Record Details

Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta.

KRISHI: Publication and Data Inventory Repository

View Archive Info
 
 
Field Value
 
Title Effect of incorporation of sodium caseinate, whey protein concentrate and transglutaminase on the properties of depigmented pearl millet based gluten free pasta.
Not Available
 
Creator Manoj Kumar, C.T.; Sabikhi, L.; Singh, A.K.; Raju, P.N.; Kumar, R.; Sharma, R.
 
Subject Depigmented pearl millet flour Gluten-free pasta Sodium caseinate Whey protein concentrate Transglutaminase
 
Description Not Available
The current investigation reports the preparation of gluten free pasta from depigmented pearl millet flour
blended individually with sodium caseinate (SC) (10 and 20%) and 1:1 combination of sodium caseinate and
whey protein concentrate (SCW) (10 and 20%), both treated with and without transglutaminase (TG) enzyme
(0.5 and 1.5%). SC addition (at 10 and 20%) maintained the cooking loss (10.38 ± 0.25 and 11.08 ± 1.71) and
yellowness (b*) (16.11 ± 0.29 and 15.79 ± 0.32) as like control sample, decreased the water absorption
(1.73 ± 0.19 and 1.47 ± 0.04), brightness (L*) (42.10 ± 0.49) (at 20%), pasting properties, and increased the
redness (a*) (2.81 ± 0.10 and 3.58 ± 0.16) and sensory attributes (except colour and adhesiveness). The
combination of SCW (at 10 and 20%) decreased the cooking loss (6.90 ± 0.00 and 5.99 ± 0.11), water ab sorption (1.92 ± 0.05 and 1.72 ± 0.08), pasting properties and increased L*, a*, b* (46.83 ± 0.45,
2.53 ± 0.09, 17.08 ± 0.20) (at 10%) and sensory attributes (except colour and adhesiveness). TG addition
increased the cooking loss, water absoprtion and pasting properties (in all the samples). Protein solubility (%)
decreased with increase in the enzyme concentration confirmed with electrophoretic patterns. Moreover, the TG treatment imparts tenderness and chewiness to pasta. Hence, the present combination could be useful for preparation of good quality of gluten free pasta
Not Available
 
Date 2021-08-26T08:24:07Z
2021-08-26T08:24:07Z
2019-04-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/60703
 
Language English
 
Relation Not Available;
 
Publisher Not Available