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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(4): 2058-2070
DOI: https://doi.org/10.20546/ijcmas.2018.704.236


Effect of Casein and Hydrocolloid on Maize Dough and Chapati Properties
Manju Bala1*, Arun Kumar2, S.K. Nanda1 and R.K. Gupta1
1ICAR-Central Institute of Post-Harvest Engineering and Technology, PAU, Ludhiana-141 004, Punjab, India
2ICAR-Indian Agricultural Research Institute, Pusa, New Delhi-110 012, India
*Corresponding author
Abstract:

It is difficult to handle the maize dough when chapaties (unleavened Indian bread) have to be prepared, due to the absence of gluten proteins in maize. For improving the dough handling and chapati making characteristics of maize and quality protein maize (QPM) flour, effect of addition of casein protein (5% to 15%, w/w) alone and with 3% hydoxy propyl methyl cellulose (HPMC) was studied. Rapid visco analysis of flour blends, rheological, textural, properties of dough and texture as well as sensory evaluation of chapaties was studied. Rapid visco analysis revealed that quality protein maize flour showed the higher values for peak, breakdown, final, and setback viscosities as compared to normal maize flour. Addition of casein alone as well as with HPMC hydrocolloid reduced the viscosity in maize and QPM flour. Rheological parameters like storage modulus (G') and loss modulus (G") increased with an increase in protein concentration. G* was maximum for the dough sample containing 15% casein and HPMC. Addition of 3% HPMC along with 10-15% casein increased the dough strength and extensibility in both maize and QPM flour blends. Chapaties prepared from QPM and maize flour dough containing 10% casein and 3% HPMC were soft and rated with overall acceptability of 8.20 and 7.90 as compared to control values of 6.50 and 6.15, respectively.


Keywords: Casein, Hydrocolloid, Maize, Rheology, Viscosity
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How to cite this article:

Manju Bala, Arun Kumar, S.K. Nanda and Gupta, R.K. 2018. Effect of Casein and Hydrocolloid on Maize Dough and Chapati Properties.Int.J.Curr.Microbiol.App.Sci. 7(4): 2058-2070. doi: https://doi.org/10.20546/ijcmas.2018.704.236