Effect of adding grape seed powder on the chemical composition and rheological properties of local wheat flour
Other Title(s)
تأثير إضافة مسحوق بذور العنب على التركيب الكيميائي و الخصائص الريولوجية لطحين الحنطة المحلية
Joint Authors
Hamdi, Ali Muhsin
Ahmad, Sabihah Husayn
Source
Tikrit Journal for Agricultural Sciences
Issue
Vol. 21, Issue 4 (31 Dec. 2021), pp.112-121, 10 p.
Publisher
Tikrit University College of Agriculture
Publication Date
2021-12-31
Country of Publication
Iraq
No. of Pages
10
Main Subjects
Abstract EN
The study aimed to replace 3 and 4% of wheat flour with grape seed powder to improve the nutritional value of wheat flour and improve the rheological properties of wheat flour paste.
The results of the chemical composition of wheat flour and grape seed powder showed that the moisture content in wheat was 11.5%, while its percentage in grape seed flour was 7.16%, ash 0.46% and 2.36%, protein 12.42% and 12.59%, fat 1.50 and 14.49%, fiber 1.43 and 42.98%, carbohydrates 72.69 and 20.42%, respectively.
The Amylograph results showed that the gelatinization starting temperature of wheat flour dough replaced by grape seed flour for 3 and 4% reached 63.4 and 63.4 °C, respectively, with a significant difference from that of wheat flour dough.
While the gel end temperature differed significantly for wheat flour dough that was replaced by 3and 4% of grape seed flour and reached 91 and 90.3°C, compared to wheat flour dough.
The addition of grape seed powder showed a significant increase in the maximum viscosity to 1369 and 1433 °C compared with wheat flour dough.
The addition of grape seed powder improved the farinograph qualities of wheat flour dough, for all 3 and 4% substitution ratios of grape seed powder, compared to wheat flour.
Wheat flour replaced by 4% of grape seed powder, had a higher water absorption rate compared to wheat flour and reached 69.7%.
American Psychological Association (APA)
Hamdi, Ali Muhsin& Ahmad, Sabihah Husayn. 2021. Effect of adding grape seed powder on the chemical composition and rheological properties of local wheat flour. Tikrit Journal for Agricultural Sciences،Vol. 21, no. 4, pp.112-121.
https://search.emarefa.net/detail/BIM-1486696
Modern Language Association (MLA)
Hamdi, Ali Muhsin& Ahmad, Sabihah Husayn. Effect of adding grape seed powder on the chemical composition and rheological properties of local wheat flour. Tikrit Journal for Agricultural Sciences Vol. 21, no. 4 (2021), pp.112-121.
https://search.emarefa.net/detail/BIM-1486696
American Medical Association (AMA)
Hamdi, Ali Muhsin& Ahmad, Sabihah Husayn. Effect of adding grape seed powder on the chemical composition and rheological properties of local wheat flour. Tikrit Journal for Agricultural Sciences. 2021. Vol. 21, no. 4, pp.112-121.
https://search.emarefa.net/detail/BIM-1486696
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-1486696