Development and Evaluation of Functional and Nutritional Properties of Composite Flours

Abstract:

The functional properties like water absorption capacity, swelling capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability and bulk density were evaluated. The moisture content of composite flours is ranged from 3.93 to 8.60% among all the flours. The highest moisture content was observed in T₆ composite flour (8.60%) while lowest was in T₁ wheat flour or control (3.93%).The composite flour was prepared in different composition and ratio.  The WAC of the flour varied from 113 to 127.40% among all the types of composite flours. The highest water absorption capacity was observed in T₆ composite flour (127.40%) while lowest was in T₁ wheat flour or control (113%). Swelling capacity of composite flour decreased with decreasing. Swelling capacity of the composite flours is also affected due to moisture of the flour and ratio of individual flours, texture and particles size of the flour.