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 BU on 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%.
PRACTICAL APPLICATIONSMarket for the instant vermicelli is increasing with the increase in consumer demand. Instant vermicelli available is just prepared from either refined wheat flour (maida) or semolina (soji). There is a need to have products enriched with protein.Defatted soy flour and whey protein concentrate having protein content in the range of 50-55% can function as the sources of protein. Both have been used in the preparation of high-protein vermicelli, which not only reduced the fat content in the product, but also had a better in vitro protein digestibility.
Journal of Texture Studies ISSN 0022-4901
HIGH-PROTEIN INSTANT VERMICELLI
Wheat bran (WB) and oat bran (OB), which are rich in dietary fiber content, were blended separately with wheat flour at 0, 5, 10, 15 and 20%. The incorporation of WB and OB increased the farinograph water absorption from 58.3 to 64.1 and 62.3%, respectively. The dough stability decreased from 10 to 5.5 and 7.0 min. The increase in maximum pressure value was greater upon the addition of WB. The peak viscosity value decreased from 818 to 673 Brabender units (BU) upon the addition of WB. The addition of either WB or OB in the preparation of instant vermicelli made the strands tough. The moisture content and oil uptake decreased from 6.5 to 5.1% and from 18.3 to 16.6%, respectively. The cooked weight decreased, while the cooking loss increased with increasing levels of either of the bran. Combination of WB (5%) and OB (10-15%) resulted in instant vermicelli of acceptable quality having total dietary fiber content of 6.12%.
PRACTICAL APPLICATIONSHigh-fiber ingredients exhibit many properties that influence the physiological functions of foods. Consumption of high-fiber products has shown several health benefits. There is a need to have products enriched with dietary fiber. Wheat bran and oat bran, which are good sources of insoluble and soluble dietary fiber, respectively, have been used in the preparation of various bakery products. The utilization of such sources has also helped in reducing the oil uptake during processing. This study would surely help the industry in developing fiber-rich instant vermicelli using the naturally available fiber-rich sources. bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception
Journal of Texture Studies
Effect of addition of normal (NL) and dehydrated (DL) curry leaves (Murraya koeniggi) and coriander leaves (Corinadrum sativum) in the ratio of 1:1 to refined wheat flour (WF) or a blend of refined wheat flour-whole wheat flour (WF-WWF, 1:1) on the rheological, nutritional, storage and quality characteristics of the buns were studied. Water absorption increased on addition of increasing levels of DL from 0 to 7.5 % to WF-WWF when compared to WF. Dough weakening was greater when DL was added to WF-WWF as seen in decrease in dough stability and abscissa at rupture values. Addition of gluten and emulsifiers improved the quality characteristics of buns prepared using either 25 % NL or 5 % DL. Storage stability of buns with DL was better. The protein, dietary fiber, iron and carotenoids in buns prepared from WF-WWF were higher. The results indicate the utilization of leaves in dehydrated form in the preparation of nutritionally improved buns.
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