EFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)
The effect of soaking and cooking on physical characteristics and functional properties of vitabosa (Mucuna deeringiana) flour is investigated. Oil absorption capacity of vitabosa without treatment is higher than seed with soaking and cooking treatment, 2.12 mL/g and 1.89 mL/g, respectively. The bes...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2011
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/17af86c716b241cc82e2b5211e5f7759 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | The effect of soaking and cooking on physical characteristics and functional properties of vitabosa (Mucuna deeringiana) flour is investigated. Oil absorption capacity of vitabosa without treatment is higher than seed with soaking and cooking treatment, 2.12 mL/g and 1.89 mL/g, respectively. The best water absorption capacity is in vitabosa with soaking and cooking treatment and it decreases with the increase of ionic strength ranges of 0.1 - 1 M of NaCl. Emulsifying activity decreases as the concentration of flour in solution increased. Emulsifying activity and emulsifying stability of flours increase in the ionic strength range 0.0 - 0.4 M but reduced afterwards with further increase in NaCl concentration. Vitabosa without treatment and vitabosa with soaking and cooking treatment have low foam capacity, their best results are 10.3% vitabosa without treatment and 6.04% (vitabosa with soaking and cooking treatment) at 0.4 M of NaCl. The highest gelation capacity is at 12% concentration and without sodium chloride. At the same time the increase in ionic strength (0.1 - 1 M NaCl) has an unfavorable effect in the gelation capacity of flours. |
|---|