effect of rice flour on pasting and particle size distribution of green gram (Phaseolus radiata, L. Wilczek) dried batter

• Published in: International journal of food science & technology 2005-11, Vol.40 (9), p.935-942
• Main Authors: Walde, S.G, Tummala, J, Lakshminarayan, S.M, Balaraman, M
• Format: Article
• Language: English
• Subjects: absorption; batters; Biological and medical sciences; Cereal and baking product industries; Dosa-pesarattu; dried foods; flat breads; foaming capacity; food composition; Food industries; food quality; Fundamental and applied biological sciences. Psychology; gelatinization; lipids; Meat and meat product industries; mixtures; mung beans; particle size distribution; pasting properties; pesarattu-dosa; protein content; proximate composition; rice flour; temperature; viscoamylograph; water/oil absorption
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2005.01027.x

Summary The effect on the pasting characteristics of green gram flour of the addition of rice flour was studied. The gelatinization temperature decreased from 75 °C for the control to 72 °C for samples containing different levels of rice flours. Average particle size of dried batter mix increased with the addition of varying percentages of rice (10, 15, 20 and 25%) from a control value of 236 μm to a maximum 310 μm. The addition of rice flour to green gram increased the water absorption in line with the amount of rice flour added. When rice flour was added, the protein content of the mixed sample of green gram batter and rice flour was reduced accordingly and the fat absorption in the samples also decreased. The foaming capacity of native ground flour, measured after 0.5 min, was double (130 mL) that of dried green gram batter (60 mL) which had been prepared by soaking, wet grinding and drying.