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EFFECT OF PEARLING ON PHYSICO-CHEMICAL, RHEOLOGICAL CHARACTERISTICS AND PHYTATE CONTENT OF WHEAT-SORGHUM FLOUR

SALIM-UR-REHMAN*, M. MUSHTAQ AHMAD¹, IJAZ AHMAD BHATTI², RIZWAN SHAFIQUE, GHULAM MUEEN UD DIN AND MIAN ANJUM MURTAZA

Abstract: The objective of this study was to evaluate the effect of pearling of grains on physico-chemical and rheological characteristics as well as phytate contents of wheat-sorghum flour. Wheat and sorghum grains were milled into flour after pearling. The amount of chemical constituents such as protein, fiber, fat, ash, phytate, Mn, Cu, Ca, Mg, Fe and Zn decreased where as nitrogen free extract in wheat and sorghum flours increased as a result of pearling of grains. Wheat flour was substituted with 15% and 30% whole and pearled sorghum grain flours which significantly affected the farinographic and amylographic characteristics of composite flours. Substitution of wheat flour with sorghum flour decreased the water absorption and dough viscosity. Composite flour containing 15% pearled sorghum and 85% pearled wheat flours showed maximum improvement in dough development time, dough stability, tolerance index and softening of dough. Phytic acid was also drastically affected by heat treatment during preparation of chapattis.

Institute of Food Science and Technology, University of Agriculture, Faisalabad.
¹ Food Technology Section, Ayub Agricultural Research Institute, Faisalabad.
² Department of Chemistry, University of Agriculture, Faisalabad.
Corresponding Author: drsalim_rehman@yahoo.com