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Functional Properties of Defatted and Detoxified Madhuca (Madhuca bufyraceae) Seed Flour
Shanmugasundaram, T. and Venkataraman, L. V. (1989) Functional Properties of Defatted and Detoxified Madhuca (Madhuca bufyraceae) Seed Flour. Journal of Food Science, 54 (2). pp. 351-353.
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JOURNAL OF FOOD SCIENCE Volume 54, No. 2, 1989 351.pdf - Published Version Restricted to Registered users only Download (327kB) |
Abstract
Functional properties of defatted and detoxified Madhuca (Mudhuca butyraceae) seed flours were determined and compared with those of soybean flour. Soybean and detoxified Madhuca flours had higher water absorption capacities than defatted Madhuca flour. Due to the presence of saponins, the defatted Madhuca flour showed higher foaming capacity than the soybean and detoxified Madhuca flours.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Functional properties, defatted, detoxified Madhuca,Madhuca butyraceae seed flours. |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats 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: | 26 May 2016 08:04 |
| Last Modified: | 26 May 2016 08:04 |
| URI: | http://ir.cftri.res.in/id/eprint/12211 |
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