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Effect of Hydrocolloids on Quality of Proso Millet Cookie.

Rajesh, Devisetti and Ravi, R. and Sila, Bhattacharya (2015) Effect of Hydrocolloids on Quality of Proso Millet Cookie. Food and Bioprocess Technology, 8 (11). pp. 2298-2308.

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The absence of gluten in proso millet offers difficulty to shape the dough for the preparation of products. The effects of hydrocolloids like gum acacia, guar gum, xanthan g u m , c a r b o x y m e t h y l c e l l u l o s e ( C M C ) a n d hydroxypropylmethylcellulose (HPMC), and the thermal treatment of proso millet flour and doughs on cookiemaking quality were studied. The product attributes that were determined included the sensory and textural properties of the product and compared them with the wheat cookie. Thermal treatment, as well as the addition of hydrocolloids markedly, changed the product qualities. Xanthan and guar gum-added doughs exhibited high instrumental adhesiveness and sensory stickiness which were undesirable for obtaining the appropriate shape of a cookie. The product made from untreated proso millet flour (PMF) showed the highest mass per unit piece followed by the refined wheat flour (RWF) product; the lowest mass and soft texture were displayed by the products made from the CMC and HPMC. The principal component analysis of the results indicated that untreated PMF and RWF products were placed in the opposite quadrants to behave in a different manner. The sensory quality of the product prepared with untreated PMF was inferior to that of the control sample and was not acceptable to sensory judges. The HPMC- and CMCadded products were distinctly different with respect to their volatile quality as per the e-nose analysis. The treated PMF with gum acacia-added product had the similar odour characteristics and were closely associated with firmness and overall quality to match the wheat product and also were best suited for dough-handling purpose.

Item Type: Article
Uncontrolled Keywords: Proso millet . Thermal treatment .Hydrocolloids . Functional properties . E-nose . Cookie quality
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Grain Science and Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jan 2016 06:22
Last Modified: 08 Jan 2016 06:22
URI: http://ir.cftri.com/id/eprint/12059

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