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Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base.

Chaitali, Sen Gupta and Mr., Milind and Jeyarani, T. and Jyotsna, R. (2015) Rheology, fatty acid profile and quality characteristics of nutrient enriched pizza base. Journal of Food Science and Technology, 52 (5). pp. 2926-2933.

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Abstract

Enrichment of thick bread type pizza base (PZB) was done by substituting wheat flour (WF) with 5, 10 and 15 % soya protein isolate (SPI). The rheological characteristics of WF showed that water absorption increased, extensibility and peak viscosity decreased when level of SPI increased from 5 to 15 %. Baking studies showed that spread ratio decreased and hardness values of PZB increased with the increase in amount of SPI from 5 to15 %. Beyond 10 % SPI, the overall quality of PZB was adversely affected. To the optimal blend of 10 % SPI, 5 % psyllium husk (PH) was added and the hydrogenated fat was replaced by canola oil (CAN) in enriched PZB. The enriched PZB treated with combination of additives had 1.7 and 1.6 times more protein and dietary fiber than the control PZB. Fatty acid analysis showed that the enriched PZB had 58.65 % oleic, 6.58 % linolenic acid and 31.28 % polyunsaturated fatty acid and no Trans fat was present.

Item Type: Article
Uncontrolled Keywords: Pizza base . Soy protein isolate . Psyllium husk . Canola oil . Rheology . Fatty acid profile
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2015 10:07
Last Modified: 16 Jun 2015 10:07
URI: http://ir.cftri.com/id/eprint/11817

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