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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 2 (2019)

Physical and functional properties of malted composite flour for biscuit production

Author(s):

Deepika Baranwal and Arti Sankhla

Abstract:
In the present investigation, during the process of standardization of flour, biscuit prepared in four levels of Malted Coarse Grain (barley, sorghum, pearl millet, 1:1:1) blend (10-40%) with wheat (50-80%) and defatted soy flour (10%). After sensory evaluation, all the four variations of flours were liked moderately by panel members. Though, the all four treatments were not significantly different from each other, the highest ratio of MCG blend (40%) in composite flour was selected to meet the goal of value addition for further physical and functional properties evaluation. The observations in case of physical properties of malted composite flour i.e. particle size, bulk density, crude gluten, wet gluten and sedimentation volume were found to be 170.38 micron, 0.56 g/ml, 8.60 %, 20.66 % and 23.66 ml respectively. Functional properties of malted composite flour were reported to be 1.45 % Water Absorption Capacity, 1.72 % Oil Absorption Capacity, 16 % Least Gelation Concentration, 33% Foaming Capacity, 62 % Foaming Solubility, 12.46 % Swelling Power, 12.83 % Solubility, 67.33 % dispersibility, and 1.86 mg/100g maltose value. The physical and functional characteristics of the developed malted composite flour were found as per the desired standards required for bakery products.

Pages: 959-965  |  1554 Views  895 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Deepika Baranwal and Arti Sankhla. Physical and functional properties of malted composite flour for biscuit production. J Pharmacogn Phytochem 2019;8(2):959-965.

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