Chemical characteristics of composite flour based on white corn and okara

Abstract

Composite flour is a flour based from two or more types of flours. In this research white corn and okara were used as composite flour raw materials. This study aimed to determine the ratio of white corn and okara flour effect on chemical characteristics of the composite flour. The research design used in this study was Completely Randomized Design with 1 factor which was the difference ratio of white corn flour and okara flour (100%:0%, 95%:5%, 90%:10%, 85%:15% and 80%:20%). The data obtained was analysed statistically using one-way ANOVA and Duncan’s Multiple Range Test at a significance level of α = 0, 05. The results showed the ratio of white corn and okara flour significantly affect the chemical characteristics of the composite flour except moisture content. Higher ratio of okara flour could increase ash, lipid, protein, resistant starch, total dietary fiber, insoluble dietary fiber and soluble dietary fiber content of the composite flour, but decrease carbohydrates, starch, amylose and amylopectin content of the flour.Moisture content of the composite flour were 9.53-9.68%, ash 0.31-0.76%, lipid 1.03-2.62%, protein 7.19-8.73%, carbohydrates 87.89-91.48%, starch 51.00-61.95%, amylose 12.69-13.84%, amylopectin 36.76-48.15%, resistant starch 0.76-1.41%, dietary fiber 10.40-20.15%, insoluble dietary fiber 8.98-17.72%, and soluble dietary fiber 0.83-1.37%.