scholarly journals Physicochemical and functional properties of dried okra ( Abelmoschus esculentus L. ) seed flour

2020 ◽  
Vol 8 (8) ◽  
pp. 4291-4296 ◽  
Author(s):  
Jemima Ofori ◽  
Charles Tortoe ◽  
Jacob K. Agbenorhevi
Keyword(s):  
Functional Properties ◽  
Abelmoschus Esculentus ◽  
Seed Flour ◽  
Physicochemical And Functional Properties

scholarly journals Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

2018 ◽  
Vol 156 ◽  
pp. 01028
Author(s):  
Andri Kumoro ◽  
Jefri Hidayat
Keyword(s):  
Functional Properties ◽  
Sensory Quality ◽  
Sodium Metabisulfite ◽  
Gelatinization Temperature ◽  
Soaking Time ◽  
Seed Flour ◽  
Durian Seed ◽  
Carbohydrate Contents ◽  
Physicochemical And Functional Properties

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties

Ultrasound‐Assisted Extraction of Lychee ( Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

2021 ◽  
pp. 2100092
Author(s):  
Fredy Morales‐Trejo ◽  
Daniel Trujillo‐Ramírez ◽  
Eleazar Aguirre‐Mandujano ◽  
Consuelo Lobato‐Calleros ◽  
E. Jaime Vernon‐Carter ◽  
...  
Keyword(s):  
Functional Properties ◽  
Ultrasound Assisted Extraction ◽  
Litchi Chinensis ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Physicochemical And Functional Properties

scholarly journals Physicochemical and functional properties of two cowpea cultivars grown in temperate Indian climate

2015 ◽  
Vol 1 (1) ◽  
pp. 1099418 ◽  
Author(s):  
Saima Hamid ◽  
Sabeera Muzzafar ◽  
Idrees Ahmed Wani ◽  
Farooq Ahmad Masoodi ◽  
Fatih Yildiz
Keyword(s):  
Functional Properties ◽  
Cowpea Cultivars ◽  
Physicochemical And Functional Properties

scholarly journals Physicochemical and functional properties of yeast fermented brown rice flour

2014 ◽  
Vol 52 (9) ◽  
pp. 5534-5545 ◽  
Author(s):  
Muna Ilowefah ◽  
Jamilah Bakar ◽  
Hasanah M. Ghazali ◽  
Ahmed Mediani ◽  
Kharidah Muhammad
Keyword(s):  
Functional Properties ◽  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour ◽  
Physicochemical And Functional Properties
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