Crude malva nut gum affects pasting and textural properties of wheat flour in the presence or absence of sodium chloride

This research aims to investigate the effect of crude malva nut gum (CMG) addition on pasting and textural properties of wheat flour in the presence or absence of sodium chloride (NaCl). The mixtures were prepared by adding 0, 2.5, 5, 7.5 and 10% of CMG into wheat flour. Pasting results revealed tha...

Full description

Saved in:
Bibliographic Details
Main Authors: Phimolsiripol Y., Siripatrawan U., Henry C.J.K.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-84877084848&partnerID=40&md5=6c726ccc0c6e7f8463078aad9e9795da
http://cmuir.cmu.ac.th/handle/6653943832/671
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Language: English
Description
Summary:This research aims to investigate the effect of crude malva nut gum (CMG) addition on pasting and textural properties of wheat flour in the presence or absence of sodium chloride (NaCl). The mixtures were prepared by adding 0, 2.5, 5, 7.5 and 10% of CMG into wheat flour. Pasting results revealed that addition of CMG significantly elevated (P≤0.05) the peak viscosity (126-676 RVU), hot paste viscosity (75-333 RVU), breakdown (50-342 RVU) and final viscosity (153-552 RVU). Pasting temperature (61-83°C) of the pastes decreased with increasing CMG content. The textural parameters including hardness, springiness, cohesiveness, gumminess and chewiness of the mix gels decreased with addition of CMG. The presence of 0.75% NaCl in the mixtures had higher viscosity than the presence of 0 and 1.5% NaCl in the mixtures. The hardness of gel mixed with 0-2.5% CMG increased with increasing NaCl levels, while no significant effect (P>0.05) at higher level of CMG (7.5- 10%). Higher paste viscosity and softer gel texture of wheat flour could be altered using CMG. The presence of NaCl affects both pasting and textural properties in different ways.