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Functional Properties of Defatted and Detoxified Madhuca (Madhuca bufyraceae) Seed Flour

Shanmugasundaram, T. and Venkataraman, L. V. (1989) Functional Properties of Defatted and Detoxified Madhuca (Madhuca bufyraceae) Seed Flour. Journal of Food Science, 54 (2). pp. 351-353.

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Abstract

Functional properties of defatted and detoxified Madhuca (Mudhuca butyraceae) seed flours were determined and compared with those of soybean flour. Soybean and detoxified Madhuca flours had higher water absorption capacities than defatted Madhuca flour. Due to the presence of saponins, the defatted Madhuca flour showed higher foaming capacity than the soybean and detoxified Madhuca flours.

Item Type: Article
Uncontrolled Keywords: Functional properties, defatted, detoxified Madhuca,Madhuca butyraceae seed flours.
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 08:04
Last Modified: 26 May 2016 08:04
URI: http://ir.cftri.com/id/eprint/12211

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