Asian Journal of Dairy and Food Research, volume 40 issue 3 (september 2021) : 301-308

Physico-chemical and Functional Properties of Whole Maize Flour Blended with Wheat and Gram Flour

Prerna Kathuria, Gagandeep Kaur, Varsha Kanojia
1Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana-141 027, Punjab, India.
Cite article:- Kathuria Prerna, Kaur Gagandeep, Kanojia Varsha (2021). Physico-chemical and Functional Properties of Whole Maize Flour Blended with Wheat and Gram Flour. Asian Journal of Dairy and Food Research. 40(3): 301-308. doi: 10.18805/ajdfr.DR-1584.
Background: About one third of the maize production is imbibed in the form of flat breads or chapati which is consumed basically in the northern states of India. Maize flat breads are generally prepared with hands, owing to lower gluten content and lower binding properties it is difficult to prepare. In the present study the effect of blending composition of wheat and gram in maize flour on physico-chemical and functional properties were investigated.
Methods: The maize flour of PMH–1 variety was blended with wheat and gram flour in different combinations of (20, 30 and 40%). The composite flours were evaluated for different physico-chemical properties like moisture content, protein content, crude fat, crude fibre, ash content, carbohydrates, titrable acidity, color value, titrable acidity, swelling power, oil holding and water holding capacity. 
Result: It was observed from the study that the protein content (2.83±0.02%), fat content (6.13±0.02%) and fibre content (2.82±0.02%) was higher for gram blended flour than wheat blended flour. The swelling power of the flour blended with wheat was found out to be higher (30.74±0.01%), than blended with gram flour (25.30±0.01%), whereas the oil holding and water holding capacity of wheat blended and maize blended flours was similar.
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