Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics.

ABSTRACT: Quality protein maize (QPM) is nutritionally improved maize which has twice the amount of lysine and tryptophan than normal maize. The present study evaluated the effect of different proteins namely egg white proteins (EWP), casein, whey protein isolate, soy protein isolate (SPI) on characteristics of gluten free QPM based muffins. QPM muffins without any added protein served as control and muffins prepared using wheat and EWP served as reference. Effect of addition of different proteins on pasting properties revealed that the thermal stability of QPM flour increased as indicated by decrease in breakdown viscosity. The effect of added proteins on QPM muffin-making properties was evaluated for rheology of batter and physicochemical, texture, color and sensory characteristics of muffins. Dyn

SUBMITTER: Bala M 

PROVIDER: S-EPMC6400775 | biostudies-literature | 2019 Feb

REPOSITORIES: biostudies-literature