Effect of roller milled fenugreek fiber incorporation on functional, thermal and rheological characteristics of whole wheat flour.

The whole wheat flour (WWF) was replaced
with fenugreek fiber (FF) by 5, 10, 15 and 20% for the
study. The WWF and blends were characterized for functional,
thermal properties by DSC and rheological characteristics
by rheometer. The WWF become more dull and
yellowish with addition of FF. Bulk density of the blends
increased (0.65–0.71 g/ml) with increased addition of
FF. In general, the addition of FF to WWF increased the
water holding and emulsion capacities. DSC measurement
revealed an endothermic transition for WWF and all
the blends. This transition with peak around 59 °C is due
to the starch gelatinization. The presence of FF in WWF
is resulted in reduced melting enthalpies values (1.09–
0.46 J/g) and increased onset values (58.50–59.26 °C).
Apparent viscosities of the blends increased with increasing
FF levels (0–20%). The control WWF dough had the
firmness value of 138 N, which was increased significantly
to 298, when the level of FF increased to 20% in the blend.
All FF–WWF blend paste had a non-Newtonian behaviour
and a pseudoplastic flow. Power law consistency coefficient
(m) values increased and flow behavior index (n) decreased
with increased addition of FF in blends. Pasting characteristics
showed increase in peak viscosity and cold paste viscosity
from 105 to 565 BU and 170–616 BU respectively.
These results indicate that the functional characteristics of
WWF improved with addition of FF and FF has potential to
be used in variety of food products.