Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours

Bekele Kuma; Habtamu Admasu; Shire Leta

doi:doi:10.11648/j.ijfet.20230702.12

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Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours

Bekele Kuma, Habtamu Admasu, Shire Leta

Published in International Journal of Food Engineering and Technology (Volume 7, Issue 2)

Received: 23 August 2023 Accepted: 11 September 2023 Published: 8 October 2023

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Abstract

This study investigated the use of composite flour from wheat-anchote-grass pea flour for bread products. Composite flours were prepared from the blends of wheat-anchote and grass pea in different proportions (A) 100% control, 90:5:5% (B), 80:10:10% (C), 70:15:15% (D), 60:20:20% (E), and50:25:25% (F). The proximate composition of blended flours was moisture content (10.13-10.32%), carbohydrate (63.8-69.32%), ash (2.23-2.71%), crude fat (1.54-1.68%), crude protein (15.37-19.91%) and crude fibre (1.22-2.47%). The crude protein content of the flours was recorded wheat flour 12.34%, anchote 1.15%, grass pea 28.68%. Similarly, bulk density, water absorption capacity (WAC), and oil absorption capacity (OAC), showed significant (P < 0.05) increases as the blend ratio of wheat flour in the blends decreased, while bulk density and dispersibility flour decreased. The values for WAC, OAC, dispersibility flour and bulk density were 59.28–67.2%, 1.36-2.18 ml/g, 74-69.3% and 0.64-0.79g/ml, respectively. The color analysis showed L*, a*, b*, WI and chroma values of the wheat, anchote and grass pea flours were L* (89.6,88.89,76.51), a* (0.42,0.82,2.65), b* (9.17,15.29,11.56) WI (86.92,85.37,77.49) and, chroma (9.17,10.32,11.86), respectively. There was a significant (P<0.05) difference among the flours. Peak viscosity (759-1529 cP), holding strength (1366-335 cP) and final viscosity (103-604 cP), setback (237.11-269cP) and pasting temperature (54.96-65.65°C) were highest at 50% anchote-grass pea flour substitution. The peak, setback, and final viscosities increased as composite flour increased, whereas pasting temperature and time increased as the anchote-grass pea flour ratio increased.

Published in	International Journal of Food Engineering and Technology (Volume 7, Issue 2)
DOI	10.11648/j.ijfet.20230702.12
Page(s)	79-87
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Composition, Functional Properties, Grass Pea, Anchote

References

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Bekele Kuma, Habtamu Admasu, Shire Leta. (2023). Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. International Journal of Food Engineering and Technology, 7(2), 79-87. https://doi.org/10.11648/j.ijfet.20230702.12

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ACS Style

Bekele Kuma; Habtamu Admasu; Shire Leta. Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. Int. J. Food Eng. Technol. 2023, 7(2), 79-87. doi: 10.11648/j.ijfet.20230702.12

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AMA Style

Bekele Kuma, Habtamu Admasu, Shire Leta. Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. Int J Food Eng Technol. 2023;7(2):79-87. doi: 10.11648/j.ijfet.20230702.12

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@article{10.11648/j.ijfet.20230702.12,
  author = {Bekele Kuma and Habtamu Admasu and Shire Leta},
  title = {Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours},
  journal = {International Journal of Food Engineering and Technology},
  volume = {7},
  number = {2},
  pages = {79-87},
  doi = {10.11648/j.ijfet.20230702.12},
  url = {https://doi.org/10.11648/j.ijfet.20230702.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20230702.12},
  abstract = {This study investigated the use of composite flour from wheat-anchote-grass pea flour for bread products. Composite flours were prepared from the blends of wheat-anchote and grass pea in different proportions (A) 100% control, 90:5:5% (B), 80:10:10% (C), 70:15:15% (D), 60:20:20% (E), and50:25:25% (F). The proximate composition of blended flours was moisture content (10.13-10.32%), carbohydrate (63.8-69.32%), ash (2.23-2.71%), crude fat (1.54-1.68%), crude protein (15.37-19.91%) and crude fibre (1.22-2.47%). The crude protein content of the flours was recorded wheat flour 12.34%, anchote 1.15%, grass pea 28.68%. Similarly, bulk density, water absorption capacity (WAC), and oil absorption capacity (OAC), showed significant (P < 0.05) increases as the blend ratio of wheat flour in the blends decreased, while bulk density and dispersibility flour decreased. The values for WAC, OAC, dispersibility flour and bulk density were 59.28–67.2%, 1.36-2.18 ml/g, 74-69.3% and 0.64-0.79g/ml, respectively. The color analysis showed L*, a*, b*, WI and chroma values of the wheat, anchote and grass pea flours were L* (89.6,88.89,76.51), a* (0.42,0.82,2.65), b* (9.17,15.29,11.56) WI (86.92,85.37,77.49) and, chroma (9.17,10.32,11.86), respectively. There was a significant (P<0.05) difference among the flours. Peak viscosity (759-1529 cP), holding strength (1366-335 cP) and final viscosity (103-604 cP), setback (237.11-269cP) and pasting temperature (54.96-65.65°C) were highest at 50% anchote-grass pea flour substitution. The peak, setback, and final viscosities increased as composite flour increased, whereas pasting temperature and time increased as the anchote-grass pea flour ratio increased.},
 year = {2023}
}

