Functional properties of roller mill processed fenugreek fractions.

Suresh, D. Sakhare and Aashitosh, A. Inamdar and Prabhasankar, P. (2020) Functional properties of roller mill processed fenugreek fractions. Journal of Food Measurement and Characterization, 14. pp. 3103-3111.

PDF Journal of Food Measurement and Characterization (2020) 143103–3111.pdf - Published Version Restricted to Registered users only Download (699kB) | Request a copy

Abstract

The present study was carried out to investigate functional properties of roller milled fenugreek fractions. The coarse husk (CH) and fne husk (FH) were found rich in dietary fber content and four fraction (FL) rich in protein and oil. Bulk density of the milled fractions showed that the embryo fraction is lighter (0.51 g mL−1), and husk fraction is heavier (0.84 g mL−1) than the whole fenugreek four (WFF)). CH and FH had highest water absorption capacities with values of 17.44 and 15.42% respectively. The highest apparent viscosity was recorded by CH while FL fraction observed lowest. All samples had a nonNewtonian behaviour at all tested temperatures. The measurement of foaming and emulsion properties of WFF and roller milled fractions showed that they were greatly afected by pH levels. The minimum values of emulsion properties were obtained at pH 4 which was nearer to isoelectric point of the protein.

Item Type:	Article
Uncontrolled Keywords:	Fenugreek milling · Physicochemical properties · Functional properties · Legume processing
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 08 Fenugreek 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Dec 2020 08:52
Last Modified:	04 Dec 2020 08:52
URI:	http://ir.cftri.res.in/id/eprint/14702

Actions (login required)

View Item