Exploration of Foods and Foodomics

From: Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits

Table 3

Functional properties (WAC, OAC, FC, FS, and swelling power) of four formulated flours

Samples	WAC (g/g)	OAC (g/g)	FC (%)	FS (%)	Swelling power (cm³/g)
F1	2.03 ± 0.03^a	2.41 ± 0.04^ab	9.52 ± 0.00^b	4.58 ± 0.41^a	1.87 ± 0.15^ab
F2	1.95 ± 0.12^a	2.56 ± 0.21^ab	7.59 ± 0.64^a	4.28 ± 0.36^a	2.03 ± 0.21^b
F3	2.06 ± 0.09^a	2.70 ± 0.10^c	9.52 ± 0.00^b	6.28 ± 0.41^b	1.27 ± 0.15^a
F4	2.05 ± 0.07^a	2.37 ± 0.19^ab	9.52 ± 0.00^b	6.52 ± 0.00^b	1.63 ± 0.15^a
Control	1.88 ± 0.02^a	2.13 ± 0.24^a	19.04 ± 0.00^c	8.00 ± 0.00^c	1.50 ± 0.10^a

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WAC: water absorption capacity; OAC: oil absorption capacity; FC: foaming capacity; FS: foaming stability; F1: white wheat flour, corn bran flour; F2: white wheat flour, corn bran, sorghum bran; F3: white wheat flour, corn bran, sweet potato flour, and sorghum bran; F4: white wheat flour, corn bran, sweet potato flour; Control: wheat flour. Values carrying different superscripts (a, b, c) in the same column are statistically significant (P < 0.05)