Functional properties of blends of degermed corn flour and defatted soy flour

Abstract

Degermed corn flour (09 to 50%) and defatted soy flour (DSF, 10 to 50%) were blended in different proportions and submitted to functional properties determination with the objective of verifying a possible use of these blends in some foods. Increasing proportion of DSF showed an increase in the initial pasting temperature and in the maximum viscosity temperature, although there was little difference in the higher levels of fortification. As the DSF levels increased, the maximum viscosity, minimum viscosity at constant temperature, viscosity after cooling and foam syneresis decreased, but water and fat absorption, nitrogen solubility index, emulsifying properties as well as foam expansion and foam volume increased.