Functional properties of composite flour: A review

Incorporation of composite flour into wheat flour for bakery goods production is expected to produce an effect in the functional properties of the blended samples. Functional properties of composite flour have been studied in most of the developing countries which used and imported a large amount of wheat flour to fulfil the increasing number of consumers as the higher demand in the development of bakery and pastry products. In this review paper, the characteristics of composite flours were reviewed to determine the suitability of the raw materials to be used in the production of food products. The functional properties such as water and oil absorption capability, foam ability, emulsion capability, least gelation concentration, and particle size distribution might indicate the capability of the composite flour before proceeding to the development of food products were reviewed. The functionality of composite flour was found to be beneficial to enhance the variety of food products with acceptable appearance, organoleptic, nutrition, and low cost to fulfil consumer demands

Physicochemical properties of tarap (Artocarpus adoratisimus) starch

The objective of the research was to investigate the physicochemical characteristics of Tarap fruit starch. In this study, young Tarap fruit starch was extracted and the percentage of total starch, resistant starch, amylose and amylopectin were determined. Scanning electron microscope was used to evaluate the morphological features of the starch granule. Swelling, pasting, gelatinization, retrogradation and in vitro digestibility were also investigated. A total of 17.85% starch was successfully extracted from unripe Tarap fruit, whereas the amount of total starch and resistant starch were 89.14% and 47.82%, respectively. The amounts of rapid digestible starch and slowly digestible starch were 6.58% and 23.25%, respectively. Results found that the amylopectin content was higher than amylose (77.15% and 11.97%). The starch granules were round and polygon in shapes with smooth surfaces. The average of starch granules size was range from 6.50 to 8.30 μm with 7.4 μm of mean granule diameter. Pasting properties showed that peak viscosity was observed at about 6.5 min at 73.5oC. Tarap starch gelatinization temperatures (onset, 71.63°C; peak, 74.56°C; conclusion, 78.24°C) and enthalpy of gelatinization (ΔHgel) (3.74 J/g) were higher while the retrograded starches show lower retrogradation temperature and enthalpy than native starches. Unripe Tarap starch showed good potential to be utilized as adhesives and thickener for industrial applications

Proximate composition, mineral content and functional properties of Sabah tarap (artocarpus odoratissimus) flour

Tarap fruit is one of the native and most delicious tropical fruit that can be found extensively in Borneo, particularly in Sabah, Malaysia. In this study, tarap flour was produced and proximate analysis; mineral content (iron, potassium, calcium and sodium) and functional properties (particle size distribution, bulk density, color, water absorption, oil absorption, swelling power, foaming and emulsion capability) of the flour were determined. Results obtained showed that tarap flour consists of 10.29% moisture content; 6.58% protein, 2.84% ash, 2.65% crude fiber, 1.89% fat, and 75.75% carbohydrate. The mean particle size distribution of tarap flour was ranged from 125μm to 63μm (42%) with bulk densities of 0.51g/ml. The Hunter Lab results were 70.64, 5.62 and 22.02 for L (lightness), a* (redness) and b* (yellowness), respectively. The water and oil absorption capacity of the flour were slightly low, 0.92g/g and 0.54g/g, respectively. Swelling power results (10.0%, 19.4%, 23.1% and 27.7%, respectively) showed that it was directly proportional to the temperature increment (60oC, 70oC, 80oC, and 90oC). Tarap flour showed low gelling power by only formed a stable gel at 18% as the least gelation concentration. The foaming and emulsion capability of tarap flour determined had a low percentage capability (1.67% and 17ml/g, respectively) whereas these properties play significant role in many food systems. The results obtained are important in determining the characteristics of the tarap flour as a new source of food ingredients and this could encourages full utilisation of local fruit in producing food with good properties