Proximate Assessment and Pasting Properties of Gluten-Free and Refined Wheat Flour

Abstract

The present study focused on the nutritional evaluation and pasting properties of gluten-free and refined wheat flour. Gluten-free kodo and kutki flour and refined wheat flour were used as raw materials for the experiment. Nutritional content was estimated using an Association of Official Analytical Chemists (AOAC) approved method of analysis. The pasting properties of flour samples were determined with a Rapid Visco Analyzer (RVA). Results of the nutritional analysis of gluten-free flours indicated higher mineral content in kodo, followed by kutki and refined wheat flour, while ash content was highest for kodo flour and lowest for wheat flour among the investigated flours. The higher amount of protein, minerals, biomolecule components, and high fiber content in millet flour makes it a good alternative among other flours to develop millet-fortified, healthier food products. The higher peak viscosity observed for kutki compared to kodo and wheat flour may be due to the lower protein content and higher ash content present in kodo flour. The final viscosities ranged from 2186 to 6453 cP, with the highest for kutki flour, followed by kodo and refined wheat flour. FV increases significantly with an increase in protein and fat content. The greater breakdown viscosity was found for kutki flour, followed by kodo and refined wheat flour, indicating that kutki flour has a low ability to withstand shear stress and heat. Lower setback values indicate a low rate of starch retro gradation and synerisis in refined wheat flour. The greater pasting temperature was shown by kutki flour, depicting the higher energy and time required for cooking and correlating with higher amylose content.