caa a22 4500 606243127 CHVBK 20210128101322.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s11694-014-9212-5 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9212-5 Green mussel ( Perna canaliculus ) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation [Elektronische Daten] [M. Vijaykrishnaraj, S. Bharath Kumar, P. Prabhasankar] In order to develop enriched gluten free pasta, Green Mussel (GMP) has been chosen as an ingredient because of its biofunctional activity. Gelation studies of blends with GMP and Chickpea flour revealed higher ionic strength. GMP had total antioxidant activity of 14.5mg equivalent to ascorbic acid (EAA)/g extract, radical scavenging activity of 36% and reducing power of 76% compared to control. On the basis of sensory quality, 5% GMP pasta was gustatorily accepted, with cooking loss of 7.9%. This sensorially accepted GMP pasta had antioxidant activity was 4.5mg EAA/g extract, reducing power 25% and radical scavenging activity (30%). Dot blot confirmed that antibodies developed against wheat gliadin did not recognize these proteins. Micro structure studies indicate that addition of GMP proved relationship between starch granules and protein matrix in pasta products. Optimized marine biofunctional ingredient based pasta can be included in the diet of celiac patients. Springer Science+Business Media New York, 2014 Green mussel nationallicence Chickpea flour nationallicence Antioxidant activity nationallicence Dot-blot nationallicence Gluten free nationallicence Pasta nationallicence Vijaykrishnaraj M. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, Karnataka, India aut Bharath Kumar S. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, Karnataka, India aut Prabhasankar P. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, Karnataka, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 76-85 2193-4126 9:1<76 2015 9 11694 https://doi.org/10.1007/s11694-014-9212-5 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9212-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Vijaykrishnaraj M. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, Karnataka, India aut NATIONALLICENCE 700 1- Bharath Kumar S. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, Karnataka, India aut NATIONALLICENCE 700 1- Prabhasankar P. Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570 020, Mysore, Karnataka, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 76-85 2193-4126 9:1<76 2015 9 11694