Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety

Prabhasankar, P.; Rajiv, Jyotsna; Indrani, D.; Rao, G. Venkateswara

doi:10.1016/j.jfoodeng.2006.09.013

Cited by 55 publications

(42 citation statements)

References 2 publications

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“…1e), it was clear that there was an increase in stickiness with increase in WPC level and decrease with barley flour. This is in agreement with the work of Prabhasankar et al (2007) who reported increased stickiness in vermicelli pasta at high levels of whey protein concentrate (>7.5 %).…”

Section: Effect Of Variables On Texturesupporting

confidence: 93%

“…WPC also had positive effect (p≤0.05) on lightness values. Prabhasankar et al (2007) also observed an increased L value with addition of WPC in finger millet pasta. However, CMC and water had negative effect (p≤0.05) on the lightness at quadratic level.…”

Section: Effect Of Variables On Colourmentioning

confidence: 70%

“…Similarly, several dairy ingredients have also been used in cereal products for nutritional and functional benefits in addition to flavor and texture enhancement. Prabhasankar et al (2007) made vermicelli from durum wheat using whey protein concentrate, ascorbic acid and glycerol mono stearate and observed that product had higher protein, improved colour and texture.…”

Section: Introductionmentioning

confidence: 99%

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Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

et al. 2012

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Non-wheat pasta was prepared with pearl millet supplemented with 10-30 % barley flour, 5-15 % whey protein concentrate, 2.5-4 % carboxy methyl cellulose and 27-33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour and whey protein concentrate (WPC) had significant (p≤0.05) positive effect on lightness and negative effect on stickiness of pasta, thus improved the overall acceptability (OAA). Carboxymethyl cellulose (CMC) improved the textural attributes i.e. increased firmness and decreased stickiness significantly (P≤0.05) and caused a significant (P≤0.05) reduction in solids losses in gruel. Based upon the experiments, the optimized level of ingredients were barley flour 13.80 g 100 g −1 pearl millet flour (PMF), WPC 12.27 g 100 g −1 PMF, CMC 3.45 g 100 g −1 PMF and water 27.6 mL 100 g −1 ingredients premix with 88 % desirability. The developed pasta had protein 16.47 g, calcium 98.53 mg, iron 5.43 mg, phosphorus 315.5 mg and β-glucan 0.33 g 100 g −1 pasta (db).

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Section: Effect Of Variables On Texturesupporting

confidence: 93%

Section: Effect Of Variables On Colourmentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

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Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

et al. 2012

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“…The particle size distribution test showed that 6.8% of semolina retained on 32 W (670 μm) sieve, 26% on 45 W (480 μm) and 6.5% on 60 W (340 μm) and meets the required specifications for pasta making (Prabhasankar et al 2007). …”

Section: Quality Characteristics Of Raw Materialsmentioning

confidence: 91%

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

2011

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Wheat storage proteins play a vital role in pasta making quality. In the present study, SDS-PAGE, Gel filtration chromatography and Scanning electron microscopy techniques were employed to understand the changes in the wheat protein fractions and their interactions with additives namely Sodium Steroyl Lactate (SSL), Glycerol Monostearate (GMS) and Hydroxy Propyl Methyl Cellulose (HPMC) during processing of pasta. SDS-PAGE studies indicated changes in High Molecular Weight Glutenin (HMW) fractions during drying stages of pasta preparation and in cooked pasta samples. In uncooked pasta, gel filtration patterns showed four peaks corresponding to different storage proteins whereas in the case of cooked pasta, these peaks were merged into three peaks. Pasta quality characteristics studies indicated that pasta with HPMC was found to have minimum percentage of cooking loss (5.6%), increased cooked weight (82 g), firmness (2.97 N) and high overall quality score (27) than GMS, SSL and control. Microstructure studies confirm the beneficial effect of HPMC. The present study indicated that HPMC is better additive for pasta manufacture followed by GMS. This could be due to interaction of HPMC with starch and protein matrix is different from that of GMS and SSL.

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“…The best pasta products are traditionally manufactured with only durum wheat because of excellent rheological properties of the dough and the superior color, cooking quality and consumer acceptance of the product (Dexter & Matson, 1979). Specially blended pasta products with nondurum wheat ingredients such as inulin, guar gum, pea fiber, locust bean gum, xanthan gum, bamboo fiber, bglucan (Brennan & Tudorica, 2007;Brennan, Victor, & Tudorica, 2004) and whey protein concentrate (Prabhasankar, Jyotsna, Indrani, & Venkateswara Rao, 2007) that enhance the nutritional properties of the resulting pasta are also known. The legumes like ''urad'' and mung bean can be utilized to improve nutritional quality of pasta (Galvez, Resurreccion, & Ware, 1995;Sarabhai, 1992).…”

Section: Introductionmentioning

confidence: 99%

Influence of vegetable purees on quality attributes of pastas made from bread wheat(T. aestivum)

Rekha¹,

Chauhan²,

Prabhasankar³

et al. 2013

CyTA - Journal of Food

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Various vegetable puree-incorporated quick cooking pastas (VPP) from non-durum wheat T. aestivum were developed and their quality attributes were evaluated. The results indicated that maximum incorporation of puree was used in carrot pasta (420 g/kg) and minimum amount was incorporated in beetroot pasta (150 g/kg). High yellowness was observed in carrot pasta (20.33) and low in the case of beetroot pasta (8.73). All VPP had lower cooking loss, swelling index and texture values than the control. Overall sensory scores of all the VPP was low as compared to the control except in the case of carrot pasta (6.1) which had a score comparable with the control (6.2). The pigment and crude fiber content were found to be higher in VPP. The scanning electron microscopy (SEM) analysis of the cooked pastas revealed that addition of purees have altered microstructure of pasta comprising starch granules and protein matrix network which contributed to the difference in the cooking loss.Keywords: vegetable puree; pasta; microstructure; amylograph Se desarrollaron distintas variedades de pasta de coccio´n ra´pida que incorporan pure´vegetal (VPP por sus siglas en ingle´s) de trigo no duro T. aestivum, evalua´ndose sus atributos cualitativos. Los resultados indican que en la pasta con zanahoria se utilizo´la cantidad ma´xima de pure´(420 g/kg), en tanto que en la pasta con remolacha se empleo´la cantidad mı´nima (150 g/kg). Se observoú n alto nivel de color amarillento en la pasta con zanahoria (20,33) y un nivel escaso de este color en el caso de la pasta con remolacha (8,73). En comparacio´n con el grupo de control, todas las VPP experimentaron bajos niveles de pe´rdida en el ı´ndice de hinchamiento y de textura durante la coccio´n. Asimismo, comparando con el grupo de control, en te´rminos sensoriales la puntuacio´n general de todas las VPP fue reducida, excepto en el caso de la pasta con zanahoria (6,1), cuya puntuacio´n fue equivalente a la del grupo de control (6,2). Se constata que tanto el pigmento como el contenido de fibra cruda son superiores en las VPP. El ana´lisis SEM de las pastas cocidas indica que la incorporacio´n de pure´s altero´la microestructura de la pasta, formada de gra´nulos de almido´n y un tejido de matriz de proteı´nas, lo cual repercutio´en la pe´rdida durante la coccio´n.

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Influence of whey protein concentrate, additives, their combinations on the quality and microstructure of vermicelli made from Indian T. Durum wheat variety

Cited by 55 publications

References 2 publications

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate

Studies on effect of additives on protein profile, microstructure and quality characteristics of pasta

Influence of vegetable purees on quality attributes of pastas made from bread wheat(T. aestivum)

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