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Textural and Physicochemical Changes of Non-wheat Cereal Dough after Processing

Raghu, K. S. (2009) Textural and Physicochemical Changes of Non-wheat Cereal Dough after Processing. [Student Project Report] (Submitted)

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Abstract

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: Ragi flour doughs were treated with bacterial alpha amylase at different concentrations of enzyme and time of treatment according an experimental design. The objectives of the present work are to study the effect of these two variables on the textural, physico-chemical and sensory changes of ragi flour dough that happen due to enzyme treatment. The response functions were the maximum force, firmness, compression energy, degree of gelatinisation, viscosity 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. An increase in the concentration of enzyme and time of treatment markedly increases the degree of gelatinization and sensory hardness, while maximum force, firmness and compression energy decreases. Firmness, an indication of the strength of the product, is positively related to maximum force and sensory hardness (r ≥ 0.860, p ≤ 0.01) meaning that an increase in firmness increases both these attributes. Besides, firmness shows negative correlations with degree of gelatinization and viscosity meaning that a more gelatinized product exhibits lower firmness. The optimum conditions suitable for making compressed flattened product and a bread spread have been calculated. Enzymatic treatment of ragi flour dough is a good option to modify the attributes of the dough.
Uncontrolled Keywords: Ragi flour dough physico-chemical sensory changes enzyme treatment
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Sep 2009 06:03
Last Modified: 30 Jun 2015 12:10
URI: http://ir.cftri.com/id/eprint/9226

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