International Food Research Journal 21(4): 1641-1649 (2014)

Journal homepage: http://www.ifrj.upm.edu.my

Evaluation of physico-chemical and functional properties of composite flour

from cassava, rice, potato, soybean and xanthan gum as alternative of
wheat flour
Tharise, N., *Julianti, E. and Nurminah, M.

Department of Food Science and Technology, Faculty of Agricultural, University of Sumatera Utara, Medan,
Indonesia
Article history Abstract
Received: 11 December 2013 This work aims at examining the physical, chemical and functional properties of composite
Received in revised form: flour produced with cassava, rice, soybean flours, and potato starch and added with 0.5%
15 February 2014
Accepted: 18 February 2014 xanthan gum. Nine blends of composite flours were prepared by homogenously mixing
rice flour, cassava flour, soybean flour, and potato starch (RF:CF:SF:PS) in the proportions
of 30:50:15:4.5, 30:45:20:4.5, 30:40:25:4.5, 30:45:15:9.5, 30:40:20:9.5, 30:35:25:9.5,
Keywords
30:40:15:14.5, 30:35:20:14.5, 30:30:25:14.5. Composite flour produces were subjected to
Composite Flours
proximate, paste and functional properties analyses. The moisture content, fat, protein, ash
Cassava and crude fiber of the composites were as follows: 9.37-12.07% db, 1.33-4.91%, 4.50-6.22%,
Potato 0.74-1.12% and 1.13-1.94% compared with wheat flour 13.32% db, 6.30%, 2.12%, 1.31%
Soybean and 7.52%, respectively. There was no significant difference (P > 0.05) recorded for water
Starch absorption index and gelatinization temperature between nine blends of composite flours and
wheat flour. Peak, set back, cooling capacity and breakdown viscocisity were: 2311.67-4423.00
cP, 1199.33-1556.33 cP, 2618.67-3415.00 cP and 992.00-2437.67 cP. The value of composite
flour viscosities were higher than paste characteristics of wheat flour. The colour of composite
flour showed by the L* value of chromameter were 95.71-97.10 compared with wheat flour
95.02. Hence, it was concluded that the composite flours from rice, cassava, and soybean flour,
potato starch using xanthan gum had the physicochemical and functional properties which
can be considered similar to wheat flour for making wheatless products. The composite flour
with the proportion of rice flour 30%, cassava flour 40%, potato starch 15%, soybean flour
14.5% and xanthan gum 0.5% had the physicochemical, functional and pasting properties that
comparable to those of wheat flour.
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Introduction viscocity and extensibility to the mix. Gluten content

was implicated as a stalling factor of bread, because it
In the past, wheat flour has been used for binds water by hydration. The development of gluten
production of noodle and baked products such as affects the texture of the baked goods (Alvarenga et
breads, cakes, biscuits, and cookies. This is because of al., 2011). Nowadays, efforts were aimed on steps to
the nature and functional properties of the wheat flour identify those nonwheat sources that could be used in
proteins. But, local climatic condition in Indonesia tropical countries to extend the usage of wheat flour in
as the tropical country is not suitable for profitable bread making, thus affect saving in foreign exchange
wheat production. Hence, Indonesia and other by limiting wheat importation. Such nonwheat flours
tropical countries have been dependent on imported are obtained from other cereals, legumes, tubers,
wheat to fulfill their requirement for the manufacture and root crops, for example maize, sorghum, rice,
of various food products based on wheat flours. On soybean, shorgum, cassava, sweet potato, potato,
the other hand, some individuals are intolerant to and plantain (Shahzadi, 2005; Olaoye et al., 2006;
glutens of wheat and the related cereals oats, rye, Oladunmoye et al., 2010; Alvarenga et al., 2011;
and barley. This intolerance, celiac disease, seriously Idolo, 2011; Oluwamukomi et al., 2011). Cassava,
impairs intestinal absorption and can lead to severe rice, potato and soybean are commercially cultivated
malnutrition (Ciclitira and Ellis, 1987; Davison and in Indonesia. Cassava is a root crop, rich in starch
Bridges, 1987). and used as staple food in tropical countries. Cassava
In bakery gluten forms, as glutenin molecules, flour has been examined as a local alternative to wheat
cross-link to make a sub-microscopic network and flour. Cassava flour may also be consumed by those
associates with gliadin, which contributes with with celliac disease, but they cause technological

