PJB-2013-295
FUNCTIONAL PROPERTIES OF MAIZE FLOUR AND ITS BLENDS WITH WHEAT FLOUR: OPTIMIZATION OF PREPARATION CONDITIONS BY RESPONSE SURFACE METHODOLOGY
MUHAMMAD ASLAM SHAD1*, HAQ NAWAZ1, MISBAH NOOR2, HAFIZ BADARUDDIN AHMAD2, MAZHAR HUSSAIN2 AND MUHAMMAD AKRAM CHOUDHRY3
Abstract
The functional properties such as water holding capacity (WHC), oil holding capacity (OHC), least gelation capacity (LGC), emulsifying activity (EA) and foaming capacity (FC) of full fat and defatted maize flour were studied using response-surface methodology. A positive significant linear effect (p>0.05) of concentration of maize flour in the blend on WHC, OHC and EA and a negative linear effect on LGC and FC was observed. Drying temperature had a positive significant linear effect while the quadratic and interaction effects of both variables were found to be non-significant in each case. The optimum conditions of maize concentration in blend (g/100g blend) and drying temperature (˚C) generated from the statistical model for different functional properties were: WHC; 75 and 125, OHC; 25 and 75, LGC and FC; 75 and 75 and EA; 75 and 125 respectively.
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