Effect of roasting parameters on soy‐butter product quality

Murugkar, Dipika Agrahar; Kotwaliwale, Nachiket; Kumar, Manoj; Gupta, Chetan

doi:10.1111/ijfs.12096

Cited by 8 publications

(5 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The period of sprouting was 48–72 h for soybean (Agrahar‐Murugkar and Jha ) and for malting of finger‐millet and amaranth it was 12–24 h (Agrahar‐Murugkar et al . ). After sprouting, the seeds were dried overnight in an oven at 60C and cooled to RT.…”

Section: Methodsmentioning

confidence: 97%

Effect of Egg‐Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

Agrahar-Murugkar

Zaidi

Kotwaliwale

et al. 2016

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

Eggless cakes were developed using composite flour (CF) of wheat, malted finger‐millet, sprouted soy and amaranth and egg‐replacers (banana (T1), chia (T2) and soy milk powder (T3)) and were analyzed for physical, textural, rheological, nutritional and organoleptic properties and compared with egg cakes with refined wheat flour (C1) and CF (C2). T1 cake showed no significant difference for batter physical and textural properties with C1. In rheological studies, no significant difference was found for Casson‐plastic viscosity, flow‐behavior index and consistency‐index among T1 and C1 batter. T1 cake had higher volume (437.1 cm3) as compared to T3 (404.4 cm3) and T2 (359.4 cm3). C2 showed highest protein (g/100 g) (14.3) and fat (27), while T3 and T1 cakes contained significantly higher iron contents. On 9‐point hedonic scale, T1 cake scored significantly higher values among T cakes. Therefore, CF was a good replacement for refined flour and banana was the best egg‐replacer for cake developed. Practical Applications Increasing consumer search for healthier food options has led researchers to look for alternatives of traditional bakery items such as eggs, refined wheat flour, and butter in food products. Refined wheat flour with low gluten, eggs with its unique foaming, emulsifying and heat coagulation properties and butter giving tenderness, moistness and flavor are important ingredients in bakery products especially in cakes and thus difficult to replace by any other source. Therefore, our research on different egg‐replacers and incorporation of composite flour containing whole wheat, sprouted soybean, malted millet and pseudocereals instead of refined wheat flour in cakes may help manufacturers to produce a healthy product with no sacrifice for its taste and appearance. These alternatives deliver same functional role as that of eggs, butter and flour at much lower cost and can be incorporated into the cakes to obtain desirable organoleptic properties.

show abstract

Section: Methodsmentioning

confidence: 97%

Effect of Egg‐Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

Agrahar-Murugkar

Zaidi

Kotwaliwale

et al. 2016

Journal of Food Quality

Self Cite

View full text Add to dashboard Cite

show abstract

“…For sprouting/malting, cleaned whole green gram and finger-millet were surface sterilized with 0.1 % (w/v) potassium permanganate solution, followed by soaking in distilled water for 4 h at room temperature (RT). The seeds were germinated in a Seed Germinator (Indosaw, India) at the 25°C, 90 % RH for 12-24 h for finger millet and 24-48 h for green gram using the method of Agrahar-Murugkar et al 2013. After sprouting the seeds were dried in an oven overnight at 60°C and then cooled at room temperature (RT).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

et al. 2014

Self Cite

View full text Add to dashboard Cite

Composite flours (CF) using cereals, legumes, millets, soy-protein isolate, dairy ingredient and fruit without refined flour were used for preparing multi-nutrient biscuits. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Effect of malting and sprouting on biscuit quality were also analyzed. The highest volume of particles for CF was 140 μm higher than C flour. CF biscuits had significantly (p≤0.05) lower spread ratio and % weight loss compared to C. The hardness, stickiness and cohesiveness values of CF doughs were significantly (p≤0.05) lower than C resulting in lower cutting strength and increased hardness of CF biscuits. Sprouting further decreased hardness of CF dough. Nutrient content of CF biscuits (sprouted and unsprouted) were significantly (p≤0.05) higher than C biscuits. Sensory evaluation showed CF biscuits especially with sprouted flour had higher acceptability and were superior to C.

show abstract

“…The soaked grains were spread as a single layer on filter paper on sterile petridishes. The grains were germinated in a relative humidity chamber (Remi Scientific, India) at 25°C, 90% Rh for 12-24 h for amaranth (Agrahar-Murugkar et al 2013) whereas the period for soybean sprouting was 48-72 h for (Agrahar-Murugkar and Jha 2009). After germination process, the seeds were dried at 60°C for overnight in an oven and then cooled to RT.…”

Section: Preparation Of Gluten Free Composite Flourmentioning

confidence: 99%

Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

2018

View full text Add to dashboard Cite

The aim of the study was to develop gluten free eggless cake using gluten free composite flour made of finger millet, sprouted soy and amaranth, for patients with celiac disease. Gluten free eggless cake prepared (T2), were analyzed for physical, textural, rheological and nutritional properties and compared with control cake (C) made using refined wheat flour and eggs and eggless composite flour cake made using whole wheat flour, malted finger millet, sprouted soy flour and amaranth (T1). There was no significant difference between T2 and C batter in terms of textural properties, flow behaviour index and consistency index. T2 had higher volume (454.4 cm) as compared to T1 (437.1 cm) cake. No significant differences in textural analysis were observed between cakes in terms of springiness, resilience and cohesiveness. The nutritional quality of T2 cake was significantly ( < 0.05) higher in case of phosphorous (224.0 mg/100 g) and iron content (7.39 mg/100 g). Therefore, gluten free eggless cake of high nutritional composition with good quality characteristics is a good substitute for refined flour egg and composite flour eggless cake. Higher mineral content due to germinated ingredients also made it a nutritious and palatable naturally gluten free food option for the people with celiac disease.

show abstract

Effect of roasting parameters on soy‐butter product quality

Cited by 8 publications

References 23 publications

Effect of Egg‐Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

Effect of Egg‐Replacer and Composite Flour on Physical Properties, Color, Texture and Rheology, Nutritional and Sensory Profile of Cakes

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation

Contact Info

Product

Resources

About