Gelatinization properties of sago and wheat flour mixtures
Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago) were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature (TG)increased as the sago portion in HPW, MPW...
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia Press
2003
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| Online Access: | http://irep.iium.edu.my/25021/ http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf |
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| author | Sarker, Md. Zaidul Islam A., Abd Karim D. M. A., Manan Nik Ab Rahman, Nik Norulaini A. K. M., Omar |
| author_facet | Sarker, Md. Zaidul Islam A., Abd Karim D. M. A., Manan Nik Ab Rahman, Nik Norulaini A. K. M., Omar |
| author_sort | Sarker, Md. Zaidul Islam |
| building | IIUM Repository |
| collection | Online Access |
| description | Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago)
were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein
wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature
(TG)increased as the sago portion in HPW, MPW and LPW increased. The peak temperature
(Tp) and peak viscosity (Vp) increased with increasing sago in the sago-wheat mixtures. The
setback values (5B) in sago-LPW mixtures were higher than in sago-HPW and sago-MPW
mixtures. The setback viscosities (Vs) were not much different for any mixtures or control
flours. The breakdown viscosities (VB) increased with increased sago in the mixtures. The
breakdown value (BD) increased with increased sago in the sago-wheat mixtures. |
| first_indexed | 2025-11-14T15:17:06Z |
| format | Article |
| id | iium-25021 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:17:06Z |
| publishDate | 2003 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-250212013-08-26T06:09:59Z http://irep.iium.edu.my/25021/ Gelatinization properties of sago and wheat flour mixtures Sarker, Md. Zaidul Islam A., Abd Karim D. M. A., Manan Nik Ab Rahman, Nik Norulaini A. K. M., Omar QD Chemistry Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago) were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature (TG)increased as the sago portion in HPW, MPW and LPW increased. The peak temperature (Tp) and peak viscosity (Vp) increased with increasing sago in the sago-wheat mixtures. The setback values (5B) in sago-LPW mixtures were higher than in sago-HPW and sago-MPW mixtures. The setback viscosities (Vs) were not much different for any mixtures or control flours. The breakdown viscosities (VB) increased with increased sago in the mixtures. The breakdown value (BD) increased with increased sago in the sago-wheat mixtures. Universiti Putra Malaysia Press 2003 Article PeerReviewed application/pdf en http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf Sarker, Md. Zaidul Islam and A., Abd Karim and D. M. A., Manan and Nik Ab Rahman, Nik Norulaini and A. K. M., Omar (2003) Gelatinization properties of sago and wheat flour mixtures. ASEAN Food Journal, 12 (4). pp. 199-209. ISSN 0127-7324 |
| spellingShingle | QD Chemistry Sarker, Md. Zaidul Islam A., Abd Karim D. M. A., Manan Nik Ab Rahman, Nik Norulaini A. K. M., Omar Gelatinization properties of sago and wheat flour mixtures |
| title | Gelatinization properties of sago and wheat flour mixtures |
| title_full | Gelatinization properties of sago and wheat flour mixtures |
| title_fullStr | Gelatinization properties of sago and wheat flour mixtures |
| title_full_unstemmed | Gelatinization properties of sago and wheat flour mixtures |
| title_short | Gelatinization properties of sago and wheat flour mixtures |
| title_sort | gelatinization properties of sago and wheat flour mixtures |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/25021/ http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf |