In this study the functional properties of wheat and sweet potato tuber ipomea batatas flou r blends. The physicochemical and functional properties of different flours nonglutinous and glutinous rice, sweet potato, mung bean, banana, and sago were determined and compared with allpurpose wheat flour. Proximate composition, functional, and pasting properties. Proximate composition and functional properties of wheat. Pdf functional properties of wheat and sweet potato flour. Physicochemical and functional properties of wheat triticum. Whole sweet potato flour and starch were also included where 100% wheat flour was used as control or standard. Sweet potato, and potato flour blends properties 5. Effect of soybean flour on physicochemical, functional, and rheological properties of composite flour from rice, sweet potato, and potato elisa julianti, herla rusmarilin, ridwansyah and era yusraini department of food science technology, faculty of agriculture, jalan prof. Nutrient composition, functional, and pasting properties. This will be useful in the development of new wheat.
The functional properties of wheat flour and composite flours. Water holding capacity wac is a measure of flour water interactions that takes place in. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Substitution of maize flour with sweet potato flour was done at 10100%. Simplex centroid mixture design was used to obtain 17 blends from the flours. Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Optimization of proximate composition and functional. Evaluation of functional properties of composite flours. Dispersibility of the five soup powders ranged from 75. Proximate composition and selected functional properties of african. Physicochemical and functional properties of cookies produced from sweet potato maize flour blends adeyeye, samuel a. The functional properties of the composite flours were better than the control sweet potato flour. Crust and crumb color and appearance and bread porosity were. Utilization of sweetpotato starches and flours as composites african.
Chemical and functional properties of cassava starch, durum. The bsg flour ranged between 0 and 9% of the flour weight. Evaluation of physicochemical and functional properties of. Flours and isolated starches from different potato and sweet potato varieties were evaluated for their physical, functional, pasting, and thermal properties.
Whole sweet potato flour and starch were also included where. Effects of soaking and germination on some physicochemical properties of millet flour for porridge production. Aug 11, 2014 however, the bread baked from wf, wfipf 2 wheat flour irish potato flour, 95. Noodles of acceptable quality can be produced from sweet potato, colocasia or water chestnut flour blends with wheat flour.
The commercially available flours wheat, rice, sweet potato were significantly whiter than the mung bean, banana, and sago flours. Functional properties of potato flour and its role in product. Lazaridou a, duta d, papageorgiou m, belc n, biliaderis cg. Quality evaluation of cookies produced from blends of sweet potato and fermented soybean flour. Chemical functional and cookie baking properties of soybeanmaize flour blends. Partial substitution of wheat flour with sweet potato flour at the level of 20 % significantly p. It is a good alternative to many other flours like wheat flour, as it is gluten free and good for people who cannot take gluten in. Proximate composition and selected functional properties of african breadfruit and sweet potato flour blends. Effect of transglutaminase tgm and ascorbic acid aa on composite sweet potato wheat dough functional and rheological properties was studied. Physicochemical properties of wheat yam flour composite bread. Proximate composition and selected functional properties of. Proximate composition and selected functional properties.
Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends. Jun 10, 2014 the functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the incorporation of other flours with wheat. Preparation and improved quality production of flour and the made. Physicochemical and functional properties of sweet potato. Discussion functional properties of wheat and sweet potato fermented and unfermented flour the bulk density value for 100% wheat flour. The flours had higher protein and amylose contents than starches. The two flour were blended using the following blend ratios wf.
Odedeji department of food technology, osun state polytechnic, iree, osun state, nigeria abstract. Nutrient composition, functional, and pasting properties of. Blends of wheat and sweet potato composite flour was developed in the ratios 80. Freshly harvested roots of sweet potato variety tis 870087 were processed into flour and starch using standard methods. The effect of fermentation on functional properties of. Microbiological, nutritional, and sensory quality of bread. Evaluation of bread made from composite wheatsweet potato flours. Functional properties of wheat and sweet potato flour blends r. Chemical evaluation of biscuit produced from wheat, yellow. The sweet potato tubers were brought from local farm in offa kwara state. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling. Functional and physicochemical properties of flours and.
The wheat flour used was purchased at orisumbare market in osogbo. The values were similar to those for bambara groundnut 0. Quality, functional, and sensory properties of cookies. Evaluation of physicochemical and functional properties. Flour samples were prepared by randomly assigning nsp slices to two treatments citric. Nutritionally improved and energy rich cfs can be prepared from a blend of qpm, chickpea, orange flesh sweet potato. Pdf development and examination of sweet potato flour. Selected functional properties of flour from three sweet potato ipomoeabatatas l.
