Authors: Savita Sharma Jatinder Pal Gupta H P S Nagi Rakesh Kumar
Publish Date: 2011/02/19
Volume: 49, Issue: 5, Pages: 580-586
Abstract
The effect of blending level 0 5 10 15 and 20 of corn bran defatted germ and gluten with wheat flour on the physicochemical properties protein crude fiber phosphorus iron and calcium baking properties of bread muffins and cookies and extrusion properties of noodles and extruded snacks prepared from semolina were examined Blending of wheat flour and corn byproducts significantly increased the protein crude fiber phosphorus iron and calcium contents Breads from gluten blends had higher loaf volume as compared to bran and germ breads Among corn byproducts gluten cookies were rated superior with respect to top grain Muffins from germ blends and gluten blends had higher acceptability scores than the bran muffins Blending of corn bran defatted germ and gluten at 5 and 10 with wheat flour resulted in satisfactory bread cookie and muffin score Quality of noodles was significantly influenced by addition of corn byproducts and their levels Corn byproducts blending had significant influence on cooking time however gruel solid loss affected nonsignificantly in case of noodles Expansion ratio and density of extruded snacks was affected non significantly by blending source and blending level However significant effect was observed on amperage pressure yield and overall acceptability of extruded snacks Acceptable extruded products noodles and extruded snacks could be produced by blending corn byproducts with semolina upto 10 level
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