Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour

Abstract

Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney beans, 6.352% tigernut flours), run 7 (85.000% pearl millet, 10.000% kidney beans, 5.000% tigernut flours) and run 13 (75.000% pearl millet, 20.000% kidney beans, 5.000% tigernut flours). The pasting characteristics and rheological evaluation of the optimized blends were further evaluated in rapid visco units (RVU). Run 7 had the overall best pasting characteristics; peak viscosity (462 RVU), trough (442 RVU), breakdown viscosity (20 RVU), final viscosity (975 RVU), setback (533 RVU), peak time (5.47 min) and pasting temperature (89.60 °C). These values were found to be better than several composite flours consisting mixture of wheat and non-wheat crops. In addition, the rheological characteristics (measured by Mixolab) showed that run 7 is the best in terms of dough stability, swelling, water absorption and shelf stability. Composite flour with 85% pearl millet flour in addition to kidney beans and tigernut flours could therefore serve as a viable alternative to 100% wheat flour in bread production.

Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour

“…Samples X, Y, and Z had close pasting temperature, probably due to the presence of mango kernel flour. The values obtained for all the samples were, however, lower than 82.2°C obtained for jackfruit seed flour (Ocloo, Bansa, Boatin, Adom, & Agbemavor, ) and composite flours comprising pearl millet, kidney beans, and tigernut (Awolu, ).…”

“…The pasting temperature represents the temperature at which the viscosities first increase by at least two RVU over 20 s periods (Adegunwa, Bakare, Alamu, & Abiodun, ). It is an indication of the temperature required to cook the starch (Adegunwa et al., ), or the minimum temperature at which starch granules in the flour swell (Awolu, ). Sample W (100% wheat flour) had the lowest pasting temperature followed by sample (Y).…”

“…In fact, the development of baked products without wheat flour (also known as gluten‐free products) is on the rise. Gluten‐free‐baked products made from cereals, legumes, pomace, and fiber have led to the development of nutritionally rich and rheologically acceptable dough and baked products (Awolu, ; Demirkesen, Mert, Sumnu, & Sahin, ; Mancebo, San Miguel, Martínez, & Gómez, ; Sudha et al., ).…”

Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour

“…Composite flours consisting cereals with legumes, fibre sources and hydrocolloids which can serve as viable alternatives to wheat flour have been researched into. [5][6][7][8][9]. Major advantages of these composite flours are their enhanced nutritional (protein, antioxidants, fibre, minerals) in addition to being gluten-free [6,7].…”

The use of a continuous-action centrifugal-screw mixer for improving the quality of flour baking mixes for functional purposes

“…Качество хлеба из смеси пшеничной и других видов муки или богатых пищевыми волокнами ингредиентов может быть улучшено путем добавления гидроколлоидов. В Африке изучена композитная мучная смесь на основе проса, фасоли, тигрового ореха (Cyperusesculentus) и ксантановой камеди [6]. Установлено, что смесь из 85% пшеничной муки с добавлением фасолевой муки и муки из тигрового ореха может служить рентабельной альтернативой 100%-ной пшеничной муке в хлебопекарном производстве.…”