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Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.
Swati, Sarabhai and Indrani, D. and Vijaykrishnaraj, M. and Mr., Milind and Arun Kumar, V. and Prabhasankar, P. (2015) Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology, 52 (6). pp. 3763-3772.
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ournal of Food Science and Technology June 2015, Volume 52, Issue 6, pp 3763-3772.pdf - Published Version Restricted to Registered users only Download (687kB) |
Abstract
The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) and addition of 0.5 % emulsifiers such as glycerol monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and lecithin (LEC) on the rheological, sensory and textural characteristics of cookies with rice flour and its immunochemical validation was studied. The results showed that the use of 7.5 % SPI/WPC along with GMS significantly improved the quality characteristics of cookies with rice flour. Dot-Blot and Western-blot studies of cookies with 7.5 % of SPI or WPC confirmed that the anti-gliadin did not recognize these proteins. Carry- through process using ELISA kit confirmed that gluten was within the permissible limit in all the stages of processing and hence these cookies can be consumed by people suffering from celiac disease.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Cookie . Rice flour . Soy protein isolate .Whey protein concentrate . Emulsifiers .Western blot |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Jun 2015 07:55 |
| Last Modified: | 17 Jun 2015 07:55 |
| URI: | http://ir.cftri.res.in/id/eprint/11832 |
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