To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics,a careful combination of several replacements is necessary.therefore,the goal of this study was to develop a comp...To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics,a careful combination of several replacements is necessary.therefore,the goal of this study was to develop a composite flour devoid of gluten using rice(R),Cardaba banana(C),and pigeon pea(P)and to evaluate its technofunctional qualities.Using 12-runs optimal mixture experimental design,5 composite blends containing varying percentage of rice,Cardaba banana and pigeon pea flours were chosen based on dietary fiber.the blends containing 22%pigeon pea and above exhibited significantly higher protein(7.59-8.36 g/100 g),fiber(2.39-3.05 g/100 g),ash(1.94-2.34 g/100 g),total phenols(6.49-6.78 mg gallic acid equivalent/g),flavonoids(0.03-0.04 mg quercetin equivalent/g),and antioxidant properties in terms of ferric reducing antioxidant power,Fe2+-chelating capacity and·oH scavenging abilities.However,these flour blends,due to the large proportion of pigeon pea retained higher but tolerable level of some antinutritional factors such as phytate(4.53-7.00 mg/100 g),tannin(0.30-0.44 mg/g),and trypsin-inhibitor(8.69-10.49 mg/100 g).Conversely,dietary fiber(both soluble and insoluble),resistant starch,amylose,amylopectin,and essential micronutrients including Na,Ca,and Zn were the main features of R79-C06-P15 composite blend.a biplots in the context of principal component analysis model with 78%explained variance(R2=0.78),graphically revealed the distinctive nutritional and functional attributes of each of the flour blend.therefore,depending on the intended application,blends of rice,Cardaba banana,and pigeon pea flour at various percentages may result in a gluten-free flour with a range of nutritional and techno-functional properties.展开更多
文摘To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics,a careful combination of several replacements is necessary.therefore,the goal of this study was to develop a composite flour devoid of gluten using rice(R),Cardaba banana(C),and pigeon pea(P)and to evaluate its technofunctional qualities.Using 12-runs optimal mixture experimental design,5 composite blends containing varying percentage of rice,Cardaba banana and pigeon pea flours were chosen based on dietary fiber.the blends containing 22%pigeon pea and above exhibited significantly higher protein(7.59-8.36 g/100 g),fiber(2.39-3.05 g/100 g),ash(1.94-2.34 g/100 g),total phenols(6.49-6.78 mg gallic acid equivalent/g),flavonoids(0.03-0.04 mg quercetin equivalent/g),and antioxidant properties in terms of ferric reducing antioxidant power,Fe2+-chelating capacity and·oH scavenging abilities.However,these flour blends,due to the large proportion of pigeon pea retained higher but tolerable level of some antinutritional factors such as phytate(4.53-7.00 mg/100 g),tannin(0.30-0.44 mg/g),and trypsin-inhibitor(8.69-10.49 mg/100 g).Conversely,dietary fiber(both soluble and insoluble),resistant starch,amylose,amylopectin,and essential micronutrients including Na,Ca,and Zn were the main features of R79-C06-P15 composite blend.a biplots in the context of principal component analysis model with 78%explained variance(R2=0.78),graphically revealed the distinctive nutritional and functional attributes of each of the flour blend.therefore,depending on the intended application,blends of rice,Cardaba banana,and pigeon pea flour at various percentages may result in a gluten-free flour with a range of nutritional and techno-functional properties.
