H. P. S. Nagi

Rheological and baking properties of cowpea and wheat flour blends

Effect of blending 50 to 250 g kg−1 cowpea flour in wheat flour on rheological, baking and sensory characteristics of bread, chapati, cookies and muffins was studied. Farinograph water absorption, dough development time, mixing tolerance index and dough stability increased significantly with increased amount of cowpea flour. Incorporation of cowpea flour lowered gelatinisation time and peak viscosity. Loaf volume and overall acceptability scores of bread were reduced significantly beyond 150 g kg−1 incorporation of cowpea flour. There were significant changes in specific volume and overall acceptability scores of muffins, registering an initial improvement up to 50 g kg−1 and a significant decline thereafter. © 1999 Society of Chemical Industry

Enrichment of pasta with different plant proteins

Effects of supplementation of plant proteins from mushroom powder, Bengal gram flour and defatted soy flour at different levels were assessed on the nutritional quality of pasta. Supplementation of wheat semolina was done with mushroom powder (0–12%), Bengal gram flour (0–20%) and defatted soy flour (0–15%). Mushroom powder and defatted soy flour increased the cooking time of pasta whereas non significant variation was observed in cooking time of Bengal gram supplemented pasta. Significant correlation (r = 0.97, p ≤ 0.05) was observed between water absorption and volume expansion of pasta. Instantization of pasta by steaming improved the cooking quality. Steamed pasta absorbed less water and leached fewer solids during cooking. On the basis of cooking and sensory quality, pasta in combination with 8% mushroom powder, 15% Bengal gram flour and 9% defatted soy flour resulted in a better quality and nutritious pasta.

Effect of Processing on Chemical Composition and Antinutritional Factors in Chickpea Flour

Nutritional value of pulses is a widely accepted but the presence of antinutritional factors in its composition imposes a restriction in its consumption. Different processing treatments (germination, boiling, pressure cooking and roasting) were employed for reduction of various antinutritional factors (Phytic acid, polyphenols, tannins, saponins, oxalates and trypsin inhibitor activity) in chickpea. Among various treatments employed pressure cooking resulted in maximum reduction of all types of antinutritional factors. Maximum reduction was observed in tannins (93.97%) and polyphenols (87.71%). Processing treatments showed significant effect on protein fraction, fatty acid profile and mineral content of chickpea. The albumins were least affected on processing. Germination increased the linolenic acid to 48.42 percent. Fe and K resulted in increase of 56.89 and 28.6 percent respectively.

Studies on the Functional Characteristics of Flour/Starch from Wrinkled Peas (Pisum Sativum)

Flour and starch from mechanically and field dried peas of two cultivars were evaluated for physico-chemical and functional properties. The noodle making properties of pea starch were also compared with potato starch. Field dried pea flour from both the cultivars showed higher starch content than mechanically dried peas. The field dried pea starch, showed lower water binding capacity, swelling power, and solubility as compared to those from mechanically dried pea starch. The mechanically dried pea starches showed lower retrogradation and higher freeze thaw stabilities compared to field dried pea starches. Pea starch noodles showed significantly lower cooking weight and cooking loss than potato starch noodles. Overall acceptability scores for pea and potato starch noodles did not differ significantly.

Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina

The effect of blending level (0, 5, 10, 15 and 20%) of corn bran, defatted germ and gluten with wheat flour on the physico-chemical properties (protein, crude fiber, phosphorus, iron and calcium), baking properties of bread, muffins and cookies, and extrusion properties of noodles and extruded snacks prepared from semolina were examined. Blending of wheat flour and corn byproducts significantly increased the protein, crude fiber, phosphorus, iron and calcium contents. Breads from gluten blends had higher loaf volume as compared to bran and germ breads. Among corn byproducts, gluten cookies were rated superior with respect to top grain. Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins. Blending of corn bran, defatted germ and gluten at 5 and 10% with wheat flour resulted in satisfactory bread, cookie, and muffin score. Quality of noodles was significantly influenced by addition of corn byproducts and their levels. Corn byproducts blending had significant influence on cooking time, however, gruel solid loss affected non-significantly in case of noodles. Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level. However, significant effect was observed on amperage, pressure, yield and overall acceptability of extruded snacks. Acceptable extruded products (noodles and extruded snacks) could be produced by blending corn byproducts with semolina upto 10% level.