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Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks.

Crassina, K. and Sudha, M. L. (2015) Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks. Journal of Food Science and Technology, 52 (9). pp. 5922-5929. ISSN 0022-1155

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Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using microvisco- amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods.With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2 °C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

Item Type: Article
Uncontrolled Keywords: Mango ginger . Wheat flour . Rheology . Viscosity . Soup stick . Polyphenols
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Dec 2015 07:08
Last Modified: 29 Dec 2015 07:08
URI: http://ir.cftri.com/id/eprint/12040

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