Effect of incorporating plant and animal-derived protein sources into whole wheat flour on its physical, rheological, nutritional, and chapati-making attributes

IF 2.701
Kaneez Haleema, Suresh D. Sakhare
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引用次数: 0

Abstract

To explore the potential of incorporating commercial protein sources as functional ingredients in traditional Indian chapati, a study was conducted to assess the effects of supplementing whole wheat flour with these proteins. The blends were evaluated for their physicochemical properties, rheological behavior, and chapati-making performance. Whole egg powder and egg albumin powder exhibited higher redness values of 5.48 and 5.23, respectively, and yellowness values of 23.33 and 27.47, respectively. As the protein source levels increased from 0 to 20%, the blends showed a corresponding increase in protein and ash content, with the highest protein content of 27.34% observed in the blend with 20% soy protein isolate. The addition of soy protein led to increased farinograph water absorption, while whey and egg protein sources exhibited a decreasing trend in water absorption. Overall, dough stability declined as the level of protein supplementation increased. Sensory evaluations of the chapatis revealed that a 10% supplementation level was acceptable for soy and whey protein sources. For egg protein sources, a 5% supplementation level was preferred, as higher levels resulted in a significant drop in sensory scores due to an undesirable foreign taste in the chapati.

在全麦面粉中加入植物和动物来源的蛋白质对其物理、流变学、营养和chapati制作特性的影响
为了探索将商业蛋白质来源作为功能成分纳入传统印度薄饼的潜力,进行了一项研究,以评估在全麦面粉中添加这些蛋白质的效果。对共混物的理化性质、流变性能和chapati制作性能进行了评价。全蛋粉和蛋白蛋白粉的红度值分别为5.48和5.23,黄度值分别为23.33和27.47。随着蛋白质源水平从0增加到20%,蛋白质和灰分含量相应增加,其中大豆分离蛋白含量为20%时蛋白质含量最高,为27.34%。大豆蛋白的添加增加了乳清蛋白和鸡蛋蛋白源的吸水率,而乳清蛋白和鸡蛋蛋白源的吸水率呈下降趋势。总体而言,面团稳定性随着蛋白质补充水平的增加而下降。对chapatis的感官评估显示,10%的补充水平对于大豆和乳清蛋白来源是可以接受的。对于鸡蛋蛋白质来源,5%的补充水平是最好的,因为更高的水平会导致感官评分显著下降,因为chapati中有一种不受欢迎的外来味道。
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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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