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TY  - JOUR
T1  - Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours
AU  - Bekele Kuma
AU  - Habtamu Admasu
AU  - Shire Leta
Y1  - 2023/10/08
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfet.20230702.12
DO  - 10.11648/j.ijfet.20230702.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 79
EP  - 87
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20230702.12
AB  - This study investigated the use of composite flour from wheat-anchote-grass pea flour for bread products. Composite flours were prepared from the blends of wheat-anchote and grass pea in different proportions (A) 100% control, 90:5:5% (B), 80:10:10% (C), 70:15:15% (D), 60:20:20% (E), and50:25:25% (F). The proximate composition of blended flours was moisture content (10.13-10.32%), carbohydrate (63.8-69.32%), ash (2.23-2.71%), crude fat (1.54-1.68%), crude protein (15.37-19.91%) and crude fibre (1.22-2.47%). The crude protein content of the flours was recorded wheat flour 12.34%, anchote 1.15%, grass pea 28.68%. Similarly, bulk density, water absorption capacity (WAC), and oil absorption capacity (OAC), showed significant (P < 0.05) increases as the blend ratio of wheat flour in the blends decreased, while bulk density and dispersibility flour decreased. The values for WAC, OAC, dispersibility flour and bulk density were 59.28–67.2%, 1.36-2.18 ml/g, 74-69.3% and 0.64-0.79g/ml, respectively. The color analysis showed L*, a*, b*, WI and chroma values of the wheat, anchote and grass pea flours were L* (89.6,88.89,76.51), a* (0.42,0.82,2.65), b* (9.17,15.29,11.56) WI (86.92,85.37,77.49) and, chroma (9.17,10.32,11.86), respectively. There was a significant (P<0.05) difference among the flours. Peak viscosity (759-1529 cP), holding strength (1366-335 cP) and final viscosity (103-604 cP), setback (237.11-269cP) and pasting temperature (54.96-65.65°C) were highest at 50% anchote-grass pea flour substitution. The peak, setback, and final viscosities increased as composite flour increased, whereas pasting temperature and time increased as the anchote-grass pea flour ratio increased.
VL  - 7
IS  - 2
ER  -

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Bekele Kuma

Department of Chemical Engineering, Bule Hora University, Bule Hora, Ethiopia
Habtamu Admasu

Department of Food Process Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
Shire Leta

Department of Chemical Engineering, Bule Hora University, Bule Hora, Ethiopia

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Bekele Kuma, Habtamu Admasu, Shire Leta. (2023). Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. International Journal of Food Engineering and Technology, 7(2), 79-87. https://doi.org/10.11648/j.ijfet.20230702.12

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ACS Style

Bekele Kuma; Habtamu Admasu; Shire Leta. Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. Int. J. Food Eng. Technol. 2023, 7(2), 79-87. doi: 10.11648/j.ijfet.20230702.12

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AMA Style

Bekele Kuma, Habtamu Admasu, Shire Leta. Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours. Int J Food Eng Technol. 2023;7(2):79-87. doi: 10.11648/j.ijfet.20230702.12

