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Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)

Plant - based foods have become human major food source since ages, thus the production of it is crucial. Thus underutilized plant is used to maximizing its usage as well as to accommodate the demands of food production. This study aimed to investigate pasting profiles and morphological character...

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Main Author:	Abidin, Nurul Ali’im Zainal
Format:	Monograph
Language:	English
Published:	Universiti Sains Malaysia 2015
Subjects:	R Medicine (General) R735-854 Medical education. Medical schools. Research RT1-120 Nursing
Online Access:	http://eprints.usm.my/60416/1/NURUL%20AFARAH%20BINTI%20GHANI%20-%20e.pdf http://eprints.usm.my/60416/
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id	my.usm.eprints.60416
record_format	eprints
spelling	my.usm.eprints.60416 http://eprints.usm.my/60416/ Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays) Abidin, Nurul Ali’im Zainal R Medicine (General) R735-854 Medical education. Medical schools. Research RT1-120 Nursing Plant - based foods have become human major food source since ages, thus the production of it is crucial. Thus underutilized plant is used to maximizing its usage as well as to accommodate the demands of food production. This study aimed to investigate pasting profiles and morphological characteristics of composite flour containing comlettes powder (CP) which partially replaced wheat flour. Composite flour was prepared using CP mixed with wheat flour (WF) with the proportion of 10:90, 20:80, 30:70 and 100:0 (CP: WF). Composite flour of starch extract was prepared using alkaline isolation method. The results show that amylose content was significantly different (P 0.05) among five samples analysed. Amylose contents significantly increased (P 0.05) when the percentage of comlettes powder in composite flours is increased. The highest amylose content was found in 100% CP sample (4.40g/20g) while the lowest amylose content can be found in control sample (0.072g/20g). The percentage of swelling power in composite flour added with CP was significantly higher than control (p 0.05) and there is significant difference (P < 0.05) in the setback viscosity of the composite flour starch samples. Composite flour shows uniformed wheat starch granules which clustered with irregular shape of comlettes starch granule. In summary, 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. Thus, 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. Universiti Sains Malaysia 2015 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/60416/1/NURUL%20AFARAH%20BINTI%20GHANI%20-%20e.pdf Abidin, Nurul Ali’im Zainal (2015) Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays). Project Report. Universiti Sains Malaysia. (Submitted)
institution	Universiti Sains Malaysia
building	Hamzah Sendut Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Sains Malaysia
content_source	USM Institutional Repository
url_provider	http://eprints.usm.my/
language	English
topic	R Medicine (General) R735-854 Medical education. Medical schools. Research RT1-120 Nursing
spellingShingle	R Medicine (General) R735-854 Medical education. Medical schools. Research RT1-120 Nursing Abidin, Nurul Ali’im Zainal Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)
description	Plant - based foods have become human major food source since ages, thus the production of it is crucial. Thus underutilized plant is used to maximizing its usage as well as to accommodate the demands of food production. This study aimed to investigate pasting profiles and morphological characteristics of composite flour containing comlettes powder (CP) which partially replaced wheat flour. Composite flour was prepared using CP mixed with wheat flour (WF) with the proportion of 10:90, 20:80, 30:70 and 100:0 (CP: WF). Composite flour of starch extract was prepared using alkaline isolation method. The results show that amylose content was significantly different (P 0.05) among five samples analysed. Amylose contents significantly increased (P 0.05) when the percentage of comlettes powder in composite flours is increased. The highest amylose content was found in 100% CP sample (4.40g/20g) while the lowest amylose content can be found in control sample (0.072g/20g). The percentage of swelling power in composite flour added with CP was significantly higher than control (p 0.05) and there is significant difference (P < 0.05) in the setback viscosity of the composite flour starch samples. Composite flour shows uniformed wheat starch granules which clustered with irregular shape of comlettes starch granule. In summary, 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. Thus, 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.
format	Monograph
author	Abidin, Nurul Ali’im Zainal
author_facet	Abidin, Nurul Ali’im Zainal
author_sort	Abidin, Nurul Ali’im Zainal
title	Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)
title_short	Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)
title_full	Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)
title_fullStr	Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)
title_full_unstemmed	Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)
title_sort	physicochemical properties and pasting profiles of composite flour added with cornlettes (zea mays)
publisher	Universiti Sains Malaysia
publishDate	2015
url	http://eprints.usm.my/60416/1/NURUL%20AFARAH%20BINTI%20GHANI%20-%20e.pdf http://eprints.usm.my/60416/
_version_	1800086030690287616
score	13.211869

Physicochemical properties and pasting profiles of composite flour added with cornlettes (Zea Mays)

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