| Autor: |
Liaotrakoon, W., Liaotrakoon, V., Wongsaengtham, W., Rodsiri, S. |
| Předmět: |
|
| Zdroj: |
International Food Research Journal; 2014, Vol. 21 Issue 5, p1745-1749, 5p |
| Abstrakt: |
The study aimed to examine the impact of different milling processes (i.e. dry- and wet-milling processes) on various qualities of job's tear (Coix lacryma-jobi) flour. No remarkable differences of the chemical composition and swelling value between dry- and wet-milled job's tear flours were observed (p > 0.05), whereas the solubility values of wet-milled job's tear flour were remarkably higher compared to that of dry-milled flour. On the contrary, the syneresis value of wet-milled job's tear flour was significantly lower than that of dry-milled flour, pointing to the freeze-thaw stability of the flour gel. Moreover, the viscosity of wet-milled job's tear flour showed significant values, suggesting the milling process influences pasting and viscosity properties of job's tear flour. Low bacterial and fungal counts were also found in both job's tear flours. Therefore, job's tear flour prepared by wet-milling process might be applied in food products. It is due to high values of nutrients, solubility, freeze-thaw stability and viscosity. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
