Study of various characteristics of composite flour prepared from the blend of wheat flour and gorgon nut flour

The composite flour was prepared by mixing wheat flour and popped gorgon nut flour in different ratios. The composite flour was evaluated for different properties i.e. physical, functional, pasting and thermal properties. Bulk density and true density decreased wherever water absorption index and water solubility index increased with increase in percentage of popped gorgon nut flour in composite flour. In functional properties, water absorption capacity and oil absorption capacity increased but foaming capacity decreased with increase in blending proportion of popped gorgon nut flour in composite flour. Pasting temperature of composite flour ranged from 67.75°C to 67.85°C. Final viscosity of different composite flour samples ranged between 3042 to 3651 cp. Peak temperature and conclusion temperature of composite flour decreased with increase in proportion of popped gorgon nut flour.

• Popped gorgon nut flour was mixed with wheat flour at five different levels i.e. 5%, 10%, 15%, 20% and 25% to give composite flour and different properties of composite flour were evaluated.

• There was increase in water absorption index and water solubility index with increase in the blending proportion of popped gorgon nut flour in composite flour.

• Water absorption capacity and oil absorption capacity of composite flour increased but foaming capacity decreased with increase in the level of popped gorgon nut flour.