Abstract

The present research was carried out to study the functional properties of different flours, that is, wheat flour, rice flour, green gram flour and potato flour. The functional properties (swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity and stability, foam capacity and stability, least gelation concentration, gelatinization temperature and bulk density) and moisture content of flours were evaluated. Wheat flour had highest moisture content and emulsion activity while rice flour observed lowest value for foam capacity. Potato flour had highest value of swelling capacity, water absorption capacity, oil absorption capacity and emulsion stability. Highest bulk density observed for rice flour while foam capacity; least gelatinization concentration and gelatinization temperature for green gram flour compared to others. Green gram flour and potato flour have good functional properties which enhance the nutritional quality of the value added products which processed by addition of them.

Key words: Functional property, swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity and stability, foam capacity and stability, least gelation concentration, gelatinization temperature.