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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2012
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940112015 |
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Table of Contents:
- Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max) Sandra Patricia Chaparro ACUÑA Jesús Humberto Gil GONZÁLEZ Iván Darío Aristizábal TORRES Agrociencias flours soybean vitabosa Oil absorption foaming capacity 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. 2012 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940112015 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.32