*Corresponding author.
Email: [email protected]
1642 Tharise et al./IFRJ 21(4): 1641-1649

difficulties in breadmaking and impart unusual taste cereal-tuber-legume combination for the production
to bread (Alvarenga et al., 2011). Rice is staple of various products (Akubor and Ukwuru, 2005;
food in Indonesia. Rice flour is obtained by milling Oladunmoye et al., 2010; Kadam et al., 2012). It can
broken rice grains and used for baby food, breakfast be deduced from these reports that the qualities of
foods and meat products, for separating powders for product depend on the proportional composition of
refrigerated, preformed, unbaked biscuits, dusting the composites and flour properties (Oladunmoye et
powders, breading mixes; and for formulation for al., 2010).
pancakes and waffle (Luh and Liu, 1980). Rice flour Despite a recent advance in formulation of non-
can be used as a wheat flour replacement since it lacks wheat flour from cereal-tuber-legume combination,
gluten and contains low levels of sodium and a high the replacement of gluten in cereal-based products,
amount of easily digested carbohydrates, making it such as bread, biscuit, cake and pasta, still represent
desireable in celliac diets (Yimaki et al., 1991). a significant challenge of technology (Gallagher et
Potato is one of the major food item consumed al., 2004). Gluten in wheat flour has a fundamental
throughout the world, because it is easy to prepare role in breadmaking, as it is an essential structure-
and can be eaten as staple food, as complementary building protein that provides viscoelasticity to the
vegetable or as a snack foods (Chadha, 1994; Chalom dough, good gas-holding ability and good crumb
et al., 1995; Shirsat and Thomas, 1998). Potato is one structure of the resulting baked product (Gallagher
of commercial starch sources for industrial application. et al., 2004). Addition of hydrocolloids such as
Potato starch possesses unique characteristics that are pectin, agar-agar, guar gum and xanthan gum is the
suitable for food application. It has a larger granule most important approaches developed to mimic the
size and higher degree of phosphorylation than other properties of gluten in gluten-free bakery products
commercially available starches (Singh et al., 2003; (Moore et al., 2006; Lazaridou et al., 2007; Arendt et
Jobling, 2004). The existence of phosphate in potato al., 2008; Alvarenga et al., 2011; Ho and Noor Aziah,
starch is of immense importance, as this confers high 2013).
viscosity (Noda et al., 2004, 2004a, 2006, 2006a). In This study is one of the efforts to promote the use
bread making, starch contributes to the formation of of composite flours in which flour from locally grown
texture and quality of dough and bread (Sandstedt, crops and soybean with high protein content was used
1961), acts as temperature triggered water-sink in to produce protein-enriched composite flour. Thus,
baked products (Hoseney et al., 1978; Hoseney, 1984). the aim of this work was to develop and evaluate the
Soybean is an excellent source of protein (35-40%), optimum proportion of cassava flour, potato starch,
rich in calcium, iron, phosphorus and vitamins, and and soybean flour for production of composite flour
also the only source of all the essential amino acids made from rice, cassava, and soybean flour and potato
(Ihekoronye and Ngoddy, 1985). Soybean proteins starch and applying the hydrocolloid xanthan gum
are rich in lysine but deficient in sulphur containing compared with wheat flour (as reference sample).
amino acids, whereas cereal proteins are deficient in Published studies on physicochemical and functional
lysine, but have adequate amounts of sulphur amino properties of composite flour provides information
acids (Eggum and Bearne, 1983). Adition of soybean about the behaviour of flours for reseachers on this
flour to cereal based products could be a good option area.
to provide better overall essential amino acid balance,
helping to overcome the world protein calorie Materials and Methods
malnutrition problem (Livingstone et al., 1993).
Soybean flour and soybean protein has been used as Commmercial rice flour and whole-wheat flour
composite flour in the production of bread (Dhingra procured from PT.Budi Makmur Perkasa Indonesia
and Jood, 2002; Basman et al., 2003; Ribotta et al., and PT.Indofood Sukses Makmur Tbk. Indonesia,
2004; Sanchez et al., 2004; Olaoye et al., 2006), respectively. Gunting saga cassava tuber, desiree
missi roti/chapatti (Kadam et al., 2012) and biscuit potato tuber and anjasmoro variety of soybeans
(Akubor and Ukwuru, 2005; Oluwamukomi et al., were sourced from local market in Medan, North
2011). Sumatera. Xanthan gum (G1253, Sigma-Aldrich
Composite flour technology refers to the process USA) was procured from PT.Elo Karsa Utama
of mixing various flours from tubers with cereals (Jakarta, Indonesia).
or legumes with or without addition of wheat flour
in proper proportions to make economic use of Cassava flour preparation
local cultivated crops to produce high quality food Cassava tubers were washed, peeled and cut into
products. Some studies were reported on the use of thin slices and soaked in 0.3% sodium metabisulphite
 Tharise et al./IFRJ 21(4): 1641-1649 1643

