Characterization of the rheological properties of steamed buns "siopao" from adlai (Coix lacryma-jobi L.) flour

Date

6-2016

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Lerjun M. Peñaflor

Abstract

Steamed buns is a popular snack in the Philippines brought by Chinese traders. It is high in carbohydrates and provides high energy. This study formulated steamed buns to explore the potential of adlai flour as a partial substitute for wheat flour. Rheological properties of the different formulated steamed buns were determined and compared with the commercially available steamed buns. Stress-stain analysis shows that the compressive stress of the treatment that contains 100% adlai flour has the highest value of 0.09 ± 0.0012MPa while the treatment that contains 25% adlai flour has the lowest value of 0.04 ± 0.0014MPa. The analysis of variance also indicated that only the treatment that has 100% adlai flour showed significant difference from both the commercially available samples. The treatment that contains wheat and adlai flour did not show any significant difference in terms of their rheological properties thus, indicating the potential of adlai flour as a partial substitute for wheat flour. The study may help further development of the textural properties of the steamed buns from adlai and wheat flour.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2016 F61 /M36

Document Type

Thesis

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