Record Details

Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/11726/
http://dx.doi.org/10.1007/s11694-014-9212-5
 
Title Green mussel (Perna canaliculus) as a marine ingredient
to enrich gluten free pasta: product quality, microstructure
and biofunctional evaluation.
 
Creator Vijaykrishnaraj, M.
Bharath Kumar, S.
Prabhasankar, P.
 
Subject 26 Bakery products
Fish
 
Description In order to develop enriched gluten free pasta,
Green Mussel (GMP) has been chosen as an ingredient
because of its biofunctional activity. Gelation studies of
blends with GMP and Chickpea flour revealed higher ionic
strength. GMP had total antioxidant activity of 14.5 mg
equivalent to ascorbic acid (EAA)/g extract, radical scavenging
activity of 36 % and reducing power of 76 %
compared to control. On the basis of sensory quality, 5 %
GMP pasta was gustatorily accepted, with cooking loss of
7.9 %. This sensorially accepted GMP pasta had antioxidant
activity was 4.5 mg EAA/g extract, reducing power
25 % and radical scavenging activity (30 %). Dot blot
confirmed that antibodies developed against wheat gliadin
did not recognize these proteins. Micro structure studies
indicate that addition of GMP proved relationship between
starch granules and protein matrix in pasta products.
Optimized marine biofunctional ingredient based pasta can
be included in the diet of celiac patients.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11726/1/Journal%20of%20Food%20Measurement%20and%20Characterization%20March%202015%20%289%29%2076-85.pdf
Vijaykrishnaraj, M. and Bharath Kumar, S. and Prabhasankar, P. (2015) Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. Journal of Food Measurement and Characterization, 9. pp. 76-85.