Physicochemical and functional properties of peeled and unpeeled coconut haustorium flours
| Autor: | M. Smita, Sundaramoorthy Haripriya, Mudasir Bashir |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Starch
General Chemical Engineering 010401 analytical chemistry Significant difference Granule (cell biology) 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Nutritious food Industrial and Manufacturing Engineering 0104 chemical sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Amylose Haustorium medicine Food science Swelling medicine.symptom Safety Risk Reliability and Quality Flow properties Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 13:61-69 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | The purpose of this study was to assess the physicochemical, functional, morphological and antioxidant properties of peeled and unpeeled coconut haustorium flours. Physicochemical properties including chemical composition, amylose content, color and flow properties showed significant difference between peeled and unpeeled coconut haustorium flour. Swelling power, water solubility index and pasting properties (pasting point, peak viscosity, hold viscosity and final viscosity) differed significantly between peeled and unpeeled flour samples. Peeled coconut haustorium showed higher starch value (20.47 ± 0.57 g/100 g) compared to unpeeled coconut haustorium flour (14.62 ± 1.45 g/100 g). X-ray diffractogram of coconut haustorium flours reflect their amorphous nature due to the absence of peaks. Granule morphology of peeled and unpeeled coconut haustorium flour under scanning electron microscope showed that granules were oval to irregular in shape. The present study can be used for utilization of flours in the preparation of different formulations in food industries for the development of nutritious food products. |
| Databáze: | OpenAIRE |
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