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Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2011) Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli. Journal of Texture Studies, 42. pp. 72-80.

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Abstract

Defatted soy flour (DSF) and whey protein concentrate (WPC) having protein content of 54.1 and 61.9%, respectively, were blended with wheat flour at 0–15%. Incorporation of DSF increased the farinograph water absorption from 59.3 to 63.8%, whereas addition of WPC decreased the water absorption to 53.5%. The dough stability increased from 4.5 to 8.5 min with DSF. The increase in maximum pressure value was greater on addition of DSF. The peak viscosity value decreased from 818 to 657 and 587 BUon addition of DSF&WPC,respectively. Instant vermicelli prepared by extruding, steaming and frying made the strands tough on addition of DSF or WPC. The moisture content and oil uptake decreased. Combination of DSF and WPC resulted in acceptable quality instant vermicelli having protein content in the range of 15–17% and the in vitro protein digestibility (IVPD) in the range of 70–80%.

Item Type: Article
Uncontrolled Keywords: vermicelli, Defatted soy flour, whey protein concentrate, in vitro protein digestibility, rheological properties, dough
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Feb 2011 04:53
Last Modified: 11 Oct 2018 09:04
URI: http://ir.cftri.com/id/eprint/9903

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