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Effects of ingredients and certain additives on rheological and sensory characteristics of gluten‐free eggless pancake.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14521/
https://doi.org/10.1111/jfpp.14129
 
Title Effects of ingredients and certain additives on rheological and
sensory characteristics of gluten‐free eggless pancake.
 
Creator Akshata, B.
Indrani, D.
Prabhasankar, P.
 
Subject 26 Bakery products
31 Food Additives
 
Description The effect of incorporation of the different percentage of green gram split dehusked
flour, GGSF in rice flour (RF) + whey protein concentrate (WPC) blend in comparison
with wheat flour, WF + WPC blend for the production gluten‐free eggless pancake
was studied. The effects of the additives such as xanthan gum, XAN (0.25 and 0.5%),
sodium stearoyl‐2‐lactylate SSL, (0.25 and 0.5), and psyllium husk, PH in RF + WPC
on the rheological characteristics of pancake with the optimum level of 20% GGSF
inclusion were also analyzed. The results showed that the amylograph peak viscosity
of RF + WPC (1046 BU) was higher than WF + WPC (897 BU) while the addition of
10%–30% GGSF to RF + WPC impacted a significant reduction. However, there was
an observed increase in the addition of additives and 20% optimized level of GGSF to
RF + WPC. The batter density value was higher, and the overall quality score was lower
for pancake of RF + WPC when compared to a pancake of WF + WPC. Addition of
XAN, SSL, and PH decreased the batter density and brought about the highest increase
in the overall quality score of pancakes of RF + WPC when compared to individual ad‐
ditives. The developed pancakes were gluten‐free as indicated by immunochemical
validation and it may be included in the diet of wheat and egg sensitive population.
Practical applications
The present study demonstrated the successful utilization of rice flour as a basic raw
material along with green gram split dehusked flour, whey protein concentrate and
the incorporation of additives namely xanthan gum, sodium stearoyl‐2‐lactylate, psyl‐
lium husk for the development of gluten‐free eggless pancake. The study will help the
baking industry to meet the increasing demand for the production of a newer version
of gluten‐free products such as gluten‐free eggless pancakes. This product will also
be of health advantage to people with celiac disease.
 
Date 2019
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14521/1/jfpp.14129.pdf
Akshata, B. and Indrani, D. and Prabhasankar, P. (2019) Effects of ingredients and certain additives on rheological and sensory characteristics of gluten‐free eggless pancake. Journal of Food Processing and Preservation, 43.