Effect of barley, banana and soya protein isolate on rheological, microstructural and nutritional characteristics of north indian parotta
2012
BHARGAVA, SHIPRA | JYOTHI LAKSHMI, A. | INDRANI, D.
The effect of replacement of whole wheat flour up to 60% with the blends of barley flour, banana flour and soya protein isolate (BBS) on the rheological, north Indian parotta (NIP)âmaking characteristics of whole wheat flour and nutritional characteristics of NIP with special reference to protein, starch and dietary fiber was studied. The results showed an increase in the farinograph water absorption, amylograph peak viscosity and extensograph resistance to extension, and a decrease in extensibility and overall quality score of NIP from 54 to 25 for the maximum score of 60 with an increase in BBS up to 60%. The addition of combination of additives (CAs), namely dry gluten powder, sodium stearoylâ2âlactylate and hydroxypropyl methylcellulose, significantly improved the overall quality of NIP with 40% BBS. The NIP with 40% BBSâ+âCA showed higher total protein, digestible protein, percent availability, total fiber, soluble and insoluble fibers, resistant starch and lower starch hydrolysis index than control NIP. PRACTICAL APPLICATIONS: Majority of people are becoming more aware of the relationship between diet and disease, and believe that foods can be designed to help prevent various diseases. Recent trend in the milling industry is to produce nutritious whole wheat flour using a combination of different grains and seeds for the production of chapati, puri and parotta. However, there is no scientific information on the rheological characteristics of multigrain dough, product and its nutritional quality. The information generated on the use of barley, banana and soya protein isolate in north Indian parotta preparation will be helpful for the commercial manufacture of nutritious parotta.
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