TITLE:
Chemical, Functional and Pasting Properties of Wheat (Triticumspp)-Walnut (Juglansregia) Flour
AUTHORS:
Blessing I. Offia-Olua
KEYWORDS:
Wheat, Walnut, Chemical, Functional, Pasting
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.16,
August
27,
2014
ABSTRACT:
Walnut (Juglansregia) seeds are edible rich
source of several essential nutrients which can be processed into flour for
several purposes. Composite flour blends (wheat/walnut flour) in the ratio of
100:0, 90:10, 80:20, 70:30, and 50:50 were produced and analyzed for proximate
composition, functional properties and pasting properties using standard
techniques. Proximate composition results indicated increased level of protein
and fat (12.17% - 25.70% and 2.40% - 37.57%) respectively while carbohydrate
decreased (63% - 19.4%) with increasing level of substitution with walnut
flour. Functional analysis result indicated a decreasing level of bulk density
and water absorption capacity (0.78% - 0.52% and 5.17% - 4.03%) respectively
while swelling capacity increased (2.00% - 7.53%) with increasing level of
walnut flour substitution. Pasting properties data indicated a decreasing level
of pasting viscosity (92.69 - 42.30), trough (59.19 - 39.60) RVU, breakdown
(33.55 - 2.92) RVU, final viscosity (252.09 - 95.51) RVU, setback (192.85 -
55.93) RVU with increasing level of walnut flour substitution. Results showed
that supplementing wheat flour with walnut flour considerably improved the
protein and fat content of the flour, hence they can find useful application
for making of pastries like cakes and other snacks.