H. No.609/10, Ram Gopal colony, Near P.N.B, Districk Rohtak, Haryana India 124001.
Centre of Food Science & Technology, CCS Haryana Agricultural University, Hisar, Haryana India 125004.
J Food Sci Technol. 2014 Oct;51(10):2600-7. doi: 10.1007/s13197-012-0777-x. Epub 2012 Jul 17.
The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene. The effects of incorporation of different levels of pumpkin powder and guar gum along with pumpkin powder on farinographic characteristics were studied. Dough development time, dough stability, time to break down and farinograph quality number increased whereas mixing tolerance index decreased with incorporation of pumpkin powder (> 5 %) and guar gum (1.0 and 1.5 %) along with pumpkin powder in the flour. Resistance to extension as well as extensibility of dough prepared increased significantly by adding pumpkin powder (5-15 %) whereas increase in resistance to extension only was noticed with inclusion of guar gum (0.5-1.5 %) to flour containing 5 % pumpkin powder. Results indicated that pumpkin can be processed to powder that can be utilized with guar gum for value addition.
本研究旨在研究添加富含纤维的南瓜粉和瓜尔胶对小麦粉粉质特性的影响。评估了面粉和南瓜粉的营养成分、总膳食纤维、矿物质和β-胡萝卜素。南瓜粉含有大量的纤维、矿物质和β-胡萝卜素。研究了不同水平的南瓜粉和瓜尔胶与南瓜粉的混合物对面粉粉质特性的影响。随着南瓜粉(>5%)和瓜尔胶(1.0 和 1.5%)的添加，面团形成时间、面团稳定性、破裂时间和粉质质量数增加，而混合耐受性指数降低。通过添加南瓜粉(5-15%)，面团的拉伸阻力和延展性显著增加，而当向含 5%南瓜粉的面粉中添加瓜尔胶(0.5-1.5%)时，仅观察到拉伸阻力增加。结果表明，南瓜可以加工成粉末，与瓜尔胶一起使用可以增加附加值。
