Journal of Food: Microbiology, Safety & Hygiene
Open Access

Abstract

Rheological and Textural Characteristics of Dough and Batter with Ghee Residue

Vinay GM*, AK Singh, Poornima

The Ghee Residue (GR) is a by-product of the dairy industry, a nutrient-dense material that can substitute bakery fat, thus reducing trans-fat in the bakery. Pearl millet is a potential nutri-cereal and has applications in the manufacture of gluten-free and gluten-reduced products. The textural properties of the biscuit dough were considerably decreased with the substitution of ghee residue. The extensibility of the dough increased compared to the control dough confirmed by the creep test while the elasticity of the dough decreased due to the dilution of gluten by GR and Pearl Millet Flour (PMF), which also reconfirms from the frequency sweep of the dough that all dough samples had higher storage modulus than loss modulus. Rheological analysis of dough revealed that the doughs were viscoelastic in nature, with a storage modulus greater than the elastic modulus and a loss tangent less than 0.5, indicating the elastic behaviour of dough. The pearl millet and ghee residue significantly reduced the colour attributes in the muffin batter. Examination of viscosity during the heating process gives an idea about the increase in gelatinization temperature, shear thinning behaviour and foam stability at high temperatures. The tangent loss factor provides information regarding the stability of ghee residue proteins at high temperatures.

Published Date: 2025-06-10; Received Date: 2024-04-16