查看文章

Rapid visco analysis of starch and protein pasting behaviors of wheat maida (V1), ragi (V2), soy (V3) flours was compared with the composite flours including 95% wheat maida, 5% soy flour (V4) and 85% wheat maida, 5% soy flour, 10% ragi flours (V5). The overall starch pasting property of V1 was found to be significantly (P < 0.05) higher than V2, V3, V4 and V5 flours. However, the protein pasting viscosity of V4 and V5 was found to be not significant (P > 0.05) when compared against V1 correlating the result of the biscuits prepared from V4, V5 having no significant difference when compared with that prepared from V1. This result proves that input of protein pasting behavior may contribute with the starch pasting property in the quality hitherto expanding the scope of partial substitution for wheat maida with soy flour in the preparation of biscuits.

Soy flour is vastly ascribed for its …