ABSTRACT
A high demand exists for gluten free and hypoimmunogenic products from gluten sensitive population. The present study focuses on the development of hypoimmunogenic muffins using a combination of the blend (CB) consisting of modified (protease treated) Whole Wheat Flour (WWF) and Pearl Millet Flour (PMF). The batter density of CB was 0.97, and it varied between 0.91-0.93 and 0.97-0.99 g/cc with the use of emulsifiers and hydrocolloids respectively. The volume of the muffin made using CB was 70 mL, and it increased to 120 mL with the combination of additives (CAD) comprising of Carboxy Methyl Cellulose (CMC) and Polysorbate-60 (PS-60). The muffins made of CB + CAD had the lowest hardness (19.8 N) and gumminess (6.6 N) values and highest springiness value (13.3 mm) indicating that the texture was soft. Sensory characteristics of the muffin made with CB + CAD were good and had an overall quality score of 90.5 out of 100. Rheometer studies showed that the incorporation of additives improved the visco-elastic properties of muffin batters. Microstructure studies showed a change in gluten matrix of muffins followed by treatments. Immunochemical validation of muffins made using CB + CAD showed that the immunogenicity reduced by 70.8 % which may be suitable for patients with gluten sensitivity.
ABSTRACT
Enrichment of thick bread type pizza base (PZB) was done by substituting wheat flour (WF) with 5, 10 and 15 % soya protein isolate (SPI). The rheological characteristics of WF showed that water absorption increased, extensibility and peak viscosity decreased when level of SPI increased from 5 to 15 %. Baking studies showed that spread ratio decreased and hardness values of PZB increased with the increase in amount of SPI from 5 to15 %. Beyond 10 % SPI, the overall quality of PZB was adversely affected. To the optimal blend of 10 % SPI, 5 % psyllium husk (PH) was added and the hydrogenated fat was replaced by canola oil (CAN) in enriched PZB. The enriched PZB treated with combination of additives had 1.7 and 1.6 times more protein and dietary fiber than the control PZB. Fatty acid analysis showed that the enriched PZB had 58.65 % oleic, 6.58 % linolenic acid and 31.28 % polyunsaturated fatty acid and no Trans fat was present.
ABSTRACT
Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS. The firmness value did not change much up to 50 % BGS in pasta. At 75 % level of BGS, the cooking loss and stickiness value were highest (6.10 % and 0. 90 N) whereas firmness value and overall quality score were lowest (4 N and 27.5/40) indicating that the pasta had mushy, indiscrete, sticky strands and had a prominent beany odour making it unacceptable. Hence 50 % BGS was considered optimum in vermicelli. The pasta made with 50 % BGS inclusion had a protein and dietary fiber content of 15.30 % and 8 % as against the control value of 11.30 and 4.20 % respectively.
ABSTRACT
Studies were carried out on the co-milling of wheat (W), green gram (GG) and barley (BR) grains using a roller milling system. The co-milled straight run flours obtained by varying proportions of wheat, barley and green gram WGGBR-1 (90:5:5), WGGBR-2 (80:10:10) and WGGBR-3 (70:15:15) were used in the cookie baking experiments. As the amount of GG and BR increased in blend, water absorption increased (56.5-58.4%) and dough stability and extensibility values decreased (104-92 mm). Hardness of cookie doughs and spread ratio (7.70-6.00) of cookies decreased and breaking strength values increased from 2900 to 3700 g in cookies made using co-milled blends WGGBR-1, WGGBR-2 and WGGBR-3. The highest breaking strength value (3700 g), large islands, gummy mouth feel and lowest overall quality score of 51.5 were recorded for cookies made with blend WGGBR-3 indicating that the cookies had unacceptable hard texture. The optimum blend for cookies was WGGBR-2 (80:10:10) and the cookies possessed slightly small islands, crisp, light texture and a pleasant taste. These cookies had 12.30 and 8.00% protein and dietary fibre as against the control cookie values of 8 and 4%, respectively. The in vitro protein digestibility of the control cookies was 61% and it was 51% for cookies made with WGGBR-2 blend.
Subject(s)
Fabaceae/chemistry , Fast Foods/analysis , Food Handling , Food Quality , Hordeum/chemistry , Seeds/chemistry , Triticum/chemistry , Chemical Phenomena , Cooking , Dietary Fiber/analysis , Dietary Fiber/metabolism , Dietary Proteins/analysis , Dietary Proteins/metabolism , Digestion , Food Preferences , Hardness , Humans , India , Mechanical Phenomena , Microscopy, Electron, Scanning , Rheology , TasteABSTRACT
Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0-20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega-3-fatty acid.
