Pasting properties of starch and protein in selected cereals and quality of their food products

In an attempt to improve intake of dietary fibre and antioxidants and quality of whole grain products, whole grain meals from barley, millet, rye and sorghum were evaluated individually and in blends with wheat flour in terms of starch pasting properties and protein heat damage, during cycles of heating and cooling in RVA tests. The whole grain meals were blended with either hard or soft wheat flour and processed into bread, cake, cookie or snack products. The products were then evaluated with regard to physical properties and acceptability. Significant differences were observed between cereals in starch peak, breakdown and setback viscosities as well as in protein peak viscosity. The results showed that RVA could be used to help formulate cereal blends with certain pasting properties. Substitution of wheat flour, with 15% of barley, rye, millet or sorghum whole grain, did not have significant detrimental effects on physical properties or acceptability of pita bread. Additionally, replacement of wheat flour with up to 30% of barley, rye, millet or sorghum whole grain meal had no significant effects on quality of cakes or cookies. A multigrain snack-like food was also developed as a healthy product and was highly acceptable in a sensory test. The developed product would help enhance consumption of whole grain foods, resulting in improved intake of fibre and health-enhancing components.