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Main Article Content
Rheological properties and quality evaluation of dried ogi supplemented with date flour as sugar substitute
Abstract
This study was carried out to evaluate rheological properties and quality characteristics of dried ogi supplemented with date flour as sugar substitute. Dried ogi supplemented at varying proportions with date flour (90:10, 80:20, 70:30, 60:40 and 50:50) was evaluated for chemical composition, functional, pasting properties and rheological properties. The sensory evaluation of pap from ogi-date flour blends and colour attributes were also evaluated. The viscosities were determined at room temperature using a digital rotation NDJ-86 Viscometer. Shear stress (σ) and consistency index ‘k’ of respective pap made from Ogi-date powder blends at varying spindle speed (12, 30 and 60 RPM) and time (5, 10, 15, 20, 25 sec), respectively decreased with increase in spindle speed. The flow behaviour index ‘n’ ranged between 0.999 and 1.0078. There was a significant difference (p<0.05) between values obtained for moisture contents and these ranged from 6.64-7.28%. The fat and ash contents increased up to 20 and 30%, respectively with increase in proportion of dates flour added. The bulk density and water absorption capacity (WAC) increased with increase in proportion of dates flour added. From the results, it can be deduced that sample HAP6(60% Ogi flour + 40% Date flour) has the highest value of Total titrable Acidity(TTA) In conclusion, the results of sensory evaluation showed that sample LKJ9 (90% Ogi flour + 10% Date flour ) was the most preferred among all the samples.
