D. Indrani

Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality.

BACKGROUND (-)-Hydroxycitric acid (HCA) is the major acid present in the fruit rinds of certain species of Garcinia. HCA has been reported to have several health benefits. As HCA is highly hygroscopic in nature and thermally sensitive, it is difficult to incorporate in foodstuffs. Hence, Garcinia cowa fruit extract was microencapsulated using three different wall materials such as whey protein isolate (WPI), maltodextrin (MD) and a combination of whey protein isolate and maltodextrin (WPI + MD) by spray drying. Further, these microencapsulated powders were evaluated for their impact on bread quality and HCA retention. RESULTS Maltodextrin (MD) encapsulates had higher free (86%) and net HCA (90%) recovery. Microencapsulates incorporated breads had enhanced qualitative characteristics and higher HCA content than water extract incorporated bread due to efficient encapsulation during bread baking. Comparatively, bread with MD encapsulates showed softer crumb texture, desirable sensory attributes with considerable volume and higher HCA content. CONCLUSION The higher HCA contents of encapsulate incorporated breads were sufficient to claim for functionality of HCA in bread. Comparatively, MD had efficiently encapsulated Garcinia fruit extract during spray drying and bread baking. Spray drying proved to be an excellent encapsulation technique for incorporation into the food system.

Scanning electron microscopic and electrophoretic studies of the baking process of south Indian parotta—an unleavened flat bread

The changes that take place in starch and protein molecules during processing of parotta, starting from wheat flour to baked parotta, were followed by scanning electron microscopy (SEM) and electrophoresis. The microstructure of wheat flour showed that the protein matrix was broken up into aggregates and starch granules were embedded in it. At the processing stage of parotta dough into a very thin sheet, the surface of dough appeared as a fine matrix of proteins and soluble solids with dispersed starch granules. The surface of baked parotta showed a still finer distribution of all the components. The microstructure of outer and middle layers of parotta showed clear differences. In the outer layer, starch granules were distorted and embedded in the protein matrix owing to the differential heating process whereas, in the middle layer, the extent of starch granule distortion was less than in the outer layer. Electrophoretic patterns of wheat flour, parotta dough and baked parotta revealed that less intense bands were observed in HMW regions of baked parotta. SEM and electrophoresis were found to be valuable tools for understanding molecular interactions between starch and protein molecules during the baking process of parotta.

Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake

Effect of substitution of wheat flour with whey protein concentrate (WPC) at the level of 10, 20, and 30% as an egg replacer and its influence on physical properties of cake batter and quality characteristics of eggless cake were studied. The apparent viscosity of the eggless cake batter decreased with the increase in the level of WPC. The evaluation of eggless cake batter for density showed that incorporation of WPC decreased the batter density. The photomicrographs of eggless cake batters with WPC showed an increase in number of air cells and even distribution when compared with the control indicating lighter batter. Eggless cake with 20% WPC was rated the best.

Influence of electrical and hybrid heating on bread quality during baking

Energy efficiency and product quality are the key factors for any food processing industry. The aim of the study was to develop energy and time efficient baking process. The hybrid heating (Infrared + Electrical) oven was designed and fabricated using two infrared lamps and electric heating coils. The developed oven can be operated in serial or combined heating modes. The standardized baking conditions were 18 min at 220°C to produce the bread from hybrid heating oven. Effect of baking with hybrid heating mode (H-1 and H-2, hybrid oven) on the quality characteristics of bread as against conventional heating mode (C-1, pilot scale oven; C-2, hybrid oven) was studied. The results showed that breads baked in hybrid heating mode (H-2) had higher moisture content (28.87%), higher volume (670 cm3), lower crumb firmness value (374.6 g), and overall quality score (67.0) comparable to conventional baking process (68.5). Moreover, bread baked in hybrid heating mode showed 28% reduction in baking time.

Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills

Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation value, damaged starch and falling number of bran duster flours were determined. Rheological behavior was tested using farinograph and alveograph equipments. The results showed an increase in ash, dry gluten content and Zeleny’s sedimentation value for bran duster flours compared to SRF. Rheological characteristics indicated higher farinograph dough development time and stability values for bran duster flours. Alveograph characteristics indicated higher extensibility and lower elasticity values for bran duster flours. Over all quality score of bread for BDR1 from A and B roller flour mills ranged from 73.4 to 74.7, BDR2 (79–81.8), BDR3 (69–70.4) as against SRF (85.4–86.3).

South Indian Parotta: an unleavened flat bread.

Publisher Summary South Indian parotta is wheat flour-based circular, unleavened, multilayered flat bread. It is one of the staple food items in the southern states of India. Parotta is made from wheat flour, salt, water, and oil for spreading of the dough; however, optional ingredients such as sugar and egg are also used in the preparation of parotta. A parotta with creamish white color, having light brown spots on the surface, a circular shape, a soft and pliable handfeel, a soft and slightly chewy texture, with distinct layers, optimum oiliness, easy breakdown in the mouth, and typical pleasant taste and aroma is considered to be highly desirable. Protein quantity and quality are the best indices for predicting the quality of parotta. Alveograph index of swelling and deformation energy of dough are considered to be indicators of the overall quality of parotta. Use of additives such as L-cysteine hydrochloride, proteinase, xylanase, sodium stearoyl-2- lactylate, and guar gum separately modifies the rheological properties of the dough and improves the overall quality of parotta.

Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake

The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS) on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity, hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless cake. Among these, highest improvement in OQS was brought about by DSFSG. According to SDS-PAGE results, the improvement by DSFSG is due to crosslinking of wheat-soya-flax proteins similar to wheat-egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in omega-3-fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg and eggless cake. PRACTICAL APPLICATIONS As eggs are significant source of cholesterol, there has been an increased interest in search of ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce eggless cake using a combination of different ingredients and additives. However, there is no scientific information on the interaction of non-egg protein with wheat protein in building up the structure and also to improve the nutritional quality with respect to protein and fatty acids profiles of eggless cake. The information generated on the use of combination of defatted soya flour and flax seed along with emulsifiers will be helpful for the commercial manufacture of omega-3-fatty acid rich eggless cake with desired quality attributes.