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Gelatinization properties of sago and wheat flour mixtures

Sarker, Md. Zaidul Islam and A., Abd Karim and D. M. A., Manan and Nik Ab Rahman, Nik Norulaini and A. K. M., Omar (2003) Gelatinization properties of sago and wheat flour mixtures. ASEAN Food Journal, 12 (4). pp. 199-209. ISSN 0127-7324

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Abstract

Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago) were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature (TG)increased as the sago portion in HPW, MPW and LPW increased. The peak temperature (Tp) and peak viscosity (Vp) increased with increasing sago in the sago-wheat mixtures. The setback values (5B) in sago-LPW mixtures were higher than in sago-HPW and sago-MPW mixtures. The setback viscosities (Vs) were not much different for any mixtures or control flours. The breakdown viscosities (VB) increased with increased sago in the mixtures. The breakdown value (BD) increased with increased sago in the sago-wheat mixtures.

Item Type: Article (Journal)
Additional Information: 6605/25021
Uncontrolled Keywords: sago, wheat, gelatinization properties, composite flours
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Pharmacy > Department of Pharmaceutical Technology
Depositing User: Professor Dr. Md. Zaidul Islam Sarker
Date Deposited: 21 Jan 2013 09:15
Last Modified: 26 Aug 2013 14:09
URI: http://irep.iium.edu.my/id/eprint/25021

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