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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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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