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Physico-chemical and functional properties of defatted Sterculia foetida seed flour

Narsing Rao, G. and Rao, D.G. (2009) Physico-chemical and functional properties of defatted Sterculia foetida seed flour. Journal of Food Science and Technology, 46 (3). pp. 225-227.

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Abstract

The seeds of Sterculia foetida were dehulled, defatted, and ground to 60 BS mesh size flour. The dehulled-defatted seed flour (DDSF) contained 40% protein as compared to 15% in the whole seed meal. The effects of flour to solvent ratio for extraction, extraction time, protein precipitability at different pH and addition of salt on protein solubility were assessed. The buffer capacity of the DDSF in acidic and alkaline pH ranges was assessed. Water absorption and fat absorption capacities for the whole seed meal were 170 and 60%, whereas the corresponding values for the DDSF were 79 and 120%, respectively. Significant increase in foam capacity and foam stability were observed in the DDSF, but not in whole seed meal.

Item Type: Article
Uncontrolled Keywords: Sterculia foetida, Dehulled-defatted seed flour, Functional properties, Protein solubility, Protein precipitation, Buffer capacity
Subjects: 600 Technology > 08 Food technology > 33 Nuts
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 04:26
Last Modified: 28 Dec 2011 10:10
URI: http://ir.cftri.com/id/eprint/9112

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