Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours
Bekele Kuma,
Habtamu Admasu,
Shire Leta
Issue:
Volume 7, Issue 2, December 2023
Pages:
79-87
Received:
23 August 2023
Accepted:
11 September 2023
Published:
8 October 2023
Abstract: This study investigated the use of composite flour from wheat-anchote-grass pea flour for bread products. Composite flours were prepared from the blends of wheat-anchote and grass pea in different proportions (A) 100% control, 90:5:5% (B), 80:10:10% (C), 70:15:15% (D), 60:20:20% (E), and50:25:25% (F). The proximate composition of blended flours was moisture content (10.13-10.32%), carbohydrate (63.8-69.32%), ash (2.23-2.71%), crude fat (1.54-1.68%), crude protein (15.37-19.91%) and crude fibre (1.22-2.47%). The crude protein content of the flours was recorded wheat flour 12.34%, anchote 1.15%, grass pea 28.68%. Similarly, bulk density, water absorption capacity (WAC), and oil absorption capacity (OAC), showed significant (P < 0.05) increases as the blend ratio of wheat flour in the blends decreased, while bulk density and dispersibility flour decreased. The values for WAC, OAC, dispersibility flour and bulk density were 59.28–67.2%, 1.36-2.18 ml/g, 74-69.3% and 0.64-0.79g/ml, respectively. The color analysis showed L*, a*, b*, WI and chroma values of the wheat, anchote and grass pea flours were L* (89.6,88.89,76.51), a* (0.42,0.82,2.65), b* (9.17,15.29,11.56) WI (86.92,85.37,77.49) and, chroma (9.17,10.32,11.86), respectively. There was a significant (P<0.05) difference among the flours. Peak viscosity (759-1529 cP), holding strength (1366-335 cP) and final viscosity (103-604 cP), setback (237.11-269cP) and pasting temperature (54.96-65.65°C) were highest at 50% anchote-grass pea flour substitution. The peak, setback, and final viscosities increased as composite flour increased, whereas pasting temperature and time increased as the anchote-grass pea flour ratio increased.
Abstract: This study investigated the use of composite flour from wheat-anchote-grass pea flour for bread products. Composite flours were prepared from the blends of wheat-anchote and grass pea in different proportions (A) 100% control, 90:5:5% (B), 80:10:10% (C), 70:15:15% (D), 60:20:20% (E), and50:25:25% (F). The proximate composition of blended flours was...
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