• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>International Journal of Science and Qualitative Analysis >Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (iCajanus Cajan/i) Flour
【24h】

Effect of Combined Processing Methods on the Functional and Pasting Properties of Pigeon Pea (iCajanus Cajan/i) Flour

机译：组合加工方法对木豆粉的功能和糊化特性的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The study investigated the combined effects of different processing methods of pigeon pea on the functional and pasting properties. Soaked pigeon pea seeds (control) were subjected to sprouting, boiling, fermentation and combinations of these operations and the seeds were dried and milled into flour. The functional and pasting properties of the flour samples were analyzed using standard methods. The result of the functional properties showed that combined sprouting/fermentation reduced bulk density (0.647 – 0.599g/cmsup3/sup), increased water absorption capacity (1.683 – 1.803%), increased oil absorption capacity (1.623 – 1.634%), increased swelling capacity (2.077 -2.1625) and decreased foam capacity (13.213 – 12.232%). The pasting results recorded low values for sprouted and combined processes and high values for fermented processes in peak viscosity, trough viscosity, pasting temperature and peak time.
机译：该研究调查了木豆不同加工方法对功能和糊化性能的综合影响。将浸泡的木豆种子（对照）进行发芽​​，煮沸，发酵以及这些操作的组合，然后将种子干燥并磨成面粉。使用标准方法分析了面粉样品的功能和糊化特性。功能性质的结果表明，发芽/发酵的组合降低了堆积密度（0.647 – 0.599g / cm 3 ），提高了吸水率（1.683 – 1.803％），提高了吸油量（1.623 – 1.634％），增加的溶胀能力（2.077 -2.1625）和降低的泡沫能力（13.213 – 12.232％）。糊化结果记录了发芽和合并过程的低值，而发酵过程的峰值粘度，槽式粘度，糊化温度和峰值时间则较高。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号