Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/284
Title: Effect of Heat Processing on Chemicaland Functional Properties of BambaraGroundnut Flour
Authors: Ekthamasut, Kamontip 
Issue Date: 2012
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Kamontip Ekthamasut (2012) Effect of Heat Processing on Chemicaland Functional Properties of BambaraGroundnut Flour. University of the Thai Chamber of Commerce Journal Vol.32 No.2.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: Bambara groundnut (Vigna subterranean) flour contains 19.20-19.26% protein, 9.81-10.85% fat and 0.50-1.28% fiber. Boiling of bambara groundnuts for 10-30 min reduced tannin and trypsin inhibitor 76.26-77.63% and 91.81-92.65%, respectively. In addition they increased water absorption and swelling capacity, but decrease foaming, emulsion and gel capacities, as well as decreasing viscosity of Barberder viscoamylograph(p<0.05).
URI: https://scholar.utcc.ac.th/handle/6626976254/284
ISSN: 0125-2437
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.
Appears in Collections:JEO: Journal Articles

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