Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina

The effect of germination (G; 5 days), soaking-cooking (SC; 6 h–20 min, 6 h–40 min, 6 h–60 min) and microwave (M; 50%, 70%, 100%) treatments on pigeon pea (PP), dolichos bean (DB) and jack bean (JB) seeds was studied. Microstructure of seeds and functional (protein solubility, water-holding capacity...

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Detalles Bibliográficos
Autores principales: Acevedo, B.A., Thompson, C.M.B., González Foutel, N.S., Chaves, M.G., Avanza, M.V.
Formato: JOUR
Materias:
Cream destabilisation percentage
emulsion stability
microstructure
pasting properties
protein solubility
Cultivation
Food processing
Microstructure
Oils and fats
Proteins
Seed
Solubility
Water absorption
Emulsion stability
Functional properties
Oil holding capacities
Pasting property
Protein solubility
Water absorption capacity
Water holding capacity
Emulsification
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v52_n1_p222_Acevedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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