Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)

Food Science and Technology (Campinas)

Sandra Patricia Chaparro Acuña²  Jesús Humberto Gil González¹  Iván Darío Aristizábal Torres¹ 

[1] ,Universidad Pedagógica y Tecnológica de Colombia Departamento de Boyacá Tunja,Colombia

关键词: oil absorption;    foaming capacity;    flours;    vitabosa;    soybean;    absorção de óleo;    capacidade espumante;    farinhas;    vitabosa;    soja;   

DOI  :  10.1590/S0101-20612012005000007

来源: SciELO

【 摘 要 】

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 had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.

【 授权许可】

CC BY   
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