Storage Stability and Functionality of Modified Cereal Flours

Modified cereal flour has a potential to be utilized as an additive in various food products. Extrusion processing is a promising technique for modification of starch present in cereal flours. The objective of the present work was to study the storage stability on the quality parameters of developed modified cereal flours and to assess the functionality of modified cereal flour prepared in combination from rice and wheat (50:50) as an additive on the quality of various food products. Moisture content, water activity and free fatty acids remained under acceptable limits during entire storage period. Different products (Pudding, salad dressing and soup) were prepared by incorporating modified flour to the basic raw material at varying levels and analyzed for their optimum quality and sensory parameters. Results showed that the products prepared with modified flour as an additive showed better quality parameters and overall acceptability score as compared to the control.