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Effect Of Barley, Banana and Soya Protein Isolate on Rheological, Microstructural and Nutritional Characteristics of North Indian Parotta

Shipra, Bhargava and Jyothi Lakshmi, A. and Indrani, D. (2012) Effect Of Barley, Banana and Soya Protein Isolate on Rheological, Microstructural and Nutritional Characteristics of North Indian Parotta. Journal of Texture Studies, 43. pp. 246-256.

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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Banana, barley, north Indian parotta, resistant starch, soya protein isolate, starch hydrolysis index
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2012 07:13
Last Modified: 01 Oct 2018 08:48
URI: http://ir.cftri.com/id/eprint/10832

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