Optimization of preparation conditions by response surface methodology, authormuhammad aslam shad and haq nawaz and misbah noor and hafiz badaruddin ahmad and mazhar hussain and muhammad akram choudhry, year20. The results show that blending wheat flour with fermented sweet potato flour improves the functional properties. The chemical composition and functional properties of composite flours showed that they contains more protein, fat, and ash and less carbohydrate than sweet potato flour. Fullfat african breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. Some individuals are intolerant to gluten of wheat and other cereals.
The result of the functional properties of flour produced from fermented and unfermented sweet potato and their blends with wheat flour are as shown in the table below. The statistical analysis of the data showed that there were significant differences among the wheat potato blends with the exception of the wf and wf. Cookies were made from flour blends of 70% wheat and 30% sweet potato fortified with varying levels of brewers spent grain bsg flour. Discussion functional properties of wheat and sweet potato fermented and unfermented flour the bulk density value for 100% wheat flour wf was. In weighthis paper, functional properties of wheat and sweet potato flour blends were investigated. For sweet potato flour and the composite blends, the moisture. The results of the physical properties of the bread and cookies samples are presented in table 2, table 3 respectively. The functional and rheological properties of the composite flours were determined by the proportion of each constituent flour. Bello florence abolaji, edeke joy edeke, sodipo mopelola ajoke, evaluation of chemical, functional and sensory properties of flour blends from sorghum, african yam bean and soybean for use as complementary feeding, international journal of food science and biotechnology. Effect of soybean flour on physicochemical, functional, and. Evaluation of functional properties of composite flours and. The crude protein, crude fiber, ash, foaming capacity, emulsion capacity, and least gelation capacity of the blends increased as the ppf level increased.
The nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends was studied. Functional properties of wheat and sweet potato flour blends. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased. The study assessed the proximate composition and fermented brown hamburger bean seed five blends of wheat flour wf, sweet potato using the following ratio wf. Quality evaluation of cookies produced from blends of.
Functional and rheological properties of composite flour from. The samples of sweet potato tubers were brought from a local farm in offa kwara state, nigeria. The effect of fermentation on functional properties of sweet potato. Rheological and functional properties of composite sweet. Dispersibility is an index that measures how well flour or flour blends can be rehydrated with water without formation of lumps. Viscoamylograph pasting parameters of sweet potato flour, were. Functional properties analysis of the flour samples. This study investigated the effect of pretreatments on the physicochemical and functional properties of ndou sweet potato nsp flour. R2005, production of biscuits from bambara, cassava and wheat flour blends. Proximate composition and functional properties of wheat, sweet potato and hamburger bean flour blends. The cost of production was 233 ushskg of sweetpotato flour when the study was being conducted, which can be reasonably traded off at ushs 300. Mean values were obtained for various functional properties of the flours and a summary is given in table 1.
The wheat and sweet potato flour were blended using the following ratios wf. Blending of sweet potato flour with wheat flour can be used for. Evaluation of chemical, functional and sensory properties of. The wheat flour significantly p flour blends functional properties of the composite flour potential raw material in food systems for household use and commercial acti. Values of bulk density, water binding capacity, dispersability of flour samples, swelling power of starches, starch content, sugar content, cookie flow, calorific values, and. Hence, it was concluded that the composite flours from rice, cassava, and soybean flour, potato starch using xanthan gum had the physicochemical and functional properties which can be considered similar to wheat flour for making wheatless products. Effect of soybean flour on physicochemical, functional. Alugbati flour, wheat flour and a blend consisting of a 1. Blending of sweet potato flour, maize starch, soybean flour and xanthan gum had a dramatic influence on all the rheological properties. Functional and pasting properties of acha, deffated soybean. Evaluation of bread made from composite wheat sweet potato flours abstract wheat flour was replaced with 520% sweet potato flour spf prepared from solar dried slices of an orange flesh mexican cultivar cv nylon and the physical properties of the dough and bread were studied. Production and evaluation of biscuits from lima bean phaseolus lunatus, sorghum and wheat flour blends. The mixture was vortexed and centrifuged using a sorvall centrifuge model glc1. Abstractthis study was carried out to determine the quality, functional, and sensory properties of cookies from sweet potato maize flour blends.
Pdf proximate composition and functional properties of wheat. Physicochemical and functional properties of chemically. In terms of proximate composition, mung bean flour had the highest protein 22. Fortifying sp flour with avo and tor is feasible and could be an easy and affordable means to improve rural nutrition, as it requires simple logistics for the ordinary rural household to produce the composite of the desired choice.
