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Ekthamasut, Kamontip (2011) Physico-chemical and Functional Properties of Bambara Groundnut Flour and Its Applications. Other. University of the Thai Chamber of Commerce. (Submitted)

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Abstract

Bambara groundnut flour (BGF) contained 19.20-19.26% protein, 9.81-10.85% fat and 0.50-1.28% fiber. Boiling of bambara groundnut for 10-30 min reduced tannin and trypsin inhibitor for 76.26-77.63% and 91.81-92.65%, respectively. In addition, they increased water absorption and swelling power, but decreased foaming, emulsion and gel capacities, as well as decreased viscosity of Barberder viscoamylograph. On the other hand, increasing BGF in the blends of wheat or rice flour (0-30%) affected on increasing water absorption but decreasing viscosity of Barberder viscoamylograph (p<0.05). Bread, wheat noodle and rice noodle containing BGF had higher protein and fat, darker and more changing of texture when compared with the control (100% wheat or rice flour). Overall, 10% BGF of the blends demonstrated satisfied products.

Item Type: Monograph (Other)
Subjects: Science and Technology > Food Science and Technology
Divisions: School > School of Science and Technology
Depositing User: Jutamas Panboonlue
Date Deposited: 13 Jun 2014 19:29
Last Modified: 13 Jun 2014 19:29
URI: http://eprints.utcc.ac.th/id/eprint/1719

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