Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour

International Food Research Journal

Volumn 21, Issue 4, 2014, Pages 1641-1649

  Tharise, N ^a   Julianti, E ^a   Nurminah, M ^a  

^a UNIVERSITY OF SUMATERA UTARA   (Indonesia)

Author keywords

Cassava; Composite flours; Potato; Soybean; Starch

Indexed keywords

EID: 84906952116     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (57)

1. A.O.A.C. 1995. Official Methods of Analysis, 16th ed. Association of Official Analytical Chemists. Arlington, VA.
2. Abioye, V.F., Ade-Omowaye, B.I.O, Babarinde, G.O. and Adesigbin, M.K. 2011. Chemical, physico-chemical and sensory properties of soy-plantain flour. African Journal of Food Science 5 (4): 176-180.
3. Akpapunam, M.A., Badifu, G.I.O. and Etokudo, E.P. 1997. Production and quality characteristics of Nigerian Agidi suplemented with soy flour. Journal of Food Science and Technology 34 (2): 143-145.
4. Akubor, P.I. and Ukwuru, M.U. 2005. Functional properties and biscuit making potential of soybean and cassava flour blends. Plants Foods for Human Nutrition 58: 1-12.
5. Alvarenga, N.B., Lidon, F.C., Belga, E., Motrena, P., Guerreiro, S., Carvalho, M.J. and Canada J. 2011. Characterization of gluten-free bread prepared from maize, rice and tapioca flours using hydrocolloid seaweed agar-agar. Recent Research in Science and Technology 3(8): 64-68.
6. Aprianita, A., Purwandari, U., Watson, B. and Vasiljevic, T. 2009. Physico-chemical properties of flours and starches from selected commercial tubers available in Australia. International Food Research Journal 16: 507-520.
7. Aremu, M.O., Olaofe, O. and Akintayo, E.T. 2007. Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties. Journal of Food Technology 5 (2): 109-115.
8. Arendt, E.K., Moorisey, A., Moore, M.M. and Dal Bello F. 2008. In: Arendt E.K., Dal Bello F. (eds), Gluten-Free Cereal Products and Beverages. Academic Press, London.
9. Babu, A.S. and Parimalavalli R. 2012. Functional and chemical properties of starch isolated from tubers. International Journal of Agricultural Food Science 2: 77-80.
10. Basman, A., Koksel, H. and Ng P.K.W. 2003. Utilization of transglutaminase use to increase the level of barley and soy flour incorporation in wheat flour breads. Journal of Food Science 68 (8): 2453-2460.
11. Chadha, K.L. 1994. Potato: A future food crop of India. Indian Potato Association 21 (1-2): 7-20.
12. Chalom, S., Elrezzi, E., Pena, P., Astiarsaran I. and Bello, J. 1995. Composition of sulfited potatoes: Comparison with fresh and frozen potatoes. Plant Foods for Human Nutrition: 47 (2): 133-138.
13. Chanapamokkhot, H. and Thongngam, M. 2007. The chemical and physicoc-chemical properties of sorghum starch and flour. Journal of Natural Science 41: 343-349.
14. Ciclitira, P.J. and Ellis, H.J. 1987. Investigation of cereal toxicity in coeloac disease. Postgraduate Medicine Journal 63: 767-775.
15. Dautant, F. J., Simancas, K., Sandoval, A. J. and Muller, A. J. 2007. Effect of temperature, moisture, and lipid content on rheological properties of rice flour. Journal of Food Engineering 78: 1159-1166.
16. Davison, A.G.F. and Bridges, M. 1987. Coeliac disease. Clinica Chimica Acta 163: 1-40.
17. Dhingra, S., and Jood, S. 2002. Physico-chemical and nutritional properties of cereal-pulse blends for bread making. Nutrition and Health 16 (3): 183-194.
18. Eggum, B.O. and Beame, R.M. 1983. The Nutritive Value of Seed Proteins. In Gottschalk, W. And Muller, H.P. (eds): Seed Protein Biochemistry, Genetics and Nutritive Value. Martinus Nijhoff/DR W. Kunk Publishers London.
