Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour

Figures & data

Table 1 Hunter color values of DMGF—wheat flour blends

DMGF conc. (%)	Hunter color values
	“L”	“a”	“b”	Hue angle (h°)	Chroma
0	62.08a ^1	−0.70a	5.33d	−82.51c	5.37d
5	61.74a	−0.80a	6.18c	−82.62c	6.23c
10	61.55a	−0.88a	6.68b	−82.53c	6.73b
15	59.20b	−0.73a	6.95b	−84.04b	6.99b
20	59.03b	−0.78a	7.48a	−84.08b	7.52a
25	58.53b	−0.75a	7.78a	−84.49a	7.81a
100% DMGF ^2	54.85	0.60	11.43	–88.96	11.44
^1Means sharing the same letter in columns are not significantly different from each other (Tukey's HSD test, p < 0.05). ^2Data given for reference only; not compared with flour blends.

Table 2 Bulk density and water and oil absorption capacities of DMGF—wheat flour blends

DMGF ^1 conc. (%)	Bulk density (g/mL)	Water absorption (%)	Oil absorption (%)
0	0.62a ^1	85.0c	75.0d
5	0.61a	96.7bc	90.0c
10	0.60b	105.0b	96.7bc
15	0.58b	113.3b	101.7b
20	0.56bc	133.3a	103.3b
25	0.55c	143.3a	111.7a
100% DMGF ^2	0.43	363.3	180.0
^1Means sharing the same letter in columns are not significantly different from each other (Tukey's HSD test, p < 0.05). ^2Data given for reference only; not compared with flour blends.

Table 3 Emulsion and foaming properties of DMGF—wheat flour blends

DMGF ^1 conc. (%)	Emulsion		Foaming
	Capacity (%)	Stability (%)	Capacity (%)	Stability (%)
0	50.0b ^1	47.4d	33.7a	21.2d
5	51.6b	49.3c	33.4a	23.6d
10	53.4a	50.0bc	29.9b	24.3d
15	53.8a	50.6ab	27.9bc	29.0c
20	54.4a	51.2a	26.4c	33.2b
25	54.7a	51.6a	25.7c	38.3a
100% DMGF ^2	63.6	58.5	19.7	90.0
^1Means sharing the same letter in columns are not significantly different from each other (Tukey's HSD test, p < 0.05). ^2Data given for reference only; not compared with flour blends.

Table 4 Least gelation concentration of DMGF—wheat flour blends

DMGF conc. (%)	Concentration of flour blends in the dispersion (%)
	2	4	6	8	10	12	14
0	– ^1	–	–	–	±	±	+
5	–	–	–	±	±	±	+
10	–	–	–	±	±	+	+
15	–	–	±	±	±	+	+
20	–	–	±	±	+	+	+
25	–	±	±	±	+	+	+
^1Gelation levels: None (−), complete (+), partial (±).

Figure 1 Apparent viscosity of DMG-wheat flour blend dispersions at various concentrations.

Figure 2 Force-deformation curves of dough made from flour blends containing different levels of DMGF (control = 100% wheat flour) .