Physicochemical, rheological and cookie making properties of corn and potato flours
作者： Jaspreet Singh , Narpinder Singh , T.R. Sharma , S.K. Saxena
DOI: 10.1016/S0308-8146(03)00100-6
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摘要: Abstract The physicochemical and rheological properties of corn flour flours made from three potato cultivars (Kufri Jyoti, Kufri Badshah Pukhraj) were studied. Potato showed higher amylose content, water absorption index solubility than flour. (G′, G″, η′ tan δ), measured using a dynamic rheometer, differed significantly. G′, G″ different also significant differences in various parameters. Jyoti the highest among flours. effects blending at levels (2, 4 & 6%) with wheat on cookie-making addition both improved cookie spread factor lowered fracture force. However, effect force Colour parameters (L∗, a∗, b∗) cookies Hunter colorimeter. L∗ value decreased while a∗ b∗ values increased increase level brought greater changes L∗, corresponding levels.
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