Table 1. Different treatment used to prepare composite mixer. The composite flour samples were stored in
flour polyethylene bags. Ingredient and composite flour
Treatment Cassava Flour (%) Potato Starch (%) Soybean Flour (%)
T1 50 15 4.5 samples the were analyzed for proximate, physical,
T2 45 20 4.5
T3 40 25 4.5 functional and pasting properties. Wheat flour (WF)
T4
T5
45
40
15
20
9.5
9.5 was used as control flour.
T6 35 25 9.5
T7 40 15 14.5
T8
T9
35
30
20
25
14.5
14.5
Physicochemical properties of flour
The chemical analysis of individual flours (WF,
solution for 5 minutes. The soaking solution was CF, RF, SF, PS) and each treatment of composite
drained and the thin slices were sprayed in a tray and flour including moisture content by oven drying
were oven drying at 60oC for 10 hours and after which method, crude protein by Kjeldahl’s method, crude
it was milled into flour. The flours were screened fat by soxhlet method, ash by dry ashing, crude fiber
through a 80 mesh sieve. The flours were stored in by gravimetric methods (AOAC, 1995), and total
polyethylene bags before using. carbohydrates obtained by difference. The chemical
used in this study were analytical grade. The color
Potato starch preparation of ingredient and composite flours were determined
The fresh potato tubers were sorted, washed by using a chromameter (Minolta Type CR-300,
thoroughly, macerated using grate machine, diluted Japan) and considered the parameters L*, a* and b*.
1:3 w/v with tap water and filtered though cheesecloth. The L* scale ranges from 0 black to 100 white; the a*
Starch in the filtrate was allowed to settle for 12 hours scale extends from a negative value (green hue) to a
at room temperature (27-30oC). The supernatant was positive value (red hue); and the b* scale ranges from
decanted and discarded while starch were resuspended negative blue to positive yellow.
in water for 3 hours and kept at room temperature for
3 hours to settle. The starch sediment was dried in a Functional properties of flour
convection oven at 50oC for 12 hours, cooled to room The functional properties of individual and
temperature. The starch was then sieved through a 80 composite flour such as water absorption index
mesh sieve, packed and sealed in polyethylene bags (WAI), oil absorption index (OAI) and swelling
before using. power were determined by standard methods. WAI
and OAI were determined according to the methods
Soybean flour preparation of Valdez-Niebla et al. (1992), Ju and Mittal (1995)
Soybean grains were thoroughly cleaned to and Subrahmanyam and Hoseney (1995) as modified
remove the dust and other foreign materials. The by Niba et al. (2001). Flour samples (1 g) were
clean grains were soaked into water for 6 hours and suspended in 5 ml of water (for WAI) or vegetable
then boiled in pressure cooker for 5 minutes. They oil (for OAI) in a centrifugal tube. The slurry was
were removed, dehulled and dried in the oven at 50oC shaken on a platform tube rocker for 1 minute at
for 24 hours after which they were ground into flour room temperature and centrifuged at 3000 rpm for
in an electric grinder. The flour were sieved through 10 minutes. The supernatant was decanted and
80 mesh sieve. The flour samples were kept in airtight discarded. The adhering drops of water was removed
container before using. and reweighed. WAI and OAI were are expresses as
the weight of sediment/initial weight of flour sample
Composite flour preparation (g/g).
The constant percentage of rice flour at 30% The swelling power of flours were determined
due to it’s ability to increase the viscosity elasticity based on a modified method of Leach et al. (1959).
and a solid dough of composite flour (Dautant et Approximately 0.1 g of sample was transferred into
al., 2007). The constant percentage of xanthan gum a weighed graduated 50 ml centrifuge tube. Distilled
at 0.5% due to its function as a thickening agent water was added to give a total volume of 10 ml. The
and stabilizer to complete the characteristics of sample in the tube was stirred gently by hand for 30
free gluten flour (Gambus et al., 2007). The three s at room temperature, and then heated at 60oC for 30
different intervals of cassava flour, potato starch, and min. After cooling to room temperature, the samples
soybean flour used in composite flours due to focus were centrifuged for 30 min at 3000 rpm. The weight
on the effect of the different ratio of each of flour on of sediment was recorded.
the characteristics of composite flours. Cassava flour
(CF) was blended with rice flour (RF) and soybean Pasting properties of flours
flour (SF), potato starch (PS) and xanthan gum Pasting properties of WF, RF, CF, PS and
(XG) in different combination (Table 1) by using a composite flour were evaluated with Rapid Visco
1644 Tharise et al./IFRJ 21(4): 1641-1649