Pdf chemical composition, functional properties and. Quality evaluation of cookies produced from blends of sweet. Starch and sugar contents were determined using the aoac method in which 0. They found that up to 10% and 80% substitution with cocoyam flour produced acceptable breads and. Effect of extruded fullfat soy flour into sweet potato flour on functional properties of the mixture. Functional and rheological properties of composite flour from sweet. The chemical and functional properties of cassava starch, durum wheat semolina dws flour, and their blends were investigated. In this study the functional properties of wheat and sweet potato tuber ipomea batatas flou r blends were investigated. Utilization of sweet potato starches and flours as composites with. Utilization of sweet potato starches and flours as.
Chemical composition, functional and sensory properties of. Effect of soybean flour on physicochemical, functional, and rheological properties of composite flour from rice, sweet potato, and potato. The wheat flour significantly p of the flour blends functional properties of the composite flour potential raw material in food systems for household use and commercial acti. Utilization of sweet potato starches and flours as composites. Varieties the study was conducted to determine, compare and evaluate the selected functional properties of. Increasing amounts of quinoa meal or flour increased farinograph absorption and dislike of bread for most of the panel. However, the bread baked from wf, wfipf 2 wheat flour irish potato flour, 95. Blends of wheat and sweet potato composite flour was developed in the ratios. The mean sensory scores for each quality attribute evaluated color, aroma, taste, crust, texture, and general acceptability of the bread samples prepared from the wheat potato blends are presented in table 4. In this study, functional properties of wheat and sweet potato tuber ipomea batatas flour blends were investigated. Functional and rheological properties of composite flour. Pdf production and evaluation of biscuits from lima bean. The objective of this study was to determine the functional and pasting properties of gpc and wheat flour blends.
This study investigated some quality attributes of unripe cooking banana ubf, pigeon pea ppf, and sweetpotato spf flour blends. Addition of nonconventional flours in to wheat flour can have pronounced effect on functional properties. The functional properties of the composite flours were better than. Chemical and functional properties of cassava starch. Evaluation of functional and pasting properties of blends of. Physicochemical and functional properties of wheat. Evaluation of nutritional and functional properties of plantain musa paradisiaca l. Evaluation of nutritional and functional properties of.
The bread quality parameters of these flours were correlated with flour properties. Results on thiamin, riboflavin and vitamin e results also showed that there was significant difference between biscuits produced from 100% wheat flour and biscuits produced from composite flour. Sweet potato based products are of high quality and could. The functional properties of flour samples are shown in table 1. H functional properties determination swelling power. Studies on suitability of wheat flour blends with sweet. Global advance research journal of food science and technology. An approach in the present study was to replace the wheat flour in. Pdf functional properties of wheat and sweet potato. In this study the functional properties of wheat and sweet potato tuber ipomea batatas flour blends were investigated. Also, blends of wheat and sweet potato starch were developed in the ratios 80. Abstractthis study was carried out to determine the quality, functional, and sensory properties of cookies from sweet potatomaize flour blends. They found that up to 10% and 80% substitution with cocoyam flour produced acceptable breads and biscuit, respectively.
Pdf on apr 5, 2019, peter isah akubor and others published chemical composition, functional properties and performance of soybean and wheat flour blends in instant fried noodles find, read and. Wheat flour used was purchased at orisumbare market in osogbo osun state. Quality, functional, and sensory properties of cookies from. Effect of incorporation of soy flour on functional. The effect of fermentation on functional properties of sweet. May 03, 2016 the present study was aimed at assessing the effect of supplementing dried maize ogi with 0, 5, 10, 15 and 20% periwinkle meat flour on the chemical composition and functional properties of the flour blends as well as the sensory properties of the ogi gruel. The increase in wac of blends after incorporating potato flour may be due to increase in the amylose leaching and solubility and loss of starch crystalline structure. Therefore, this study was designed to determine the chemical proximate and sugar composition, functional and pasting properties of flour blends produced from orangefleshed sweet potato ofsp and pleurotus tuberregium sclerotium.
Pdf proximate composition and functional properties of. Physicochemical properties of wheatyam flour composite. Selected functional properties of flour from three sweet. Optimization effect of germination on functional properties of wheat flour by response surface methodology. Physicochemical and functional properties of cookies. That price can highly compete with wheat flour traded at 750 ushskg, maize flour 400. Sweet potato ipomoea batatas lam is a nutritious crop abundant in calories and bioactive compounds such as betacarotene, ascorbic acid, polyphenols, and dietary fibre.