Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough

Sarabhai, Swati; Prabhasankar, P.

doi:10.1016/j.lwt.2015.03.111

Cited by 70 publications

(52 citation statements)

References 36 publications

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“…As per the panelists, WCF on baking gave a pleasing nutty taste on account of which 100% WCF cookies received the highest scores for taste hence influencing scores for overall acceptability. Similar scores for taste were reported by Singh et al (2011) and (Sarabhai and Prabhasankar 2015). Addition of WCF significantly decreased the crispiness of cookies from 8.5 to 7.9.…”

Section: Sensory Evaluationsupporting

confidence: 81%

“…WAC of WCF (102.8%) was significantly higher than the WF (66.44%). Variation in the WAC between the flours might be due to the difference in protein structures and the presence of hydrophilic carbohydrates (Sarabhai and Prabhasankar 2015). Flours with high water absorption have more hydrophilic constituents, such as polysaccharides (Yellavila et al 2015).…”

Section: Physical and Functional Properties Of Flourmentioning

confidence: 99%

“…Although some basic work regarding characterization of water chestnut flour and production of water chestnut cookies (Sarabhai and Prabhasankar 2015;Singh et al 2011) has been carried out but the antioxidant potential of water chestnut flour and effect of baking on its antioxidant activity during cookie production has not been reported so far. Hence, this study was conducted to report the physicochemical, pasting properties of the flour blends and effect of baking on its antioxidant potential during cookie production.…”

Section: Introductionmentioning

confidence: 99%

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Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

et al. 2016

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Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour -WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF -wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

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Section: Sensory Evaluationsupporting

confidence: 81%

Section: Physical and Functional Properties Of Flourmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

et al. 2016

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“…Cookies with GP presented higher hardness than the control, being this difference was more pronounced with increasing substitution percentage. Other authors also observed an increment of hardness with the addition of rice bran protein (Yadav et al ., ) or dairy proteins (Gani et al ., ; Sarabhai & Prabhasankar, ). This effect aligns with the results of Pareyt et al .…”

Section: Resultsmentioning

confidence: 99%

“…The higher the amount of HGP, the lower the luminance values. Some authors reported that the darkness of cookies is enhanced as protein content increases due to a high degree of nonenzymatic browning (Conforti & Lupano, ; Wani et al ., ; Sarabhai & Prabhasankar, ; Mancebo et al ., ). Changes in cookies colour are produced due to Maillard reactions between reducing sugars and amino side chains of proteins (Wani et al ., ; Pérez et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Bravo‐Núñez

Sahagún

Martinez

2018

Int J of Food Sci Tech

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Summary This study aims to establish how the substitution of wheat flour by high levels (15%, 30% and 45%) of gluten or hydrolysed gluten proteins affects sugar‐snap cookies properties. An increase in water‐binding capacity was observed when proteins were present. An increase in the dough elastic modulus was observed for gluten protein, but it decreased when hydrolysed gluten protein was used. Regarding the physical characteristics of the cookies, for the same protein percentage, the presence of gluten protein decreased spread ratio and increased hardness, while hydrolysed gluten protein increased spread ratio and yielded darker cookies without modifying the hardness. As for sensory characteristics, taste was negatively influenced by hydrolysed protein and visual acceptability was enhanced when gluten protein was present. Overall acceptability was decreased for the highest levels of hydrolysed gluten protein. Nevertheless, the highest levels of gluten protein did not modify the acceptability.

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Textural Characteristics of Indian Foods

Virdi

Singh

2020

Textural Characteristics of World Foods

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Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough

Cited by 70 publications

References 36 publications

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies

Incorporation of gluten and hydrolysed gluten proteins has different effects on dough rheology and cookie characteristics

Textural Characteristics of Indian Foods

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