. 2020 Jul 11;58(3):1156–1164. doi: 10.1007/s13197-020-04629-6

Table 1.

Proximate and functional analysis of whole wheat flour with different particle size fractions

Parameters	Whole	355 µm	180 µm	150 µm
Moisture (%)	7.78^b ± 0.11	10.65^a ± 0.31	8.34^b ± 0.19	7.88^b ± 0.34
Ash (%)	1.65^a ± 0.02	1.29^b ± 0.01	0.98^c ± 0.11	0.73^d ± 0.21
Protein (%)	8.55^a ± 0.21	8.12^c ± 0.31	8.14^c ± 0.01	8.30^b ± 0.20
Fat (%)	1.50^b ± 0.04	1.53^a ± 0.03	1.50^b ± 0.02	1.45^c ± 0.01
Fibre (%)	1.66^b ± 0.04	1.78^a ± 0.21	1.39^c ± 0.01	1.25^d ± 0.05
Carbohydrates (%)	80.52^c ± 0.21	78.41^d ± 0.06	81.04^b ± 0.08	81.64^a ± 0.05
Fe (ppm)	99.75^a ± 0.20	78.40^c ± 0.21	86.34^b ± 0.14	77.28^d ± 0.11
Zn (ppm)	38.73^c ± 0.31	37.98^d ± 0.11	39.85^b ± 0.01	40.43^a ± 0.21
Water absorption index (g/g)	2.27^b ± 0.01	2.25^b ± 0.02	2.27^b ± 0.05	2.53^a ± 0.02
Water solubility index (%)	5.17^b ± 0.21	6.10^a ± 0.10	6.20^a ± 0.05	6.30^a ± 0.11
Swelling power	5.74^b ± 0.14	5.55^b ± 0.08	6.66^a ± 0.11	6.72^a ± 0.10
Oil absorption capacity (%)	228.5^a ± 1.17	179.5^d ± 0.40	187.9^c ± 1.42	197.3^b ± 1.47
Sedimentation value (ml)	38^b ± 0.08	38^b ± 1.01	41^a ± 0.09	42^a ± 1.01
Color
L*	87.24^b ± 0.21	88.07^b ± 0.63	89.75^a ± 0.54	90.38^a ± 0.56
a*	1.74^ab ± 0.19	1.45^b ± 0.04	1.50^b ± 0.08	1.93^a ± 0.10
b*	11.36^a ± 0.70	10.17^b ± 0.10	10.44^ab ± 0.24	11.23^a ± 0.05

Values are expressed as means of three replications ± standard deviation

Values with different letters in superscript differ significantly (p ≤ 0.05)