Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient

Wan Rosli, W. I. and Nurul Aliim, Z. A. (2016) Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient. Australian Journal of Basic and Applied Sciences, 10 (11). pp. 300-306. ISSN 2309-8414

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    Abstract

    Cornlettes (young corn) is rarely used in maximizing its usage as well as to accommodate the demands in functional food development. Objective: This study aimed to investigate physicochemical properties and morphological characteristics of composite flour containing cornlettes powder (CP) which partially replacing wheat flour. Composite flour was prepared by using CP mixed with wheat flour (WF) with the proportion of 10:90, 20:80, 30:70 and 100:0 (CP: WF). Results: Amylose contents significantly increased when the percentage of cornlettes powder in composite flours is increased. The highest amylose content was found in 100% CP sample (4.40g/20g) while the lowest amylose content was found in control sample (0.072g/20g). The percentage of swelling power in composite flour added with CP was significantly higher than control and there is significant difference in the setback viscosity of the composite flour starch samples. Composite flour shows uniformed wheat starch granules which clustered with irregular shape of cornlettes starch granule. Conclusion: Addition of CP to partially replace wheat flour to form composite flour has resulted in improvement of swelling power and amylose composition while slightly altering the starches morphological structures. Composite flour with higher proportions of CP (30:70) can be used to partially replace wheat flour in order to meet the demands of food production.

    Item Type: Article
    Uncontrolled Keywords: Cornlettes. swelling power, thermal profile, amylose content, morphological characterization
    Subjects: R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine
    T Technology > TP Chemical Technology > TP368-456 Food processing and manufacture
    T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
    Divisions: Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article
    Zoom Profil Pakar (Expert Profile) > Professor Dr. Wan Rosli Wan Ishak (Health Sciences)
    Depositing User: Administrator Automasi
    Date Deposited: 08 Jan 2017 22:05
    Last Modified: 15 Jan 2018 16:22
    URI: http://eprints.usm.my/id/eprint/31471

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