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Functional Properties of Defatted and Detoxified Madhuca (Madhuca butyraceae) Seed Flour
Author(s) -
SHANMUGASUNDARAM T.,
VENKATARAMAN L.V.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb03078.x
Subject(s) - food science , absorption of water , mathematics , chemistry , botany , biology
Functional properties of defatted and detoxified Madhuca ( Madhuca butyraceae ) seed flours were determined and compared with those of soybean flour. Soybean and detoxified Madhuca flours had higher water absorption capacities than defatted Madhuca flour. Due to the presence of saponins, the defatted Madhuca flour showed higher foaming capacity than the soybean and detoxified Madhuca flours.