Analyzer (RVA, Model Tecmaster Newport Scientific, Table 2. Chemical composition of potato starch and rice,
Australia). A suspension of 3 g (14% w.b.) of flour cassava, and soybean flours as raw materials for composite
in 25 g of distilled water underwent a controlled flours
Flour Moisture Ash Protein Fat Fiber
heating-and-cooling cycle under constant shear where (%) (% db) (% db) (% db) (% db)
it was held at 50oC for 1 minute, heated from 50 to Potato Starch 15.98 ± 0.36 0.16 ± 0.05 4.54 ± 0.28 0.29 ± 0.10 0.47 ± 0.01
95oC at 6oC/minutes, held at 95oC for 5 minutes. The Rice Flour 12.85 ± 0.22 0.39 ± 0.05 5.14 ± 0.85 0.58 ± 0.10 0.74 ± 0.03
Cassava Flour 8.51 ± 0.22 1.06 ± 0.06 4.98 ± 0.21 0.65 ± 0.05 2.62 ± 0.29
following data were recorded: pasting parameters of Soybean Flour 6.63 ± 0.09 4.23 ± 0.09 13.70 ±0 .70 27.15 ± 0.55 2.35 ± 0.09
time from onset of pasting to peak viscosity (P time); The values are expressed as the mean of three replicate samples ± standard deviation

