Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks.

Wheat flour was replaced with mango ginger powder
(MGP) at 0, 5, 10 and 15 %. Influence of MGP on
rheological and baking characteristics was studied.
Farinograph was used to study the mixing profile of wheat
flour-MGP blend. Pasting profile of the blends namely gelatinization
and retrogradation were carried out using microvisco-
amylograph. Test baking was done to obtain the optimum
level of replacement and processing conditions. Sensory
attributes consisting texture, taste, overall quality and breaking
strength were assessed. Nutritional characterization of the
soup sticks in terms of protein and starch in vitro digestibility,
dietary fiber, minerals, polyphenols and antioxidant activity
were determined using standard methods.With the increasing
levels of MGP from 0 to 15 %, the farinograph water absorption
increased from 60 to 66.7 %. A marginal increase in the
gelatinization temperature from 65.4 to 66.2 °C was observed.
Retrogradation of gelatinized starch granules decreased with
the addition of MGP. The results indicated that the soup stick
with 10 % MG had acceptable sensory attributes. The soup
stick showed further improvement in terms of texture and
breaking strength with the addition of gluten powder, potassium
bromate and glycerol monostearate. The total dietary
fiber and antioxidant activity of the soup sticks having 10 %
MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 %
respectively as compared to the control soup sticks. MGP in
soup sticks improved the nutritional profile.