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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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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