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Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.

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Relation http://ir.cftri.com/11832/
http://dx.doi.org/10.1007/s13197-014-1432-5
 
Title Effect of protein concentrates, emulsifiers on textural and sensory
characteristics of gluten free cookies and its immunochemical
validation.
 
Creator Swati, Sarabhai
Indrani, D.
Vijaykrishnaraj, M.
Mr., Milind
Arun Kumar, V.
Prabhasankar, P.
 
Subject 03 Proteins
26 Bakery products
 
Description The effect of 5, 7.5 and 10 % protein concentrates
namely soya protein isolate (SPI), whey protein concentrate
(WPC) and addition of 0.5 % emulsifiers such as glycerol
monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and
lecithin (LEC) on the rheological, sensory and textural characteristics
of cookies with rice flour and its immunochemical
validation was studied. The results showed that the use of
7.5 % SPI/WPC along with GMS significantly improved the
quality characteristics of cookies with rice flour. Dot-Blot and
Western-blot studies of cookies with 7.5 % of SPI or WPC
confirmed that the anti-gliadin did not recognize these proteins.
Carry- through process using ELISA kit confirmed that
gluten was within the permissible limit in all the stages of
processing and hence these cookies can be consumed by
people suffering from celiac disease.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11832/1/ournal%20of%20Food%20Science%20and%20Technology%20June%202015%2C%20Volume%2052%2C%20Issue%206%2C%20pp%203763-3772.pdf
Swati, Sarabhai and Indrani, D. and Vijaykrishnaraj, M. and Mr., Milind and Arun Kumar, V. and Prabhasankar, P. (2015) Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology, 52 (6). pp. 3763-3772.