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Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation.

Vijaykrishnaraj, M. and Bharath Kumar, S. and Prabhasankar, P. (2015) Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization, 9. pp. 76-85.

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Abstract

In order to develop enriched gluten free pasta, Green Mussel (GMP) has been chosen as an ingredient because of its biofunctional activity. Gelation studies of blends with GMP and Chickpea flour revealed higher ionic strength. GMP had total antioxidant activity of 14.5 mg equivalent to ascorbic acid (EAA)/g extract, radical scavenging activity of 36 % and reducing power of 76 % compared to control. On the basis of sensory quality, 5 % GMP pasta was gustatorily accepted, with cooking loss of 7.9 %. This sensorially accepted GMP pasta had antioxidant activity was 4.5 mg EAA/g extract, reducing power 25 % and radical scavenging activity (30 %). Dot blot confirmed that antibodies developed against wheat gliadin did not recognize these proteins. Micro structure studies indicate that addition of GMP proved relationship between starch granules and protein matrix in pasta products. Optimized marine biofunctional ingredient based pasta can be included in the diet of celiac patients.

Item Type: Article
Uncontrolled Keywords: Green mussel Chickpea flour Antioxidant activity Dot-blot Gluten free Pasta
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2015 09:44
Last Modified: 23 Feb 2015 09:44
URI: http://ir.cftri.com/id/eprint/11726

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