Durga Jumble
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Durga Jumble has a total of 9 co-authors. Here are the top co-authors by number of shared publications:
- Ahana Paul
Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India
1 shared publication - Anish Kumar
Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
1 shared publication - Bala Chakravarthy Neelapu
Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
1 shared publication - Debmalya Banerjee
Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, Odisha, India
1 shared publication - Jayaraman Sivaraman
National Institute of Technology Rourkela
1 shared publication - Krishan Kumar
Department of Life Sciences, Parul Institute of Applied Science, Parul University, Vadodara 391760, Gujarat, India
1 shared publication
Latest Publications
- Open Access
Physicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid
This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch–protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F0; 162.95 ± 1.70 g) and residual (F60; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products.
Open AccessPhysicochemical and Textural Enhancement of Whole Wheat Bread Using Date Palm Gum: A Study on a Novel Natural Hydrocolloid
This study explores the effect of date palm gum (DPG) as a novel functional ingredient for whole wheat bread (WWB) to enhance its physicochemical and textural properties. Herein, samples containing varying concentrations of DPG (0–3% w/w) were prepared and analyzed, out of which D2 (containing 1% w/w DPG) exhibited superior qualities. Microscopic studies showed that D2 exhibited improved crumb aeration, suggesting better fermentation than the others. Moisture analysis revealed that D2 retained a higher quantum of moisture (50.06 ± 0.41%). Further, the colorimetric study showed that increasing DPG concentration led to a corresponding decrease in L* values (46.69 ± 0.13) due to the combined effect of Maillard browning and the inherent color of DPG. Analysis of FTIR spectra confirmed stable interactions of DPG and starch–protein complexes in D2. Stress relaxation exhibited that D2 had the highest initial (F0; 162.95 ± 1.70 g) and residual (F60; 95.81 ± 3.94 g) forces, indicating that it maintained its structure under stress. In gist, DPG exhibited strong potential as a natural hydrocolloid that could be explored to develop functional bakery products.