temperature at which peak viscosity was reached (P Table 3. Chemical composition and color characteristics
temp); peak viscosity (PV); viscosity at the end of of composite flour from rice, cassava and soybean flour,
holding time at 95°C or hot paste viscosity (HPV); potato starch and xanthan gum
breakdown (BD) = PV-HPV; viscosity at the end of Flour Moisture Ash Protein Fat Fiber
the hold time at 50oC or cold paste viscosity (CPV); (%) (% db) (% db) (% db) (% db)
setback viscosity (SB) = CPV-HPV, stability ratio T1 11.62 ± 0.24b 1.08 ± 0.04 a 5.36 ± 0.90 bcd 1.79 ± 0.13e 1.94 ± 0.07a
T2 12.07 ± 0.11 b 0.87 ± 0.25 c 5.28 ± 0.16 cd 1.56 ± 0.04ef 1.89 ± 0.03a
(SR) = HPV/PV, and setback ratio (SBR) = CPV/ T3 11.94 ± 0.13 b 0.75 ± 0.09 c 4.50 ± 0.55d 1.33 ± 0.06f 1.13 ± 0.06c
HPV. T4 10.33 ± 0.47 c 1.05 ± 0.03 ab 5.39 ± 1.03 bcd 2.92 ± 0.15c 1.93 ± 0.06a
T5 9.98 ± 0.39c 0.89 ± 0.03 bcd 5.37 ± 0.29 bcd 2.23 ± 0.27d 1.34 ± 0.01b
Data analysis T6 10.16 ± 0.86c 0.99 ± 0.01 bc 4.72 ± 0.50 d 2.64 ± 0.25c 1.35 ± 0.06b
T7 9.37 ± 0.01d 1.12 ± 0.04 a 6.22 ± 0.07 b 4.91 ± 0.16a 1.40 ± 0.04b
Data using completely randomized design was T8 10.03 ± 0.12 c 1.08 ± 0 a 5.71 ± 0.28 bc 4.26 ± 0.28b 1.32 ± 0.07b
analyzed using SAS Version 9.2 for windows. The T9 10.14 ± 0.20c 1.05 ± 0.02 ab 5.37 ± 0.55bcd 4.14 ± 0.05b 1.31 ± 0.06b
data reported in all tables are an average of triplicate WF 13.32 ± 0.16a 0.75 ± 0. c 11.49 ± 0.07 a 2.12 ± 0.04d 1.31 ± 0.10b
The values are expressed as the mean of three replicate sampels ± standard deviation.
observations subjected to one-way anlysis of Values with similar superscripts in a column do not differ significantly (P < 0.05)
variance (ANOVA). Differences between the range
Table 4. Color characteristics of composite flour from rice,
of the properties were determined using the method
cassava and soybean flour, potato starch and xanthan gum
of Least Significant Difference (LSD) tests at 95%
Flour Color
confidence level (p < 0.05). L* a* b*
T1 96.67±0.08 b -0.73±0.06a 5.83±0.08f
T2 96.74 ±0.20ab -0.79±0.04b 5.66±0.05f
Results and Discussion T3 97.10±0.59 a -0.87±0.01c 5.77±0.01f
T4 96.52±0.11 bc -0.98±0.01d 7.27±0.05d
T5 96.30±0.02 c -1.03±0.03e 7.11±0.09de
Physicochemical properties of Composite Flour T6 96.29±0.23 c -1.01±0.01de 6.99±0.02e
T7 95.88±0.06 d -1.05±0.01e 7.92±0.31c
The chemical composition of individual and T8 95.78±0.05 d -1.11±0.02f 8.12±0.11bc
T9 95.71±0.07 d -1.13±0.00f 8.20±0.16b
composite flours are given in Table 2 and Table WF 95.02±0.01 e -0.90±0.01c 10.01±0.05 a
3, while color characteristics of composite flour are The values are expressed as the mean of three replicate sampels ±
standard deviation. Values with similar superscripts in a column do not
shown in Table 4. From Table 2 it was found that the differ significantly (P < 0.05)

moisture content of potato starch was higher than

others, while ash, protein and fat were highest in to prevent microbial growth and chemical changes
soybean flour, and the highest fiber content was found during storage (Shahzadi et al., 2005).
in cassava flour. Chemical analysis of composite The ash contents of composite flours ranged from
flour (Table 3) revealed that various treatments of 0.75-1.12% and were significantly higher than that
composite flours significantly affected the moisture, in wheat flour. Maximum ash content (1.12%) was
ash, protein, fat and fiber contents. There were observed in T7 (40% CF, 15% PS, 14.5% SF) but
significant differences in the colours of composite statistically was not difference from other treatment,
flours (Table 4). except that in T3 (40%CF, 25%PS, 4.5%SF). The
There were significant differences in the moisture treatment of T3 (40% CF, 25% PS, 4.5% SF) had the
contents of various composite flours, and were lowest ash content. The T1 (50% CF, 15% PS, 4.5%
significantly lower than that of the control (wheat SF) and T2 ( 45% CF, 20% PS, 4.5% SF) treatment
flour). The moisture content of composite flour had the higher ash content than T3 (40% CF, 25% PS,
samples in the present study ranged from 9.37% to 4.5% SF) even though they had the same level to that
11.94% compared to reported values of 11 to 15% of soybean flour. In the T1 (50% CF, 15% PS, 4.5%
depending upon storage conditions and hygroscopic SF) and T2 (45% CF, 20% PS, 4.5% SF) treatment,
nature of flour (Shahzadi et al., 2005). The level of the cassava flour levels were higher than that in T3
moisture content in the composite flours were within (40% CF, 25% PS, 4.5% SF). It can be concluded that
the recommended moisture levels 14% for safe ash content will be increased as the level of soybean
storage. The moisture content should be below 14% and cassava flour increased.
 Tharise et al./IFRJ 21(4): 1641-1649 1645

