Evaluation of Functional, Pasting and Sensory Properties of Composite Flour Food Formulated from Blends of Maize (Zea-May), Melon Seed, (Citrullus Vulgaris schrad), Carrot (Darcus Carota L) and Crayfish (Evastacus SPP) Flour

Abstract

This study was designed to evaluate the functional, pasting and sensory properties of composite flour foods formulated from blends of maize, melon seed, carrot and crayfish flour. The maize flour was blended with melon flour, carrot and crayfish flour in the ratio of 100:0:0:0, 80:10:5:5, 70:15:10:5, 60:20:15:5 and 50:30:10:10 and used to formulate composite flour food samples. The composite flour foods produced where evaluate for functional properties, pasting and sensory properties using standard methods: The functional properties of the samples showed that the bulk density, water absorption capacity, emulsification capacity, solubility capacity, swelling capacity, foaming capacity and oil absorption capacity decreases as the substitution of maize with melon, carrot and crayfish flours increases, 0.86±0.03-0.71±0.01, 2.42±0.02-2.36±0.02, 4.83±0.03-4.26±0.03, 06.4±0.02-52±0.02, 92.57±0.06 – 86.77±0.06, 3.23±0.02-2.63±0.02, 38.56±0.04-29.34±0.03 and 2.52±0.03-1.62±0.02 respectively. The control sample had the highest gelation temperature (92.57±0.66). The pasting properties of the sample also shows that the peak viscosity, breakdown viscosity, setback viscosity final viscosity, trough viscosity and initial viscosity decrease with the increase in substitution with melon, carrot and crayfish flours. But the control sample (A) has the highest peak viscosity, breakdown, set back, final viscosity, trough and initial viscosity respectively. The sensory scores showed that the colour, taste, flavour and texture of the control sample had better consumer sensory attributes, it was significant (P<0.05) lower in the other nutrients compared to the formulated samples with the exception of carbohydrate.

DOI: 10.7176/JNSR/13-4-03

Publication date: February 28^th 2022