Optimization of Ingredients and Process Formulations on Functional, Nutritional, Sensory and Textural Properties of<i>Thalipeeth</i>: Indian Multigrain Pancake

Arya, Shalini S.; Gaikwad, Sonali

doi:10.1111/jfpp.12993

Cited by 6 publications

(4 citation statements)

References 23 publications

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“…The dough parameters such as dough stickiness, work of adhesion and, cohesiveness of wheat flour were studied using Chen-Hoseney dough stickiness cell (A/DSC) in stable microsystems texture analyzer by the method reported by Shalini and Sonali (2017). Each sample was analyzed for ten times.…”

Section: Dough Stickiness By Texture Analyzermentioning

confidence: 99%

Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Ghanate

Annapure

2019

J Food Sci Technol

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Varanphal is an Indian traditional product which is similar to pasta. The suitability of four local varieties of wheat flour (Lokwan, Sharbati, MP cross S.H.R. and MP Lokwan) was determined by evaluating their physicochemical and rheological properties. The rheological properties such as farinographic characteristics, dough hardness, stickiness, and spreadability of dough were also evaluated for the same. Flour and dough properties of wheat varieties were correlated with varanphal quality characteristics. The correlation coefficient data indicated that amongst the physicochemical properties of flour such as protein, dry gluten, and damaged starch content were the indices in predicting the varanphal quality. The rheological properties such as farinograph water absorption, dough stability, hardness and spreadability were found to be highly correlated with varanphal quality. The strong relationship were observed between dry gluten content with spreadability, L* value flour with dough stickiness, dough hardness with protein content, dough hardness with overall acceptibility and cohesiveness of dough with the cohesiveness of varnaphal.

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Section: Dough Stickiness By Texture Analyzermentioning

confidence: 99%

Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Ghanate

Annapure

2019

J Food Sci Technol

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“…Multigrain breads consist of millets and wheat, which contain more resistant starch and increased dietary fiber, demonstrates significantly decreased GIs in vitro with higher protein digestibility scores ( Chauhan et al, 2017 ). Similarly, Indian multigrain pancake (Thalipeeth) ( Shalini and Sonali, 2017 ) and healthy cookies ( Tahilramani and Sengupta, 2016 ) consisting of wheat and whole grains demonstrate decreased GIs and are promoted as functional and nutritional foods due to their dietary fiber contents, and their protein digestibility and GIs. Many studies have demonstrated that roti prepared from multigrain flour have lower glycemic responses and GIs compared with whole wheat roti, and that consuming multigrain flour may lower dietary glycaemic load and help to prevent lifestyle-related diseases ( Urooj and Puttaraj, 2000 ; Radhika et al, 2010 ; Tomer et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Glycemic Index and Sensory Evaluation of Whole Grain Based Multigrain Indian Breads (Rotis)

Nagaraju¹,

Sobhana²,

Thappatla³

et al. 2020

pnf

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Whole grain-based foods have been shown to reduce the risk of development of metabolic syndrome. In this study, we formulated whole grain-based multigrain flour and analyzed for available carbohydrate content, glycemic index (GI), and sensory evaluation. The multigrain flour composition 1 (C1) and composition 2 (C2) were formulated using defatted soya or bengal gram as a source of protein along with millets (40∼45%) and whole cereals. The proximate composition was calculated using Indian food composition tables. The microbial load and free fatty acid contents were analyzed in flour samples that were stored for different durations. The total dietary fiber, protein, and carbohydrate contents per 100 g of C1 and C2 flours were in the range of 11∼14, 13∼15, and 60 g, respectively. The available carbohydrate content in C1 and C2 were 55.4 and 62.3 g, and the in vivo GI was 63.2 and 66.2%, respectively. The acceptability scores of C1 and C2 products were in the range of 3.38 to 3.39 on the 5 points Hedonic scale. The multigrain flours were stable for 3 months based on microbial load and rancidity. The observed GIs of the multigrain flour were much lower than that of commercial refined wheat products. Therefore, these products may be recommended to regular diet plans to help prevent and/or ameliorate metabolic syndrome in the general population.

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“…The whole grains (two or more) are dry roasted on low flame in a pan and ground to form fine flour. Blending of whole grains which are rich in protein, dietary fiber as well as with the low glycemic index in staple and breakfast food items considered beneficial for health [4].…”

Section: Introductionmentioning

confidence: 99%

Study the Effect of Packaging Material and Storage Duration on Qualities of Multigrain Mixes from Finger millet (Eleusine coracana) Malt, Moth Bean (Vigna aconitifolia) Malt and Drumstick (Moringa oleifera) Leaf Powder

Bagmare,

Wanjari,

Chandewar

et al. 2024

JABB

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In present study the multigrain mixes prepared from finger millet malt, moth bean malt and drumstick leaf powder stored in packaging material i.e., polythene pouch and aluminium laminated pouches. The stored multigrain mixes were observed during each day from 0, 15, 30, 45, 60, 75 and 90 days. Nutritional analysis indicated that both multigrain mixes packed packaging material and during storage period moisture content increases from 7.0 to 8.745%, protein content decreases from 14.97 to 12.85%, fat decreases 2.15 to 1.23%, fiber content decreases from 0.95 to 0.31%, ash content decreases from 2.24 to 1.67% carbohydrate increases from 70.13 to 72.159 %, whiteness index decreases from 24.19 to 21.187. Storage in plastic pouch is less than 90 days, based on the growth of yeast and mold.

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Optimization of Ingredients and Process Formulations on Functional, Nutritional, Sensory and Textural Properties ofThalipeeth: Indian Multigrain Pancake

Cited by 6 publications

References 23 publications

Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

Glycemic Index and Sensory Evaluation of Whole Grain Based Multigrain Indian Breads (Rotis)

Study the Effect of Packaging Material and Storage Duration on Qualities of Multigrain Mixes from Finger millet (Eleusine coracana) Malt, Moth Bean (Vigna aconitifolia) Malt and Drumstick (Moringa oleifera) Leaf Powder

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