Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour.
Green mussel protein hydrolysates (GMPH) utilization for the enrichment of gluten-free bread followed by characterization of flavour peptides using chromatography and electronic nose techniques have been done. The degree of hydrolysis was carried out in each protease digest, and the higher degree of hydrolysis was observed in pepsin digestion. Gluten-free (GF) bread was formulated by using buckwheat flour (BWF), rice flour (RF) and chickpea flour (CPF) (70:20:10) and GMPH were added in the range of 0-20% in the GF bread for enrichment with GMPH. Radar plot of the electronic nose analysis showed that the sensors P30/2, T30/1 and T70/2 had a higher response to the GF bread and GMPH. Consequently, the peptide sequence was obtained manually by ESI-MS spectra of GMPH (KGYSSYICDK) and F-II (SSYCIVKICDK). Flavour quality was 97% discriminately comparable to the GMPH and F-II fractions. Mussel flavoured GF bread can be included in the celiac diet.
Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India; AcSIR-Academy of Scientific and Innovative Research, CSIR-CFTRI Campus, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
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Vijaykrishnaraj
Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysore 570 020, India.
B S
BS
Roopa
Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore 570 020, India; AcSIR-Academy of Scientific and Innovative Research, CSIR-CFTRI Campus, CSIR-Central Food Technological Research Institute, Mysore 570 020, India. Electronic address: psankar@cftri.res.in.
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Prabhasankar
D000818:Animals; D001939:Bread / Q000032:analysis*; D019612:Fagopyrum / Q000378:metabolism; D005421:Flavoring Agents / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D010455:Peptides; D049883:Perna / Q000378:metabolism*; D011492:Protein Hydrolysates / Q000378:metabolism*; D013649:Taste
D005421:Flavoring Agents; D010455:Peptides; D011492:Protein Hydrolysates; D005983:Glutens
Celiac disease; Electronic nose; Flavour peptides; Gluten free; Green mussel; Protein hydrolysates