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The effect of rice flour on pasting and particle size distribution of green gram ( Phaseolus radiata , L. Wilczek) dried batter
Author(s) -
Walde Sudhir G.,
Tummala Jyothirmayi,
Lakshminarayan Sudha M.,
Balaraman Manohar
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01027.x
Subject(s) - gram , food science , rice flour , corn flour , chemistry , absorption of water , particle size , wheat flour , mathematics , materials science , bran , bacteria , biology , composite material , raw material , genetics , organic chemistry
Summary The effect on the pasting characteristics of green gram flour of the addition of rice flour was studied. The gelatinization temperature decreased from 75 °C for the control to 72 °C for samples containing different levels of rice flours. Average particle size of dried batter mix increased with the addition of varying percentages of rice (10, 15, 20 and 25%) from a control value of 236 μ m to a maximum 310 μ m. The addition of rice flour to green gram increased the water absorption in line with the amount of rice flour added. When rice flour was added, the protein content of the mixed sample of green gram batter and rice flour was reduced accordingly and the fat absorption in the samples also decreased. The foaming capacity of native ground flour, measured after 0.5 min, was double (130 mL) that of dried green gram batter (60 mL) which had been prepared by soaking, wet grinding and drying.