Physicochemical properties of wheat-canna and wheat-konjac composite flours

Physicochemical properties of composite flours made of wheat from low to high protein contents and canna or konjac at different levels of substitution (0, 25, 50, 75, and 100 %) were prepared and analyzed. Compared to that of wheat flour alone, increasing levels of canna inclusions significantly increased the amount of resistant starch (RS) but decreased the protein content of composite flours. This substitution did not alter the total starch...