Volume 3, Issue 6, November 2015, Page: 229-235
Influence of Coconut Fibre Inclusion on Rheological Properties of Composite Wheat-Cassava Flour Dough Using the Mixolab
Ibidapo Phebean Olubunmi, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Ogunji Oluwatosin Akinyele, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Kosoko Sulaimon Babatunde, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Ojo Olusola E., Department of Project Development & Design Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Osibanjo Adetola Adetokunbo, Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Elemo Gloria N., Department of Food Technology, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria
Received: Oct. 15, 2015;       Accepted: Oct. 26, 2015;       Published: Nov. 19, 2015
DOI: 10.11648/j.jfns.20150306.15      View  4394      Downloads  117
Coconut (Cocos nucifera) is one of the tropical nut fruits containing high percentage of dietary fibre among plant foods that are beneficial to human health. Rheological characteristics measurements for wheat cassava flour blends with the inclusion of coconut fibre were studied using the Mixolab, the standard “Chopin+”protocol. The flour blends were substituted with different levels of coconut fibre (0%, 5%, 10%, and 15%) and wheat-cassava flour blend was used as control. The effects of added coconut fibre on the rheological properties of composite dough of wheat and cassava (90:10 w/w) were evaluated. The maximum torque during mixing (C1), the protein weakening based on the mechanical work and temperature (C2), the starch gelatinization (C3), the stability of the starch gel formed (C4), the starch retrogradation during the cooling stage (C5) were determined. Results showed that the torque values in all the dough decreased with the inclusion of fibre except in CI and C2. The values of C1 and C2 (the dough development and the stability of proteins) increased with the increasing level of coconut fibre. Increasing level of fibre inclusion reduces the gelatinization of the cooked starch (C3), however 5% fibre dough (CNF) had the highest torque and the lowest torque was observed in 15% fibre dough (FPC), though the control sample (CTR) non fibre dough had the highest 2.15 Nm. Addition of fibre increased the dough stability from 6.60 to 8.58 minutes. It was observed that 15% fibre enriched (FPC) had the highest dough stability.
Coconut Flour, Composite Flour, Mixolab, Rheological Properties, Dough Stability
To cite this article
Ibidapo Phebean Olubunmi, Ogunji Oluwatosin Akinyele, Kosoko Sulaimon Babatunde, Ojo Olusola E., Osibanjo Adetola Adetokunbo, Elemo Gloria N., Influence of Coconut Fibre Inclusion on Rheological Properties of Composite Wheat-Cassava Flour Dough Using the Mixolab, Journal of Food and Nutrition Sciences. Vol. 3, No. 6, 2015, pp. 229-235. doi: 10.11648/j.jfns.20150306.15
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