Table 3 shows that the protein content Table 5. Functional properties of composite flours
of composite flours in various treatment were Flour Water Absorption Index Oil Absorption Index Swelling Power
(g/g) (g/g) (g/g)
significantly lower than the wheat flour samples. T1 2.53±0.22a 2.08±0.17a 9.63±0.07 c
Among of composite flours the treatment of 40% T2 2.53±0.17a 2.03±0.07ab 10.86±0.16b
T3 2.62±0.03a 1.87±0.01c 12.21±0.05a
CF, 15% PS, 14.5% SF (T7) has the highest protein T4 2.45±0.14a 1.92±0.07bc 8.15 ±0.57d
content. It was observed that, the protein content T5
T6
2.59±0.43a
2.63±0.04a
1.93±0.05bc
1.88±0.06c
9.16 ±0.29c
9.62 ±0.30c
increased as the level of soybean and cassava flour T7 2.36±0.01a 1.94±0.00abc 4.27±0.32f
T8 2.44±0.00a 1.94±0.02abc 4.46 ±0.20f
increased. This may be due to the high protein content T9 2.53±0.01a 2.05±0.06ab 6.75 ±1.11e
in soybean and cassava flour compared with potato WF 2.12±0.02a 2.02±0.10a 7.13±0.89e
The values are expressed as the mean of three replicate sampels ± standard deviation.
starch as shown in Table 2. This similar observation Values with similar superscripts in a column do not differ significantly (P < 0.05)

was made in a research study by Akpapunam et al.

(1997) and Olaoye et al. (2006). g/g. There was also minimal variability in water
Fat content of composite flours ranged from absorption index among the composite flours. Water
1.33% to 4.91% being lowest for T3 (40% CF, 25% absorption index is an important processing parameter
PS, 4.5% SF) and highest for T7 (40% CF, 15% PS, and has implications for viscosity. It is also important
14.5% SF). The highest fat content were recorded in bulking and consistency of products, as well as in
for the highest soybean and cassava flour level in baking application (Niba et al., 2001).
composite flour. The initial fat content of the raw Oil absorption index of composite flours ranged
material affected the fat content of the respective from 1.87 g/g for T3 (40% CF, 25% PS, 4.5% SF)
composite flour. Soybean flour has the highest fat of to 2.08 g/g for T1 (50% CF, 15% PS, 4.5% SF). The
27.15% (Table 2). highest oil absorption index for composite flour was
The fibre content obtained in composite flours, as found in T1 (50% CF, 15% PS, 4.5% SF) and did not
shown in Table 3 ranged from 1.31% to 1.94%. The differ significantly with T2 (45% CF, 20% PS, 4.5%
highest fibre content was found in T1 (50% CF, 15% SF), T7 (40% CF, 15% PS, 14.5% SF), T8 (35% CF,
PS, 4.5% SF) treatment and was not significantly 20% PS, 14.5% SF), T9 (30% CF, 25% PS, 14.5%
difference than those in T2 (45% CF, 20% PS, 4.5% SF) and wheat flour, while the lowest oil absorption
SF) and T4 (45% CF, 15% PS, 9.5% SF), while the index was found in T3 (40% CF, 25% PS, 4.5% SF)
lowest fibre content was found in T3 (40% CF, 25% and did not differ significantly with T4 (45% CF, 15%
PS, 4.5% SF). Cassava and soybean flour had the PS, 9.5% SF), T5 (40% CF, 20% PS, 9.5% SF), T6
higher fibre content than those in potato starch and (35% CF, 25% PS, 9.5% SF), T7 (40% CF, 15% PS,
rice flour. At the same level of soybean flour, the 14.5% SF) and T8 (35% CF, 20% PS, 14.5% SF).
higher fibre content occurs in the higher cassava flour These results showed that the oil absorption index of
level. This is may due to the higher fibre content in composite flour were affected by soybean and cassava
the cassava flour than that in soybean flour. flour level. In T1 and T2 although the soybean flour
The color of the composite flours was level were lower than T4 (45% CF, 15% PS, 9.5%
significantly whiter but less red than that of wheat SF), T5 (40% CF, 20% PS, 9.5% SF), and T6 (35%
flour (Table 4). All of the composite and wheat flours CF, 25% PS, 9.5% SF) but the cassava flour levels in
in this study were more green as shown in negative these treatment were higher than T4 (45% CF, 15%
value of b*. The highest and the lowest L* value or PS, 9.5% SF), T5 (40% CF, 20% PS, 9.5% SF) and T6
white color were found in T3 (40% CF, 25% PS, 4.5% (35% CF, 25% PS, 9.5% SF). In the treatment of T7
SF) and T9 (30% CF, 25% PS, 14.5% SF), respectively. (40% CF, 15% PS, 14.5% SF), T8 (35% CF, 20% PS,
It can be noted that the L* value decreased as the level 14.5% SF) and T9 (30% CF, 25% PS, 14.5% SF) the
of soybean flour increased. The color of composite soybean flour level were higher than other treatments.
flour depends on the soybean flour level. The oil absorption index is influenced by the lipophilic
nature on the granula surface and interior which
Functional properties of composite flours were influenced for functional properties of starches
There was no significant in water absorption (Babu and Parimalavalli, 2012). The major chemical
index of composite flours and wheat flour (Tabel affecting oil absorption index is protein, which is
5), but in oil absorption index and swelling power composed of both hydrophilic and hydrophobic
there were significant differences among composite parts. Non-polar amino acid side chains can form
flours and wheat flour. Water absorption index for hydrophobic interactions with hydrocarbon chains
composite flour ranged from 2.36 g/g for T7 (40% of lipid (Eltayeb et al., 2011) and has implication in
CF, 15% PS, 14.5% SF) and 2.63 g/g for T6 (35% functional properties of flours. Oil absorption index
CF, 25% PS, 9.5% SF), while in wheat flour 2.12 is importance since oil acts as flavor retainer and
1646 Tharise et al./IFRJ 21(4): 1641-1649

