Artículo
Nutritional, functional, thermal and structural characteristics of citrullus lanatus and limonia acidissima seed flours
Fecha de publicación:
03/2016
Editorial:
Springer Verlag Berlín
Revista:
Journal of Food Measurement and Characterization
ISSN:
2193-4126
e-ISSN:
2193-4134
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Seeds from fruits such as Citrullus (C.) lanatus (watermelon) and Limonia (L.) acidissima (wood apple) are not commonly utilized but could be suitable in numerous food formulations. It was shown that the protein content of defatted seed flours was 71.38 and 49.51 % and that these contained considerable amounts of minerals such as Na, Mn, Mg, K, Cu, Fe and Zn. The defatted L. acidissima seed flour was superior to C. lanatus in essential amino acids. The flours obtained from both seeds were also evaluated for functional properties and characterized by X-ray diffraction, differential scanning calorimeter and scanning electron microscope (SEM). Amorphous nature was observed in defatted C. lanatus and L. acidissima flours due to the low percentage of degree of crystallinity. Spherical morphologies were observed through SEM. The exothermic peak was recorded in defatted C. lanatus and L. acidissima flour.
Palabras clave:
Citrullus Lanatus
,
Limonia Acidissima
,
Functionality Property
,
Sem
,
Xrd
,
Nutrition
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Sonawane, Sachin K.; Bagul, Mayuri B.; Leblanc, Jean Guy Joseph; Arya, Shalini S.; Nutritional, functional, thermal and structural characteristics of citrullus lanatus and limonia acidissima seed flours; Springer Verlag Berlín; Journal of Food Measurement and Characterization; 10; 1; 3-2016; 72-79
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