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    Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread
    (ENVIRO RESEARCH PUBLISHERS, 2018) Rustagi, Shivani; Khan, Sheeba; Choudhary, Saumya; Pandey, Anamika; Khan, Mohd. Kamran; Kumari, Anu; Singh, Avinash
    Wheat breads contains gluten protein that is responsible for the visco-elastic properties of dough. There has recently been an increase in the prevalence of gluten-related disorders including celiac disease and non-celiac gluten sensitivity. Therefore, this study has been designed for improving bread production for gluten-free bread (sorghum and potato starch) using hydroxypropyl methylcellulose (HPMC) and whey protein concentrate (WPC-70) as technological improver and optimizing it using response surface methodology (RSM). RSM was used to investigate the influence of predictor variables (HPMC and WPC-70) on bread quality in terms of crust and crumb texture and color, flavor, porosity and overall acceptability. The HPMC level varies from 2- 3% and WPC-70 from 12-15%. Quadratic models are developed to fit with experimental data. The predictor variables had desirable effect on all the responses. Finally, 3% HPMC and 15 % WPC-70 were chosen as optimum levels. The obtained gluten-free bread can be considered as protein rich. The optimized bread was analyzed for various parameters including protein, moisture, fat, crude fiber content, acid insoluble ash and pH. The analyzed results were reported as 10.48g, 38.73g, 8.97g, 2.8g, 0.134g, 6.1 respectively. The microbiological analysis of optimized bread was performed. The total plate count was <10, yeast & mould was <10 andcoliform count Nil. Hence, it can be stated that HPMC and WPC-70 can be efficiently used to obtain gluten-free protein rich bread.
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    Sucralose and maltodextrin-An altrernative to low fat sugar free ice-creamd
    (SOC SCIENCE & NATURE, 2018) Khan, Sheeba; Rustagi, Shivani; Choudhary, Saumya; Pandey, Anamika; Khan, Mohd. Kamran; Kumari, Anu; Singh, Avinash
    In recent past; change in lifestyle has paved the way for many diseases like obesity and diabetes with huge demand for reduced calories low fat sugar free products. Therefore, to meet the demand of the current market a low-fat sugar free ice-cream was prepared. The per kg final formulation provided by response surface methodology (RSM) to prepare desirable low-fat sugar free ice cream is 751ml skim milk, 31gm cream, 65gm SMP, 18.2ml sorbitol, 30gm maltodextrin, 70gm polydextrose, 12.5gm WPC-70, 0.009gm sucralose and 5gm emulsifier. RSM was used to investigate the influence of predictor variables (sorbitol and sucralose) on ice-cream color and appearance, body and texture, flavor and taste and melting resistance. 1-3% level of sorbitol and 0.005-0.015% sucralose was varied. Finally, 2.33% sorbitol and 0.009% sucralose were obtained as optimum levels. Available literature indicated levels of Maltodextrin as fat replacer was found effective at 3% and polydextrose at 7% in providing bulk to the ice-cream without affecting the sensory attributes and Physico-chemical parameters. Low calorie sweeteners sorbitol and sucralose on comparison to sucrose were effective in imparting sweetness without adding calorie to the prepared ice-cream. Prepared ice-cream was effective in mimicking mouth feel of full fat ice-cream. The Optimized ice-cream was analyzed for various parameters including Total solids, fat, protein, moisture, titrable acidity, ash, carbohydrate and overrun as 30.44, 2.40, 4.69, 69.56, 0.135, 1.34, 22.01 and 61.6g/100 g respectively. The total plate count (TPC) of freshly prepared ice cream was 1.5x103, yeast & tmould was absent and coliform count was found nil. The calorific value of ice-cream was reduced from 200 kcal to 116.74 kcal/100 gram