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Dasappa Indrani - One of the best experts on this subject based on the ideXlab platform.

  • studies on interaction between stevioside liquid sorbitol hydrocolloids and emulsifiers for replacement of sugar in cakes
    Food Hydrocolloids, 2012
    Co-Authors: Guha Manisha, C Soumya, Dasappa Indrani
    Abstract:

    Abstract Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (Polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.

  • studies on interaction between stevioside liquid sorbitol hydrocolloids and emulsifiers for replacement of sugar in cakes
    Food Hydrocolloids, 2012
    Co-Authors: Guha Manisha, C Soumya, Dasappa Indrani
    Abstract:

    Abstract Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (Polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.

  • effect of replacement of wheat flour with finger millet flour eleusine corcana on the batter microscopy rheology and quality characteristics of muffins
    Journal of Texture Studies, 2011
    Co-Authors: Jyotsna Rajiv, C Soumya, Dasappa Indrani
    Abstract:

    Effect of replacement of wheat flour with 0, 20, 40, 60, 80 and 100% finger millet flour (FMF), 60% FMF, emulsifiers and hydrocolloids on the batter microscopy, rheology and quality characteristics of muffins were studied. The amylograph peak viscosity, breakdown and setback values decreased as the level of FMF increased. The muffin batter microscopy showed that addition of above 60% FMF in blend decreased the number of air cells, indicating poor air incorporation. With the increase in the FMF level from 0 to 100%, the muffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased. Adverse effect on the quality characteristics of cake was observed above 60% FMF. Use of a combination of Polysorbate-60 and hydroxypropylmethylcellulose significantly improved batter characteristics of muffins with 60% FMF, with respect to viscosity, overall quality of muffin with reference to volume, grain and texture. PRACTICAL APPLICATIONS Muffins are normally made with wheat flour, and it is a very popular snack item largely consumed by children. Incorporation of finger millet flour, which is a good source of minerals, increases the nutritive value of muffins and also it is a value addition to the finger millet. The finger millet muffins have a familiar taste as it is widely consumed. This paper discusses the effect of replacement finger millet flour in muffins and the improving effect brought about by the use of additives. This information would benefit the baking industry.

  • USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE
    Journal of Texture Studies, 2011
    Co-Authors: Rashmi Kumari, Thangaraj Jeyarani, Chakraborti Soumya, Dasappa Indrani
    Abstract:

    Effect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl-2-lactylate and Polysorbate-60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality characteristics of pound cake was studied in comparison with control cake prepared using hydrogenated fat. Use of oils decreased batter viscosity, increased specific gravity and decreased overall quality score of cakes. However, incorporation of additives significantly improved the quality of cakes. The microstructure of cake with combination of identified additives showed a continuous protein matrix and wrapped starch granule. The individually identified emulsifier and hydrocolloid when used in combination yielded cakes having quality characteristics similar to control cake. Fatty acid profile showed that the control cake had 51.3% saturated fatty acids and only 6.5% polyunsaturated fatty acids (PUFA); SFO cake was rich in PUFA and CNO cake was rich in medium chain fatty acids. PRACTICAL APPLICATIONS Many baked products are prepared using a relatively large proportion of hydrogenated fat – cakes for example contain 50–100% shortening, biscuits 25–35% and cookies 45–50%. Majority of people are becoming aware of the relationship between consumption of hydrogenated fat and cardio vascular diseases associated with it. Continuous attempts are being made to redesign bakery products either by eliminating completely the hydrogenated fat in the formulation or replacing it with vegetable oils. This article discusses the effect of replacement of hydrogenated fat with sunflower oil and coconut oil in cake making. This article also highlights the improvement brought about by the addition of emulsifiers and hydrocolloids on the rheological and quality characteristics of cake with oils. This information will have a practical application in the production of nutritious cakes.

  • Use of Vegetable Oils, Emulsifiers and Hydrocolloidson Rheological, Fatty Acid Profile and QualityCharacteristics of Pound Cake
    Journal of Texture Studies, 2011
    Co-Authors: Rashmi Kumari, Thangaraj Jeyarani, Chakraborti Soumya, Dasappa Indrani
    Abstract:

    Effect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl-2-lactylate and Polysorbate-60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality characteristics of pound cake was studied in comparison with control cake prepared using hydrogenated fat. Use of oils decreased batter viscosity, increased specific gravity and decreased overall quality score of cakes.However, incorporation of additives significantly improved the quality of cakes. The microstructure of cake with combination of identified additives showed a continuous protein matrix and wrapped starch granule. The individually identified emulsifier and hydrocolloid when used in combination yielded cakes having quality characteristics similar to control cake. Fatty acid profile showed that the control cake had 51.3% saturated fatty acids and only 6.5% polyunsaturated fatty acids (PUFA); SFO cake was rich in PUFA and CNO cake was rich in medium chain fatty acids.

Guha Manisha - One of the best experts on this subject based on the ideXlab platform.

  • studies on interaction between stevioside liquid sorbitol hydrocolloids and emulsifiers for replacement of sugar in cakes
    Food Hydrocolloids, 2012
    Co-Authors: Guha Manisha, C Soumya, Dasappa Indrani
    Abstract:

    Abstract Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (Polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.

  • studies on interaction between stevioside liquid sorbitol hydrocolloids and emulsifiers for replacement of sugar in cakes
    Food Hydrocolloids, 2012
    Co-Authors: Guha Manisha, C Soumya, Dasappa Indrani
    Abstract:

    Abstract Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (Polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.

C Soumya - One of the best experts on this subject based on the ideXlab platform.

  • studies on interaction between stevioside liquid sorbitol hydrocolloids and emulsifiers for replacement of sugar in cakes
    Food Hydrocolloids, 2012
    Co-Authors: Guha Manisha, C Soumya, Dasappa Indrani
    Abstract:

    Abstract Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (Polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.

