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Puffing Effects on Functional Properties of Amaranthus paniculatas (Rajgeera) Seed Flour
Author(s) -
SINGHAL REKHA S.,
KULKARNI PUSHPA R.
Publication year - 1991
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.1365-2621.1991.tb14661.x
Subject(s) - food science , viscosity , chemistry , rice flour , raw material , materials science , composite material , organic chemistry
Among functional properties studied, water‐ anf fat‐holding capacities were higher for puffed grain flour. Gelation was not affected, while foaming was adversely affected by puffing. A decrease in viscosity of flour pastes also resulted due to puffing.