کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10544378 | 963588 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of fermentation on the functional properties of sorghum flour
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of fermentation on the functional properties of sorghum flour Effect of fermentation on the functional properties of sorghum flour](/preview/png/10544378.png)
چکیده انگلیسی
Sorghum flour was fermented by the traditional Sudanese method of fermentation for 24 h, taking samples every 8 h, and selected functional properties were studied. Results showed that fermentation increased the protein solubility of sorghum flour in the acidic range (pH 2-4). Fermented sorghum flour had a least gelation concentration of 6% after 16 h of fermentation, while it was 18% for unfermented sorghum. Fermentation also increased oil-binding capacity, emulsifying capacity and emulsifying stability, while it decreased the water-binding capacity. Sorghum flour, fermented or unfermented, showed no foam capacity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 92, Issue 1, August 2005, Pages 1-5
Journal: Food Chemistry - Volume 92, Issue 1, August 2005, Pages 1-5
نویسندگان
Abd Elmoneim O. Elkhalifa, B. Schiffler, R. Bernhardt,