Effects of the Inclusion of Andrographis paniculata Leaf on the Functional Properties and Pasting...

This study looked at the functional properties and pasting characteristics of flour blends made from wheat, pearl millet, and Andrographis paniculata leaf. Solubility, gelling capacity, water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, foaming capacity, stability and swelling capacity, as well as pasting characteristics, were all investigated. Water absorption ability, oil absorption capacity, swelling capacity, and bulk density all increased significantly when A. paniculata leaf flour was added to the blends. However, as the amount of A. paniculata leaf flour added increased, the foaming ability, solubility, and least gelation all decreased. The following values were found in the pasting properties of WPMF (flour blend without A. paniculata leaf flour): peak viscosity (658 RVU), breakdown (372 RVU), final viscosity (923 RVU), setback (637 RVU), peak time (5.07 min), and pasting temperature (84.8oC). Incorporating A. paniculata leaf flour into the blends resulted in a major reduction in all pasting variables. The addition of A. paniculata to wheat-pearl millet flour modified the functional and pasting properties significantly.

Please see the link :- https://www.journalafsj.com/index.php/AFSJ/article/view/30226