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  5. Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour
 
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Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour

Publisher(s)
Scopus
University of the Thai Chamber of Commerce
Date Issued
2010
Author(s)
อัญชัน ชุณหะหิรัณย์
Other Contributor(s)
University of the Thai Chamber of Commerce. Research Support Office
Abstract
The proximate composition and functional properties of flour produced from pra (Elateriospermum tapos Blume) seed were investigated using standard method. The whole seeds were sorted, deshelled, dried, milled and sieved to produce flour. The flour contained considerable amounts of protein (16.10%), carbohydrate (25.36%) and fat (36.49%). The fatty acid composition showed that the flour was high in unsaturated fatty acids (29.83%) of which oleic acid (12.54%), linoleic acid (12.01%) and αlinolenic acid (3.44%) were dominant. The water absorption capacity, oil absorption capacity, emulsion capacity, foaming capacity and foaming stability (after 2 h) were 187.5, 130.4, 39.6, 32.6 and 28.2%, respectively. Based on these results, pra seed flour is nutritious and has a potential for use as a functional agent in food formulations.
Subject(s)
Food Science and Technology
Subjects
  • Elateriospermum tapos...

  • Flour

  • Functional properties...

  • Pra

Access Rights
public
Rights
This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Rights Holder(s)
University of the Thai Chamber of Commerce
Bibliographic Citation
Anchan Choonhahirun (2010) Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour. African Journal of Biotechnology Vol.9 No.36, 5946-5949.
File(s)
 182.pdf (131.59 KB)
Views
6
Acquisition Date
Mar 30, 2023
Downloads
10
Acquisition Date
Mar 30, 2023
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