Functional Quality Analysis of Composite Flour from Millet and Xanthan Gum for Pasta Dough

Abstract

Background: The main aim of this study was to determine the functional and physical characteristics of composite flour prepare with flour of rice, finger millet and xanthan gum which can be with rice flour, finger millet and xanthan gum flour which can be used in the manufacture of pasta and bread in India due to its easy availability. Methods: Xanthan gum at 0, 0.5, 1.0, 1.5 and 2.0% level were mixed in uniform amounts of flour prepared with finger millet and rice flour. The functional and physico-chemical parameters like ash, moisture, protein, fat and other properties like swelling power, water retantion capacity, foaming capacity, bulk density and oil absorption capacity were determined. Result: Moisture, ash, fat and protein were 9.8-10.6%, 1.1-3.8%, 1.9-1.8% and 7.4-7.1%, each. The composite flour moisture content was under 12%, making safe storage for a long time. The water retention capacity, swelling power, bulk density, oil absorption capacity and foaming capacity as determined were 7.02 to 7.35 g/g, 106 to 364%, 0.869 to 0.994 gm/ml, 4.0 to 2.9% and 85 to 127%.