Optimization of Flour Blends for Domestic and Industrial Application

Abstract

Aim: To determine the combined effect of brown rice, soybean, yellow corn, and pineapple pomace on physicochemical and proximate quality of their flour blends. Study Design: Design Expert mixture model Place and Duration of Study: Indian Institute of Food Processing Technology, Thanjavur, Tamil-Nadu -India. Nov, 2016-May, 2017. Methodology: Flours were made from brown rice, yellow corn, soybean and pineapple pomaces and blend at 20 different levels with the help of design expert mixture model. The 20 flour blends were analyzed for their physical, functional and proximate values. Results: Analyzed data from the individual flour samples showed each individual flours had unique characteristics and these impacted positively on the proximate and functional properties of the flour blends based on their levels of incorporation. The flour blends showed improvement in the proximate quality and functional properties at the different levels of the combination. Conclusion: The final flour products can be recommended for winning food, baking or for extrusion cooking.