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Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max) Ciênc. Tecnol. Aliment.
Chaparro Acuña,Sandra Patricia; Gil González,Jesús Humberto; Aristizábal Torres,Iván Darío.
Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oil absorption; Foaming capacity; Flours; Vitabosa; Soybean.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100015
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