Functional and Pasting Characteristics of Flour Blend from Wheat, Mushroom (Pleurotus ostreatus) and Unripe Plantain (Musa paradisiaca) Flour (original) (raw)

Abstract

The functionality of blended samples is likely to be affected by incorporating other flour into wheat flour for baked goods, meanwhile this has not been fully researched. Therefore, the purpose of this study was to ascertain the functional and pasting qualities. of flour from wheat, mushroom and unripe plantain so as to maximize its potentials in baking industry. Using response surface methodology (optimal mixture design), different formulations were created from wheat, mushroom, and unripe plantain flour mixes. The ranges of values for bulk density (BD), water absorption capacity (WAC), swelling capacity (SC), solubility index (SI), dispersibility and least gelation concentration of the blends were 0.74-0.80 g/cm3, 76.15-94.63%, 478.45-574.01%, 8.10-13.72%, 73.30-77.50% and 15.60-20.70%, respectively. The ranges of values for pasting properties: peak, trough, break-down, final-viscosity, setback, peak time and pasting temperature were 842-1727, 473-926, 368- 806, 1190-1875, 716 -98...

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