Effects of Fats and Oils on Rheological, Fatty Acid Profile and Quality Characteristics of South Indian Parotta.

Tejaswi Kumar, H. C. and Jeyarani, T. and Mr., Milind and Indrani, D. (2013) Effects of Fats and Oils on Rheological, Fatty Acid Profile and Quality Characteristics of South Indian Parotta. Journal of the American Oil Chemists Society. pp. 1523-1531.

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Abstract

Keeping in view the present day demand for foods with healthy fats, the effect of different fats namely hydrogenated fat (HF) and bakery fat (BF); oils—sunflower oil (SFO), soyabean oil (SBO), olive oil (OLO), palm oil (POO) and coconut oil (CNO) separately at the level of 7.5 % on the rheological, fatty acid profile and quality characteristics of parotta was studied. Addition of fats and oils decreased Farinograph water absorption, Amylograph peak viscosity, Alveograph resistance of dough to deformation and increased average abscissa at rupture. In the micrographs of parotta dough with fats, the protein matrix appeared thick and intact, whereas in the case of parotta dough with oils the protein matrix appeared slightly less intact. The spread ratio and overall quality of parotta with oils were higher than fats. The highest overall quality score was observed for parotta with OLO, followed in decreasing order by SFO, SBO, CNO, POO, HF and BF. Determination of fatty acid profile showed that the parottas with fats contained a high amount of trans fatty acids (TFA), while parottas with oils had no TFA. During storage up to 48 h, the parottas with oils remained softer than the parottas with fats.

Item Type:	Article
Uncontrolled Keywords:	Parotta Fats Oil Rheology Trans fatty acids Fatty acid profile
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions:	Flour Milling Bakery and Confectionary Technology Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jan 2014 05:19
Last Modified:	23 Jan 2014 05:19
URI:	http://ir.cftri.res.in/id/eprint/11325

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