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Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation
Ashwini, K. Umashankar and Jyotsna, Rajiv and Prabhasankar, P. (2016) Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. Journal of Food Science and Technology, 53 (1). pp. 531-540. ISSN 0022-1155
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Journal of Food Science and Technology January 2016, Volume 53, Issue 1, pp 531-540.pdf - Published Version Restricted to Registered users only Download (1MB) |
Abstract
A high demand exists for gluten free and hypoimmunogenic products from gluten sensitive population. The present study focuses on the development of hypoimmunogenic muffins using a combination of the blend (CB) consisting of modified (protease treated) Whole Wheat Flour (WWF) and Pearl Millet Flour (PMF). The batter density of CB was 0.97, and it varied between 0.91–0.93 and 0.97–0.99 g/cc with the use of emulsifiers and hydrocolloids respectively. The volume of the muffin made using CB was 70 mL, and it increased to 120 mL with the combination of additives (CAD) comprising of Carboxy Methyl Cellulose (CMC) and Polysorbate-60 (PS-60). The muffins made of CB+CAD had the lowest hardness (19.8 N) and gumminess (6.6 N) values and highest springiness value (13.3 mm) indicating that the texture was soft. Sensory characteristics of the muffin made with CB+CAD were good and had an overall quality score of 90.5 out of 100. Rheometer studies showed that the incorporation of additives improved the visco-elastic properties of muffin batters. Microstructure studies showed a change in gluten matrix of muffins followed by treatments. Immunochemical validation of muffins made using CB+ CAD showed that the immunogenicity reduced by 70.8 % which may be suitable for patients with gluten sensitivity.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Gluten sensitivity . Enzymatic hydrolysis . Pearl millet .Wholewheat flour .Rheometer andhypoimmunogenic muffin |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 18 Feb 2016 11:01 |
| Last Modified: | 18 Feb 2016 11:01 |
| URI: | http://ir.cftri.res.in/id/eprint/12125 |
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