Submit

Research Article

Asian Journal of Dairy and Food Research, volume 40 issue 3 (september 2021) : 315-320

Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours

Haq Nawaz, Momna Aslam, Tanzila Rehman, Rabia Mehmood
1Department of Biochemistry, Bahauddin Zakariya University, Multan 60800, Pakistan.
Cite article:- Nawaz Haq, Aslam Momna, Rehman Tanzila, Mehmood Rabia (2021). Modification of Emulsifying Properties of Cereal Flours by Blending with Legume Flours. Asian Journal of Dairy and Food Research. 40(3): 315-320. doi: 10.18805/ajdfr.DR-223.

ABSTRACT

Background: The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied. 
Methods: The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1:1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils. 
Result: Statistically significant variations (p<0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods. 

REFERENCES

  1. Akinyede, A.I., Amoo, I.A. (2009). Chemical and functional properties of full fat and defatted Cassia fistula seed flours. Pak. J. Nutr. 8(6): 765-9. 
  2. Anton, M., Nau, F., Lechevalier, V. (2009). Egg Proteins. Handbook of Hydrocolloids. Elsevier; p. 359-82. 
  3. Arab, E.A., Helmy, I.M.F., Bareh, G.F. (2010). Nutritional evaluation and functional properties of chickpea (Cicer arietinum L.) flour and the improvement of spaghetti produced from its. Journal of American Science. 6(10): 1055-72. 
  4. Badar, H. (2013). Functional properties of maize flour and its blends with wheat flour: Optimization of preparation conditions by response surface methodology. Pak. J. Bot. 45(6): 2027-35. 
  5. Bajaj, R., Singh, N., Kaur, A., Inouchi, N. (2018). Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study. Journal of Food Science and Technology. Springer. 55(9): 3799-808. 
  6. Beuchat, L.R. (1977). Functional and electrophoretic characteristics of succinylated peanut flour protein. Journal of Agricultural and Food Chemistry. 25(2): 258-61. 
  7. Bushuk, W. (1986). Wheat: Chemistry and Uses. Cereal Foods World (USA). 
  8. Chau, C.F., Cheung, P.C.K. (1998). Functional properties of flours prepared from three Chinese indigenous legume seeds. Food Chemistry. 61(4): 429-33. 
  9. Edema, M.O., Sanni, L.O., Sanni, A.I. (2005). Evaluation of maize-soybean flour blends for sour maize bread production in Nigeria. African Journal of Biotechnology [Internet]. [cited 2016 Feb 1];4(9). Available from: http://www.ajol.info/index.php/ajb/article/view/71122.
  10. Farooq, Z., Boye, J.I. (2011). Novel food and industrial applications of pulse flours and fractions. Pulse foods: Processing, quality and nutraceutical applications. Elsevier: Amsterdam, The Netherlands. 283-323. 
  11. Fasasi, O.S., Adeyemi, I.A., Fagbenro, O.A. (2006). Physicochemical properties of Maize-tilapia flour blends. Journal of Food Technology. 2(3): 342-5. 
  12. Feng, H., Jin, H., Gao, Y., Yan, S., Zhang, Y., Zhao, Q., et al. (2020). Effects of freeze-thaw cycles on the structure and emulsifying properties of peanut protein isolates. Food Chemistry. Elsevier. 330: 127215. 
  13. Hussain, A., Kaul, R., Bhat, A. (2018). Development of healthy multigrain biscuits from buckwheat-barley composite flours. Asian Journal of Dairy and Food Research. 37(2):120-5. 
  14. Ishara, J.R., Sila, D.N., Kenji, G.M., Buzera, A.K. (2018). Nutritional and functional properties of mushroom (Agaricus bisporus and Pleurotus ostreatus) and their blends with maize flour. American Journal of Food Science and Technology. 6(1): 33-41. 
  15. Jitngarmkusol, S., Hongsuwankul, J., Tananuwong, K. (2008). Chemical compositions, functional properties and micro-structure of defatted macadamia flours. Food Chemistry. 110(1): 23-30. 
  16. Juliano, B.O. (1999). Comparative nutritive value of various staple foods. Food Reviews International. Taylor and Francis. 15(4): 399-434. 
  17. Kaur, G.J., Rehal, J., Singh, A.K., Singh, B., Kaur, A. (2014). Optimization of extrusion parameters for development of ready-to-eat breakfast cereal using RSM. Asian Journal of Dairy and Food Research. 33(2): 77-86. 
  18. Kim, W., Wang, Y., Selomulya, C. (2020). Dairy and plant proteins as natural food emulsifiers. Trends in Food Science and Technology. Elsevier.
  19. Lin, M.J.-Y., Humbert, E.S., Sosulski, F.W. (1974). Certain functional properties of sunflower meal products. Journal of Food Science. 39(2): 368-70. 
  20. Nawaz, H., Muzaffar, S., Aslam, M., Ahmad, S. (2018). Phytochemical Composition: Antioxidant Potential and Biological Activities of Corn. Corn-Production and Human Health in Changing Climate. IntechOpen.
  21. Nawaz, H., Shad, M.A., Mehmood, R., Rehman, T., Munir, H. (2015). Comparative evaluation of functional properties of some commonly used cereal and legume flours and their blends. International Journal of Food and Allied Sciences. 1(2): 67-73. 
  22. Neto, V.Q., Narain, N., Silva, J.B., Bora, P.S. (2001). Functional properties of raw and heat processed cashew nut (Anacardium occidentale L.) kernel protein isolates. Food/Nahrung. 45(4): 258-62. 
  23. Pomeranz, Y. (2012). Functional properties of food components. Academic Press.
  24. Qamar, S., Manrique, Y.J., Parekh, H., Falconer, J.R. (2020). Nuts, cereals, seeds and legumes proteins derived emulsifiers as a source of plant protein beverages: A review. Critical reviews in food science and nutrition. Taylor and Francis. 60(16): 2742-62. 
  25. Shad, M.A., Nawaz, H., Hussain, M., Yousuf, B. (2011). Proximate composition and functional properties of rhizomes of lotus (Nelumbo nucifera) from Punjab, Pakistan. Pak. J. Bot. 43(2): 895-904. 
  26. Stone, A.K., Nosworthy, M.G., Chiremba, C., House, J.D., Nickerson, M.T. (2019). A comparative study of the functionality and protein quality of a variety of legume and cereal flours. Cereal Chemistry. Wiley Online Library. 96(6):1159-69. 
  27. Tanwar, B., Lamsal, N., Goyal, A., Kumar, V. (2019). Functional and physicochemical characteristics of raw, roasted and germinated buckwheat flour. Asian Journal of Dairy and Food Research. 38(2): 140-144.
  28. Varsha, R., Grewal, R.B. (2014). Physical and functional properties of six varieties of lentil (Lens culinaris Medik.). Asian Journal of Dairy and Food Research. 33(2): 126-30. 
  29. Wu, H., Wang, Q., Ma, T., Ren, J. (2009). Comparative studies on the functional properties of various protein concentrate preparations of peanut protein. Food Research International. 42(3): 343-8. 
  30. Zeng, J., Gao, H., Li, G., Liang, X. (2011). Extruded corn flour changed the functionality behaviour of blends. Czech Journal of Food Sciences. 29(5): 520-7. 
Reviewed By

Download Article
In this Article
    Contact us
    Follow us

    Editorial Board

    View all (0)