Premium
Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie
Author(s) -
Akesowan Adisak
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13125
Subject(s) - food science , lightness , gluten , chemistry , gluten free , yield (engineering) , materials science , composite material , physics , optics
Summary The effects of konjac flour ( KF ) for modifying the foaming properties of milk protein concentrate ( MPC ) and characteristics of gluten‐free rice cookies were investigated. The three variables of konjac concentration (0.1–0.4%), pH ( pH 5–9) and NaCl concentration (0.2–0.6 м) were studied. Both KF and pH had considerable effects on the foaming capacity ( FC ) and foaming stability ( FS ) of MPC . The NaCl had a negligible effect. Lowered FC and FS observed at pH 9 and pH 5 were increased with the increase in KF addition. Batter characteristics (flowability and consistency), cookie quality (moisture, yield, spread ratio, specific volume, hardness and colour) and sensory acceptance were evaluated in gluten‐free cookies with 0%, 0.25% and 0.4% KF . Konjac supplementation increased batter characteristics, yield, specific volume and hardness, but decreased lightness. Panellist acceptance, especially regarding texture and overall acceptability, increased in gluten‐free cookies with 0.4% KF . A higher purchasing decision was found for cookies with added KF.