1Department of Biochemistry, Bahauddin Zakariya University, Multan60800, Pakistan
2Department of Chemistry, The Women University Multan, Multan, Pakistan
3Institute of Chemical Sciences, Bahauddin Zakariya University, Multan60800, Pakistan
*Corresponding Author: Haq Nawaz, Department of Biochemistry, Bahauddin Zakariya University, Multan60800, Pakistan, Email: haqnawaz@bzu.edu.pk
Online published on 11 October, 2021.
The effect of blend formation on emulsifying activity (EA) and emulsifying stability (ES) of some commonly used cereal and legume flours, using different oils, was studied.
The blends of wheat flour (WF), refined wheat flour (RWF) and maize flour (MF) were prepared by mixing with equal proportions of chickpea flour (CPF) (1: 1w/w) in a kitchen blender and analyzed for EA and ES using coconut, canola, corn, rapeseed and sunflower oils.
Statistically significant variations (p<0.05) were observed in the emulsifying properties of the flours and their blends. The blending of cereal flours with CPF showed mixed responses of variation in emulsifying properties from those of the respective pure flours. The EA of the blends was found to be increased from those of the pure WF and RWF but decreased from those of the pure MF and CPF with some exceptions. However, the ES of the blends was decreased from that of the pure WF and increased from those of the pure RWF, MF and CPF. The data would be a valuable contribution to the literature regarding the improvement of functional properties of cereal foods.
Blend formation, Cereal flour, Emulsifying activity, Emulsifying stability, Functional properties, Legume flour
