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Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives.
Shodehinde Sidiqat, Adamson and Indrani, D. and Prabhasankar, P. (2022) Nutritional evaluation of Sphenostylis stenocarpa flour, its bread and effect of additives. Journal of Food Science and Technology, 59 (5). pp. 1889-1900. ISSN 0022-1155
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J Food Sci Technol (May 2022) 59(5)1889–1900.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy |
Abstract
The present research sought to experiment the effect of additives such as dry gluten powder (DGP), fungal a-amylase (FAA), sodium stearoyl-2-lactylate (SSL) and their combination (GAS) on the rheological and nutritional profile of bread. The incorporation of varied percentage (0–20%) of stenostylis stenocarpa flour (ssF) into WF(Wheat Flour) was optimized at 15%. The results showed that the incorporation of 15% ssF decreased the farinograph dough stability and extensograph resistance to extension. There was protein matrix disruption in 15% ssF dough contrary to 15% ssF ? GAS dough as shown in scanning electron micrograph (SEM). However, the addi�tion of GAS to 15% ssF produced bread with an improved quality score that competed favourably with control bread. The organoleptic evaluation revealed an overall quality score of 52.5, 40 and 49% for control, 15% ssF and 15% ssF ? GAS bread respectively. Furthermore, 15% ssF ? GAS revealed a higher value of ash, protein, dietary fibre, total phenol contents and IC50 of DPPH radical scavenging activity in comparison to control bread. Hence, the present study showed that partial replacement of WF with 15% ssF ? GAS has a positive effect on the overall sensorial acceptability and nutritional value of bread
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Sphenostylis stenocarpa � Wheat flour � Rheology � Farinograph � Extensograph � Additives |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Sep 2022 09:21 |
| Last Modified: | 13 Sep 2022 09:21 |
| URI: | http://ir.cftri.res.in/id/eprint/15743 |
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