Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour

Pralebda S. A., . and Pebruwantoro D., . and Zakariya, . and Subekti S., . and Amin M. N. G., . and Pramono H., . and Hasan M. N., . and Alamsjah M. A., . Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour. pp. 167-173. ISSN 2550-2166

In order to yield influential information on the most recommended use of BGF which so far still questioned this preliminary study was aimed to investigate the physicochemical and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine mixtures of WF: BGF of (90:10; 80:20; 70:30; 40:60; 50:50; 40:60; 30:70; 20:80; 10:90) were produced where single WF and BGF were used as controls. This research revealed the different amount of BGF and wheat flour in the mixed flour showed the significantly different value of functional and rheological properties attributes such as bulk density CI HR WAI WSI SP OAC peak viscosity trough viscosity breakdown viscosity final viscosity setback viscosity and peak time. We have inferred to some previous studies and speculated that the difference in functional and rheological properties could be caused by the different amylose and amylopectin amount in the mixed flour. As far as we know that this present study was the first study on the mixed flour of BGF and wheat flour therefore we suggested a more comprehensive study such as investigation of baking performance and bread qualities.

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Abstract

In order to yield influential information on the most recommended use of BGF which so far still questioned this preliminary study was aimed to investigate the physicochemical and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine mixtures of WF: BGF of (90:10; 80:20; 70:30; 40:60; 50:50; 40:60; 30:70; 20:80; 10:90) were produced where single WF and BGF were used as controls. This research revealed the different amount of BGF and wheat flour in the mixed flour showed the significantly different value of functional and rheological properties attributes such as bulk density CI HR WAI WSI SP OAC peak viscosity trough viscosity breakdown viscosity final viscosity setback viscosity and peak time. We have inferred to some previous studies and speculated that the difference in functional and rheological properties could be caused by the different amylose and amylopectin amount in the mixed flour. As far as we know that this present study was the first study on the mixed flour of BGF and wheat flour therefore we suggested a more comprehensive study such as investigation of baking performance and bread qualities.

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Item Type:	Article
AGROVOC Term:	Wheat flour
AGROVOC Term:	Baking characteristics
AGROVOC Term:	Bread wheat
AGROVOC Term:	Proximate composition
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Rheological properties
AGROVOC Term:	Viscosity
AGROVOC Term:	Amylose
AGROVOC Term:	Amylopectin
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10176

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