19. Eltayeb, M., Ali, A.O., Abou-Arab, A.A. and AbuSalem, F.M. 2011. Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean), African Journal of Food Science 5: 82-90.
20. Gallagher, E., Gormley, T.R. and Arendt, E.K. 2004. Recent advance in the formulation of gluten-free cereal-based products. Trends Food Science Technology 15: 143-152.
21. Gambus, H., Sikora, M. and Zioboro, R. 2007. The effect of composition of hydrocolloids on properties of gluten-free bread. Acta Scientiarum Polonorum, Technologia Alimentaria 6 (3): 61-74.
22. Ho, L.H. and Noor Aziah, A.A. 2013. Dough mixing and thermal properties including the pasting profiles of composite flour blends with added hydrocolloids. International Food Research Journal 20 (2): 911-917.
23. Hoseney, R.C. 1984. Starch and other polysaccharides: Basic structure and function in food. In F. Meuser (eds): Carbohydrates, Protein, Lipids: Basic Views and New Approaches in Food Technology. pp. 27-45. Berlin, Germany: Lebensmitteltechnologie, Getreidetechnologie, Federal Republic of Germany.
24. Hoseney, R.C., Lineback, D.R. and Seib, P.A. 1978. Role of starch in baked goods. Baker's Digest 57: 11-14, 16,18,40.
25. Idolo, I. 2011. Sensory and nutritional quality of Madiga produced from composite flour of wheat and sweet potato. Pakistan Journal of Nutrition 10 (11): 1004-1007.
26. Ihekoronye, A.J. and Ngoddy, P.O. 1985. Integrated Food Science and Technology for the Tropics. Macmillan Publs. Ltd.
27. Jobling, S. 2004. Improving starch for food and industrial applications. Current Opinion in Plant Biology 7(2): 210-218.
28. Ju, J. and Mittal, G.S. 1995. Physical properties of various starch-based fat substitutes. Journal of Food Processing and Preservation 19: 361-383.
29. Kadam, M.L., Salve, R.V., Mehrajfatema, Z.M. and More, S.G. 2012. Development and evaluation of composite flour for Missi roti/chapatti. Food Processing and Technology 3: 134. DOI: 10.4172/2157-7110. 1000134
30. Kaur, M. and Singh, N. 2005. Studies on functional thermal and pasting properties of flours from different chickpea (Cicer arietinum L.) cultivars. Food Chemistry 91:403-411.
31. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C.G. 2007. Effects of hydrocilloids on dough rheology and bread quality parameters in gluten-free formulation. Journal of Food Engineering 79: 1033-1047.
32. Leach, H.W., McCowan, L.D. and Schoch, T.J. 1957. Structure of the starch granule: Swelling power and solubility patterns of different starches. Cereal Chemistry 36: 534-544.
33. Livingstone, A.S., Feng, J.J. and Malleshi, N.G. 1993. Development and nutritional quality evaluation of weaning foods based on malted, popped and dried wheat and chickpea. International Journal of Food Science and Technology 28: 35-43.
34. Luh, B.S. and Liu, Y. 1980. Rice Flour in Baking. In Luh, B.S. (eds): Rice Production and Utilisation. AX/I Publ. Coy Inc. Westport Conn. pp. 470-483.
35. Moore, M.M., Heinbockel, M., Dockery, P., Ulmer, H.M. and Arendt, E.K. 2006. Network formation in gluten-free bread with application of transglutaminase. Cereal Chemistry 83 (1): 28-36.
36. Moorthy, S.N. and Ramanujam, T. 1986. Variation in properties of starch in cassava varieties in relation to age of the crop. Starch/Starke 38: 58-61.
37. Niba, L.L., Bokonga, M.M., Jackson, E.L., Schlimme, D.S. and Li, B.W. 2001. Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (cassava) genotypes. Journal of food science 67 (5): 1701-1705.
