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http://krishi.icar.gov.in/jspui/handle/123456789/66673| Title: | Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread |
| Other Titles: | Not Available |
| Authors: | Maya Raman Ammu Dinakaran Akshaya Ravindran Sankar, T.V. Srinivasa Gopal, T. K. |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | Center of Excellence in Food Processing Technology, Kerala University of Fisheries and Ocean Studies, Cochin, India ICAR::Central Institute of Fisheries Technology |
| Published/ Complete Date: | 2019-08-21 |
| Project Code: | Not Available |
| Keywords: | Carrageenan Wheat Flour Bread Texture Profile Analysis Physio-Chemical Properties |
| Publisher: | Scientific Research Publishing |
| Citation: | Maya Raman, Ammu Dinakaran, Akshaya Ravindran, Sankar, T.V. and Srinivasa Gopal, T. K. (2021) Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread. Food and Nutrition Sciences. 10(8): 997-1010. |
| Series/Report no.: | Not Available; |
| Abstract/Description: | Fiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural characteristics of bread. The 100% wheat flour was used as control and the test sample contained 4% carrageenan. The physio-chemical analysis showed that carrageenan-substitution improved the hydration properties of the flour. Carrageen substituted bread had reduced the loaf volume. The fiber content in carrageenan-substituted bread was noticeably higher (9.4 g % ) than control (3.5 g % ). Crude lipid (4.6 g % ) and protein (7.0 g % ) content improved with carrageenan-substitution. The mineral contents (Na, K, Mg, Ca, Fe, and Zn) were increased in carrageenan-breads. The texture profile analysis showed a decreased hardness and improved springiness (5.3 mm) in carrageenan-bread. |
| Description: | Not Available |
| ISSN: | 2157-9458 (Online) 2157-944X (Print) |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food and Nutrition Sciences |
| Journal Type: | National Journal |
| NAAS Rating: | Not Available |
| Impact Factor: | 0 |
| Volume No.: | 10(8) |
| Page Number: | 997-1010 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | 10.4236/fns.2019.10871 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/66673 |
| Appears in Collections: | FS-CIFT-Publication |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread.pdf | 433.51 kB | Adobe PDF | View/Open |
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