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|Title:||Proximate composition and functional properties of pra (Elateriospermun tapos Blume) seed flour||Authors:||Choonhahirun, Anchan||Keywords:||Elateriospermum tapos blume;Flour;Functional properties;Pra||Issue Date:||2010||Publisher:||Scopus
University of the Thai Chamber of Commerce
|Source:||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.||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.||URI:||https://scholar.utcc.ac.th/handle/6626976254/3592||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:||RSO: Journal Articles|
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