NDLI: Effect of Hydrocolloids on Quality of Proso Millet Cookie

Content Provider	Springer Nature Link
Author	Devisetti, Rajesh Ravi, R. Bhattacharya, Sila
Copyright Year	2015
Abstract	The absence of gluten in proso millet offers difficulty to shape the dough for the preparation of products. The effects of hydrocolloids like gum acacia, guar gum, xanthan gum, carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC), and the thermal treatment of proso millet flour and doughs on cookie-making quality were studied. The product attributes that were determined included the sensory and textural properties of the product and compared them with the wheat cookie. Thermal treatment, as well as the addition of hydrocolloids markedly, changed the product qualities. Xanthan and guar gum-added doughs exhibited high instrumental adhesiveness and sensory stickiness which were undesirable for obtaining the appropriate shape of a cookie. The product made from untreated proso millet flour (PMF) showed the highest mass per unit piece followed by the refined wheat flour (RWF) product; the lowest mass and soft texture were displayed by the products made from the CMC and HPMC. The principal component analysis of the results indicated that untreated PMF and RWF products were placed in the opposite quadrants to behave in a different manner. The sensory quality of the product prepared with untreated PMF was inferior to that of the control sample and was not acceptable to sensory judges. The HPMC- and CMC-added products were distinctly different with respect to their volatile quality as per the e-nose analysis. The treated PMF with gum acacia-added product had the similar odour characteristics and were closely associated with firmness and overall quality to match the wheat product and also were best suited for dough-handling purpose.
Starting Page	2298
Ending Page	2308
Page Count	11
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	8
Issue Number	11
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2015-08-23
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Proso millet Thermal treatment Hydrocolloids Functional properties E-nose Cookie quality Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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