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Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves.

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Title Chemical composition, rheological, quality characteristics
and storage stability of buns enriched with coriander
and curry leaves.
 
Creator Sudha, M. L.
Rajeswari, G.
Venkateswara Rao, G.
 
Subject 01 Dietary Fiber
26 Bakery products
 
Description Effect of addition of normal (NL) and dehydrated
(DL) curry leaves (Murraya koeniggi) and coriander
leaves (Corinadrum sativum) in the ratio of 1:1 to
refined wheat flour (WF) or a blend of refined wheat
flour-whole wheat flour (WF-WWF, 1:1) on the rheological,
nutritional, storage and quality characteristics of the
buns were studied. Water absorption increased on addition
of increasing levels of DL from 0 to 7.5 % to WF-WWF
when compared to WF. Dough weakening was greater
when DL was added to WF-WWF as seen in decrease
in dough stability and abscissa at rupture values. Addition
of gluten and emulsifiers improved the quality characteristics
of buns prepared using either 25 % NL or 5 % DL.
Storage stability of buns with DL was better. The protein,
dietary fiber, iron and carotenoids in buns prepared from
WF-WWF were higher. The results indicate the utilization
of leaves in dehydrated form in the preparation of nutritionally
improved buns.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11687/1/Journal%20of%20Food%20Science%20and%20Technology%2C%20Vol.%2051%2C%20No.12%2C%202014%2C%203785.pdf
Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2014) Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves. Journal of Food Science and Technology, 51 (12). pp. 3785-3793. ISSN 0022-1155