Indian water chestnut flour- method optimization for preparation, its physicochemical, morphological, pasting properties and its potential in cookies preparation. (Special Issue: Innovative baking technologies: new starches, functional bread and cereal products.)

摘要

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 micro m. 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 micro m. 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.