functional and pasting properties of wheat plantain

The Study of Functional and Rheological Properties of Teff

Apr 01 2020The pasting properties of the teff flour such as pasting temperature peak time peak viscosity final viscosity break down viscosity trough and set back viscosity values had ranged from 76 to 80 33C 5 13 to 6 17 min 880 to 1650cP 1511 to 1721cP 340 33

Nutritional composition functional and pasting properties

Nov 22 2016To improve the nutritional properties of the composite flour (wheat with HQCF) an underutilized but readily available protein‐rich food commodity (mushroom) was added The effects of mushroom addition on the nutritional composition pasting and functional properties of the composite flour were determined

Functional and Pasting Properties of Flour Blends from

This study aimed at assessing the functional and pasting properties of flour blends from wheat and Bambara nut their potential in the making of bread was also evaluated Flour blends were formulated in respective percentages of 95:5 90:10 85:15 and 80:20 from wheat and Bambara nut Analysis of the flour blends indicated that higher contents

The Study of Functional and Rheological Properties of Teff

Apr 01 2020The pasting properties of the teff flour such as pasting temperature peak time peak viscosity final viscosity break down viscosity trough and set back viscosity values had ranged from 76 to 80 33C 5 13 to 6 17 min 880 to 1650cP 1511 to 1721cP 340 33

PROXIMATE FUNCTIONAL PASTING AND RHEOLOGICAL

functional pasting and rheological properties of wheat-tigernut composite blends for probable industrial uses Yellow variety of tigernut was washed and dried in a cabinet dryer at 60 0 C for 72hrs and was processed into flour and blended

The Functional Properties of Plantain (Musa sp Sensory

The Functional Properties of Plantain (Musa sp) Flour and Sensory Properties of Bread from Wheat – Plantain Flour as Influenced by Blanching Treatments *A E Uzoukwu C N Ubbaonu R O Enwereuzor L O Akajiaku M C Umelo and S O Okereke Department of Food Science and Technology Federal University of Technology Owerri

Functional and Pasting Properties of Wheat / Plantain

Composite flour was prepared from wheat/plantain flours (0-40%) enriched with bambara groundnut protein concentrate (0-30%) and using wheat flour as control Functional and pasting properties of the composite flour were evaluated The bulk

Chemical functional and pasting properties of banana and

Starches extracted from banana (Honduras variety) and plantain (Agbagba variety) were modified by pre-gelatinization oxidation and acetylation Native and modified starches were evaluated for chemical functional and pasting properties Total starch (TS) and amylose (AM) were higher for native and modified banana starches (TS: 48 78–69 39% AM: 21 91–42 07%) than for plantain starches (TS

Effect of Different Sun Drying Surfaces on the Functional

Mar 03 2017In order to test the effect of commonly used traditional sun-drying surfaces on some qualities of the product four traditional sun drying surfaces wooden corrugated iron sheet rock and cement surfaces were used to sundry unripe plantain The sundried samples were milled to flours Functional pasting properties and microbial loads of the resulting flours were determined using

Physico

May 05 2015dietary fibre associated with increase in plantain flour and therefore unripe plantain flour can serve as a functional ingred ient in biscuit production with an overall acceptability of 80:20 wheat/plantain flour blends Keywords Potential Unripe plantain Functional ingredient Biscuit Formulation 1 Introduction

Pasting and Thermal Properties of Starch Extracted from

Pasting and Thermal Properties of Starch Extracted from Chenopodium Album 985 starch are used to obtain information of its functional behavior during heating and cooling periods which is common during the processing of starchy products or in those foods where starch is added as ingredient Pasting temperature (temperature at

CHEMICAL COMPOSITION FUNCTIONAL AND BAKING

quantity of wheat gluten and the nature of the product involved At present the cost of bread and biscuits is very high in Nigeria and thus gives impetus for further research into the use of composite flour for baking This investigation evaluated the nutritional functional and baking properties of wheat-plantain composite flours

SCIENTIFIC NOTE Effect of drying methods on the chemical

Keywords: Proximate colour pasting functional properties plantain flour pretreatment Introduction Plantains (Musa parasidiaca) is one of the important sta-ple food crops consumed in the tropics behind rice wheat and maize and are obtainable in about 120-130 tropical countries in the world (Kawongolo 2013) It is an essential food crop

