Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread
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Title |
Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread
Not Available |
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Creator |
Maya Raman
Ammu Dinakaran Akshaya Ravindran Sankar, T.V. Srinivasa Gopal, T. K. |
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Subject |
Carrageenan
Wheat Flour Bread Texture Profile Analysis Physio-Chemical Properties |
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Description |
Not Available
Fiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural characteristics of bread. The 100% wheat flour was used as control and the test sample contained 4% carrageenan. The physio-chemical analysis showed that carrageenan-substitution improved the hydration properties of the flour. Carrageen substituted bread had reduced the loaf volume. The fiber content in carrageenan-substituted bread was noticeably higher (9.4 g % ) than control (3.5 g % ). Crude lipid (4.6 g % ) and protein (7.0 g % ) content improved with carrageenan-substitution. The mineral contents (Na, K, Mg, Ca, Fe, and Zn) were increased in carrageenan-breads. The texture profile analysis showed a decreased hardness and improved springiness (5.3 mm) in carrageenan-bread. Not Available |
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Date |
2021-10-30T11:24:50Z
2021-10-30T11:24:50Z 2019-08-21 |
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Type |
Research Paper
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Identifier |
Maya Raman, Ammu Dinakaran, Akshaya Ravindran, Sankar, T.V. and Srinivasa Gopal, T. K. (2021) Dietary Supplementation of κ-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread. Food and Nutrition Sciences. 10(8): 997-1010.
2157-9458 (Online) 2157-944X (Print) http://krishi.icar.gov.in/jspui/handle/123456789/66673 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Scientific Research Publishing
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