Table 6. Pasting profile of composite fluors

Flour Ptemp (oC) PV (Cp) HPV (Cp) BD (Cp) SB (Cp) CPV (Cp) SR SBR
T1 72.02 ± 0.03 a 4266.67 ± 53.98 b 1864.00 ±11.53 b 2402.67 ±42.77 ab 1199.33 ± 29.74 f 3063.33 ±19.86 c 0.44 ±0.00 e 1.64 ±0.02 g
T2 71.78 ± 0.23 a 4423.00 ± 11.36 a 1985.33 ±14.57 a 2437.67 ± 4.73 a 1320.00 ± 10.39 e 3300.00 ±12.53 c 0.45 ±0.00 e 1.66 ±0.01 g
T3 71.62 ± 0.03 a 4347.00 ± 52.09 a 1975.33 ±18.01 a 2371.67 ±34.27 b 1439.67 ± 11.02 bc 3415.00 ±27.87 a 0.45 ±0.00 e 1.73 ±0.00 f
T4 72.05 ± 0.00 a 3124.00 ± 90.27 c 1597.00 ±34.00 c 1527.00 ±56.43 c 1234.00 ± 32.74 f 2831.00 ± 66.36 de 0.51 ±0.00 d 1.77 ±0.01 e
T5 71.88 ± 0.25 a 3019.00 ± 37.64 d 1506.00 ±18.52 d 1513.00 ±43.58 c 1363.67 ± 3.51 d 2869.67 ±16.92 d 0.50 ±0.01d 1.91 ±0.01 d
T6 71.38 ± 0.28 a 3107.00 ± 97.78 cd 1575.00 ±39.96 c 1532.00 ±58.21c 1556.33 ± 49.57 a 3131.33 ±88.95 c 0.51 ±0.00 d 1.99 ±0.01 c
T7 72.07 ± 0.03 a 2311.67 ± 23.80 f 1313.67 ±24.09 fg 998.00 ± 11.41 e 1305.00 ± 17.00 e 2618.67 ±14.36 f 0.57 ±0.01 b 1.99 ±0.03 c
T8 72.05 ± 0.00 a 2358.00 ± 36.43 ef 1353.00 ±28.62 f 1005.00 ± 8.54 e 1415.67 ± 11.93 c 2768.67 ±37.61 e 0.57 ±0.00 b 2.05 ±0.02 ab
T9 71.35 ± 0.22 a 2390.67 ± 8.02 ef 1398.67 ±10.07 e 992.00 ± 18.08 e 1478.67 ± 10.69 b 2877.33 ±11.06 d 0.59 ±0.0 a 2.06 ±0.01 a
WF 77.80 ± 10.58 a 2433.00 ± 46.29 e 1281.67 ±20.50 g 1151.33 ±28.38 d 1311.33 ± 18.50 e 2593.00 ±39.00 f 0.53 ±0.00 c 2.02 ±0.00 b
Ptemp = pasting temperature, PV = Peak viscosity, HPV= hot paste viscosity, BD= Breakdown viscosity, B=setback viscosity, CPV = cold paste viscosity, SR=Stability ratio, SBR=setback ratio.
The values are expressed as the mean of three replicate sampels ± standard deviation. Values with similar superscripts in a column do not differ significantly (P < 0.05)

