Effect of Fenugreek (Trigonella Foenum Graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9758/
JFPP-02-10 |
|
| Title |
Effect of Fenugreek (Trigonella Foenum Graecum L.)
on the Textural Characteristics and Microstructure
of Vermicelli from Triticum Durum Wheat Semolina
|
|
| Creator |
Jyotsna, R.
Indrani, D. Sai Manohar, R. Venkateswara Rao, G. |
|
| Subject |
30 Spices/Condiments
14 Physical properties 26 Bakery products |
|
| Description |
Studies were carried out on the effect of the substitution of 2.5, 5, 7.5 and 10%
fenugreek seed powder on the textural and quality characteristics of vermicelli. The
stress value increased from0.03–0.037 N/m2, although the stickiness value decreased
from 67–48 g with the increase in fenugreek level, respectively. The data on sensory
quality characteristics of vermicelli showed that there was an improvement in
appearance and strand quality as fenugreek increased.However, at 10% substitution,
the mouthfeel and flavor were affected. Vermicelli with 7.5% fenugreek had the
highest overall quality score of 33 out of 40. The surface scanning electron micrographs
of the raw and cooked control and vermicelli with 7.5% fenugreek showed
that the micrograph of vermicelli containing fenugreek had a somewhat thicker
matrix than the control, and starch granules were enveloped in a coating of
fenugreek gums.
|
|
| Date |
2010
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/9758/1/Journal_of_Food_Processing_and_Preservation_2010.pdf
Jyotsna, R. and Indrani, D. and Sai Manohar, R. and Venkateswara Rao, G. (2010) Effect of Fenugreek (Trigonella Foenum Graecum L.) on the Textural Characteristics and Microstructure of Vermicelli from Triticum Durum Wheat Semolina. Journal of Food Processing and Preservation, 35 (3). pp. 320-326. |
|