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Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum

Jyotsna, R. and Prabhasankar, P. and Indrani, D. and Venkateswara Rao, G. (2004) Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum. European Food Research and Technology, 218. pp. 557-562.

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Abstract

<p align="justify">The effects of various additives [xylanase(0.06, 0.012, and 0.018%), gluten (1.5 and 3.0%), ascorbic acid (0.01 and 0.02%), glycerol monostearate, sodium stearoyl-2-lactylate (SSL) (0.25, 0.50%) and glucose oxidase (0.1%)] on the quality of vermicelli made from Triticum aestivum was studied. The results revealed that xylanase at 0.012% produced an improved quality product in terms of increase in cooked weight, expansion in volume of strands, and firm texture without stickiness. The micrograph of vermicelli exhibited a uniform, continuous protein matrix. The yellow index values improved with addition of gluten (3%) and ascorbic acid (0.01%). The gluten added appeared as a prominent strong network in micrographs, imparting strength to the vermicelli as evidenced by higher shear values. SSL (0.5%) gave a firm, discrete product and the protein fibrils displayed a massive network, owing to the strengthening effect. At the level of glucose oxidase used (0.1%), it exerted an adverse effect on the product quality. In general, the additives lowered the cooking loss and the leaching of solids in vermicelli when compared to the control.</p>

Item Type: Article
Uncontrolled Keywords: Vermicelli Additives Scanning electron microscopy Texture
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 07 Microscopic Analysis
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/211

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