  • studies on interaction between stevioside liquid sorbitol hydrocolloids and emulsifiers for replacement of sugar in cakes
    Food Hydrocolloids, 2012
    Co-Authors: Guha Manisha, C Soumya, Dasappa Indrani
    Abstract:

    Abstract Studies were carried out on the replacement of sugar with stevioside and liquid sorbitol (SO); addition of hydrocolloids, emulsifiers with and without 10% debittered fenugreek seed powder (DFSP) to a mixture of stevioside and SO on the rheological, microstructural and quality characteristics of cake. Experimental data showed that addition of sugar increased the amylograph viscosity of wheat flour paste during heating and cooling while SO at different percentages decreased these viscosities, however addition of combination of hydrocolloid (xanthan, XA) and emulsifier (Polysorbate-60, PS-60) increased the viscosity of wheat flour paste with 100% SO. Addition of combination of XA + PS-60 improved distribution pattern of air cells, increased batter viscosity, cohesiveness, overall quality score of cake with 100% SO and allowed incorporation of DFSP to improve the functional characteristics of cake. Evaluation of composition of developed cake showed negligible sucrose content, perceptible fenugreek flavor and increased dietary fiber as against cake with sugar.

  • effect of replacement of wheat flour with finger millet flour eleusine corcana on the batter microscopy rheology and quality characteristics of muffins
    Journal of Texture Studies, 2011
    Co-Authors: Jyotsna Rajiv, C Soumya, Dasappa Indrani
    Abstract:

    Effect of replacement of wheat flour with 0, 20, 40, 60, 80 and 100% finger millet flour (FMF), 60% FMF, emulsifiers and hydrocolloids on the batter microscopy, rheology and quality characteristics of muffins were studied. The amylograph peak viscosity, breakdown and setback values decreased as the level of FMF increased. The muffin batter microscopy showed that addition of above 60% FMF in blend decreased the number of air cells, indicating poor air incorporation. With the increase in the FMF level from 0 to 100%, the muffin batter density, viscosity, volume and total score decreased, whereas crumb firmness increased. Adverse effect on the quality characteristics of cake was observed above 60% FMF. Use of a combination of Polysorbate-60 and hydroxypropylmethylcellulose significantly improved batter characteristics of muffins with 60% FMF, with respect to viscosity, overall quality of muffin with reference to volume, grain and texture. PRACTICAL APPLICATIONS Muffins are normally made with wheat flour, and it is a very popular snack item largely consumed by children. Incorporation of finger millet flour, which is a good source of minerals, increases the nutritive value of muffins and also it is a value addition to the finger millet. The finger millet muffins have a familiar taste as it is widely consumed. This paper discusses the effect of replacement finger millet flour in muffins and the improving effect brought about by the use of additives. This information would benefit the baking industry.

John D. Brandner - One of the best experts on this subject based on the ideXlab platform.

  • The Composition of NF-Defined Emulsifiers: Sorbitan Monolaurate, Monopalmitate, Monostearate, Monooleate, Polysorbate 20, Polysorbate 40, Polysorbate 60, and Polysorbate 80
    Drug Development and Industrial Pharmacy, 2008
    Co-Authors: John D. Brandner
    Abstract:

    AbstractUsing the analytical constants for sorbitan monolaurate, monopalmitate, monostearate, and monooleate given in the National Formulary (NF), calculations were carried out that indicated that these emulsifiers are esters of sorbitol mono- and dianhydrides. Contrary to the NF description, no significant amount of sorbitol ester was calculated to be present, in agreement with recent experimental findings. Further calculations were made using the NF-defined analytical constants of Polysorbate 20, Polysorbate 40, Polysorbate 60, and Polysorbate 80, which indicate that these emulsifiers are esters primarily of polyoxyethylated sorbitol monoanhydride (i.e., sorbitan), with lesser quantities of polyoxyethylated esters of sorbitol dianhydride. Since all hydroxyl groups of the Polysorbates are primary, random distribution of acyl groups on the available hydroxyls can be assumed, and the likely composition of these emulsifiers can be calculated. The most abundant compounds appear to be polyoxyethylated sorbita...

Joh D Andne - One of the best experts on this subject based on the ideXlab platform.

  • the composition of nf defined emulsifiers sorbitan monolaurate monopalmitate monostearate monooleate Polysorbate 20 Polysorbate 40 Polysorbate 60 and Polysorbate 80
    Drug Development and Industrial Pharmacy, 1998
    Co-Authors: Joh D Andne
    Abstract:

    Using the analytical constants for sorbitan monolaurate, monopalmitate, monostearate, and monooleate given in the National Formulary (NF), calculations were carried out that indicated that these emulsifiers are esters of sorbitol mono- and dianhydrides. Contrary to the NF description, no significant amount of sorbitol ester was calculated to be present, in agreement with recent experimental findings. Further calculations were made using the NF-defined analytical constants of Polysorbate 20, Polysorbate 40, Polysorbate 60, and Polysorbate 80, which indicate that these emulsifiers are esters primarily of polyoxyethylated sorbitol monoanhydride (i.e., sorbitan), with lesser quantities of polyoxyethylated esters of sorbitol dianhydride. Since all hydroxyl groups of the Polysorbates are primary, random distribution of acyl groups on the available hydroxyls can be assumed, and the likely composition of these emulsifiers can be calculated. The most abundant compounds appear to be polyoxyethylated sorbitan mono-, di-, and triesters. Although the Polysorbates are stated to contain 20 moles of ethylene oxide per mole of ester, the oxyethylene contents stated in the Food Chemicals Codex reveal that somewhat more than 20 moles of ethylene oxide are combined.