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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
 
Creator Maya Raman
Ammu Dinakaran
Akshaya Ravindran
Sankar, T.V.
Srinivasa Gopal, T. K.
 
Subject Carrageenan
Wheat Flour
Bread
Texture Profile Analysis
Physio-Chemical Properties
 
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
 
Date 2021-10-30T11:24:50Z
2021-10-30T11:24:50Z
2019-08-21
 
Type Research Paper
 
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
 
Language English
 
Relation Not Available;
 
Publisher Scientific Research Publishing