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...

Full description

Bibliographic Details
Main Authors: Sarker, Md. Zaidul Islam, A., Abd Karim, D. M. A., Manan, Nik Ab Rahman, Nik Norulaini, A. K. M., Omar
Format: Article
Language:English
Published: Universiti Putra Malaysia Press 2003
Subjects:
Online Access:http://irep.iium.edu.my/25021/
http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf
id iium-25021
recordtype eprints
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
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
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
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.
format Article
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
title Gelatinization properties of sago and wheat flour mixtures
title_short 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_sort gelatinization properties of sago and wheat flour mixtures
publisher Universiti Putra Malaysia Press
publishDate 2003
url http://irep.iium.edu.my/25021/
http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf
first_indexed 2023-09-18T20:37:25Z
last_indexed 2023-09-18T20:37:25Z
_version_ 1777409138764021760