Chemical characteristics of various composite flours
2005
Shahzadi, N. | Butt, M.S. | Saleem-ur-Rehman | Sharif, K.,Universityof Agriculture, Faisalabad (Pakistan). Inst. of Food Science andTechnology
Sixteen treatments of composite flours were prepared byblending commercial wheat flour "resultant atta" with variouslegumes i.e. lentil, chickpea and guar gum in different proportion toevaluate the effect of blending on chemical characteristics. Meanssquares for proximate assay of composite flours showed significantdifferences due to storage on moisture, protein and fat while fiber,ash and NFE differed non-significantly. Means for moisture showedan increasing trend while in protein and fat a declining tendencywas observed with storage. Likewise, treatments proved a momentouscontribution in crude content of protein, fat, fiber, ash and NFE thatvaried from 12.75, to 14.03, 1.39 to 1.93, 1.92 to 2.15, 1.34 to 1.50 and80.67 to 82.35%, respectively in different composite flour samples.Acidity, peroxide value and phytic acid varied significantly due tostorage and their means diverse from 0.19 to 0.31%, 0.53 to 0.99mEq/Kg and 0.67 to 0.59%, respectively from beginning to the end ofstudy period. Data suggests that addition of lentil, chickpea andguar gum in commercial wheat flour significantly affects the chemicalcomposition of composite flours.
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Эту запись предоставил National Agricultural Research Centre