title: Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits.
abstract: The present study was undertaken to develop biscuits from the composite flours. Composite flours were prepared by blending wheat flour with rice flour, green gram flour and potato flour in ratios of 100:0:0:0 (W100), 85:5:5:5 (W85), 70:10:10:10 (W70) and 55:15:15:15 (W55), respectively. The functional properties of composite flours such as swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity, emulsion stability, foam capacity, foam stability, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the incorporation of other flours with wheat flour. Overall acceptability for composite flour biscuits was awarded highest score for W55 followed by W70 and W85 as compared to control biscuits. All biscuits coincided in the range of 'like moderately' to 'like very much' for composite flours biscuits while 'like slightly' to like moderately' for control biscuits.
authors.affiliation: Department of Agric. Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, 250110 UP India.
authors.forename: Suresh
authors.initials: S
authors.lastname: Chandra
authors.affiliation: Department of Agric. Engineering and Food Technology, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, 250110 UP India.
authors.forename: Samsher
authors.initials: S
authors.lastname: Singh
authors.affiliation: GDUSS (Parag dairy) Partapur, Meerut, 250001 UP India.
authors.forename: Durvesh
authors.initials: D
authors.lastname: Kumari
keywords: Composite flour; Gelatinization temperature; Least gelation concentration; Oil absorption; Sensorial attributes; Swelling capacity