Literature DB >> 26028761

Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.

Swati Sarabhai1, D Indrani1, M Vijaykrishnaraj1, V Arun Kumar2, P Prabhasankar1.   

Abstract

The effect of 5, 7.5 and 10 % protein concentrates namely soya protein isolate (SPI), whey protein concentrate (WPC) and addition of 0.5 % emulsifiers such as glycerol monostearate (GMS), sodium stearoyl- 2- lactylate (SSL) and lecithin (LEC) on the rheological, sensory and textural characteristics of cookies with rice flour and its immunochemical validation was studied. The results showed that the use of 7.5 % SPI/WPC along with GMS significantly improved the quality characteristics of cookies with rice flour. Dot-Blot and Western-blot studies of cookies with 7.5 % of SPI or WPC confirmed that the anti-gliadin did not recognize these proteins. Carry- through process using ELISA kit confirmed that gluten was within the permissible limit in all the stages of processing and hence these cookies can be consumed by people suffering from celiac disease.

Entities:  

Keywords:  Cookie; Emulsifiers; Rice flour; Soy protein isolate; Western blot; Whey protein concentrate

Year:  2014        PMID： 26028761      PMCID： PMC4444925          DOI： 10.1007/s13197-014-1432-5

Source DB:  PubMed          Journal:  J Food Sci Technol        ISSN： 0022-1155            Impact factor:   2.701


  8 in total

1.  A PEPSIN PANCREATIN DIGEST INDEX OF PROTEIN QUALITY EVALUATION.

Authors:  W R Akeson; M A Stahmann
Journal:  J Nutr       Date:  1964-07       Impact factor: 4.798

Review 2.  The safe threshold for gluten contamination in gluten-free products. Can trace amounts be accepted in the treatment of coeliac disease?

Authors:  P Collin; L Thorell; K Kaukinen; M Mäki
Journal:  Aliment Pharmacol Ther       Date:  2004-06-15       Impact factor: 8.171

3.  Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

Authors:  Raffaella di Cagno; Maria de Angelis; Giuditta Alfonsi; Massimo de Vincenzi; Marco Silano; Olimpia Vincentini; Marco Gobbetti
Journal:  J Agric Food Chem       Date:  2005-06-01       Impact factor: 5.279

4.  Influence of processed sugarcane bagasse on the microbial, nutritional, rheological and quality characteristics of biscuits.

Authors:  A V Sangeetha; S Mahadevamma; Khyrunnisa Begum; M L Sudha
Journal:  Int J Food Sci Nutr       Date:  2011-02-28       Impact factor: 3.833

5.  Natural variation in toxicity of wheat: potential for selection of nontoxic varieties for celiac disease patients.

Authors:  Liesbeth Spaenij-Dekking; Yvonne Kooy-Winkelaar; Peter van Veelen; Jan Wouter Drijfhout; Harry Jonker; Loek van Soest; Marinus J M Smulders; Dirk Bosch; Luud J W J Gilissen; Frits Koning
Journal:  Gastroenterology       Date:  2005-09       Impact factor: 22.682

6.  Gluten-free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?

Authors:  T Thompson; M Dennis; L A Higgins; A R Lee; M K Sharrett
Journal:  J Hum Nutr Diet       Date:  2005-06       Impact factor: 3.089

Review 7.  Epidemiology and clinical presentations of celiac disease.

Authors:  Norelle Rizkalla Reilly; Peter H R Green
Journal:  Semin Immunopathol       Date:  2012-04-24       Impact factor: 9.623

8.  Studies on the development of high-protein biscuits from composite flours.

Authors:  B Singh; M Bajaj; A Kaur; S Sharma; J S Sidhu
Journal:  Plant Foods Hum Nutr       Date:  1993-03       Impact factor: 3.921
  8 in total
  2 in total

1.  Influence of protein source on characteristics and quality of gluten-free cookies.

Authors:  Marta Sahagún; Manuel Gómez
Journal:  J Food Sci Technol       Date:  2018-07-24       Impact factor: 2.701

2.  Use of almond flour and stevia in rice-based gluten-free cookie production.

Authors:  Elif Yildiz; Duygu Gocmen
Journal:  J Food Sci Technol       Date:  2020-06-30       Impact factor: 2.701
  2 in total

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