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Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of Reduced Glycemic Index North Indian Parotta- an Indian Flat Bread

Shipra, Bhargava (2010) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of Reduced Glycemic Index North Indian Parotta- an Indian Flat Bread. [Student Project Report]

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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: North Indian parotta is made from whole wheat flour. The parotta is slightly thicker than the chapati, contains four to eight discrete layers and is normally triangular in shape.  The raw materials selected for studies were barley flour, banana flour and soya protein isolate to improve the nutritional characteristics of north Indian parotta.  The chemical characteristics of whole wheat flour, barley flour, banana flour and soya protein isolate showed that when compared to whole wheat flour, the banana and barley flours had higher dietary fiber and soya protein isolate had very high protein content of 84.6%. The banana flour, barley flour and soya protein isolate were found to be more nutritious than whole wheat flour.  Whole wheat flour was replaced using 20, 40, 60 % blends of barley flour, banana flour and soya protein isolate (BBS).  Use of increasing amount of BBS in the blend from 0 to 60 % increased farinograph water absorption and dough development time. Replacement of whole wheat flour with BBS up to 40 % did not alter the mixing characteristics of whole wheat flour dough. Addition of combination of additives (CA) namely 5 % DGP + 0.5 % SSL + 0.5 % HPMC increased the strength of the dough with 40% BBS. As the level of BBS in the blend increased from 0 to 60 %, the elasticity, extensibility and strength of the dough decreased. Addition of CA improved the elasticity and extensibility of the dough with 40% BBS. The results have shown that improved sensory and nutritional characteristics north Indian parotta can be prepared by partially replacing whole wheat flour with barley flour, banana flour, soya protein isolate and combination of additives like gluten, HPMC and SSL.
Uncontrolled Keywords: North Indian parotta; nutritional characteristics; chemical characteristics; additives; Bakery products; dry gluten powder
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2011 09:24
Last Modified: 24 Jan 2011 09:24
URI: http://ir.cftri.com/id/eprint/9865

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