title: Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.
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.
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
authors.forename: Swati
authors.initials: S
authors.lastname: Sarabhai
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
authors.forename: D
authors.initials: D
authors.lastname: Indrani
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
authors.forename: M
authors.initials: M
authors.lastname: Vijaykrishnaraj
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
authors.lastname: Milind
authors.affiliation: Fruit and Vegetable Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
authors.forename: V
authors.initials: V
authors.lastname: Arun Kumar
authors.affiliation: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 Karnataka India.
authors.forename: P
authors.initials: P
authors.lastname: Prabhasankar
keywords: Cookie; Emulsifiers; Rice flour; Soy protein isolate; Western blot; Whey protein concentrate