EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTA

Autor:	D. Indrani, A. Jyothi Lakshmi, Shipra Bhargava
Rok vydání:	2011
Předmět:	Farinograph chemistry.chemical_classification food.ingredient Materials science Absorption of water Starch Barley flour food and beverages Pharmaceutical Science Gluten chemistry.chemical_compound food chemistry NIP Fiber Food science Resistant starch Food Science
Zdroj:	Journal of Texture Studies. 43:246-256
ISSN:	0022-4901
Popis:	The effect of replacement of whole wheat flour up to 60% with the blends of barley flour, banana flour and soya protein isolate (BBS) on the rheological, north Indian parotta (NIP)-making characteristics of whole wheat flour and nutritional characteristics of NIPwith special reference to protein, starch and dietary fiber was studied. The results showed an increase in the farinograph water absorption, amylograph peak viscosity and extensograph resistance to extension, and a decrease in extensibility and overall quality score of NIP from 54 to 25 for the maximum score of 60 with an increase in BBS up to 60%. The addition of combination of additives (CAs), namely dry gluten powder, sodium stearoyl-2-lactylate and hydroxypropyl methylcellulose, significantly improved the overall quality of NIP with 40% BBS. The NIP with 40% BBS + CA showed higher total protein, digestible protein, percent availability, total fiber, soluble and insoluble fibers, resistant starch and lower starch hydrolysis index than control NIP.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2160e050009685a32dd6ea1395776fcb https://doi.org/10.1111/j.1745-4603.2011.00334.x Zobrazit plný text záznamu Plný text