Evaluation of physico-chemical and functional properties of composite flour from cassava rice potato soybean and xanthan gum as alternative of wheat flour

Tharise N, . and Julianti E, . and Nurminah M, . Evaluation of physico-chemical and functional properties of composite flour from cassava rice potato soybean and xanthan gum as alternative of wheat flour. pp. 1641-1649. ISSN 22317546

This work aims at examining the physical chemical and functional properties of composite flour produced with cassava rice soybean flours and potato starch and added with 0.5 xanthan gum. Nine blends of composite flours were prepared by homogenously mixing rice flour cassava flour soybean flour and potato starch (RF:CF:SF:PS) in the proportions of 30:50:15:4.5 30:45:20:4.5 30:40:25:4.5 30:45:15:9.5 30:40:20:9.5 30:35:25:9.5 30:40:15:14.5 30:35:20:14.5 30:30:25:14.5. Composite flour produces were subjected to proximate paste and functional properties analyses. The moisture content fat protein ash and crude fiber of the composites were as follows: 9.37-12.07 db 1.33-4.91 4.50-6.22 0.74-1.12 and 1.13-1.94 compared with wheat flour 13.32 db 0.063 0.0212 1.31 and 7.52 respectively. There was no significant difference (P 0.05) recorded for water absorption index and gelatinization temperature between nine blends of composite flours and wheat flour. Peak set back cooling capacity and breakdown viscocisity were: 2311.67-4423.00 cP 1199.33-1556.33 cP 2618.67-3415.00 cP and 992.00-2437.67 cP. The value of composite flour viscosities were higher than paste characteristics of wheat flour. The colour of composite flour showed by the L value of chromameter were 95.71-97.10 compared with wheat flour 95.02. 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. The composite flour with the proportion of rice flour 30 cassava flour 40 potato starch 15 soybean flour 14.5 and xanthan gum 0.5 had the physicochemical functional and pasting properties that comparable to those of wheat flour.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(04)%202014/53%20IFRJ%...

Abstract

This work aims at examining the physical chemical and functional properties of composite flour produced with cassava rice soybean flours and potato starch and added with 0.5 xanthan gum. Nine blends of composite flours were prepared by homogenously mixing rice flour cassava flour soybean flour and potato starch (RF:CF:SF:PS) in the proportions of 30:50:15:4.5 30:45:20:4.5 30:40:25:4.5 30:45:15:9.5 30:40:20:9.5 30:35:25:9.5 30:40:15:14.5 30:35:20:14.5 30:30:25:14.5. Composite flour produces were subjected to proximate paste and functional properties analyses. The moisture content fat protein ash and crude fiber of the composites were as follows: 9.37-12.07 db 1.33-4.91 4.50-6.22 0.74-1.12 and 1.13-1.94 compared with wheat flour 13.32 db 0.063 0.0212 1.31 and 7.52 respectively. There was no significant difference (P 0.05) recorded for water absorption index and gelatinization temperature between nine blends of composite flours and wheat flour. Peak set back cooling capacity and breakdown viscocisity were: 2311.67-4423.00 cP 1199.33-1556.33 cP 2618.67-3415.00 cP and 992.00-2437.67 cP. The value of composite flour viscosities were higher than paste characteristics of wheat flour. The colour of composite flour showed by the L value of chromameter were 95.71-97.10 compared with wheat flour 95.02. 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. The composite flour with the proportion of rice flour 30 cassava flour 40 potato starch 15 soybean flour 14.5 and xanthan gum 0.5 had the physicochemical functional and pasting properties that comparable to those of wheat flour.

[error in script]

Item Type:	Article
AGROVOC Term:	Cassava starch
AGROVOC Term:	Potato flour
AGROVOC Term:	Soybean flour
AGROVOC Term:	Starch
AGROVOC Term:	Alternative methods
AGROVOC Term:	Indonesia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21830

Actions (login required)

View Item