Title of article
Assessment of Proximate Compositions and Functional Properties of Blends of Broken Rice and Wheat Flours
Author/Authors
Ahmed, Ishfaq University of Agriculture - Department of Food Science and Technology, Pakistan , Qazi, Ihsan Mabood University of Agriculture - Department of Food Science and Technology, Pakistan , Jamal, Suraiya University of Agricultur - Department of Food Science and Technology, Pakistan
From page
142
To page
150
Abstract
This study was carried out to investigate the influence of incorporating wheat flour (WF) on brokenrice flour (BRF) at different concentrations (0, 20, 40, 60, 80 and 100 g/100 g) on the proximate compositions and functional properties. It was found that percent protein (8.93–12.25%), ash (0.52–1.01%) and moisture contents (4.47–7.09%) showed significant (P 0.05) increase, while fat content (1.41-1.17%) showed significant (P 0.05) decrease by blending WF with BRF. Similarly, water solubility index (WSI), water absorption index (WAI) and swelling power (SP) showed significant (P 0.05) decrease as the concentration of wheat flour in the blends increases. The values for WAI, WSI and SP were 4.73–6.18 g/g, 1.98–3.99% and 5.35–6.81 g/g, respectively. The blending of WF with BRF had substantially improved the proximate compositions and functional properties, which could be used in the enhancement of the nutritional quality of the value added products; processed by the addition of them.
Keywords
Broken rice flour , Wheat flour , Blends , Proximate composition , Functional properties
Journal title
Sarhad Journal of Agriculture
Journal title
Sarhad Journal of Agriculture
Record number
2554060
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