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Physico‐chemical characteristics and antioxidant capacity of chickpea and wheat flour blends
Author(s) -
Sidhu Jiwan S.,
Zafar Tasleem A.,
Almusallam Abdulwahab S.,
Ali Muslim,
AlOthman Amani
Publication year - 2019
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.2019.33.1_supplement.487.21
Subject(s) - food science , chemistry , antioxidant capacity , trolox , gallic acid , trolox equivalent antioxidant capacity , mesophile , wheat flour , antioxidant , sugar , biology , organic chemistry , bacteria , genetics
Type‐2 diabetes is becoming a serious metabolic disease in the State of Kuwait. We wanted to make use of chickpea flour which is known to offer many benefits to the diabetic person especially in maintaining their blood sugar levels in acceptable range. The chemical composition and antioxidant capacity of white flour (WF), whole wheat flour (WWF) and chickpea flour (BF), in addition to the effect of replacement of WF and WWF with BF on the Texture Profile Analysis, and objective color of these blends, in terms of L* a* b* values were also investigated. Trolox Equivalent Antioxidant Capacity (TEAC), Malondialdehyde (MDA) and Total Phenolic Content (TPC) values varied significantly among all the three flour samples. WWF had the highest TEAC (117.42/100g) value, followed by WF (73.98/100g) and BF (60.67/100g). The TPC content also followed the similar trend, as the Gallic Acid Equivalent (GAE) values were the highest (8.67 GAE/g) for WWF, followed by WF (5.65GAE/g) and BF (3.45 GAE/g). Compared with WF and WWF, the b* values for BF were the highest (16.89) indicating higher yellowness in this sample. The TPA carried on the WF, WWF and their blends with BF showed significant variations in hardness and compressibility values, dough becoming less hard and less compressible when the replacement of WF and WWF with BF was increased from 0 to 40%. To overcome the deleterious effects of adding BF to WF and WWF on the rheological properties will be an interesting challenge, when a good quality pan bread or Arabic flat bread have to be produced during the follow up study. Support or Funding Information (Study funded by Research Administration, Kuwait University, Project No. WF01/13)(No human subjects used in this study) This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal .