Physicochemical properties of wheat-canna and wheat-konjac composite flours

被引:0
作者
Aprianita Aprianita
Todor Vasiljevic
Anna Bannikova
Stefan Kasapis
机构
[1] Victoria University,School of Biomedical and Health Science
[2] Victoria University,Institute for Sustainability and Innovation, Faculty of Health, Engineering and Science
[3] RMIT University,School of Applied Sciences
来源
Journal of Food Science and Technology | 2014年 / 51卷
关键词
Composite flour; Physicochemical properties; HPWC; HPWK; LPWC; LPWK;
D O I
暂无
中图分类号
学科分类号
摘要
Physicochemical properties of composite flours made of wheat from low to high protein contents and canna or konjac at different levels of substitution (0, 25, 50, 75, and 100 %) were prepared and analyzed. Compared to that of wheat flour alone, increasing levels of canna inclusions significantly increased the amount of resistant starch (RS) but decreased the protein content of composite flours. This substitution did not alter the total starch (TS), amylase and amylopectin contents of these mixtures. Changes in physicochemical properties were also observed in wheat-konjac composite flours. Increasing amounts of konjac flour decreased the TS, amylase, amylopectin, and protein content of the mixtures, but increased the amount of RS. Substitution of wheat flour with 75 % of canna or konjac flours in HPWC (High Protein Wheat-Canna), HPWK (High Protein Wheat-Konjac), and LPWK (Low Protein Wheat-Konjac) increased the swelling power of these mixtures at 80 and 90 °C. In general, substitution of wheat flour with up to 50 % of canna or konjac flours did not cause any other observable decline. In addition, the substitution of wheat flour with canna or konjac flours increased the gelatinization temperature of all composite flours.
引用
收藏
页码:1784 / 1794
页数:10
相关论文
共 108 条
  • [1] Blazek J(2008)Pasting and swelling properties of wheat flour and starch in relation to amylase content Carbohyd Polym 71 380-387
  • [2] Copeland L(2007)Study of wheat flour-cassava starch composite mix and the function of cassava mucilage in Chinese noodles Food Hydrocolloids 21 368-78
  • [3] Charles AL(2003)Konjac supplement alleviated hypercholesterolemia and hyperglycemia in type 2 diabetic subjects - a randomized double-blind trial J Am Coll Nutr 22 36-42
  • [4] Huang TC(2008)Asian noodles: history, classification, raw materials, and processing Food Res Int 41 888-902
  • [5] Lai PY(2005)Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch Food Hydrocolloid 19 25-36
  • [6] Chen CC(2005)Physicochemical properties and enzymatic digestibility of starch from edible canna ( Carbohyd Polym 61 314-21
  • [7] Lee PP(1998)) grown in Vietnam Cereal Chem 75 166-70
  • [8] Chang YH(1997)Effect of additional separation and grinding on the chemical and physical properties of selected corn-dry milled streams Carbohyd Res 300 219-27
  • [9] Chen HI(2007)Branch-structure difference in starches of A- and B-type X-ray patterns revealed by their Naegali dextrins Carbohyd Polym 69 148-63
  • [10] Sheu WHH(2006)Studies on tuber starches. II. Molecular structure, composition and physicochemical properties of yam ( Int J Food Sci Tech 41 803-12