently many different targets and mechanisms of action. Positive effects of resveratrol on health include the prevention of cell oxidation through resveratrol antioxidant properties, ability to stop pain, stop the growth of bacteria that causes stomach ulcers that can lead to cancer (Helicobacter pylori), protect immune cells, protect DNA, protect against skin cancer, as well as being cardioprotective, antitumor, estrogenic, antiplatelet, and anti-inflammatory actions. Recently resveratrol became the first supplement known to activate a longevity gene. In this review, information about synthesis, biochemistry, sources and potential beneficial effects on health and disease is summarized.

Oleaster flours (OFs) were produced from two different genotypes (G1 and G2) by two different methods (oleaster mesocarp flour: OMF and oleaster mesocarp flour with pericarp: OMFP). In this study, OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5,10,15,20 and 25% (w/w). OFs supplementation increased total dietary fiber (TDF) contents and decreased caloric contents of cookies compared to the control. Spread ratio (SR) values of cookies with OFs increased. Cookies with OFs were found to be larger in diameter than control cookies. Increasing of OMF and OMFP levels in the cookies led to darker appearance of the cookies than the control. In general, hardness tends to increase as the level of OMFs and OMFPs increased in the cookies. According to sensory analysis, overall acceptance of cookies were found the best at control sample. However, panelists liked all cookies with OFs moderately or slightly. Especially, the usage of 5% for OMFs and OMFPs in cookie formulation gave satisfactory results in terms of acceptability. The present study demonstrated that considerable nutritive and functional improvement could be attained by the addition of OFs to cookie formulation.