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|Title: ||Functional properties of Artocarpus altilis pulp flour as affected by fermentation|
|Authors: ||Appiah, F.|
|Keywords: ||Artocarpus altilis|
|Issue Date: ||2011|
|Publisher: ||AGRICULTURE AND BIOLOGY JOURNAL OF NORTH AMERICA|
|Citation: ||Agric. Biol. J. N. Am., 2011, 2(5): 773-779 doi:10.5251/abjna.2011.2.5.773.779|
|Abstract: ||A study was carried out to assess the effect of fermentation on functional properties of Artocarpus
altilis pulp flour with the aim of expanding its use. Flours of unfermented and fermented A.altilis
pulp were produced and standard procedures used to determine their functional properties.
Fermentation resulted in significant decrease in bulk density from 0.57g/cm3 to 0.46g/cm3 and
foam capacity from 9.2g/ml to 5.0g/ml. In contrast, least gelation concentration and peak viscosity
were increased from 0.4w/v to 0.6w/v. and from 354.33BU to 616.67 respectively. Water
absorption capacity (3.33ml/g-3.67ml/g), oil absorption capacity (1.5ml/g-2.5ml/g), solubility
(7.3%-11.55%) and swelling power (7.02-8.72) were not significantly influenced by fermentation.
The study shows that the functional properties (bulk density, least gelation concentration and
peak viscosity) of A. altilis pulp flour can be enhanced through fermentation and hence their
subsequent incorporation into food systems.|
|Description: ||This article was published in Agric. Biol. J. N. Am., 2011, 2(5): 773-779 ISSN Print: 2151-7517, ISSN Online: 2151-7525, doi:10.5251/abjna.2011.2.5.773.779
© 2011, ScienceHuβ, http://www.scihub.org/ABJNA|
|Appears in Collections:||College of Science|
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