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Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality

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Relation http://ir.cftri.com/12343/
http://dx.dor.org/10.4236/fns.2013.49116
 
Title Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality
 
Creator Hemalatha, M. S.
Sai Manohar, R.
Salimath, P. V.
Prasada Rao, U. J. S.
 
Subject 28 Polysaccharide Chemistry
Indian flat bread
 
Description Arabinoxylans are the major non-starch polysaccharides in wheat and are reported to influence quality of bakery prod-ucts. Arabinoxylans were isolated from good and poor chapati making varieties, added them at different levels (0.25 and 0.5 g/100g) to the same flour, interchanged with other varieties and determined the effect of arabinoxylans on rheological properties of dough and chapati making quality. Rheological properties were improved upon adding isolated arabinoxylans of good chapati making varieties to flours. Interestingly, addition of isolated arabinoxylans of good cha- pati making varieties to poor chapati making varieties had significantly improved the chapati quality. Sensory studies showed that chapatis prepared from flour added with arabinoxylans of good chapati varieties had soft texture and high overall quality scores. These changes are attributed to differences in their arabinose/xylose ratio. Thus, results indicated that addition of isolated arabinoxylans of good chapati making flour improved the chapati quality of poor chapati mak- ing flour.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12343/1/Food%20and%20Nutrition%20Sciences%2C%202013%2C%204%2C%20884-892.pdf
Hemalatha, M. S. and Sai Manohar, R. and Salimath, P. V. and Prasada Rao, U. J. S. (2013) Effect of Added Arabinoxylans Isolated from Good and Poor Chapati Making Wheat Varieties on Rheological Properties of Dough and Chapati Making Quality. Food and Nutrition Sciences, 4. pp. 884-892.