increase the mouth feel of foods, improvement of The results of the pasting characteristics indicate
palatability and extension of shelf life particularly that the higher level of soybean flour reduced the
in bakery or meat products where fat absorptions are peak viscosity (PV), hot paste viscosity (HPV), break
desired (Aremu et al., 2007). down viscosity (BD) and cold paste viscosity (CPV)
Swelling power in the composite flours ranged of composite flour this due to the present of fat from
from 4.27 g/g for T7 (40% CF, 15% PS, 14.5% SF) soybean flour that decrease the viscosity (Dautant et
to 12.21 for T3 (40% CF, 25% PS, 4.5% SF). There al., 2007). In general the viscosity of composite flour
were significant differences in swelling power among was higher than wheat flour, but at the soybean level
formulation treatments of composite flour as well as of 14.5% it was found that the viscosity of composite
wheat flour. Swelling power decreased as the level flour was quite similar with that of wheat flour. The
of soybean flour increased, but in the same level of addition of xanthan gum in composite flour may be
soybean flour, the swelling power increased as the attributed to the higher viscosity than wheat flour (Ho
level of potato starch increased and cassava flour and Noor Aziah, 2013).
decreased. Swelling power is often related to their The PV of composite flours ranged from 2311.67
protein and starch content (Woolfe,1992). A higher cP for T7 (40% CF, 15% PS, 14.5% SF) to 4347.00 cP
protein content in flour may cause the starch granules for T3 (40% CF, 25% PS, 4.5% SF). At the level of
to be embedded within a stiff protein matrix, which soybean flour 14.5%, the PV value was not difference
subsequently limits the access of the starch to water significantly with that of wheat flour. The relatively
nd restricts the swelling power (Aprianita et al., low peak viscosity in the higher level of soybean in
2009). The amylopectin is primarily responsible for composite flour indicates that the flour may be suited
granule swelling, the higher amylopectin content in for products requiring low gel strength and elasticity
composite flour with higher level of potato starch (Abioye et al., 2011).
would increase the swelling power of composite The HPV is the minimum viscosity value
flour (Tester and Morrison, 1990). Moorthy and measuring the ability of paste to withstand
Ramanujam (1986) reported that the swelling power breakdown during cooling; it ranged between 1313.67
of granules is an indication of the extent of associative cP for T7 to 1985.33 cP for T2 for composite flours.
forces within granule. The final viscocity indicated the re-association of
starch granules especially amylose during cooling
Pasting properties of composite flours time after gelatinization and the formation of gel
Table 6 shows the pasting profile of composite network (Chanapamokkhot and Thongngam, 2007).
flours as well as wheat flour. The pasting temperature The lower breakdown (BD) and final viscosity (CPV)
is an indication of the minimum temperature required as increase in soybean flour indicates the ability of
to cook or gelatinize the flour (Kaur and Singh, the flour to form a viscous paste or gel after cooking
2005). There were no significant differences in and cooling as well as the resistance of the paste
pasting temperatures between various treatments of to shear stress during stirring (Abioye et al., 2011;
composite flours as well as wheat flour, but in general Phattanakulkaewmorie et al., 2011). The lower
the pasting temperature in composite flours were setback viscosity with increase in soybean flour
lower than that of wheat flour. This may be due to the level, indicating the more retrogradation level during
addition of xanthan gum in composite flours. These cooling and the higher staling of products made
results are in accordance with those reported by Ho from the flour. The increasing of soybean flour will
and Noor Aziah (2013) that the addition of xanthan increase the setback viscosity in composite flour, and
gum to composite flour blends gives a lower pasting in the treatment of T7 (40% CF, 15% PS, 14.5% SF),
temperature. the setback viscosity was not differences with wheat
 Tharise et al./IFRJ 21(4): 1641-1649 1647

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