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Functional properties of roller mill processed fenugreek fractions.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14702/
https://doi.org/10.1007/s11694-020-00550-w
 
Title Functional properties of roller mill processed fenugreek fractions.
 
Creator Suresh, D. Sakhare
Aashitosh, A. Inamdar
Prabhasankar, P.
 
Subject 08 Fenugreek
04 Milling
 
Description The present study was carried out to investigate functional properties of roller milled fenugreek fractions. The coarse husk
(CH) and fne husk (FH) were found rich in dietary fber content and four fraction (FL) rich in protein and oil. Bulk density
of the milled fractions showed that the embryo fraction is lighter (0.51 g mL−1), and husk fraction is heavier (0.84 g mL−1)
than the whole fenugreek four (WFF)). CH and FH had highest water absorption capacities with values of 17.44 and 15.42%
respectively. The highest apparent viscosity was recorded by CH while FL fraction observed lowest. All samples had a nonNewtonian behaviour at all tested temperatures. The measurement of foaming and emulsion properties of WFF and roller
milled fractions showed that they were greatly afected by pH levels. The minimum values of emulsion properties were
obtained at pH 4 which was nearer to isoelectric point of the protein.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14702/1/Journal%20of%20Food%20Measurement%20and%20Characterization%20%282020%29%20143103%E2%80%933111.pdf
Suresh, D. Sakhare and Aashitosh, A. Inamdar and Prabhasankar, P. (2020) Functional properties of roller mill processed fenugreek fractions. Journal of Food Measurement and Characterization, 14. pp. 3103-3111.