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Functional properties of guar seed (Cyamopsis tetragonoloba) meal detoxified by different methods.

Tasneem, R. and Ramamani, S. and Subramanian, N. (1982) Functional properties of guar seed (Cyamopsis tetragonoloba) meal detoxified by different methods. Journal of Food Science, 47 (4). pp. 1323-1328.

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Abstract

Functional properties of guar meal detoxified by autoclaving, extraction with aqueous ethanol, methanol, isopropanol or dil. HCl were compared with those of defatted soy meal. Acid washed and the autoclaved meals gave low N solubility (NS) at pH 7.0. Detoxified guar meals had greater water absorption capacity (WAC) than the raw meal, while defatted soy meal was far superior to defatted guar meal. Fat emulsification capacity (EC) showed a similar trend as NS and fat absorption capacity (FAC) inversely correlated with the bulk density of samples. Autoclaved guar meal had higher EC and FAC than the alcohol or acid extracted meals. The foam capacity (FC) and foam stability (FS) of the 80% isopropanol extracted guar meal were the highest among the samples.

Item Type: Article
Uncontrolled Keywords: MEAL-; guar bean meal, detoxification & functional properties of; TOXICITY-; LEGUMES-
Subjects: 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: 25 May 2016 07:02
Last Modified: 25 May 2016 07:02
URI: http://ir.cftri.com/id/eprint/6791

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