Viscosity and Water Absorption Charactercstics of Slurries of Sunflower and Soybean Flours, Concentrates and Isolates

Fleming, Sharon E.; Sosulski, F. W.; Kilara, A.; Humbert, E.S.

doi:10.1111/j.1365-2621.1974.tb01019.x

Cited by 111 publications

(67 citation statements)

References 5 publications

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“…There were significant differences among the samples means (p=0.05). Fleming et al, (1974) attributed gelation capacity of legume proteins to the globulin fraction. There were significant differences among samples means for bulk density (p=0.05).…”

Section: Resultsmentioning

confidence: 99%

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’

Olapade¹,

Adetuyi²

2010

Nig. Fd. J.

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Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of 'moin-moin' Bambara nut was subjected to different treatments prior to mechanical dry dehulling and milling into flours. Physicochemical properties of the flours and sensory attributes of moin-moin prepared from the flours were compared with that of moin-moin from fresh pastes from cowpea and Bambara. The functional properties investigated included foam-ability, foam-stability, gelation capacity, dispersibility and dehull-ability while proximate chemical composition of the flours was also investigated. Both cold and hot water steeping of Bambara prior to dehulling produced moin-moin that compared favourably with moin-moin from fresh pastes (controls). Fresh paste of Bambara produced through manual dehulling resulted in moin-moin that compared similarly to conventional moin-moin from fresh cowpea. The proximate chemical compositions were not significantly affected by the treatments but functional properties were significantly affected.

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Section: Resultsmentioning

confidence: 99%

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’

Olapade¹,

Adetuyi²

2010

Nig. Fd. J.

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“…The method of Fleming et al (1974) was used for swelling capacity. The least gelation concentration (LGC) of the flour was determined using the modified method of Coffman and Gracia (1977).…”

Section: Methodsmentioning

confidence: 99%

Storage influence on the functional, sensory and keeping quality of quality protein maize flour

et al. 2012

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Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studied in terms of functional (bulk density, pH, swelling capacity, water and oil absorption capacity, least gelation concentration, peroxide value), sensory (appearance, color, taste, texture, mouth feel and overall acceptability) and rolling parameters (water absorption by flour, rolling quality, diameter after baking ) for a period of 6 months under room temperature (25±5°C) in two types of packages viz, LDPE cover (P) and plastic box (B). Physical parameters such as length, breadth and thickness (11.26-10.52 mm, 9.67-9.14 mm, & 4.72-3.95 mm) were reduced in lime treated grains compared to control. Significant increase (p≤0.05) in ash content of lime treated flour (1.67±0.01 g) was observed compared to control (1.5± 0.02 g). Calcium content of lime treated maize flour increased significantly (p≤0.05) from 48 to 136 mg. There is a significant reduction in functional properties of flour after 3 and 2 months irrespective in polyethylene cover and plastic box. The properties like rolling quality, diameter after baking and water uptake by the flour were reduced significantly (p≤0.05) after 4 months of storage in treated and after 1 month in control samples. Sensory scores of roti (dry pan cake) decreased significantly after 3 months of storage with an overall acceptability score of 4.0 and 3.4. In control samples mean taste (3.6), mouth feel (3.8) as well as OAA scores (3.8) decreased after second month. Hence lime treated maize flour with added nutritional benefits is suitable for making rotis of good palatability and can be stored in LDPE covers up to 3 months.Keywords Quality Protein Maize . Rolling quality . Water uptake . Functional qualities . Shelf life . Peroxide value Maize (Zea mays L.) is the third important food crop after rice and wheat, and is a good source of carbohydrates, proteins, fats and some of the important vitamins and minerals. It contributes to various end uses such as poultry feed (51 %), human food (23 %), animal feed (12 %), starch (12 %) and 1 % each for brewery and seed (Parihar et al.

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“…Studies have revealed that there are differences in foaming properties of various soy protein products (Table 8.8) and soy isolates are superior to soy flours and concentrates (Fleming et al 1974, Lin et al 1974 Source: From Lin et al (1974).…”

Section: Foaming Propertiesmentioning

confidence: 97%

Soybean Protein Products

Hettiarachchy¹,

Kalapathy²

1997

Soybeans

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Viscosity and Water Absorption Charactercstics of Slurries of Sunflower and Soybean Flours, Concentrates and Isolates

Cited by 111 publications

References 5 publications

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’

Comparison of different methods of producing bambara (Voandzeia subterranean L. Thou) flours for preparation of ‘moin-moin’

Storage influence on the functional, sensory and keeping quality of quality protein maize flour

Soybean Protein Products

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