Vol. 5, Issue 6 (2017)
Functional properties of food commodities (wheat, kidney bean, cowpea, turnip, cauliflower) flours
Author(s): Kapil Kumar, Suresh Chandra, Samsher, Neelesh Chauhan, Jaivir Singh and Mukesh Kumar
Abstract: The wheat (Triticum), kidney bean (Phaseolus vulgaris), cowpea (Vigna unguiculata), turnip (Brassica rapa subsp. rapa) and cauliflower (Brassica oleracea var. botrytis) were obtained from the open market sorted, washed, dried at 700C in a cabinet dryer and milled. The functional properties (swelling capacity, water absorption capacity, oil absorption capacity, emulsion activity and stability, foam capacity and stability, least gelation concentration, gelatinization temperature and bulk density) of flours were evaluated. wheat flour obtain highest score for OAC, kidney bean flour in FC and FS; cowpea flour with SC; Turnip flour in ES, GT and LGC Cauliflower flour WAC, EA, LGC and bulk dens.
Pages: 1199-1202 | 942 Views 132 Downloads
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How to cite this article:
Kapil Kumar, Suresh Chandra, Samsher, Neelesh Chauhan, Jaivir Singh, Mukesh Kumar. Functional properties of food commodities (wheat, kidney bean, cowpea, turnip, cauliflower) flours. Int J Chem Stud 2017;5(6):1199-1202.
