PASTING PROPERTIES OF COCOYAM, WHEAT AND SOYBEAN FLOUR BLENDS
Abstract
ABSTRACT
The study examines the pasting properties of composite flour blends incorporating varying proportions of cocoyam, wheat, and soybean flour 45: 50: 5, 40: 50: 10 and 35: 50: 15 respectively, analyzing their influence on viscosity, stability, and thermal behavior. Results indicate that increasing the proportion of cocoyam flour enhances peak, trough, final, and setback viscosities, contributing to greater structural intergrity and a firmer texture in baked products. Conversely, higher soybean content reduces peak and setback viscosities, resulting in softer texture and improved heat stability. These findings suggest that by adjusting flour proportions, manufacturers can tailor the textural attributes and cooking characteristics of flour-based products to meet specific consumer preferences, offering an adaptable approach to functional food development in bakery applications.
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