Physicochemical, rheological and cookie making properties of corn and potato flours
Material type:
ArticleLanguage: En Publication details: 2003Subject(s):
In:
Food Chemistry v. 83, no. 3, p. 387-393Summary: The physicochemical and rheologicalproperties of cornflour and flours made from three potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were studied. Potatoflour showed higher amylose content, water absorption index and solubility than cornflour. The rheologicalproperties (G?, G, ?Å? and tan ?Â), measured using a dynamic rheometer, of corn and potatoflours differed significantly. Potatoflours showed higher G?, G and ?Å? than cornflour. The potatoflours made from different cultivars also showed significant differences in various rheological parameters. Kufri Jyoti flour showed the highest G?, G and ?Å? among the potatoflours. The effects of blending cornflour and potatoflours at different levels (2, 4 & 6%) with wheat flour on cookie-makingproperties were also studied. The addition of both corn and potatoflours improved the cookie spread factor and lowered cookie fracture force. However, the effect of potatoflours on cookie spread and fracture force were higher than cornflour. Colour parameters (L∗, a∗, b∗) of cookies were measured using a Hunter colorimeter. L∗ value of cookies decreased while a∗ and b∗ values increased with increase in level of both cornflour and potatoflours. The addition of potatoflours brought greater changes in L∗, a∗ and b∗ values than cornflour at corresponding levels.
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The physicochemical and rheologicalproperties of cornflour and flours made from three potato cultivars (Kufri Jyoti, Kufri Badshah and Pukhraj) were studied. Potatoflour showed higher amylose content, water absorption index and solubility than cornflour. The rheologicalproperties (G?, G, ?Å? and tan ?Â), measured using a dynamic rheometer, of corn and potatoflours differed significantly. Potatoflours showed higher G?, G and ?Å? than cornflour. The potatoflours made from different cultivars also showed significant differences in various rheological parameters. Kufri Jyoti flour showed the highest G?, G and ?Å? among the potatoflours. The effects of blending cornflour and potatoflours at different levels (2, 4 & 6%) with wheat flour on cookie-makingproperties were also studied. The addition of both corn and potatoflours improved the cookie spread factor and lowered cookie fracture force. However, the effect of potatoflours on cookie spread and fracture force were higher than cornflour. Colour parameters (L∗, a∗, b∗) of cookies were measured using a Hunter colorimeter. L∗ value of cookies decreased while a∗ and b∗ values increased with increase in level of both cornflour and potatoflours. The addition of potatoflours brought greater changes in L∗, a∗ and b∗ values than cornflour at corresponding levels.
English
Elsevier
Carelia Juarez
Reprints Collection