CALL FOR PAPERS

CERTIFICATE

IMPACT FACTOR 2018

Subject Area

  • Life Sciences / Biology
  • Architecture / Building Management
  • Asian Studies
  • Business & Management
  • Chemistry
  • Computer Science
  • Economics & Finance
  • Engineering / Acoustics
  • Environmental Science
  • Agricultural Sciences
  • Pharmaceutical Sciences
  • General Sciences
  • Materials Science
  • Mathematics
  • Medicine
  • Nanotechnology & Nanoscience
  • Nonlinear Science
  • Chaos & Dynamical Systems
  • Physics
  • Social Sciences & Humanities

Why Us? >>

  • Open Access
  • Peer Reviewed
  • Rapid Publication
  • Life time hosting
  • Free promotion service
  • Free indexing service
  • More citations
  • Search engine friendly

Plagiarism Detection

IJCR is following an instant policy on rejection those received papers with plagiarism rate of more than 20%. So, All of authors and contributors must check their papers before submission to making assurance of following our anti-plagiarism policies.

Response surface methodology analysis of the effect of gluten and wheat flour on the textural properties of vegetable sausages

Author: 
John Dzikunoo, Firibu, K. Saalia, George, S. Ayernor, Otilia A. Adzinyo and Helen M. Dah
Subject Area: 
Life Sciences
Abstract: 

Gluten and wheat flour are two important food ingredients used to influence texture of vegetable sausages. The effect of gluten and wheat flour on the textural properties of vegetable sausages was studied using response surface methodology (RSM). Vegetable sausages were prepared from soy proteins (tofu), heat-modified soy flour, gluten, wheat flour, water, xanthan gum and vegetable oil. Using different levels of gluten and wheat flour various vegetable sausages were obtained. Overlaid contour plots of textural indices were analyzed. Water absorption capacity of the ingredients (heat-modified soy flour and wheat flour) was studied. The effects of gluten and wheat flour on hardness, fracturability, springiness and chewiness were measured. The main results showed that heat-modified soy flour absorbed water more than thrice its weight as compared to wheat flour which absorbed water almost twice its weight. The RSM analysis showed that gluten and wheat flour significantly influenced the hardness, fracturability, springiness and chewiness of the vegetable sausages. Based on the overlaid contour plots, an optimum concentration of gluten (10.3%) and wheat flour (3.2%) was measured. It can therefore be concluded that the concentrations of gluten and wheat flour in vegetable sausages are very important in achieving the right texture of vegetable sausages.

PDF file: 

IJMCE RECOMMENDATION

ONLINE PAYPAL PAYMENT

CURRENT ISSUE

NEWS

CHIEF EDITOR
Rosane Cavalcante Fragoso, Brasil
ASSOCIATE CHIEF EDITOR

   

Jean-Marc SABATIER
Chief Scientific Officer and Head of a Research Group
France

Advantages of IJCR

  • Rapid Publishing
  • Professional publishing practices
  • Indexing in leading database
  • High level of citation
  • High Qualitiy reader base
  • High level author suport

EDITORIAL BOARD

Luai Farhan Zghair
Iraq
Hasan Ali Abed Al-Zu’bi
Jordanian
Fredrick OJIJA
Tanzanian
Firuza M. Tursunkhodjaeva
Uzbekistan
Faraz Ahmed Farooqi
Saudi Arabia
Eric Randy Reyes Politud
Philippines
Elsadig Gasoom FadelAlla Elbashir
Sudan
Eapen, Asha Sarah
United State
Dr.Arun Kumar A
India
Dr. Zafar Iqbal
Pakistan
Dr. SHAHERA S.PATEL
India
Dr. Ruchika Khanna
India
Dr. Recep TAS
Turkey
Dr. Rasha Ali Eldeeb
Egypt
Dr. Pralhad Kanhaiyalal Rahangdale
India
DR. PATRICK D. CERNA
Philippines
Dr. Nicolas Padilla- Raygoza
Mexico
Dr. Mustafa Y. G. Younis
Libiya
Dr. Muhammad shoaib Ahmedani
Saudi Arabia
DR. MUHAMMAD ISMAIL MOHMAND
United State
DR. MAHESH SHIVAJI CHAVAN
India
DR. M. ARUNA
India
Dr. Lim Gee Nee
Malaysia
Dr. Jatinder Pal Singh Chawla
India
DR. IRAM BOKHARI
Pakistan
Dr. FARHAT NAZ RAHMAN
Pakistan
Dr. Devendra kumar Gupta
India
Dr. ASHWANI KUMAR DUBEY
India
Dr. Ali Seidi
Iran
Dr. Achmad Choerudin
Indonesia
Dr Ashok Kumar Verma
India
Thi Mong Diep NGUYEN
France
Dr. Muhammad Akram
Pakistan
Dr. Imran Azad
Oman
Dr. Meenakshi Malik
India
Aseel Hadi Hamzah
Iraq
Anam Bhatti
Malaysia
Md. Amir Hossain
Bangladesh
Ahmet İPEKÇİ
Turkey
Mirzadi Gohari
Iran