Comparative Study on Functional, Rheological, Thermal, and Morphological Properties of Native and Modified Cereal Flours

Figures & data

TABLE 1 Effect of modification on the functional properties of cereal flours

Type of flour	Functional properties
	WAI (g/g)	WSI (%)	Swelling power (%)	Viscosity(cP)
Rice flour
Raw	4.56 ± 0.01	14.7 ± 0.002	8.65 ± 0.01	3521 ± 4
Modified* A	6.64 ± 0.02	17.9 ± 0.003	9.25 ± 0.03	2201 ± 2
B	6.71 ± 0.02	20.4 ± 0.001	11.52 ± 0.01	1782 ± 3
Wheat flour
Raw	3.12 ± 0.03	12.3 ± 0.002	5.31 ± 0.02	1154 ± 2
Modified* A	6.64 ± 0.04	16.4 ± 0.002	8.81 ± 0.04	874 ± 2
B	6.85 ± 0.02	20.6 ± 0.001	9.25 ± 0.01	782 ± 3
Flour in combination
Raw	3.98 ± 0.03	13.5 ± 0.004	7.63 ± 0.02	2476 ± 1
Modified* A	6.89 ± 0.04	17.2 ± 0.002	9.31 ± 0.03	1897 ± 2
B	7.20 ± 0.03	20.9 ± 0.003	10.72 ± 0.02	1809 ± 3
LSD (p<0.05)	1.47	0.95	1.19	7.13
Modified flour	WAI (g/g)	WSI (%)	Swelling power (%)	Viscosity (cP)
Rice flour	6.68 ± 0.03	19.3 ± 0.02	10.39 ± 0.02	1991 ± 3
Wheat flour	6.75 ± 0.02	18.5 ± 0.01	9.03 ± 0.01	828 ± 4
Flour in combination	7.05 ± 0.03	19.1 ± 0.04	10.02 ± 0.03	1853 ± 3

*A-175°C, 16%, 500 rpm; B: 190°C, 14%, 500 rpm Mean ± SE

TABLE 2 Effect of modification on the pasting properties of cereal flours

Type of flour	Pasting properties
	Pasting temperature (°C)	Peak viscosity (cP)	Final viscosity (cP)	Breakdown viscosity (cP)	Setback viscosity (cP)
Rice flour
Raw	77.2 ± 3	2338 ± 2	3148 ± 1	2011 ± 3	1821 ± 1
Modified* A	NR	1634 ± 4	1571 ± 2	1537 ± 4	1474 ± 3
B	NR	1393 ± 4	1529 ± 4	1226 ± 2	1269 ± 2
Wheat flour
Raw	94.8 ± 1	1709 ± 2	2471 ± 2	923 ± 2	1485 ± 2
Modified* A	NR	1299 ± 2	1490 ± 2	893 ± 1	1034 ± 3
B	NR	1070 ± 3	1493 ± 2	847 ± 2	1270 ± 3
Flour in combination
Raw	90.2 ± 4	1975 ± 4	2801 ± 2	1408 ± 6	1534 ± 3
Modified* A	NR	1301 ± 1	1549 ± 1	1357 ± 1	1405 ± 3
B	NR	1411 ± 2	1522 ± 3	1117 ± 4	1428 ± 3
LSD (p < 0.05)	1.33	3.11	4.15	3.56	3.54
Modified flour	Peak viscosity (cP)	Final viscosity (cP)	Breakdown viscosity (cP)	Setback viscosity (cP)
Rice flour	1513 ± 2	1550 ± 3	1381 ± 2	1371 ± 4
Wheat flour	1184 ± 1	1491 ± 5	870 ± 1	1152 ± 3
Flour in combination	1356 ± 4	1356 ± 3	1237 ± 2	1416 ± 1

*A: 175°C, 16%, 500 rpm; B: 190°C, 14%, 500 rpm Mean ± SE

TABLE 3 Effect of modification on the thermal properties and degree of gelatinization of cereal flours

Type of flour	Thermal properties
	To (°C)	Tp (°C)	Te (°C)	∆H (J/gm)	DG (%)
Rice flour
Raw	85.42 ± 0.04	87.73 ± 0.02	93.46 ± 0.03	18.46 ± 0.01	NA
Modified* A	77.54 ± 0.05	79.48 ± 0.02	81.53 ± 0.03	3.50 ± 0.04	81.2 ± 0.01
B	80.48 ± 0.01	83.59 ± 0.03	87.52 ± 0.01	2.30 ± 0.04	87.5 ± 0.03
Wheat flour
Raw	91.78 ± 0.02	94.14 ± 0.03	97.53 ± 0.03	15.40 ± 0.01	NA
Modified* A	82.67 ± 0.03	85.75 ± 0.02	88.42 ± 0.03	5.20 ± 0.04	66.5 ± 0.02
B	87.87 ± 0.01	89.32 ± 0.03	92.47 ± 0.03	4.70 ± 0.03	69.4 ± 0.02
Flour in combination
Raw	89.32 ± 0.04	93.82 ± 0.01	96.84 ± 0.01	16.60 ± 0.02	NA
Modified* A	77.57 ± 0.01	79.52 ± 0.04	84.72 ± 0.04	4.44 ± 0.01	72.5 ± 0.03
B	82.72 ± 0.02	84.83 ± 0.02	88.69 ± 0.01	3.66 ± 0.03	77.3 ± 0.03
LSD (p < 0.05)	1.13	1.03	1.02	1.01	1.20
Modified flour	To (°C)	Tp (°C)	Te (°C)	∆H (J/gm)	DG (%)
Rice flour	79.01 ± 0.02	81.54 ± 0.01	84.53 ± 0.02	4.23 ± 0.03	84.35 ± 0.01
Wheat flour	85.27 ± 0.03	87.54 ± 0.02	90.45 ± 0.02	4.95 ± 0.02	67.95 ± 0.02
Flour in combination	80.15 ± 0.03	82.18 ± 0.04	86.71 ± 0.01	4.05 ± 0.03	74.9 ± 0.04

*A: 175°C, 16%, 500 rpm; B: 190°C, 14%, 500 rpm Mean ± SE

FIGURE 1 Effect of modification on the morphology of cereal flours (a: native rice flour, b: modified rice flour; c: native wheat flour, d: modified wheat flour; e: native flour, in combination, f: modified flour, in combination).