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Physicochemical and Textural Changes of Cereal Dough during Enzyme Processing

Nisha, Karunakaran (2009) Physicochemical and Textural Changes of Cereal Dough during Enzyme Processing. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Cereal flour doughs were treated with bacterial alpha amylase at different concentrations of enzyme and time of treatment according to an experimental design. Physicochemical and textural changes of finger millet flour dough during enzyme processing were studied employing two-cycle compression tests performed at different enzyme concentration and resting time of the dough. Two-compression cycle tests gave textural parameters like hardness, stiffness and adhesiveness of the doughs. The response functions were the instrumental hardness, stiffness, adhesiveness, degree of gelatinisation, total amylose, soluble amylose and the sensory attributes like hardness and stickiness of the dough. The experimental results were approximated by a second degree polynomial with linear, quadratic and interaction effects (in coded level of variables) using the method of least squares employing response surface methodology (RSM). In addition, the response functions were inter-related. Addition of enzyme markedly affected the textural attributes. These values were inter-related with sensory attributes to obtain suitable condition for handling of dough. An increase in the concentration of enzyme and time of treatment markedly increases the degree of gelatinization while, sensory hardness and instrumental hardness decreases. Stiffness, an indication of the strength of the product, is positively related to instrumental hardness and sensory hardness (r ≥ 0.90, p ≤ 0.01) meaning that an increase in stiffness increases both these attributes. Besides, stiffness shows negative correlations with degree of gelatinization meaning that a more gelatinized product exhibits lower stiffness. The optimum conditions suitable for making compressed flattened product and a bread spread have been calculated. Enzymatic treatment of finger millet flour dough is a good option to modify the attributes of the dough.
Uncontrolled Keywords: Cereal flour doughs Physicochemical textural changes enzyme processing finger millet flour dough
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 14 Physical properties
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2009 09:11
Last Modified: 28 Dec 2011 10:11
URI: http://ir.cftri.com/id/eprint/9183

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