Traditional Indian unleavened bread (chapati) was prepared by incorporating wheat bran (insoluble fi ber) and oat bran (soluble fi ber) at different levels into whole wheat fl our. Central composite rotatable design with 2 independent variables (wheat bran and oat bran) at 5 levels (wheat bran 3-9, oat bran 6-12%) was used to design the experiments. The fl our samples containing different concentration of bran were analysed for pasting and mixing characteristics. Wheat bran had a negative (p 0.05) ef fect on peak viscosity, break down and fi nal viscosity, whereas oat bran had a positive (p 0.05) ef fect on set back and fi nal viscosity. Among mixing characteristics, the peak value was negatively affected (p 0.05) with increase in the level of both variables. Both variables had positive (p 0.05) ef fect on hardness of chapati while the cohesiveness, chewiness and overall acceptability scores were negatively affected. Based on compromise optimization, it is recommended to incorporate 5.5 g wheat bran and 9.7 g oat bran per 100 g fl our for making optimally acceptable fi ber rich chapati.
Models capable of predicting the moisture and oil content as well as overall acceptability (OAA) of poori, prepared from wheat flour incorporated with wheat bran and oat bran were developed using response surface methodology. Central composite rotatable design with two independent variables (wheat bran and oat bran) at five levels (wheat bran, 3-9 g/100 g wheat flour and oat bran 6-12 g/100 g wheat flour) was used to optimize the bran level. Results showed that oat bran had significant (p≤0.05) positive effect on moisture retention and negative effect on oil absorption, while wheat bran had reverse effect. Based on compromise optimization, it was recommended to incorporate 3.0 g wheat bran and 11.0 g oat bran (per 100 g wheat flour) for making fibre rich (4.2% total dietary fibre, 1.3% soluble dietary fibre) poori with lower oil content (20% less as control) and optimum acceptability (88.6).
Peanut a-galactosidase was immobilised in calcium alginate beads and used to hydrolyse the flatulencecausing oligosaccharides, raffinose and stachyose, in soya milk in batch and in packed bed reactor with recycle. The immobilised enzyme exhibited a slightly lower activity than the free enzyme. The activity yield of immobilised a-galactosidase was 75.1% and the immobilisation yield was 82.6%. Batch hydrolysis using immobilised enzyme at 55°C resulted in 96% reduction in the oligosaccharides after 12 h. For the continuous process, a packed bed reactor with recycle was used. More than 98% of the oligosaccharides were hydrolysed after 6 h of reaction at 55°C. The immobilised enzyme also proved to be stable up to three repeated hydrolysis reactions.
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