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Assessment of Proximate Compositions and Functional Properties of Blends of Broken Rice and Wheat Flours

Assessment of Proximate Compositions and Functional Properties of Blends of Broken Rice and Wheat Flours

 Ishfaq Ahmed, Ihsan Mabood Qazi and Suraiya Jamal

Department of Food Science and Technology, The University of Agriculture Peshawar, Khyber Pakhtunkhwa,

Pakistan.

ishfak90@gmail.com 

ABSTRACT

This study was carried out to investigate the influence of incorporating wheat flour (WF) on broken rice flour (BRF) at different concentrations (0, 20, 40, 60, 80 and 100 g/100 g) on the proximate compositions and functional properties. It was found that percent protein (8.93–12.25%), ash (0.52–1.01%) and moisture contents (4.47–7.09%) showed significant (P < 0.05) increase, while fat content (1.41-1.17%) showed significant (P < 0.05) decrease by blending WF with BRF. Similarly, water solubility index (WSI), water absorption index (WAI) and swelling power (SP) showed significant (P < 0.05) decrease as the concentration of wheat flour in the blends increases. The values for WAI, WSI and SP were 4.73–6.18 g/g, 1.98–3.99% and 5.35–6.81 g/g, respectively. The blending of WF with BRF had substantially improved the proximate compositions and functional properties, which could be used in the enhancement of the nutritional quality of the value added products; processed by the addition of them.

 

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Sarhad Journal of Agriculture

March

Vol. 37, Iss. 1, Pages 1-330

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