PMID- 25190833
OWN - NLM
STAT- PubMed-not-MEDLINE
DCOM- 20140905
LR  - 20211021
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 51
IP  - 9
DP  - 2014 Sep
TI  - Physicochemical properties of wheat-canna and wheat-konjac composite flours.
PG  - 1784-94
LID - 10.1007/s13197-012-0696-x [doi]
AB  - Physicochemical properties of composite flours made of wheat from low to high 
      protein contents and canna or konjac at different levels of substitution (0, 25, 
      50, 75, and 100 %) were prepared and analyzed. Compared to that of wheat flour 
      alone, increasing levels of canna inclusions significantly increased the amount 
      of resistant starch (RS) but decreased the protein content of composite flours. 
      This substitution did not alter the total starch (TS), amylase and amylopectin 
      contents of these mixtures. Changes in physicochemical properties were also 
      observed in wheat-konjac composite flours. Increasing amounts of konjac flour 
      decreased the TS, amylase, amylopectin, and protein content of the mixtures, but 
      increased the amount of RS. Substitution of wheat flour with 75 % of canna or 
      konjac flours in HPWC (High Protein Wheat-Canna), HPWK (High Protein 
      Wheat-Konjac), and LPWK (Low Protein Wheat-Konjac) increased the swelling power 
      of these mixtures at 80 and 90  degrees C. In general, substitution of wheat flour with 
      up to 50 % of canna or konjac flours did not cause any other observable decline. 
      In addition, the substitution of wheat flour with canna or konjac flours 
      increased the gelatinization temperature of all composite flours.
FAU - Aprianita, Aprianita
AU  - Aprianita A
AD  - School of Biomedical and Health Science, Victoria University, Werribee Campus, 
      Melbourne, Victoria Australia.
FAU - Vasiljevic, Todor
AU  - Vasiljevic T
AD  - School of Biomedical and Health Science, Victoria University, Werribee Campus, 
      Melbourne, Victoria Australia ; Institute for Sustainability and Innovation, 
      Faculty of Health, Engineering and Science, Victoria University, Werribee Campus, 
      Melbourne, Victoria Australia.
FAU - Bannikova, Anna
AU  - Bannikova A
AD  - School of Applied Sciences, RMIT University, City Campus, Melbourne, Victoria 
      3001 Australia.
FAU - Kasapis, Stefan
AU  - Kasapis S
AD  - School of Applied Sciences, RMIT University, City Campus, Melbourne, Victoria 
      3001 Australia.
LA  - eng
PT  - Journal Article
DEP - 20120426
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC4152523
OTO - NOTNLM
OT  - Composite flour
OT  - HPWC
OT  - HPWK
OT  - LPWC
OT  - LPWK
OT  - Physicochemical properties
EDAT- 2014/09/06 06:00
MHDA- 2014/09/06 06:01
PMCR- 2015/09/01
CRDT- 2014/09/06 06:00
PHST- 2012/02/25 00:00 [revised]
PHST- 2012/04/04 00:00 [accepted]
PHST- 2014/09/06 06:00 [entrez]
PHST- 2014/09/06 06:00 [pubmed]
PHST- 2014/09/06 06:01 [medline]
PHST- 2015/09/01 00:00 [pmc-release]
AID - 696 [pii]
AID - 10.1007/s13197-012-0696-x [doi]
PST - ppublish
SO  - J Food Sci Technol. 2014 Sep;51(9):1784-94. doi: 10.1007/s13197-012-0696-x. Epub 
      2012 Apr 26.