[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Enzyme treated flours in noodle processing: a study on an innovative technology.

Bharath Kumar, S. and Prabhasankar, P. (2017) Enzyme treated flours in noodle processing: a study on an innovative technology. Journal of Food Measurement and Characterization, 11. pp. 1174-1187.

[img] PDF
Food Measure (2017) 111174–1187.pdf - Published Version
Restricted to Registered users only

Download (5MB) | Request a copy

Abstract

Modification of ingredients using enzyme is an upcoming and innovative trend. Aim of the present study is to evaluate the influence of modification on the noodles processing. Ingredients such as T. aestivum, T. durum and T. dicoccum were selected for the study. With α-amylase inhibitor the peak viscosity and maximum viscosity increased in samples. Samples modified with branching enzyme showed increase in the gelatinization temperature due to the formation of polymer structure. Noodles formulated with modified ingredients were analyzed for its physico-chemical properties. In vitro starch digestibility of the sample reduced significantly after modification with the inhibitory action of the α-amylase inhibitor and formation of amylopectin/linear association of small chains due to branching enzyme action. High performance size exclusion chromatography analysis indicated the formation of amylopectin with the branching enzyme modification. Therefore, the effective enzymatic modification method to improve the nutritional quality can be with the use of branching enzyme.

Item Type: Article
Uncontrolled Keywords: Enzymatic modification · α-Amylase inhibitor · Branching enzyme · High performance size exclusion chromatography
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Nov 2017 06:30
Last Modified: 03 May 2018 11:25
URI: http://ir.cftri.com/id/eprint/13144

Actions (login required)

View Item View Item