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@article{10.11648/j.ijfet.20230702.12,
  author = {Bekele Kuma and Habtamu Admasu and Shire Leta},
  title = {Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours},
  journal = {International Journal of Food Engineering and Technology},
  volume = {7},
  number = {2},
  pages = {79-87},
  doi = {10.11648/j.ijfet.20230702.12},
  url = {https://doi.org/10.11648/j.ijfet.20230702.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20230702.12},
  abstract = {This study investigated the use of composite flour from wheat-anchote-grass pea flour for bread products. Composite flours were prepared from the blends of wheat-anchote and grass pea in different proportions (A) 100% control, 90:5:5% (B), 80:10:10% (C), 70:15:15% (D), 60:20:20% (E), and50:25:25% (F). The proximate composition of blended flours was moisture content (10.13-10.32%), carbohydrate (63.8-69.32%), ash (2.23-2.71%), crude fat (1.54-1.68%), crude protein (15.37-19.91%) and crude fibre (1.22-2.47%). The crude protein content of the flours was recorded wheat flour 12.34%, anchote 1.15%, grass pea 28.68%. Similarly, bulk density, water absorption capacity (WAC), and oil absorption capacity (OAC), showed significant (P < 0.05) increases as the blend ratio of wheat flour in the blends decreased, while bulk density and dispersibility flour decreased. The values for WAC, OAC, dispersibility flour and bulk density were 59.28–67.2%, 1.36-2.18 ml/g, 74-69.3% and 0.64-0.79g/ml, respectively. The color analysis showed L*, a*, b*, WI and chroma values of the wheat, anchote and grass pea flours were L* (89.6,88.89,76.51), a* (0.42,0.82,2.65), b* (9.17,15.29,11.56) WI (86.92,85.37,77.49) and, chroma (9.17,10.32,11.86), respectively. There was a significant (P<0.05) difference among the flours. Peak viscosity (759-1529 cP), holding strength (1366-335 cP) and final viscosity (103-604 cP), setback (237.11-269cP) and pasting temperature (54.96-65.65°C) were highest at 50% anchote-grass pea flour substitution. The peak, setback, and final viscosities increased as composite flour increased, whereas pasting temperature and time increased as the anchote-grass pea flour ratio increased.},
 year = {2023}
}

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TY  - JOUR
T1  - Characterization of Physicochemical, Functional, and Pasting Properties of Made from Wheat, Grass Pea, Anchote, and Blends Flours
AU  - Bekele Kuma
AU  - Habtamu Admasu
AU  - Shire Leta
Y1  - 2023/10/08
PY  - 2023
N1  - https://doi.org/10.11648/j.ijfet.20230702.12
DO  - 10.11648/j.ijfet.20230702.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 79
EP  - 87
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20230702.12
AB  - This study investigated the use of composite flour from wheat-anchote-grass pea flour for bread products. Composite flours were prepared from the blends of wheat-anchote and grass pea in different proportions (A) 100% control, 90:5:5% (B), 80:10:10% (C), 70:15:15% (D), 60:20:20% (E), and50:25:25% (F). The proximate composition of blended flours was moisture content (10.13-10.32%), carbohydrate (63.8-69.32%), ash (2.23-2.71%), crude fat (1.54-1.68%), crude protein (15.37-19.91%) and crude fibre (1.22-2.47%). The crude protein content of the flours was recorded wheat flour 12.34%, anchote 1.15%, grass pea 28.68%. Similarly, bulk density, water absorption capacity (WAC), and oil absorption capacity (OAC), showed significant (P < 0.05) increases as the blend ratio of wheat flour in the blends decreased, while bulk density and dispersibility flour decreased. The values for WAC, OAC, dispersibility flour and bulk density were 59.28–67.2%, 1.36-2.18 ml/g, 74-69.3% and 0.64-0.79g/ml, respectively. The color analysis showed L*, a*, b*, WI and chroma values of the wheat, anchote and grass pea flours were L* (89.6,88.89,76.51), a* (0.42,0.82,2.65), b* (9.17,15.29,11.56) WI (86.92,85.37,77.49) and, chroma (9.17,10.32,11.86), respectively. There was a significant (P<0.05) difference among the flours. Peak viscosity (759-1529 cP), holding strength (1366-335 cP) and final viscosity (103-604 cP), setback (237.11-269cP) and pasting temperature (54.96-65.65°C) were highest at 50% anchote-grass pea flour substitution. The peak, setback, and final viscosities increased as composite flour increased, whereas pasting temperature and time increased as the anchote-grass pea flour ratio increased.
VL  - 7
IS  - 2
ER  -

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