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- Title
Pasting characteristics of wheat and breadfruit flour blends.
- Authors
Akeem, Tijani; Kehinde, Oke
- Abstract
Introduction. This study was carried out to investigate the pasting characteristics of wheat (WF) and breadfruit (BF) flour blends for probable industrial uses. Materials and methods. The breadfruit was sorted, washed, peeled, sliced, blanched, cooled, drained, dried at a temperature of 650C in cabinet dryer, milled into flour and blended with wheat flour at different ratios (100:0, 90:10, 85:15, 80:20,75:25, 100:0) of wheat: breadfruit flour. The composite flour blends were thereafter subjected to pasting characteristics analysis. Results and discussion. The peak viscosity varied from 193.5 to 270.68RVU for the wheat-breadfruit flour and there were significant (p<0.05) differences in trough viscosity among the wheat-bread fruit flour samples. Trough viscosity gives a measure of the tendency of the paste to breakdown during cooking. The breakdown viscosity varied from 72.92 to 106.08 RVU. The final viscosity varied between 216.67 and 275.75 RVU with 100% breadfruit flour having the highest value of final viscosity and it indicates the stability of the cooked paste. The setback viscosity varied between 96.08 and 111.75 RVU. The peak time varied from 4.43 to 4.66 min with 100% wheat flour having the highest value and wheatbreadfruit composite flour blends at 15% had the lowest value. Significant (p<0.05) differences were observed in the pasting temperature of wheat-breadfruit flour blends. Pasting temperature gives an indication of gelatinization time during processing. Conclusion. The result revealed that as more and more breadfruit flour was added to wheat flour, there was improvement in the pasting characteristics of the composite flour.
- Subjects
FLOUR mixes; WHEAT; BREADFRUIT
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 1, p33
- ISSN
2310-1008
- Publication type
Article