Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.

Smruthi, Rao and Ashwath Kumar, K. and Indrani, D. (2022) Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics. Journal of Food Science and Technology, 59 (6). pp. 2220-223. ISSN 0022-1155

PDF J Food Sci Technol (June 2022) 59(6)2220–2230.pdf - Published Version Restricted to Registered users only Download (814kB) | Request a copy

Abstract

A low carbohydrate and high fat (LCHF) flour was developed by combining almond flour, desiccated coconut flour, defatted soya flour, dry gluten powder, psyllium husk and skimmed milk powder. Determination of rheological, bread making, nutritional, and staling characteristics of LCHF flour in comparison with wheat flour (WF) was studied. The results showed that LCHF flour had lower amylograph pasting temperature (31.6 �C), peak viscosity (200 BU), farinograph dough stability (0.8 min), and bread volume (315 ml) compared to WF (61.0 �C; 782 BU; 8.7 min; and 525 ml) respectively. The use of additive mixes such as fungal alpha-amylase, sodium stearoyl-2-lactylate and xanthan gum, improved the volume and texture of the LCHF bread. Scanning electron microscope images showed little or no presence of starch granules in LCHF dough and bread. Differential scanning calorimetry studies indicated that, during storage (1–5 days), the enthalpy for gelatinization of endotherm starch increased (0.71–3.40 j/g) in WF bread, however, in LCHF bread this increase was lesser (0.53 to 2.2 j/g) indicating slower staling rate in LCHF bread. The LCHF bread showed lower carbohydrate (13.7%), in-vitro starch digestibility (17.3%) and staling rate, higher protein (22.51%), fat (11.01%), and medium-chain fatty acids than WF bread (51.9%; 38.2%; 12.57%; 3.78%) respectively. The results showed that the developed product would be beneficial for people suffering from diabetics and obesity

Item Type:	Article
Uncontrolled Keywords:	Low carbohydrate high fat (LCHF) flour � Coconut flour � Rheology � Bread � Storage study � Differential scanning calorimetry (DSC)
Subjects:	600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 May 2023 08:44
Last Modified:	24 May 2023 08:44
URI:	http://ir.cftri.res.in/id/eprint/16450

Actions (login required)

View Item