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Physicochemical and Microstructural Characteristics of Celery Seed Spent Residue and Influence of its Addition on Quality of Biscuits

Sowbhagya, H. B. and Mahadevamma, S. and Indrani, D. and Srinivas, P. (2011) Physicochemical and Microstructural Characteristics of Celery Seed Spent Residue and Influence of its Addition on Quality of Biscuits. Journal of Texture Studies. ISSN 0022-4901

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Abstract

Celery seed had a total dietary fiber (TDF), 56.0%; insoluble dietary fiber (IDF), 49.0%; soluble dietary fiber (SDF), 7.0%, while celery spent residue (CSR) after oil and oleoresin extraction contained 61% TDF, 53.5% IDF, 7.5% SDF, 19% protein, 7.9% starch and 5% fat. The hydration properties of fiber increased with decrease in particle size of CSR.The CSR exhibited 6.8 g/g water-holding capacity, 6.0 g/g waterretention capacity and 5.2 mL/g swelling capacity. Scanning electron microscopic studies revealed that IDF of CSR had coiled rod type structurewith a rugged surface, while SDF had an uneven porous surface.Use of CSR decreased the spread ratio and increased the hardness of biscuits. Addition of CSR above 7.5% adversely affected the taste and texture of biscuits. Use of sodium stearoyl-2-lactylate significantly improved the overall quality of biscuits with 7.5% CSR. Incorporation of 7.5% CSR resulted in 7.8% dietary fiber as against 3.5% in control biscuits.

Item Type: Article
Uncontrolled Keywords: Antioxidant activity, biscuits, celery spent residue, dietary fiber, hydration properties, scanning electron microscopy
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2011 06:21
Last Modified: 11 Jun 2019 06:46
URI: http://ir.cftri.com/id/eprint/10146

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