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Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta

Koushik Maiya, G. and Shwetha, B. G. and Indrani, D. (2013) Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta. Food Science and Technology International, 21 (1). pp. 24-32.

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Abstract

Barley (Hordeum sativum) is a good source of dietary fibre, particularly b-glucan. Effect of 10, 20, 30 and 40% barley flour on the rheological characteristics of dough and quality characteristics of south Indian parotta was studied. Use of increasing amount of barley flour from 0 to 40% increased farinograph water absorption and decreased stability, increased extensograph resistance to extension and decreased extensibility, decreased amylograph set back and increased peak viscosity values. Sensory analysis showed that use of barley flour above 30% brought about adverse effect on the quality of parotta. Addition of combination of 2% dry gluten powder and 0.001% xylanase enzyme, XY (combination of improvers) decreased elasticity, increased extensibility of the dough and quality of parotta with 30% BF. During 48 h of storage, parottas with 30% barley flour remained softer than control parotta. The total dietary fibre and b-glucan contents of parotta with 30% BF were 2.0 and 10.5 times higher than the control parotta.

Item Type: Article
Uncontrolled Keywords: Indian flat bread, barley, rheology, microstructure, storage, nutrition
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 02 Barley
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Nov 2016 10:06
Last Modified: 14 Dec 2016 11:11
URI: http://ir.cftri.com/id/eprint/12402

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