Pasting Properties of Quality Protein Maize and Teff Composite Flours

Umer Asrat Yasin

doi:doi:10.11648/j.ijfet.20210501.12

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Pasting Properties of Quality Protein Maize and Teff Composite Flours

Umer Asrat Yasin

Published in International Journal of Food Engineering and Technology (Volume 5, Issue 1)

Received: 22 January 2021 Accepted: 17 March 2021 Published: 30 March 2021

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Abstract

Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.

Published in	International Journal of Food Engineering and Technology (Volume 5, Issue 1)
DOI	10.11648/j.ijfet.20210501.12
Page(s)	1-7
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Quality Protein Maize, Teff, Composite Flour, Pasting Properties

References

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Umer Asrat Yasin. (2021). Pasting Properties of Quality Protein Maize and Teff Composite Flours. International Journal of Food Engineering and Technology, 5(1), 1-7. https://doi.org/10.11648/j.ijfet.20210501.12

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Umer Asrat Yasin. Pasting Properties of Quality Protein Maize and Teff Composite Flours. Int. J. Food Eng. Technol. 2021, 5(1), 1-7. doi: 10.11648/j.ijfet.20210501.12

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AMA Style

Umer Asrat Yasin. Pasting Properties of Quality Protein Maize and Teff Composite Flours. Int J Food Eng Technol. 2021;5(1):1-7. doi: 10.11648/j.ijfet.20210501.12

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@article{10.11648/j.ijfet.20210501.12,
  author = {Umer Asrat Yasin},
  title = {Pasting Properties of Quality Protein Maize and Teff Composite Flours},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfet.20210501.12},
  url = {https://doi.org/10.11648/j.ijfet.20210501.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210501.12},
  abstract = {Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.},
 year = {2021}
}

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TY  - JOUR
T1  - Pasting Properties of Quality Protein Maize and Teff Composite Flours
AU  - Umer Asrat Yasin
Y1  - 2021/03/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210501.12
DO  - 10.11648/j.ijfet.20210501.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 1
EP  - 7
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210501.12
AB  - Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.
VL  - 5
IS  - 1
ER  -

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Author Information

Umer Asrat Yasin

Food Science and Nutrition Research Directorate, Pawe Agricultural Research Center, Ethiopian Institute of Agricultural Research, Pawe, Ethiopia

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Umer Asrat Yasin. (2021). Pasting Properties of Quality Protein Maize and Teff Composite Flours. International Journal of Food Engineering and Technology, 5(1), 1-7. https://doi.org/10.11648/j.ijfet.20210501.12

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ACS Style

Umer Asrat Yasin. Pasting Properties of Quality Protein Maize and Teff Composite Flours. Int. J. Food Eng. Technol. 2021, 5(1), 1-7. doi: 10.11648/j.ijfet.20210501.12

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AMA Style

Umer Asrat Yasin. Pasting Properties of Quality Protein Maize and Teff Composite Flours. Int J Food Eng Technol. 2021;5(1):1-7. doi: 10.11648/j.ijfet.20210501.12

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@article{10.11648/j.ijfet.20210501.12,
  author = {Umer Asrat Yasin},
  title = {Pasting Properties of Quality Protein Maize and Teff Composite Flours},
  journal = {International Journal of Food Engineering and Technology},
  volume = {5},
  number = {1},
  pages = {1-7},
  doi = {10.11648/j.ijfet.20210501.12},
  url = {https://doi.org/10.11648/j.ijfet.20210501.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210501.12},
  abstract = {Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.},
 year = {2021}
}

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TY  - JOUR
T1  - Pasting Properties of Quality Protein Maize and Teff Composite Flours
AU  - Umer Asrat Yasin
Y1  - 2021/03/30
PY  - 2021
N1  - https://doi.org/10.11648/j.ijfet.20210501.12
DO  - 10.11648/j.ijfet.20210501.12
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 1
EP  - 7
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20210501.12
AB  - Quality protein maize (QPM) is a type of biofortified maize, and contains lysine and tryptophan which are the essential amino acids for growth and development. Increasing the consumption of food products prepared from quality protein maize is the ideal solution to tackle protein deficiency related problems. Teff is a staple food crops in Ethiopia. It is gluten free cereal grains, and has great potential to be formulated into a range of food and beverage products. Flour pasting properties are one of the most important quality parameter and its affects texture, digestibility, and end use of the food products. The study was aimed to evaluate the effect of blending ratio and varieties on pasting properties of QPM-teff composite flours. Quality protein maize flours from two varieties were blended with teff flour at the ratio of 70:30, 60:40, and 100% (QPM) was taken as a control sample. Peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, and pasting time of the composite flour samples ranged from 520.50 to 1068.50 cP, 491.50 to 802.00 cP, 29.00 to 266.50 cP, 1232.00 to 2358.50 cP, 740.50 to 1556.50 cP, and 5.04 to 5.70 mins due to blending ratio, and from 598.17 to 956.00 cP, 519.83 to 774.83 cP, 78.33 to 181.17 cP, 1391.67 to 2297.00 cP, 871.83 to 1522.17 cP, and 5.15 to 5.28 mins due to varieties, respectively.
VL  - 5
IS  - 1
ER  -

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