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Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening.

Yash, Dixit and Suvendu, Bhattacharya (2015) Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening. Journal of Food Science and Technology, 52 (8). pp. 4852-4862. ISSN 0022-1155

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Abstract

The handling of rice flour doughs in terms of sheeting, flattening and rolling is difficult due to the absence of gluten forming proteins; scope exists to improve these characteristics by incorporating appropriate additives during the preparation of rice doughs. Different levels of additives such as whey protein concentrate (WPC) (0–10 %), xanthan gum (0–5 %), sucrose (0–20 %) and salt (0–2 %) have been incorporated, and the rheological (small-deformation oscillation) as well as sensory characteristics have been determined, in addition to microstructural observations and finding inter-relationships. The second order polynomial can adequately explain the rheological parameters like storage modulus, loss modulus and complex viscosity (R=0.863–0.889, p≤0.01) while it is poor for phase angle (R=0.659, p≤0.01). Among these additives, xanthan gum imparts the strongest effect (significant at p≤0.01) followed by whey protein concentrate. The effects of these additives are predominantly linear though quadratic effects are also significant in several cases. A cohesive microstructure with improved binding occurs with a high level (7.5 %) of WPC. It is concluded that a judicious selection of additives in appropriate levels can develop rice doughs that possess the desirable handling properties leading to preparation of products.

Item Type: Article
Uncontrolled Keywords: Rice dough . Additives . Oscillation . Microstructure . Sensory assessment . Interrelation
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Dec 2015 06:21
Last Modified: 29 Dec 2015 06:21
URI: http://ir.cftri.com/id/eprint/12037

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