Effect of defatted maize germ addition on the functional and textural properties of wheat flour

Abstract

The objective of this study was to assess functional properties of wheat flour blends with defatted maize germ flour (DMGF), a byproduct of the corn oil industry, at 5-25% levels. The bulk density, oil, and water absorption capacities, emulsion/foaming capacity and stability, objective color, least gelation concentration, and rheological properties (apparent viscosity and dough compression) were determined in control and flour blends. With DMGF addition, bulk density and foaming capacity decreased from 0.62 g/mL to 0.55 g/mL and 33.7% to 25.7%, respectively, both at 25% level. In general, when compared to control, oil and water absorption and emulsion capacities increased significantly in flour blends with > 10% DMGF. Overall, regardless of the DMGF level, complete or partial gelling was observed at ≥ 8% gelation concentration. The apparent viscosity increased with increasing DMGF levels (0-25%) in all flour blends and also at all 4 concentrations from 5% to 20%. The control flour dough had a hardness value of 7.56 N, which increased significantly to 84.6N, when the DMGF level increased to 25% in the flour blend. These results indicate that most of the functional properties of wheat flour blends improved with DMGF addition, thus DMGF has a great potential to be used in a variety of food products.