Table 1.
Functional properties of different flours
| Functional Properties | Wheat flour | Composite flours | CD0.05 | ||
|---|---|---|---|---|---|
| W100 | W85 | W70 | W55 | ||
| Moisture, % | 13.28 ± 1.47 | 11.67 ± 0.43 | 11.34 ± 0.24 | 10.93 ± 0.09 | 0.831 |
| SC (ml) | 17.60 ± 1.85 | 16.00 ± 0.71 | 20.00 ± 0.71 | 22.30 ± 0.91 | 1.854 |
| WAC, % | 140.00 ± 12.25 | 132.00 ± 22.80 | 142.00 ± 14.83 | 176.00 ± 16.73 | 22.103 |
| OAC, % | 146.00 ± 08.94 | 130.0 ± 10.00 | 156.00 ± 26.08 | 156.00 ± 16.73 | 19.360 |
| EA, % | 43.88 ± 4.12 | 41.49 ± 1.96 | 44.00 ± 2.45 | 44.69 ± 0.96 | 3.627 |
| ES, % | 38.38 ± 4.78 | 47.27 ± 2.49 | 48.40 ± 2.97 | 48.65 ± 3.74 | 4.870 |
| FC, % | 12.92 ± 5.03 | 14.10 ± 0.29 | 16.40 ± 2.61 | 17.60 ± 1.67 | 3.260 |
| FS, % | 1.94 ± 0.05 | 4.00 ± 0.16 | 9.20 ± 1.79 | 13.40 ± 1.09 | 1.898 |
| GT, °C | 59.22 ± 0.15 | 56.22 ± 0.57 | 59.42 ± 0.11 | 60.56 ± 0.06 | 0.288 |
| LGC, % | 8 | 8 | 10 | 10 | - |
| BD (g/cc) | 0.762 ± 0.00 | 0.774 ± 0.00 | 0.786 ± 0.00 | 0.820 ± 0.00 | 0.010 |
Value = mean ± SE, n = 5
SC = Swelling capacity, WAC = Water absorption capacity, OAC = Oil absorption capacity, EA = Emulsion activity, ES = Emulsion stability, FC = Foam capacity, FS = Foam stability, GT = Gelatinization temperature
LGC = Least gelation concentration, BD = Bulk density, SE = Standard error
W100 : Wheat flour (100 %) or control
W85 : Wheat flour (85 %) + rice flour (5 %) + green gram flour (5 %) + potato flour (5 %)
W70 : Wheat flour (70 %) + rice flour (10 %) + green gram flour (10 %) + potato flour (10 %)
W55 : Wheat flour (55 %) + rice flour (15 %) + green gram flour (15 %) + potato flour (15 %)