Physicochemical and Functional Properties of Peeled and Unpeeled Pumpkin Flour
作者： A.A. Noor Aziah , C.A. Komathi
DOI: 10.1111/J.1750-3841.2009.01298.X
关键词:
摘要: This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp as a raw material for production flour that could be used in composite blend with wheat or functional ingredient food products. The were soaked sodium metabisulphite solution, sliced dried overnight hot air oven, followed by milling into (PPPF) (UPPF), respectively. flours then evaluated physicochemical attributes (color, proximate compositions, water activity) properties (water holding capacity oil capacity), comparison commercial flour. PPPF UPPF observed more attractive terms color than flour, indicated significantly higher results (P or= 0.05) shown However,
cabdirect.org
sci-hub.se 参考文章(46)
Regina G. Ziegler, A Review of Epidemiologic Evidence that Carotenoids Reduce the Risk of Cancer Journal of Nutrition. ,vol. 119, pp. 116- 122 ,(1989) , 10.1093/JN/119.1.116
Alan Crozier, Classification and Biosynthesis of Secondary Plant Products: An Overview Plants: Diet and Health. pp. 27- 48 ,(2008) , 10.1002/9780470774465.CH2
A I Mendeloff, Dietary fiber and gastrointestinal disease. The American Journal of Clinical Nutrition. ,vol. 45, pp. 1267- 1270 ,(1987) , 10.1093/AJCN/45.5.1267
W. L. Kerr, C. D. W. Ward, K. H. McWatters, A. V. A. Resurreccion, Effect of Milling and Particle Size on Functionality and Physicochemical Properties of Cowpea Flour Cereal Chemistry. ,vol. 77, pp. 213- 219 ,(2000) , 10.1094/CCHEM.2000.77.2.213
Kayode O Adebowale, T Adeniyi Afolabi, Olayide S Lawal, Isolation, chemical modification and physicochemical characterisation of Bambarra groundnut (Voandzeia subterranean) starch and flour Food Chemistry. ,vol. 78, pp. 305- 311 ,(2002) , 10.1016/S0308-8146(02)00100-0
Fu Caili, Tian Haijun, Cai Tongyi, Liu Yi, Li Quanhong, Some properties of an acidic protein-bound polysaccharide from the fruit of pumpkin Food Chemistry. ,vol. 100, pp. 944- 947 ,(2007) , 10.1016/J.FOODCHEM.2005.10.049
Alex A. Anton, Kelly A. Ross, Odean M. Lukow, R. Gary Fulcher, Susan D. Arntfield, Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chemistry. ,vol. 109, pp. 33- 41 ,(2008) , 10.1016/J.FOODCHEM.2007.12.005
Jaspreet Singh, Narpinder Singh, T.R. Sharma, S.K. Saxena, Physicochemical, rheological and cookie making properties of corn and potato flours Food Chemistry. ,vol. 83, pp. 387- 393 ,(2003) , 10.1016/S0308-8146(03)00100-6
Elin Hallén, Şenol İbanoğlu, Paul Ainsworth, Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour Journal of Food Engineering. ,vol. 63, pp. 177- 184 ,(2004) , 10.1016/S0260-8774(03)00298-X
Nermin Bilgiçli, Şenol İbanogˇlu, Emine Nur Herken, Effect of dietary fibre addition on the selected nutritional properties of cookies Journal of Food Engineering. ,vol. 78, pp. 86- 89 ,(2007) , 10.1016/J.JFOODENG.2005.09.009