38. Noda, T. Tsuda, S., Mori, M., and Takigawa, S. 2004. Properties of starches from potato varieties grown in Hokkaido. Journal of Applied Glycoscience 51: 241-246.
39. Noda, T., Tsuda, S., Mori, M., Takigawa, S., Endo, C.M. and Kim, S.J. 2006. Effect of potato starch prperties on instant noodle quality in wheat flour and potato starch blends. Starch/Starke 58: 18-24.
40. Noda, T., Tsuda, S., Mori, M., Takigawa, S., Endo, C.M. and Kim, S.J. 2006a. Determination of the phosphorus content in potato starch using an energy-dispersive X-ray fluorescence method. Food Chemistry 95: 632-637.
41. Noda, T., Tsuda, S., Mori, M., Takigawa, S., Endo, C.M. and Saito, K. 2004a. The effect of harvested dates on the starch properties cultivars. Food Chemistry 86: 119-125.
42. Oladunmoye, O.O., Akinoso, R. and Olapade, A.A. 2010. Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making. Journal of Food Quality 33: 693-708. DOI: 10-1111/j.1746-4557.2010.00351.x
43. Olaoye, O.A., Onilude, A.A. and Idowu, O.A. 2006. Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. African Journal of Biotechnology 5: 1102-1106.
44. Oluwamukomi, M.O., Oluwana, I.B. and Akinbowale, O.F. 2011. Physicochemical and sensory properties of wheat-cassava composite biscuit enriched with soy flour. African Journal of Food Science 5 (2): 50-56.
45. Phattanakulkaewmorie, N., Paseephol, T. and Moongngarm, A. 2011. Chemical compsoitions and physico-chemical properties of malted sorghum flour and characteristics of gluten free bread. Word Academy of Science, Engineering and Rechnology 57: 454-460.
46. Ribotta, P.D., Ausar, S.F., Morcillo, M.H., Perez, G.T., Beltramo, D.M. and Leon, A.E. 2004. Production of gluten-free bread using soybean flour. Journal of the Science of Food and Agriculture 84: 1960-1974.
47. Sanchez, H.D., Osella, C.A. and Torre, M.A. 2004. Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk. Food Science and Technology International 10: 5-9.
48. Sandstedt, R.M. 1961. The function of starch in baking of bread. Baker's Digest 35: 36-44.
49. Shahzadi, N., Butt, M.S., Rehman, S.U. and Sharif, K. 2005. Chemical characteristics of various composite flours. International Journal of Agricultureand & Biology 7(1): 105-108.
50. Shirsat, S.G. and Thomas, P. 1998. Effect of irradiation and cooking methods on ascorbic acid levels of four potato cultivars. Journal of Food Science and Technology 35 (6): 509-514.
51. Sim, S.Y., Cheng, L.H. and Noor Aziah, A.A. 2009. Effects of selected food gums on wheat flour or dough properties. Asian Journal of Food and Agro-Industry 2 (04): 937-947.
52. Singh, N., Singh, J., Kaur, L., Sodhi, N.S. and Gill, B.S. 2003. Morphological, thermal and rheological properties of starches from different botanical source. Food Chemistry 81: 219-231.
53. Subrahmanyam S.N. and Hoseney, R.C. 1995. Shear thinning properties of sorghum starch. Cereal Chemistry 72(1):7-10.
54. Tester, R.F. and Morrison, W.R. 1990. Swelling and gelatinisation of cereal starches. I. Effect of amylopectin, amylose and lipids. Cereal Chemistry 67: 551-559.
55. Valdez-Niebla J.A., Paredes-Lopez, O., Vargas-Lopez, J.M. and Hernandez-Lopez, D. 1992. Moisture sorption isotherms and other physicochemical properties of nixtamilized amaranth flour. Food Chemistry 46:19-23.
56. Woolfe, J. 1992. Sweetpotato: An untapped food resource, Cambridge University Press. pp1-13; 366-372.
57. Yimaki, G., Hawrysh, Z.J., Hardin, R.T. and Thomson, B.R. 1991. Application of response surface methodology to the development of rice flour yeast breads: sensory evaluation. Journal of Food Science 53 (3): 751-759.