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Functional Properties of Defatted and Detoxified Madhuca (Madhuca bufyraceae) Seed Flour

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Relation http://ir.cftri.com/12211/
 
Title Functional Properties of Defatted and Detoxified Madhuca
(Madhuca bufyraceae) Seed Flour
 
Creator Shanmugasundaram, T.
Venkataraman, L. V.
 
Subject 19 Lipids-oils/fats
01 Oilseeds
 
Description Functional properties of defatted and detoxified Madhuca (Mudhuca
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.
 
Date 1989
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12211/1/JOURNAL%20OF%20FOOD%20SCIENCE%20Volume%2054%2C%20No.%202%2C%201989%20351.pdf
Shanmugasundaram, T. and Venkataraman, L. V. (1989) Functional Properties of Defatted and Detoxified Madhuca (Madhuca bufyraceae) Seed Flour. Journal of Food Science, 54 (2). pp. 351-353.