Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient
Cornlettes (young corn) is rarely used in maximizing its usage as well as to accommodate the demands in functional food development. Objective: This study aimed to investigate physicochemical properties and morphological characteristics of composite flour containing cornlettes powder (CP) which part...
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| Format: | Article |
| Language: | English |
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American-Eurasian Network for Scientific Information (AENSI Publisher)
2016
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| Online Access: | http://eprints.usm.my/31471/ http://eprints.usm.my/31471/1/AJBAS_Cornlettes_Mac_2016_300-306.pdf |
| _version_ | 1848876579230318592 |
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| author | Wan Rosli, W. I. Nurul Aliim, Z. A. |
| author_facet | Wan Rosli, W. I. Nurul Aliim, Z. A. |
| author_sort | Wan Rosli, W. I. |
| building | USM Institutional Repository |
| collection | Online Access |
| description | Cornlettes (young corn) is rarely used in maximizing its usage as well as to accommodate the demands in functional food development. Objective: This study aimed to investigate physicochemical properties and morphological characteristics of composite flour containing cornlettes powder (CP) which partially replacing wheat flour. Composite flour was prepared by using CP mixed with wheat flour (WF) with the proportion of 10:90, 20:80, 30:70 and 100:0 (CP: WF). Results: Amylose contents significantly increased when the percentage of cornlettes powder in composite flours is increased. The highest amylose content was found in 100% CP sample (4.40g/20g) while the lowest amylose content was found in control sample (0.072g/20g). The percentage of swelling power in composite flour added with CP was significantly
higher than control and there is significant difference in the setback viscosity of the composite flour starch samples. Composite flour shows uniformed wheat starch
granules which clustered with irregular shape of cornlettes starch granule. Conclusion: Addition of CP to partially replace wheat flour to form composite flour has resulted in improvement of swelling power and amylose composition while slightly altering the starches morphological structures. Composite flour with higher proportions of CP (30:70) can be used to partially replace wheat flour in order to meet the demands of
food production. |
| first_indexed | 2025-11-15T17:01:47Z |
| format | Article |
| id | usm-31471 |
| institution | Universiti Sains Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T17:01:47Z |
| publishDate | 2016 |
| publisher | American-Eurasian Network for Scientific Information (AENSI Publisher) |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | usm-314712018-01-15T08:22:10Z http://eprints.usm.my/31471/ Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient Wan Rosli, W. I. Nurul Aliim, Z. A. RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture TX341-641 Nutrition. Foods and food supply Cornlettes (young corn) is rarely used in maximizing its usage as well as to accommodate the demands in functional food development. Objective: This study aimed to investigate physicochemical properties and morphological characteristics of composite flour containing cornlettes powder (CP) which partially replacing wheat flour. Composite flour was prepared by using CP mixed with wheat flour (WF) with the proportion of 10:90, 20:80, 30:70 and 100:0 (CP: WF). Results: Amylose contents significantly increased when the percentage of cornlettes powder in composite flours is increased. The highest amylose content was found in 100% CP sample (4.40g/20g) while the lowest amylose content was found in control sample (0.072g/20g). The percentage of swelling power in composite flour added with CP was significantly higher than control and there is significant difference in the setback viscosity of the composite flour starch samples. Composite flour shows uniformed wheat starch granules which clustered with irregular shape of cornlettes starch granule. Conclusion: Addition of CP to partially replace wheat flour to form composite flour has resulted in improvement of swelling power and amylose composition while slightly altering the starches morphological structures. Composite flour with higher proportions of CP (30:70) can be used to partially replace wheat flour in order to meet the demands of food production. American-Eurasian Network for Scientific Information (AENSI Publisher) 2016 Article PeerReviewed application/pdf en cc_by http://eprints.usm.my/31471/1/AJBAS_Cornlettes_Mac_2016_300-306.pdf Wan Rosli, W. I. and Nurul Aliim, Z. A. (2016) Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient. Australian Journal of Basic and Applied Sciences, 10 (11). pp. 300-306. ISSN 2309-8414 http://www.ajbasweb.com |
| spellingShingle | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture TX341-641 Nutrition. Foods and food supply Wan Rosli, W. I. Nurul Aliim, Z. A. Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient |
| title | Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient |
| title_full | Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient |
| title_fullStr | Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient |
| title_full_unstemmed | Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient |
| title_short | Physicochemical Properties and Morphological Characteristics of Composite Flour Added with Cornlettes (Zea Mays) for Functional Food Ingredient |
| title_sort | physicochemical properties and morphological characteristics of composite flour added with cornlettes (zea mays) for functional food ingredient |
| topic | RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.usm.my/31471/ http://eprints.usm.my/31471/ http://eprints.usm.my/31471/1/AJBAS_Cornlettes_Mac_2016_300-306.pdf |