Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri.

Parimala, K. R. and Sudha, M. L. (2012) Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characteristics of puri. Food Hydrocolloids, 27. pp. 191-200.

PDF Food Hydrocolloids, Volume 27, Issue 1, May 2012, Pages 191-200.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Effect of hydrocolloids such as guar gum (GG), arabic gum (AG), carrageenan (CG), locust bean gum (LBG), xanthan gum (XN), hydroxypropyl methylcellulose (HPMC) and carboxymethylcellulose (CMC) at 0.5% w/w level on rheological and quality parameters of puri from whole wheat flour was studied. Hydrocolloids like CMC, XN and HPMC increased the water absorption of puri dough, while it decreased in all other samples. The dough development time and mixing tolerance index values increased, while dough stability did not get affected. On addition of hydrocolloid, there was a reduction in the pasting temperature, while the peak viscosity, hot paste viscosity and cold paste viscosity values increased. Hardness, cohesiveness and adhesiveness properties of the puri dough increased with the addition of hydrocolloids. All the hydrocolloids used in general helped in retention of moisture in the puri and hence remained softer and pliable, while there was a significant reduction in the oil content of puri samples containing hydrocolloids. Among the different hydrocolloids used, addition of guar gum at 0.5% w/w level led to puris having improved quality characteristics to a greater extent with respect to moisture retention, lowering of oil content upon frying with softer and pliable texture and better keeping quality. The mass transfer studies confirmed that the mass transfer co-efficient values for moisture loss and oil uptake were lower in puris with guar gum than control.

Item Type:	Article
Uncontrolled Keywords:	Puri; Rheological characteristics; Scanning electron microscopy; Pasting properties; Mass transfer co-efficient
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jan 2012 04:23
Last Modified:	11 Oct 2018 09:03
URI:	http://ir.cftri.res.in/id/eprint/10576

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