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Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties

Raghu, K. S. and Sila, Bhattacharya (2010) Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties. Food Research International, 43 (8). pp. 2147-2154.

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Abstract

Finger millet flour doughs are treated with bacterial α-amylase by varying the concentrations of enzyme and time of treatment according to a response surface design. The response functions are the rheological (maximum force, firmness and compression energy), physicochemical (degree of gelatinization, viscosity of soluble fraction and total amylose content) and sensory attributes (hardness and stickiness) of dough. An increase in the concentration of enzyme and time of treatment markedly increases the sensory stickiness, while maximum force, firmness and compression energy decreases. Firmness is positively related to maximum force and sensory hardness (r ≥ 0.860, p ≤ 0.01) while exhibiting a negative correlation with viscosity. The optimum conditions suitable for developing a flattened product and bread spread have been computed. Enzymatic treatment is an option to modify the attributes of finger millet flour dough related to processing and product development.

Item Type: Article
Uncontrolled Keywords: Response surface method; Viscosity; Gelatinization
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Users 197 not found.
Date Deposited: 14 Dec 2010 07:30
Last Modified: 30 May 2012 09:50
URI: http://ir.cftri.com/id/eprint/9829

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