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首页> 外文期刊>Plant Foods for Human Nutrition >Proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour.
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Proximate composition and functional properties of fullfat and defatted beniseed (Sesamum indicum L.) flour.

机译：全脂和脱脂甜菜粉（Sesamum indicum L.）面粉的近似组成和功能特性。

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摘要

Functional properties studied were foam capacity and stability, water and oil absorption, bulk density, emulsion capacity and N solubility. Defatting increased the crude protein (48.8 vs. 19.1%), ash (7.0 vs. 5.2%), crude fibre (5.8 vs. 3.2%), carbohydrate (20.7 vs. 17.9%) and mineral contents. Defatted flour showed comparatively better foam capacity and stability, water absorption and emulsion capacities but diminished bulk density and oil absorption capacity. N solubility was pH dependent with aminimum at pH 4 and maximum at pH 8. Maximum N solubility (95%) was recorded for defatted flour while that for the full-fat flour was 60%. It is concluded that beniseed [sesame] flour would have useful application in processed foods.
机译：研究的功能特性是泡沫容量和稳定性，吸水和吸油量，堆积密度，乳液容量和氮溶解度。脱脂增加了粗蛋白（48.8对19.1％），灰分（7.0对5.2％），粗纤维（5.8对3.2％），碳水化合物（20.7对17.9％）和矿物质含量。脱脂面粉显示出相对较好的泡沫容量和稳定性，吸水率和乳液容量，但堆积密度和吸油量降低。氮的溶解度取决于pH，在pH 4时最小值，在pH 8时最大值。在脱脂面粉中记录到最大N溶解度（95％），而在全脂面粉中记录到最大N溶解度（60％）。结论是，芝麻粉将在加工食品中有用。

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