Formulation and characterization of Millet flour blend incorporated composite flour
Titel:
Formulation and characterization of Millet flour blend incorporated composite flour
Auteur:
Poongodi Vijayakumar T. Jemima Beryl Mohankumar
Verschenen in:
International journal of agriculture sciences
Paginering:
Jaargang 1 (2009) nr. 2 pagina's 46-54
Jaar:
2009
Inhoud:
The composite flour containing kodo (Paspalum Scrobiculatum) and barnyard Millet (Echinochloacolona) flour, whole wheat flour and defatted soy flour of four different combinations was prepared andstudied the impact of Millet flour blend incorporation on characteristics of composite flour. The Millet flourblend and composite flour were analyzed for its particle size distribution, sedimentation value, fallingnumber, wet and dry gluten content, bulk density, water absorption capacity (WAC), oil absorption capacity(OAC), swelling power (SP), thermal properties, pasting properties, retrogradation properties (level ofsyneresis) and chemical parameters such as moisture content, total carbohydrate, crude fiber, protein, fat,starch, amylose, amylopectin and reducing sugar content using standard procedures. Results indicated thatwet and dry gluten content, bulk density, WAC, SP decreased significantly (p<0.05); level of syneresis andOAC, conclusion gelatinization temperature, gelatinization range (R), protein and crude fiber content wereincreased significantly at p<0.05 with increased proportion of Millet flour blend. Due to lower peak viscosityof Millet flour blend, the peak viscosities of all composite flour containing Millet flour blend were low,compared to the standard composite flour. The setback viscosity was increased with increased proportion ofMillet flour blend. Thus the analyzed properties of composite flour were significantly modified whileincreasing the level of incorporation of Millet flour blend
Tijdschrift beschrijving