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Effect of natural fermentation on the functional properties of protein enriched composite flour.

Ahmed, A. R. and Ramanatham, G. (1988) Effect of natural fermentation on the functional properties of protein enriched composite flour. Journal of Food Science, 53 (1). pp. 218-221.

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Abstract

The functional properties of a naturally fermented composite flour made up of 30% edible defatted groundnut flour and 70% sorghum meal were compared with conventionally fermented sorghum meal. Fermentation increased the nitrogen solubility of the composite flour in the alkaline pH region. The increased protein of the composite flour (23%) improved the functionality of the meal as reflected in its better water-absorption capacity, its water-retention capacity, and its fatabsorption capacity compared to values obtained with sorghum meal for the three functional properties, respectively. Natural fermentation resulted in the improvement of the water-absorption capacity of the composite flour but decreased its water-retention capacity and its fatabsorption capacity. The fermented composite flour showed better foaming capacity and emulsification capacity than fermented sorghum meal. Fermentation helped to stabilize the foaming properties of the composite flour; however, it did not improve its emulsion stability.

Item Type: Article
Uncontrolled Keywords: functional properties, naturally fermented, composite flour, protein
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Mar 2018 08:22
Last Modified: 13 Mar 2018 08:22
URI: http://ir.cftri.com/id/eprint/3954

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