Functional Properties of Guar Seed (Cyamopsis tetragonoloba) Meal Detoxified by Different Methods
1982; Wiley; Volume: 47; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1982.tb07678.x
ISSN1750-3841
AutoresRazia Tasneem, S. Ramamani, N. Subramanian,
Tópico(s)Food composition and properties
ResumoABSTRACT Functional properties of guar meal detoxified by autoclaving, extraction with aqueous ethanol, methanol, isopropanol or dilute hydrochloric acid were compared with those of defatted soy meal. Acid washed and the autoclaved meals gave low nitrogen solubility (NS) at pH 7.0. Detoxified guar meals had greater water absorption capacity (WAC) than the raw meal, while defatted soy meal was far superior to defatted guar meal. Fat emulsification capacity (EC) showed a similar trend as NS and fat absorption capacity (FAC) inversely correlated with the bulk density of samples. Autoclaved guar meal had higher EC and FAC than the alcohol or acid extracted meals. The foam capacity (FC) and foam stability (FS) of the 80% isopropanol extracted guar meal were the highest among the samples.
Referência(s)