Vol. 6, Issue 5 (2018)
Assessment of functional properties of composite flours
Author(s): Sunil, Neelash Chauhan, Samsher, Suresh Chandra, Jaivir Singh and RS Sengar
Abstract: The present research was carried out to study the functional properties of composite flours, that is, wheat flour, soybean flour, carrot flour, mushroom powder and apple pomace powder. The functional properties like swelling capacity, water absorption capacity, gelatinization temperature, emulsion activity, emulsion stability and foam capacity of composite flours were evaluated. The functional properties of composite flours were T50 has highest functional property.
Pages: 727-730 | 893 Views 392 Downloads
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How to cite this article:
Sunil, Neelash Chauhan, Samsher, Suresh Chandra, Jaivir Singh, RS Sengar. Assessment of functional properties of composite flours. Int J Chem Stud 2018;6(5):727-730.
