DEVELOPMENT OF TUBER CROPS BASED COMPOSITE FLOUR
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Date
2019-07
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AAU, Jorhat
Abstract
The present study titled “Development of tuber crops based composite flour” was carried out in the post harvest unit and food processing laboratory, under Department of Horticulture, AAU, Jorhat, during the period 2018-2019. The experiment was laid out in complete randomized design with ten treatments replicated three times. Ten types of blends were prepared to make composite flour mix. The sweet potato based blends contained sweet potato flour, sorghum flour, chickpea flour and flax seed flour in different ratios are viz. 80:10:5:5 (S1), 70:15:10:5 (S2), 60:20:15:5 (S3), 50:25:20:5 (S4), 40:30:25:5 (S5). And taro based blends contained taro flour, sorghum flour, chickpea flour and flax seed flour in different ratios viz. 80:10:5:5 (T1), 70:15:10:5 (T2), 60:20:15:5 (T3), 50:25:20:5 (T4), 40:30:25:5 (T5).
Physico-chemical properties (moisture, ash, crude protein, crude fat, crude fiber, total carbohydrate, starch, amylose, pH, total oxalate and peroxide value) of the individual as well as composite flour blends were determined and the functional properties (water absorption capacity, oil absorption capacity, foam capacity, foam stability, swelling capacity and water solubility) of the blends were determined and cookies were developed using composite flour. Cookies prepared from sweet potato and taro based composite flour mix were analyzed for physical characteristics (diameter, thickness and spread ratio) and sensorial characteristics (appearance, color, flavor, texture, taste, overall acceptability). It was observed that the physicochemical and functional properties of sweet potato and taro based composite flour varied significantly and the combinations of S3 (60% sweet potato flour, 20% sorghum flour, 15% chickpea flour and 5% flax seed flour) and T3 (60% taro flour, 20% sorghum flour, 15% chickpea flour and 5% flax seed flour) are found to be the best because it retained most of the nutritional qualities. From the sensory evaluation of sweet potato based composite flour the highest overall acceptability (7.80) was recorded in S3 (60% sweet potato flour, 20% sorghum flour, 15% chickpea flour and 5% flax seed flour) and in case of taro based composite flour mix the highest overall acceptability (7.90) was recorded in T2 (70% taro flour, 15% sorghum flour, 10% chickpea flour and 5% flax seed flour). The spread ratio of the cookies of sweet potato and taro based composite flour mix varied significantly.