Search

Your search keyword '"Dasappa Indrani"' showing total 8 results
Start Over Author "Dasappa Indrani" Language english
8 results on '"Dasappa Indrani"'

5. Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives

Author

Pichan Prabhasankar, Dasappa Indrani, and Shodehinde Sidiqat Adamson

Subjects
Farinograph, chemistry.chemical_classification, Chemistry, DPPH, Sodium, Wheat flour, food and beverages, chemistry.chemical_element, WAS PROTEIN, Sphenostylis stenocarpa, Gluten, chemistry.chemical_compound, Organoleptic evaluation, Original Article, Food science, Food Science
Abstract

The present research sought to experiment the effect of additives such as dry gluten powder (DGP), fungal α-amylase (FAA), sodium stearoyl-2-lactylate (SSL) and their combination (GAS) on the rheological and nutritional profile of bread. The incorporation of varied percentage (0–20%) of stenostylis stenocarpa flour (ssF) into WF(Wheat Flour) was optimized at 15%. The results showed that the incorporation of 15% ssF decreased the farinograph dough stability and extensograph resistance to extension. There was protein matrix disruption in 15% ssF dough contrary to 15% ssF + GAS dough as shown in scanning electron micrograph (SEM). However, the addition of GAS to 15% ssF produced bread with an improved quality score that competed favourably with control bread. The organoleptic evaluation revealed an overall quality score of 52.5, 40 and 49% for control, 15% ssF and 15% ssF + GAS bread respectively. Furthermore, 15% ssF + GAS revealed a higher value of ash, protein, dietary fibre, total phenol contents and IC(50) of DPPH radical scavenging activity in comparison to control bread. Hence, the present study showed that partial replacement of WF with 15% ssF + GAS has a positive effect on the overall sensorial acceptability and nutritional value of bread. GRAPHICAL ABSTRACT

Published
2021

7. Effect of partially defatted coconut flour on the rheological, physico‐sensory characteristics and fatty acid profile of no‐added fat rusk.

Author

Chandrashekar, Soumya, Thangaraj, Jeyarani, and Dasappa, Indrani

Subjects
FLOUR, TRANS fatty acids, FATTY acids, LAURIC acid, COCONUT, LOW-protein diet
Abstract

Summary: Partially defatted coconut flour (PDCF) as a source of medium chain fatty acids was selected to replace fat in rusk formulation. Effect of replacement of wheat flour with PDCF (10%, 20% and 30%) on quality characteristics of rusk was studied. Increasing PDCF from 0% to 30% decreased farinograph water absorption, amylograph peak viscosity and overall quality score (52.5 to 19.5) of rusk. Use of additive mix, AM (4% dry gluten powder + 0.002% fungal α‐amylase) to 20% PDCF, increased the farinograph dough stability, strength of the paste during heating and overall quality score (39.5 to 50.5). The rusk with 20% PDCF + AM was stable up to 30 days, had 1.6, 5.5 times higher protein and dietary fibre contents as compared to control rusk respectively. The fat in the rusk had zero trans fatty acids and contained 66.2% medium chain fatty acids with lauric acid as a major fatty acid. [ABSTRACT FROM AUTHOR]

Published
2019
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results