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Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread.

Sowbhagya, H. B. and Soumya, C. and Indrani, D. and Srinivas, P. (2015) Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread. Journal of Food Science and Technology, 52 (11). pp. 7218-7226. ISSN 0022-1155

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Abstract

Chilli spent residue (CHSR) obtained after oil and oleoresin extraction, is a potential source of dietary fiber (44.4 % total dietary fiber (TDF), 34.9 % insoluble dietary fiber, 9.5 % soluble dietary fiber and protein (19.7 %). The aqueous and methanolic (80 %) extracts of CHSR showed 72 and 63%antioxidant activity respectively. Inclusion of CHSR at 5–15%level in bread affected the bread characteristics viz., specific volume, crust color and shape; crumb colour, grain and texture resulting in sensory scores of 60–74 in comparison to the score of 84 for the control bread. However, use of combination of additives (CA) viz.dry gluten powder, fungal α-amylase enzyme and sodium stearoyl-2-lactylate along with 10 % CHSR, improved the dough strength, specific volume, decreased the crumb firmness value and increased the overall quality score of bread. Scanning electron microscopic studies revealed a disruption in the continuity of the protein matrix in bread dough with addition of CHSR above 10 %. Incorporation of CHSR to wheat flour at 10 % level is recommended as it would improve the nutritional quality of bread in terms of increase in dietary fiber, mineral and protein contents.

Item Type: Article
Uncontrolled Keywords: Chilli spent residue . Dietary fiber . Minerals . Wheat dough . Rheology . Bread . Hydration properties
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Flour Milling Bakery and Confectionary Technology
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jan 2016 06:17
Last Modified: 08 Jan 2016 06:17
URI: http://ir.cftri.com/id/eprint/12058

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