Skip to main content

Table 1 Proximate composition and functional properties of raw materials

From: Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Parameters

Wheat flour

Rice flour

Wheat-rice flour blend (65:35)

Proximate composition

 Moisture (%)

11.72 ± 0.86b

9.95 ± 0.61a

9.73 ± 0.56a

 Crude protein (%)

12.27 ± 0.93c

7.28 ± 0.53a

10.21 ± 0.59b

 Crude fat (%)

1.21 ± 0.13c

0.87 ± 0.09a

1.02 ± 0.11ab

 Crude fiber (%)

1.87 ± 0.17c

0.73 ± 0.08a

1.14 ± 0.12b

 Ash (%)

0.44 ± 0.05b

0.32 ± 0.04a

0.41 ± 0.06b

Functional properties

 WAC (mL/g)

0.92 ± 0.08a

1.03 ± 0.09a

0.97 ± 0.08a

 OAC (mL/g)

0.87 ± 0.07c

0.51 ± 0.05a

0.62 ± 0.09b

 SP

16.15 ± 0.49a

19.14 ± 0.56b

18.33 ± 0.51b

 SI (%)

9.63 ± 0.21c

4.05 ± 0.11a

6.72 ± 0.17b

 FC (%)

18.41 ± 0.52c

2.52 ± 0.18a

9.67 ± 0.34b

 FS (%)

7.81 ± 0.35c

0.73 ± 0.06a

3.39 ± 0.15b

 BD (g/cm3)

0.52 ± 0.04a

0.64 ± 0.05b

0.58 ± 0.04ab

  1. Values are expressed as mean ± standard deviation and values with different superscripts (within rows) differ significantly (p < 0.05)
  2. WAC Water absorption capacity, OAC Oil absorption capacity, SP Swelling power, SI Solubility index, FC Foaming capacity, FS Foam stability, BD Bulk density