Evaluation of the Effects of Salts on the Functional Properties of Baobab (Adansonia Digitata) Seed Flour
| Autor: | Habibat Omolara Adubiaro, Bolanle Morayo Babalola, Abdul Ademola Olaleye, Eunice Moriyike Ogunbusola, Toibudeen Adesegun Sanni, Ibukun Omolade Arogundade |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
ADANSONIA DIGITATA SEED Chemistry Ornamental horticulture food and beverages Industrial chemistry 04 agricultural and veterinary sciences General Chemistry 040401 food science 01 natural sciences Biochemistry Elsevier Biobase 0404 agricultural biotechnology Drug Discovery Environmental Chemistry Food science 010606 plant biology & botany Material chemistry |
| Zdroj: | Oriental Journal of Chemistry. 35:1760-1766 |
| ISSN: | 2231-5039 0970-020X |
| DOI: | 10.13005/ojc/350619 |
| Popis: | Evaluation of the effects of salts on the functional properties of Adansonia digitata seed flour was investigated. Sodium chloride (NaCl), calcium chloride (CaCl2), potassium chloride (KCl), sodium ethanoate (CH3COONa) and sodium nitrate (NaNO3) salts were the salts used to carry out the investigation. The results obtained revealed that the 18% least gelation concentration recorded with distilled water was improved in the presence of salt solutions to values from 8% and 16%. Results for water absorption capacity showed a decrease from 220 in distilled water to between 136 and 220 when salt solutions were used. An increase in foaming capacity from 12.4 in the absence of salt, up to values between 24.2 and 114.4 in the presence of salt was observed. The presence of NaCl on Adansonia digitata seed flour recorded the lowest foaming stability while CH3COONa recorded the highest values; from the result it was observed that the type of salt used and its concentration had a great impact on the variation of protein solubility of Adansonia digitata seed flour with solutions of different pH. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|