Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20...Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20, 70:30, and 50:50 were produced and analyzed for proximate composition, functional properties and pasting properties using standard techniques. Proximate composition results indicated increased level of protein and fat (12.17% - 25.70% and 2.40% - 37.57%) respectively while carbohydrate decreased (63% - 19.4%) with increasing level of substitution with walnut flour. Functional analysis result indicated a decreasing level of bulk density and water absorption capacity (0.78% - 0.52% and 5.17% - 4.03%) respectively while swelling capacity increased (2.00% - 7.53%) with increasing level of walnut flour substitution. Pasting properties data indicated a decreasing level of pasting viscosity (92.69 - 42.30), trough (59.19 - 39.60) RVU, breakdown (33.55 - 2.92) RVU, final viscosity (252.09 - 95.51) RVU, setback (192.85 - 55.93) RVU with increasing level of walnut flour substitution. Results showed that supplementing wheat flour with walnut flour considerably improved the protein and fat content of the flour, hence they can find useful application for making of pastries like cakes and other snacks.展开更多
文摘Walnut (Juglansregia) seeds are edible rich source of several essential nutrients which can be processed into flour for several purposes. Composite flour blends (wheat/walnut flour) in the ratio of 100:0, 90:10, 80:20, 70:30, and 50:50 were produced and analyzed for proximate composition, functional properties and pasting properties using standard techniques. Proximate composition results indicated increased level of protein and fat (12.17% - 25.70% and 2.40% - 37.57%) respectively while carbohydrate decreased (63% - 19.4%) with increasing level of substitution with walnut flour. Functional analysis result indicated a decreasing level of bulk density and water absorption capacity (0.78% - 0.52% and 5.17% - 4.03%) respectively while swelling capacity increased (2.00% - 7.53%) with increasing level of walnut flour substitution. Pasting properties data indicated a decreasing level of pasting viscosity (92.69 - 42.30), trough (59.19 - 39.60) RVU, breakdown (33.55 - 2.92) RVU, final viscosity (252.09 - 95.51) RVU, setback (192.85 - 55.93) RVU with increasing level of walnut flour substitution. Results showed that supplementing wheat flour with walnut flour considerably improved the protein and fat content of the flour, hence they can find useful application for making of pastries like cakes and other snacks.
