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Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough.

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Relation http://ir.cftri.com/12071/
http://dx.doi.org/10.1016/j.lwt.2015.03.111
 
Title Influence of whey protein concentrate and potato starch on
rheological properties and baking performance of Indian water
chestnut flour based gluten free cookie dough.
 
Creator Swati, Sarabhai
Prabhasankar, P.
 
Subject 03 Rheology
24 Fruits
26 Bakery products
 
Description In present study influence of whey protein concentrate (WPC) and potato starch (PS) on the production
of water chestnut flour (WCF) based gluten free cookie dough its rheological properties and their effect
on quality of gluten free cookies was studied. The WPC was used to replace, 5, 7.5 and 10 g/100 g of WCF
in gluten free formulations. Cookie dough of 100 g/100 g WCF and WF served as a control samples.
Oscillatory and creep measurements were applied to test the effect of WPC and PS on the viscoelasticity
of gluten free cookie dough. Frequency sweep results indicated that samples containing WPC had solid
elastic-like characteristics. An increase in WPC increased storage modulus and zero shear viscosity while
there was a decrease in tan d and maximum creep compliance, an addition of WPC and PS increased
dough tenacity and resistance to deformation. Cookie dough containing WPC between 7.5 g/100 g and
10 g/100 g replacement level showed similar strength and extensibility as wheat cookie dough. The
results of physical and sensory evaluation of gluten free cookies showed addition of WPC increased
cookie hardness, fracturability, spread ratio and overall acceptability, as evaluated by trained panellist.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12071/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2063%2C%20Issue%202%2C%20October%202015%2C%20Pages%201301-1308.pdf
Swati, Sarabhai and Prabhasankar, P. (2015) Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. LWT - Food Science and Technology, 63 (2). pp. 1301-1308.