Vol. 10, Issue 12 (2021)

Author(s):
Ratnesh Kumar, Samsher, BR Singh, Suresh Chandra, Neelash Chauhan and Ruchi Verma

Abstract:
The physic-chemical and functional properties of wheat flour, semolina, barley flour, corn flour, bajra flour, ragi flour, mung bean flour, carrot powder, guava powder and oat flour were investigated. The functional properties (water absorption capacity, swelling capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability and bulk density) and physic-chemical properties (moisture content, protein, fat, crude fibre, ash, pH, carbohydrate, energy and optical density) were evaluated. The pH of flours ranged from 4.07 to 6.81. The carbohydrate of flours ranged from 70.54 to 74.61%. The energy of flours ranged from 358.51 to 383.57 Kcal. The WAC of the flours varied from 90.33 to 379%. Study revalue Guava powder showed lowest oil absorption capacity as compared to other flours. In another case, barley flour reported highest score of oil absorption capacity due to depend on protein content of barley four.