Hydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Bread

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dc.contributor.authorRustagi, Shivani
dc.contributor.authorKhan, Sheeba
dc.contributor.authorChoudhary, Saumya
dc.contributor.authorPandey, Anamika
dc.contributor.authorKhan, Mohd. Kamran
dc.contributor.authorKumari, Anu
dc.contributor.authorSingh, Avinash
dc.date.accessioned2020-03-26T19:54:13Z
dc.date.available2020-03-26T19:54:13Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractWheat 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.en_US
dc.identifier.doi10.12944/CRNFSJ.6.1.24en_US
dc.identifier.endpage221en_US
dc.identifier.issn2347-467Xen_US
dc.identifier.issn2322-0007en_US
dc.identifier.issue1en_US
dc.identifier.pmid#YOKen_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage211en_US
dc.identifier.urihttps://dx.doi.org/10.12944/CRNFSJ.6.1.24
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36685
dc.identifier.volume6en_US
dc.identifier.wosWOS:000452300000024en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherENVIRO RESEARCH PUBLISHERSen_US
dc.relation.ispartofCURRENT RESEARCH IN NUTRITION AND FOOD SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectGluten-Freeen_US
dc.subjectHigh proteinen_US
dc.subjectBreaden_US
dc.subjectHPMCen_US
dc.subjectWPC-70en_US
dc.subjectRSMen_US
dc.titleHydroxypropyl Methylcellulose and Whey Protein Concentrate as Technological Improver in Formulation of Gluten-Free Protein Rich Breaden_US
dc.typeArticleen_US

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