Functional properties of maize flour and its blends with wheat flour: Optimization of preparation conditions by response surface methodology

Muhammad Aslam Shad; Haq Nawaz; Misbah Noor; Hafiz Badaruddin Ahmad; Mazhar Hussain; Muhammad Akram Choudhry

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Functional properties of maize flour and its blends with wheat flour: Optimization of preparation conditions by response surface methodology

机译：玉米粉及其与小麦粉的共混物的功能特性：响应面法优化制备条件

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The functional properties such as water holding capacity (WHC), oil holding capacity (OHC), least gelation capacity (LGC), emulsifying activity (EA) and foaming capacity (FC) of full fat and defatted maize flour were studied using response-surface methodology. A positive significant linear effect (p0.05) of concentration of maize flour in the blend on WHC, OHC and EA and a negative linear effect on LGC and FC was observed. Drying temperature had a positive significant linear effect while the quadratic and interaction effects of both variables were found to be non-significant in each case. The optimum conditions of maize concentration in blend (g/100g blend) and drying temperature (.C) generated from the statistical model for different functional properties were: WHC; 75 and 125, OHC; 25 and 75, LGC and FC; 75 and 75 and EA; 75 and 125respectively.

机译：利用响应面法研究了全脂和脱脂玉米粉的保水能力（WHC），保油能力（OHC），最小胶凝能力（LGC），乳化活性（EA）和发泡能力（FC）等功能特性方法。掺混物中玉米粉的浓度对WHC，OHC和EA呈正线性显着正相关（p> 0.05），而对LGC和FC呈负线性正相关。干燥温度具有正的显着线性效应，而在每种情况下，两个变量的二次和相互作用效应均不显着。由统计模型得出的不同功能特性的玉米混合料（g / 100g混合料）和干燥温度（.C）的最佳条件为：WHC; OHC，75和125; 25和75，LGC和FC; 75和75以及EA; 75和125分别。

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《Pakistan journal of botany》 |2013年第6期|共9页
作者
Muhammad Aslam Shad; Haq Nawaz; Misbah Noor; Hafiz Badaruddin Ahmad; Mazhar Hussain; Muhammad Akram Choudhry;
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中图分类植物学;
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Functional properties of maize flour and its blends with wheat flour: Optimization of preparation conditions by response surface methodology

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