Effect of Hydrocolloids on the Quality Parameters of Puri

Parimala, K.R. (2010) Effect of Hydrocolloids on the Quality Parameters of Puri. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	With the aim of studying the effect of hydrocolloids on the quality parameters of puri, experiments were conducted by incorporating different hydrocolloids such as, guar gum (GG), arabic gum (AG), carrageenan (CG), locust bean gum (LBG), xanthan gum (XN), hydroxypropyl methylcellulose (HPMC) and carboxymethylcellulose (CMC) at 0.5% w/w level and study the dough characteristics and puri making quality. The whole-wheat flour characteristics showed that it was suitable for puri preparation. The study of farinographic parameters as affected by the hydrocolloids indicated that the water absorption in case of CMC, XN and HPMC increased, while it decreased in all other samples. The dough development time and mixing tolerance index values increased with addition of gums, while dough stability was not much affected. Addition of hydrocolloids on the amylographic characteristics indicated that there was a reduction in the pasting temperature, while the peak viscosity, hot paste viscosity and cold paste viscosity values increased. Hardness, cohesiveness and adhesiveness properties of the puri dough increased with the addition of hydrocolloids. Puris were prepared from the whole - wheat flour with and without different hydrocolloids and analysed for various quality parameters. All the hydrocolloids used in general helped in retention of moisture in the puri and hence remained softer and pliable. Also there was a significant reduction in the oil content of puri samples containing hydrocolloids. Among the hydrocolloids used, addition of CMC showed highest moisture retention, whereas addition of GG showed lowest oil uptake. Sensory evaluation of puri samples revealed that there was no adverse effect on the sensory characteristics of puri. Among the hydrocolloids studied, GG sample scored highest. SEM studies revealed that in the dough samples, starch granules were coated with hydrocolloids and were embedded in the thick protein matrix and in puri samples; starch granules were partially gelatinised but, retained the identity in the continuous protein matrix. The puris containing hydrocolloids had lesser extent of starch retrogradation during storage when compared to the CON sample. The use of hydrocolloids in puri did not affect the nutritional quality parameters of puri. The mass transfer studies showed that during frying, the rate of moisture loss and mass transfer co-efficient value for moisture (Km) was higher in case of CON sample when compared to that of GG sample, indicating that the presence of hydrocolloids helped in moisture retention during frying. The rate of oil uptake and the mass transfer co-efficient value for oil was also higher in case of CON sample when compared to GG sample, indicating that the hydrocolloids helped in reducing the oil uptake in puri.
Uncontrolled Keywords:	hydrocolloids, effect of; puri; quality parameters; guar gum; arabic gum; whole-wheat flour characteristics
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jan 2011 05:18
Last Modified:	24 Jan 2011 05:23
URI:	http://ir.cftri.res.in/id/eprint/9859

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