Comparative study of pasting properties of improved

May 01 2010The pasting properties of the flour from different Musa hybrids and plantain landrace are presented in Table 1 showing that BITA 3 had the highest Peak Viscosity (373 1 RVU) Trough Value (304 9 RVU) Final Viscosity (425 2 RVU) Setback Viscosity (120 3 RVU) and Pasting Time (5 2 min) and differed significantly (P 0 05) from other cultivars

Chemical functional and pasting properties of banana and

Starches extracted from banana (Honduras variety) and plantain (Agbagba variety) were modified by pre-gelatinization oxidation and acetylation Native and modified starches were evaluated for chemical functional and pasting properties Total starch (TS) and amylose (AM) were higher for native and modified banana starches (TS: 48 78–69 39% AM: 21 91–42 07%) than for plantain starches (TS

Functional pasting nutritional and gluten free muffin

The objective of this study was to analyze the functional and pasting properties of plantain flour (PF) for preparation of gluten free muffins Plantain flour had more water absorption (2 62 g/g) oil absorption (1 92 g/g) swelling power(10 75) and better pasting properties as compared to wheat flour (WF)

SCIENTIFIC NOTE Effect of drying methods on the chemical

Keywords: Proximate colour pasting functional properties plantain flour pretreatment Introduction Plantains (Musa parasidiaca) is one of the important sta-ple food crops consumed in the tropics behind rice wheat and maize and are obtainable in about 120-130 tropical countries in the world (Kawongolo 2013) It is an essential food crop

SCIENTIFIC NOTE Effect of drying methods on the chemical

Keywords: Proximate colour pasting functional properties plantain flour pretreatment Introduction Plantains (Musa parasidiaca) is one of the important sta-ple food crops consumed in the tropics behind rice wheat and maize and are obtainable in about 120-130 tropical countries in the world (Kawongolo 2013) It is an essential food crop

The effect of plantain and tigernut flours substitution on

Oct 06 2016Substitution of wheat flour with plantain and tigernut however increases the water absorption capacity In addition substitution of wheat flour with plantain and tigernut flour above 30% significantly (p ≤ 0 05) increases the antioxidant properties and insoluble dietary fibre However wheat flour had better pasting characteristics

Chemical Functional and Pasting Properties of Wheat

Jun 21 2014Wheat Walnut Chemical Functional Pasting 1 Introduction Wheat is the leading source of vegetable content than either maize (corn) or rice the other major cereals It is used in the making of flour for leavened flat and steamed bread biscuit cookies cakes breakfast cereal pasta

Physico

Unripe plantain flour was incorporated into whole meal wheat flour at 10 20 30 40 and 50% levels to evaluate the effect on some functional properties of the flour and nutrient composition physical and organoleptic qualities of bread samples produced from the composite flours A control ( wholemeal wheat flour) was used for comparison

Proximate composition functional and pasting properties

May 17 20183 4 Effect of groundnut concentrate inclusion on the pasting properties of wheat flour The pasting properties of a food refer to the changes that occur in the food as a result of application of heat in the presence of water These changes affect texture digestibility and end use of the food product

Physicochemical Functional and Pasting Characteristics of

The Physicochemical functional and pasting properties of the flours were characterized Results: Cassava flour appeared whiter and less yellowish had higher pH and lower water activity compared to wheat flour but moisture and starch content of the flours showed no significant differences (p0 05)

Effect of Different Sun Drying Surfaces on the Functional

Mar 03 2017In order to test the effect of commonly used traditional sun-drying surfaces on some qualities of the product four traditional sun drying surfaces wooden corrugated iron sheet rock and cement surfaces were used to sundry unripe plantain The sundried samples were milled to flours Functional pasting properties and microbial loads of the resulting flours were determined using

Functional properties and performance of cowpea/plantain

Cowpea flour was used to replace 30% of plantain flour to obtain cowpea/plantain flour (CPF) blends Blends of CPF and wheat flour (WF) were prepared and evaluated for their functional properties Biscuits were prepared from CPF/WF blends and their protein contents physical and sensory properties were determined The water and oil absorption capacities of the CPF/WF blends increased with