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PurposeDue to the need and interest of gluten-free products for celiac disease (CD) patients, the study aims to estimate the effect of the substitution of rice flour with millet flour in the presence of sweet lupin and sweet potato powder in gluten-free blends and the impact of the produced blends on gluten-free flat bread quality.Design/methodology/approachSeven gluten-free blends (B1, B2, B3, B4, B5, B6 and B7) were prepared with different percentages of rice flour (50–80%) and millet flour (5–35%), 10% sweet lupin and 5% sweet potato powder. Physicochemical analysis and particle size of gluten-free blends were evaluated. The resulted gluten-free bread samples were analyzed for chemical composition, color parameters and staling as well as sensory evaluation.FindingsResults indicated that substitution of rice flour with millet flour increased protein, fat, ash, crude fiber, calcium, zinc and iron contents of flour blends, while total carbohydrates content, water holding capacity (WHC) and oil holding capacity (OHC), bulk density, L*, a* and b* values were decreased with increasing millet flour substitution. In addition, substitution with millet flour significantly increased (p < 0.05) protein, fat, ash and crude fiber contents and affected color parameters and staling of produced bread.Research limitations/implicationsAs a researchers, the authors need more statistical data about type, needs, age and numbers of CD patients in worldwide and in Egypt to create a specific products for each of them. Besides, the collaboration between researchers, breeders, nutritionist and food manufactures are very vital to add new gluten-free crops.Practical implicationsNew gluten-free products will be launched in markets with affordable price.Social implicationsThe children with CD, especially Egyptians suffer from a shortage of varied, inexpensive and suitable gluten-free bread to achieve their needs. So the current work may help them to be satisfied.Originality/valueRice flour could be substituted up to 10% with millet flour without adverse effect on the sensory attributes of gluten-free bread and this may assist CD patients to discover a diversity of gluten-free blends.

The present study was undertaken to prepare instant porridge from some useful and available ingredients such as bulgur powder, potato, tomato, carrot, mung bean (unsoaked, soaked and germinated), then seasoned with onion, garlic, salt, black pepper, cumin and coriander to make B1, B2 and B3 formulas. Chemical, physical properties, amino acids and sensory evaluation of instant porridge formulas were determined. The data showed that B2 formula which contained soaked mung bean had the highest calories value, total essential amino acids, biological value and water absorption index (WAI) compared to the other formulas, also it is recorded the highest degree of lightness L* values (82.39 and 56.65), least redness a* values (0.98 and 1.45) and intermediate in yellowness b* values (25.91 and 24.45) before and after rehydrated, respectively. Regarding to sensory evaluation, there was a significant increase in color, taste and overall acceptability in B2 compared to the other formulas. Based on these results, revealed that the soaked mung bean was a good source of essential amino acid and calories to enhance nutritional and technological quality of the resultant porridge.

Background: Acne vulgaris (AV) is a common dermatological problem that affects males and females in the adolescent period and early adulthood. Isotretinoin is the treatment of choice for moderate to severe cases of AV, as it provides complete cure with minimal scarring. Males receiving isotretinoin are always concerned about its adverse effects, especially on their fertility potential. Objective: To study the effect of systemic isotretinoin on semen parameters and sperm ultrastructure of male patients treated for AV. Patients and Methods: This study was carried out on 40 male patients with resistant AV presented to the Dermatology Clinic, Suez Canal University Hospital. A total cumulative dose of 120 mg/kg of systemic isotretinoin was given to all patients over a period of 6 months. Computer-assisted semen analysis and sperm ultrastructure assay using transmission electron microscopy were done for all patients before and after the course of treatment. Results: After the course of systemic isotretinoin, a statistically significant increase in sperm concentration (million/ml), progressive sperm motility %, and morphologically normal sperms % was observed. By transmission electron microscopy, all sperm ultrastructural parameters and sperm structure dimensions were not significantly changed after isotretinoin use. Conclusion:Systemic isotretinoin in AV is a safe modality of treatment with no harmful adverse effects on semen parameters, sperm morphology, or sperm ultrastructure after 6 months of use.

Three hulless barley varieties were grown under normal conditions during 2017/2018 and 2018/2019, to improve their agronomic yield, and to assess how the genotype influences β‐glucan contents, and its structural, thermal, rheological, and functional properties, as intended to be used in food applications. The extracted gums with hot water at 55 °C and pH 8.0, showed contents from 5.75% to 6.41% (w/w), and concentrations from 68.55% to 79.29% of β‐glucan, with some starch and protein impurities. The results of the agronomic trail indicated the highly significant (P ≤ 0.01) influence of the genotype on all studied characteristics, and on the β‐glucan contents (0.28** and 0.33**) at both seasons. The morphology of the three gums was significantly different in the distribution and structure of networks. Peak intensities of the –OH and –CH groups and CH2 stretching were higher and wider in Giza129 and Giza131. β‐Glucan networks melt from 71.5 to 87.18 °C, and Giza131 exhibited the highest thermal stability. The aqueous dispersions (1%) of β‐glucan gums exhibited a non‐Newtonian behavior, and Giza130 presented the highest significant (P ≤ 0.05) apparent viscosity (η) and foaming stability. Giza129 showed the highest significant water and fat binding capacities, whereas Giza131 showed the highest significant foaming capacity. β‐Glucan gums showed different potentials in food applications as fat replacers, stabilizers, thickeners, and foaming agents in food systems. This study suggests planting the proper barley variety in breeding and genetic improvement programs to supply the food industry with the expected β‐glucan content with consistent structural, thermal, rheological, and functional properties. Practical Application β‐Glucans play an important technological role in processed foods. Little current information is available on β‐glucan contents, and its potentiality on food applications, as influenced by variability among hulless barley genotypes. Accordingly, knowledge of β‐glucan levels in barley varieties is a valuable attribute for both consumers and food processors, and it will create an opportunity for scientific cooperation between food technologist and breeders to identify the suitable barley varieties to be used in breeding programs, to obtain barley with required β‐glucan contents, targeted for specific end uses.