Evaluation of Functional Properties of Composite Flour

Abstract:

The present research was carried out to study the functional properties of composite flours, that is, wheat flour, pumpkin flour, and pumpkin seed flour. The flours were formulated by taking different proportions of composite flours in the ratio of (T100) 100:0:0, (T1) 90:7.5:2.5, (T2) 80:15:5, (T3) 70:20:10 and (T4) 60:25:15, respectively. The functional properties like swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, foam stability, emulsion activity, emulsion stability and bulk density of composite flours were evaluated. The functional properties of composite flours were T4 has the highest applicable property.