Year: 2016 | Month: August | Volume 9 | Issue 4
Study of various characteristics of composite flour prepared from the blend of wheat flour and gorgon nut flour
Abstract:
The composite flour was prepared by mixing wheat flour and popped gorgon nut flour in different ratios. The composite flour was evaluated for different properties i.e. physical, functional, pasting and thermal properties. Bulk density and true density decreased wherever water absorption index and water solubility index increased with increase in percentage of popped gorgon nut flour in composite flour. In functional properties, water absorption capacity and oil absorption capacity increased but foaming capacity decreased with increase in blending proportion of popped gorgon nut flour in composite flour. Pasting temperature of composite flour ranged from 67.75°C to 67.85°C. Final viscosity of different composite flour samples ranged between 3042 to 3651 cp. Peak temperature and conclusion temperature of composite flour decreased with increase in proportion of popped gorgon nut flour.
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