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Vol. 8, Issue 10 (2019)

Evaluation of nutritional and functional properties of partially substituted whole wheat flour with taro root and lotus seed flour (Composite flour)

Author(s):
Surbhi Antarkar, Shraddha Gabel, Smita Tiwari, Shubham Mahajan and Rizwan Moin Azmi
Abstract:
The present study was undertaken to develop composite flour by blending taro root and lotus seed flours with whole wheat flour in different variations. 80:10:5 (VI), 80:10:10(VII) and 75:15:10 (VIII) were prepared respectively. Physico-chemical, mineral estimation and functional properties were studied on composite flour variations. Nutritional evaluation shows that the incorporation of taro root and lotus seed flour in regular wheat flour increases its quality. The functional properties of composite flours were analyzed. Water absorption capacity and oil absorption capacity was increased while foam capacity, emulsion activity, decreased with increasing the level of incorporation of other flours. The functional properties of composite flours ranged from 146.56%(±0.01)-156.22%(±0.06), 92.10%(±0.10)-101.37%(±0.15), 10.12%(±0.02)-5.99%(±0.25), 40.12%(±0.02)-36.88%(±0.01) for water absorption capacity, oil absorption capacity, foaming capacity and emulsion capacity respectively. The mineral content observed in the range of 8.00(±0.06)-9.29(±0.04), 145.5(±0.16)-172.32(±0.01), 0.119-0.144 mg/100gm. Relevant statistical analysis was done to analyze mean and standard deviation for all tested parameters.
Pages: 125-128  |  896 Views  256 Downloads


The Pharma Innovation Journal
How to cite this article:
Surbhi Antarkar, Shraddha Gabel, Smita Tiwari, Shubham Mahajan, Rizwan Moin Azmi. Evaluation of nutritional and functional properties of partially substituted whole wheat flour with taro root and lotus seed flour (Composite flour). Pharma Innovation 2019;8(10):125-128.

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