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Ekthamasut, Kamontip (2012) Effect of Heat Processing on Chemical and Functional Properties of Bambara Groundnut Flour. University of the Thai Chamber of Commerce Journal, 32 (2). ISSN 0125-2437

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Abstract

Bambara groundnut (Vigna subterranean) flour contains 19.20-19.26% protein, 9.81-10.85% fat and 0.50-1.28% fiber. Boiling of bambara groundnuts for 10-30 min reduced tannin and trypsin inhibitor 76.26-77.63% and 91.81-92.65%, respectively. In addition they increased water absorption and swelling capacity, but decrease foaming, emulsion and gel capacities, as well as decreasing viscosity of Barberder viscoamylograph(p<0.05).

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 06 Jun 2014 21:21
Last Modified: 06 Jun 2014 21:49
URI: http://eprints.utcc.ac.th/id/eprint/1154

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