出版社：Pakistan Society of Food Scientists and Technologists
摘要：Papaya can be used as fat replacer in the recipes of different food products without any difficulties in processing as well as in the rheological properties. The rheological characteristics of papaya enriched wheat flour indicated that farinograph characteristics (water absorption, dough development time, dough stability time, arrival time and departure time) of flour affected by addition of papaya powder. The study showed that water absorption decreased by the addition of papaya powder. The highest water absorption was recorded in T1 (59.8%) and in T5 minimum absorption (56.6%). The results showed that water absorption, dough development and departure time decreased with the addition of papaya powder. Dough development time was maximum in T1 (3.8 min) and in other treatments it decreased by the increasing level of powder. T5 (25% papaya powder) has less dough stability time (2.6 min) as compared to other treatments, while T0 (control) showed more time (9.4 min). Analysis of variance showed that arrival time showed significant effect as compared to other characteristics which depicted highly significant results. Amylograph results also indicated that peak viscosity time decreased by the addition of powder from 1829 to 1520 BU.
关键词：Fat replacer; Rheological properties of wheat flour; Farinograph; Amylograph
