title: Chemical composition, rheological, quality characteristics and storage stability of buns enriched with coriander and curry leaves.
abstract: Effect of addition of normal (NL) and dehydrated (DL) curry leaves (Murraya koeniggi) and coriander leaves (Corinadrum sativum) in the ratio of 1:1 to refined wheat flour (WF) or a blend of refined wheat flour-whole wheat flour (WF-WWF, 1:1) on the rheological, nutritional, storage and quality characteristics of the buns were studied. Water absorption increased on addition of increasing levels of DL from 0 to 7.5 % to WF-WWF when compared to WF. Dough weakening was greater when DL was added to WF-WWF as seen in decrease in dough stability and abscissa at rupture values. Addition of gluten and emulsifiers improved the quality characteristics of buns prepared using either 25 % NL or 5 % DL. Storage stability of buns with DL was better. The protein, dietary fiber, iron and carotenoids in buns prepared from WF-WWF were higher. The results indicate the utilization of leaves in dehydrated form in the preparation of nutritionally improved buns.
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: M L
authors.initials: ML
authors.lastname: Sudha
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: G
authors.initials: G
authors.lastname: Rajeswari
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department, CSIR- Central Food Technological Research Institute, Mysore, 570 020 India.
authors.forename: G
authors.initials: G
authors.lastname: Venkateswara Rao
keywords: Buns; Carotenoids; Dietary fiber; Farinograph; Protein