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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer India

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DOI

10.1016/0021-9673(91)80031-b

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0975-8402

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Effects of hydrocolloids as texture improver in co

Authors: Lipi Das Utpal Raychaudhuri Runu Chakraborty
Publish Date: 2014/06/10
Volume: 52, Issue: 6, Pages: 3671-3680
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Abstract

An attempt was made to study the effects of hydrocolloids on loaf weight volume crumb grain characteristics crumb moisture firmness and dough rheological properties on 30  coriander leaf supplemented breads Carrageenan CA carboxymethylcellulose CMC guar gum GG and xanthan gum XG were added in the proportions of 025 05 075 and 10  w/w of 100 g wheat flour Addition of hydrocolloid increased the loaf volume and decreased the average cell area An inverse relationship was observed between specific volume and average cell area XG showed uniform change in crumb moisture on storage at all levels of substitution However highest loss of moisture occurred in bread samples supplemented with GG Crumb firming kinetics using Avrami’s model showed slower firming rates for GG and CMC High complex modulus G values were observed in breads with 075 and 10  XG

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  2. Optimization of Rabadi -like fermented milk beverage using pearl millet
  3. Selection of process parameters for producing high quality defatted sesame flour at pilot scale
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  6. Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
  7. Optimization of enzymatic hydrolysis of guar gum using response surface methodology
  8. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
  9. Kinetic study of enzymatic hydrolysis of starch isolated from sorghum grain cultivars by various methods
  10. Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification
  11. Enzymatic and non-enzymatic antioxidant potentials of Chlorella vulgaris grown in effluent of a confectionery industry
  12. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
  13. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
  14. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions
  15. Rheological properties of ultrasound treated apple, cranberry and blueberry juice and nectar
  16. Effect of supplementation of drumstick ( Moringa oleifera ) and amaranth ( Amaranthus tricolor ) leaves powder on antioxidant profile and oxidative status among postmenopausal women
  17. Quality of rusks prepared by incorporation of concentrated whey
  18. Horse gram- an underutilized nutraceutical pulse crop: a review
  19. Biological activities of fructooligosaccharide (FOS)-containing Coix lachryma-jobi Linn. extract
  20. Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium spp.
  21. Phytase activity in brown rice during steeping and sprouting
  22. Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham
  23. Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat
  24. Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods
  25. Comparative analysis of phytochemical profile, antioxidant activities and foam prevention abilities of whole fruit, pulp and seeds of Emblica officinalis
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  28. Effects of multiple freezing (−18 ± 2 °C) and microwave thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax )
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  30. Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ
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