Effect of Hydrocolloids on Quality of Proso Millet Cookie.
作者： Rajesh Devisetti , R. Ravi , Sila Bhattacharya
DOI: 10.1007/S11947-015-1579-8
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摘要: The absence of gluten in proso millet offers difficulty to shape the dough for preparation products. effects hydrocolloids like gum acacia, guar gum, xanthan carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC), thermal treatment flour doughs on cookie-making quality were studied. product attributes that determined included sensory textural properties compared them with wheat cookie. Thermal treatment, as well addition markedly, changed qualities. Xanthan gum-added exhibited high instrumental adhesiveness stickiness which undesirable obtaining appropriate a made from untreated (PMF) showed highest mass per unit piece followed by refined (RWF) product; lowest soft texture displayed products CMC HPMC. principal component analysis results indicated PMF RWF placed opposite quadrants behave different manner. prepared was inferior control sample not acceptable judges. HPMC- CMC-added distinctly respect their volatile e-nose analysis. treated acacia-added had similar odour characteristics closely associated firmness overall match also best suited dough-handling purpose.
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