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dc.contributor.author
Sonawane, Sachin K.
dc.contributor.author
Bagul, Mayuri B.
dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Arya, Shalini S.
dc.date.available
2017-11-29T20:08:32Z
dc.date.issued
2016-03
dc.identifier.citation
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
dc.identifier.issn
2193-4126
dc.identifier.uri
http://hdl.handle.net/11336/29308
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Verlag Berlín
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Citrullus Lanatus
dc.subject
Limonia Acidissima
dc.subject
Functionality Property
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Sem
dc.subject
Xrd
dc.subject
Nutrition
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Nutritional, functional, thermal and structural characteristics of citrullus lanatus and limonia acidissima seed flours
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-07-17T13:47:33Z
dc.identifier.eissn
2193-4134
dc.journal.volume
10
dc.journal.number
1
dc.journal.pagination
72-79
dc.journal.pais
Alemania
dc.journal.ciudad
Berlin
dc.description.fil
Fil: Sonawane, Sachin K.. Institute Of Chemical Technology; India
dc.description.fil
Fil: Bagul, Mayuri B.. Institute Of Chemical Technology; India
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
dc.description.fil
Fil: Arya, Shalini S.. Institute Of Chemical Technology; India
dc.journal.title
Journal of Food Measurement and Characterization
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/journal/11694
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11694-015-9278-8
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