Abstract

The research aimed to investigate the physiochemicaland pasting properties of wheat flour (WF), high-quality cassava flour (HQCF), and defatted cashew nut meal (DCNM) as a composite blend to potentially replace bakery flour using a centroid mixture design (SCMD) to examine the performance and properties of the flour blends. Eleven experimental runs with varying level of ingredient combination were generated with WF, HQCF, and DCNM ranging from 70-100%, 0-30%, and 0-30%, respectively. Proximate values and pasting properties of the composites were assessed using standard methods. The best sample blends were W70H0D30 and W75H5D20. The values for surface-related functional properties were higher in W70H0D30 and W75H5D20 compared to the reference sample of W100H0D0. The rheological values of the mixtures, which indicated optimal processing for dough or pasta, were significantly higher in W70H30D30 and W75H0D30 samples. In conclusion, the W70H0D30 and W75H5D20 samples are hereby recommended for bakery and confectionery purposes.

Keywords

proximate composition, functional properties, surface properties, pasting properties, composite formula flour