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Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour

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Abstract

The whole wheat flour (WWF) was replaced with fenugreek fiber (FF) by 5, 10, 15 and 20% for the study. The WWF and blends were characterized for functional, thermal properties by DSC and rheological characteristics by rheometer. The WWF become more dull and yellowish with addition of FF. Bulk density of the blends increased (0.65–0.71 g/ml) with increased addition of FF. In general, the addition of FF to WWF increased the water holding and emulsion capacities. DSC measurement revealed an endothermic transition for WWF and all the blends. This transition with peak around 59 °C is due to the starch gelatinization. The presence of FF in WWF is resulted in reduced melting enthalpies values (1.09–0.46 J/g) and increased onset values (58.50–59.26 °C). Apparent viscosities of the blends increased with increasing FF levels (0–20%). The control WWF dough had the firmness value of 138 N, which was increased significantly to 298, when the level of FF increased to 20% in the blend. All FF–WWF blend paste had a non-Newtonian behaviour and a pseudoplastic flow. Power law consistency coefficient (m) values increased and flow behavior index (n) decreased with increased addition of FF in blends. Pasting characteristics showed increase in peak viscosity and cold paste viscosity from 105 to 565 BU and 170–616 BU respectively. These results indicate that the functional characteristics of WWF improved with addition of FF and FF has potential to be used in variety of food products.

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Authors and Affiliations

  1. Flour Milling, Baking and Confectionary Technology Department, CSIR - Central Food Technological Research Institute, Mysore, 570 020, India

    Suresh D. Sakhare & P. Prabhasankar

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  1. Suresh D. Sakhare
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  2. P. Prabhasankar
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Correspondence to P. Prabhasankar.

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Sakhare, S.D., Prabhasankar, P. Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour. Food Measure 11, 1315–1325 (2017). https://doi.org/10.1007/s11694-017-9509-2

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  • DOI: https://doi.org/10.1007/s11694-017-9509-2

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