Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation
Gagan Deep Singh, Charanjit S. Riar, Cozy Saini, Amrinder S. Bawa, Dalbir Singh Sogi, D. C. Saxena
LWT
Abstract
Various pre-treatments were given to water chestnut slices before drying in the process of optimizing method for flour preparation. Treatment of water chestnut slices with 0.1 g/100 g KMS (Potassium metabisulphite) and 0.5 g/100 g citric acid for 30 min before drying exhibited best results in terms color of the flour. The calculated mean particle size of water chestnut flour was 268.20 μm. The scanning electron microscopy revealed that the granules present in water chestnut flour were polyhedral, bearing smooth surface having diameter in the range of 5–20 μm. The water chestnut flour prepared by optimized method exhibited higher peak viscosity (PV) at 2611 cP than the water chestnut flour obtained from market at 1912 cP. The breakdown was too higher at 898 cP for water chestnut flour prepared by optimized method against value of 625 cP for market water chestnut flour. Cookies prepared from water chestnut flour exhibited good acceptance and excellent scope in future to be used as a specialized product in Indian market.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
water chestnut flour mean particle size 268.20 μm
“The calculated mean particle size of water chestnut flour was 268.20 μm.”
water chestnut flour granule morphology polyhedral, smooth surface, diameter 5–20 μm
“The scanning electron microscopy revealed that the granules present in water chestnut flour were polyhedral, bearing smooth surface having diameter in the range of 5–20 μm.”
cookies prepared from water chestnut flour good acceptance and excellent scope in future
“Cookies prepared from water chestnut flour exhibited good acceptance and excellent scope in future to be used as a specialized product in Indian market.”