CHARACTERIZATION OF FUNCTIONAL, PHYSICAL AND ORGANOLEPTIC ATTRIBUTES OF COMPOSITE FLOURS

Abstract

The process of combining wheat flour with cereals or legumes to economically produce high-quality food products using locally available raw materials is known as composite flour technology. The investigation done to come out to standardize the processing parameters and conditions of sprouting and blending, study the effect of blending ratio on physical and biochemical composition flour mix and the microbiological safety and storage quality. The FFA% was highest for Sprouted Brown Rice Flour (SBRF) (4.21%) after 60 days of storage and for sprouted wheat flour (SWF) and (SMF) sprouted mung flour was recorded to be 0.84% and 0.56%. Among the all combinations B5 (50%SWF+20%SBRF+30%SMF) scored the highest in overall acceptability, it scored the highest for colour 9, taste 8.8, texture 8.8 and flavor 8.9 and the blends of composite sprout mix were acceptable to the entire panelist and were well liked in terms of colour, texture, flavour and taste.