Dough mixing and thermal properties including the pasting profiles of composite flour Essay

3.2.3 Pasting profile of composite flour (wheat + GG) Table 6 indicate that peak, final and breakdown viscosity increased with incorporation of guar gum (0.5, 1%) in flour whereas no significant changes ( p>0.05) were observed for trough and setback viscosity but in general T9 recorded maximum pasting viscosities among all the treatments. Similar results were observed by the addition of guar gum which resulted in an increase of the peak and the final viscosity of extruded products [Dikeman et al. (2006), Brennan et al. (2008)], which was attributed to its higher hydration capacity and water binding capacity when compared to wheat flour [ Tester et al. (2003), Tudorica et al. (2004)].
3.2.4 Suggested food application based on profile data In overall assessment of nine treatments, pasting profile of T2, T5 and T8 were quite similar with that of wheat flour (T1) as compared to others (see Fig. 3) and can be used for the preparation of value added extruded and baked products Treatment T8 had highest setback viscosity indicating less retro gradation level during cooling in the products developed from it and can be utilized for and cakes, puddings, etc. having longer shelf life while T4 and T9 has minimum and maximum peak viscosity, respectively which makes T4 blends suitable for products requiring low gel strength and elasticity e.g. dough nuts, sponge cakes, buns, but is less likely to be suitable for biscuit and cookies flour while T9 blend with 1.0% addition of guar gum may be suitable for extruded snacks, Jain, A. and Grewal, R.B. (2015) also reported that inclusion of guar gum (0.5 and 1%) in the best acceptable formulation of raw amaranth flour (40%), roasted amaranth flour (60%) and protein concentrate (20%) improved the physical properties of readytoeat extrudates. In general, it can be concluded that composites blends having low viscosity may be suitable for products such as nutritional bars while with high initial paste viscosity suggest their uses in food formulations such as cereal based convenient mixes and beverages. For high final viscosities of composites, they could be used for products such as breads, muffin, and cookies for improving the texture quality and health benefits (Abioye, et al. 2011).
4.0 Conclusion
According to the present investigation, wholegrain amaranth flour contained considerably higher fat, protein, ash, mineral and fibre content as compared to different cereal flours, and thus amaranth incorporation in wheat flour to produce composite flours has the potential to improve the nutritive value of food products. Moreover, wheat and amaranth complement together because prior is deficient in essential amino acids such as lysine and cysteine which is abundant in later. In the present study, RVA evaluated pasting profile of wheatamaranth and wheatguar gum blends which provided useful information for food processing and product development. Results exhibited that incorporation of different levels of AF, APC and GG in wheat flour altered the pasting properties. Therefore, RVA can serve as a versatile tool for elucidating important quality indicators which could help to optimize many different food products.