Physicochemical and Microstructural Characteristics of Celery Seed Spent Residue and Influence of its Addition on Quality of Biscuits
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/10146/
JTS-02-11 |
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| Title |
Physicochemical and Microstructural
Characteristics of Celery Seed Spent Residue and
Influence of its Addition on Quality of Biscuits
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| Creator |
Sowbhagya, H. B.
Mahadevamma, S. Indrani, D. Srinivas, P. |
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| Subject |
30 Spices/Condiments
26 Bakery products 32 Antioxidants |
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| Description |
Celery seed had a total dietary fiber (TDF), 56.0%; insoluble dietary fiber (IDF),
49.0%; soluble dietary fiber (SDF), 7.0%, while celery spent residue (CSR) after oil
and oleoresin extraction contained 61% TDF, 53.5% IDF, 7.5% SDF, 19% protein,
7.9% starch and 5% fat. The hydration properties of fiber increased with decrease in
particle size of CSR.The CSR exhibited 6.8 g/g water-holding capacity, 6.0 g/g waterretention
capacity and 5.2 mL/g swelling capacity. Scanning electron microscopic
studies revealed that IDF of CSR had coiled rod type structurewith a rugged surface,
while SDF had an uneven porous surface.Use of CSR decreased the spread ratio and
increased the hardness of biscuits. Addition of CSR above 7.5% adversely affected
the taste and texture of biscuits. Use of sodium stearoyl-2-lactylate significantly
improved the overall quality of biscuits with 7.5% CSR. Incorporation of 7.5% CSR
resulted in 7.8% dietary fiber as against 3.5% in control biscuits.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/10146/1/Journal_of_Texture_Studies_%E2%80%A2%E2%80%A2_%282011%29_%E2%80%A2%E2%80%A2%E2%80%93%E2%80%A2%E2%80%A2.pdf
Sowbhagya, H. B. and Mahadevamma, S. and Indrani, D. and Srinivas, P. (2011) Physicochemical and Microstructural Characteristics of Celery Seed Spent Residue and Influence of its Addition on Quality of Biscuits. Journal of Texture Studies. ISSN 0022-4901 |
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