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...

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Autores principales:	Sandra P. CHAPARRO A., Jesús H. GIL G., Iván D. ARISTIZABAL T.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2011
Materias:	Seeds functional properties physical characteristics ionic strength. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/17af86c716b241cc82e2b5211e5f7759
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spelling	oai:doaj.org-article:17af86c716b241cc82e2b5211e5f77592021-11-19T04:13:58ZEFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)0121-40042145-2660https://doaj.org/article/17af86c716b241cc82e2b5211e5f77592011-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/10066https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The 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.Sandra P. CHAPARRO A.Jesús H. GIL G.Iván D. ARISTIZABAL T.Universidad de AntioquiaarticleSeedsfunctional propertiesphysical characteristicsionic strength.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 18, Iss 2 (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Seeds functional properties physical characteristics ionic strength. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Seeds functional properties physical characteristics ionic strength. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Sandra P. CHAPARRO A. Jesús H. GIL G. Iván D. ARISTIZABAL T. EFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)
description	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.
format	article
author	Sandra P. CHAPARRO A. Jesús H. GIL G. Iván D. ARISTIZABAL T.
author_facet	Sandra P. CHAPARRO A. Jesús H. GIL G. Iván D. ARISTIZABAL T.
author_sort	Sandra P. CHAPARRO A.
title	EFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)
title_short	EFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)
title_full	EFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)
title_fullStr	EFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)
title_full_unstemmed	EFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)
title_sort	effect of hydration and baking on the physical and functional properties of vitabosa flour (<i>mucuna deeringiana</i>)
publisher	Universidad de Antioquia
publishDate	2011
url	https://doaj.org/article/17af86c716b241cc82e2b5211e5f7759
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EFFECT OF HYDRATION AND BAKING ON THE PHYSICAL AND FUNCTIONAL PROPERTIES OF VITABOSA FLOUR (<I>Mucuna deeringiana</I>)

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