FUNCTIONAL-PROPERTIES OF AFRICAN YAM BEAN (SPHENOSTYLIS-STENOCARPA) SEED FLOUR AS AFFECTED BY PROCESSING

被引：28

作者：

EKE, OS

AKOBUNDU, ENT

机构：

[1] Department of Food Science and Technology, Federal University of Technology, Owerri

来源：

FOOD CHEMISTRY | 1993年 / 48卷 / 04期

关键词：

D O I：

10.1016/0308-8146(93)90314-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Full-fat flours processed from seeds of African yam bean (AYB) were evaluated for their functional properties. Foam and emulsion capacities were greatest between NaCl concentrations of 0.2 and 0.4 M. Steeping increased the emulsion capacity of AYB flour over roasting and malting. Roasting at 120-degrees-C reduced emulsion capacity, foam capacity and stability. However, it increased the oil and water absorption capacities relative to other processes.

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页码：337 / 340

页数：4

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