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: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2011
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| Acceso en línea: | https://doaj.org/article/17af86c716b241cc82e2b5211e5f7759 |
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