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Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour.

Narayana, K. and Narasinga Rao, M. S. (1982) Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science, 47 (5). pp. 1534-1538.

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Abstract

N solubility, emulsification capacity, foam capacity, fat and water absorption capacity of raw and heat-processed winged bean flour were compared with those of raw soy flour, both as a function of pH and NaCl concn. N solubility vs. pH profile showed only one min. at pH 4.5. Heat processing of winged bean flour lowered N solubility. Water and fat absorption capacity of winged bean flour were 2.1 and 1.4 g/g, resp.; those of raw soy flour were 3.1 and 1.2. Heat processing increased water and fat absorption capacity of winged bean flour by 38 and 57%, resp. Emulsification capacity of raw winged bean flour was higher than that of raw soy flour by about 30-60% depending on the pH. Heat processing diminished emulsification and foam capacity of winged bean flour by about 35 and 18%, resp. Incorporation of NaCl up to 0.4M improved emulsification capacity of winged bean flour and foam capacity up to 0.2M .

Item Type: Article
Uncontrolled Keywords: MEAL-; winged bean flour, functional properties of raw; winged bean flour, functional properties of heat-processed; LEGUMES-; HEATING-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 29 Protein Chemistry
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2016 07:06
Last Modified: 25 May 2016 07:06
URI: http://ir.cftri.com/id/eprint/6782

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