کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4562484 1330717 2010 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Finger millet dough treated with α-amylase: Rheological, physicochemical and sensory properties
چکیده انگلیسی

Finger millet flour doughs are treated with bacterial α-amylase by varying the concentrations of enzyme and time of treatment according to a response surface design. The response functions are the rheological (maximum force, firmness and compression energy), physicochemical (degree of gelatinization, viscosity of soluble fraction and total amylose content) and sensory attributes (hardness and stickiness) of dough. An increase in the concentration of enzyme and time of treatment markedly increases the sensory stickiness, while maximum force, firmness and compression energy decreases. Firmness is positively related to maximum force and sensory hardness (r ≥ 0.860, p ≤ 0.01) while exhibiting a negative correlation with viscosity. The optimum conditions suitable for developing a flattened product and bread spread have been computed. Enzymatic treatment is an option to modify the attributes of finger millet flour dough related to processing and product development.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 43, Issue 8, October 2010, Pages 2147–2154
نویسندگان
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