Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9903/
JTS-09-11 |
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| Title |
Influence of Defatted Soy Flour and Whey Protein
Concentrate on Dough Rheological Characteristics
and Quality of Instant Vermicelli
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| Creator |
Sudha, M. L.
Rajeswari, G. Venkateswara Rao, G. |
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| Subject |
21 Cereals
03 Rheology 18 Processed foods |
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| Description |
Defatted soy flour (DSF) and whey protein concentrate (WPC) having protein
content of 54.1 and 61.9%, respectively, were blended with wheat flour at 0–15%.
Incorporation of DSF increased the farinograph water absorption from 59.3 to
63.8%, whereas addition of WPC decreased the water absorption to 53.5%. The
dough stability increased from 4.5 to 8.5 min with DSF. The increase in maximum
pressure value was greater on addition of DSF. The peak viscosity value decreased
from 818 to 657 and 587 BUon addition of DSF&WPC,respectively. Instant vermicelli
prepared by extruding, steaming and frying made the strands tough on addition
of DSF or WPC. The moisture content and oil uptake decreased. Combination of
DSF and WPC resulted in acceptable quality instant vermicelli having protein
content in the range of 15–17% and the in vitro protein digestibility (IVPD) in the
range of 70–80%.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9903/1/Journal_of_Texture_Studies_42_%282011%29_72%E2%80%9380.pdf
Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2011) Influence of Defatted Soy Flour and Whey Protein Concentrate on Dough Rheological Characteristics and Quality of Instant Vermicelli. Journal of Texture Studies, 42. pp. 72-80. |
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