LAUSR

Maize cereal has potential to be used for food purpose but lack of viscoelastic behaviour that limits its use for this purpose. Therefore, present study on modification of pasting properties of maize flour using different additives was carried out. Flours of three maize varieties (PMH1, JL3459 and Buland) with and without additives (guar gum, xanthan gum, whey protein concentrate and potato starch) were analysed for physico-chemical and pasting properties. Maize (PMH1) had maximum thousand kernel weight (312.47 g), bulk density (0.80 g/ml), force to rupture (68.54 kg) and contained the highest starch (67.70%) and fat (5.08%) among the three varieties. Different levels of guar gum (0–1.0%), xanthan gum (0–1.0%), whey protein concentrate (0–15.0%) and potato starch (0–10.0%) were incorporated in flours from three maize varieties. Results showed that guar gum 1.0% (w/w basis) and xanthan gum 1.0% (w/w basis) incorporation led to the highest peak and final viscosity whereas whey protein concentrate and potato starch were not selected because of negative effect on these properties. These additives can be used as binding agent in chapati and other maize products.