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|Title: ||Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours|
|Authors: ||Dossou, Veronica M.|
Agbenorhevi, J. K.
|Keywords: ||defatted flour|
Ackee (Blighia sapida)
|Issue Date: ||2014|
|Publisher: ||American Journal of Food Science and Technology|
|Citation: ||American Journal of Food Science and Technology, 2014, Vol. 2, No. 6, 187-191 Available online at http://pubs.sciepub.com/ajfst/2/6/3 © Science and Education Publishing DOI:10.12691/ajfst-2-6-3|
|Abstract: ||The pulp/arils of ackee (Blighia sapida) were oven/freeze dried, processed into full fat and defatted flours and analyzed for some physicochemical and functional properties. Moisture, crude fat, crude protein, crude fibre, ash and carbohydrate content of the flours ranged from 4.83-7.30%, 21.42-59.54%, 11.54-23.00%, 3.83-4.08%, 8.45-9.05% and 15.13-42.48% db, respectively. Potassium (462.21-968.29 mg/100 g) and zinc (1.99-3.55 mg/100 g) were the most and least abundant minerals, respectively. Functional properties ranged from 24.09 to 39.45% solubility, 11.03 to 23.02% swelling power, 111.75 to 139.57% oil absorption capacity, 4.33 to 5.67% foaming capacity, 76.34 to 84.35% foam stability, 61.67 to 69.17% emulsion capacity and 5.83 to 46.67% emulsion stability. Generally, defatted flours had higher values for proximate composition and functional properties than the full fat flours. Oven dried ackee aril flours had higher emulsion activity and stability suggesting their potential application in foods such as, mayonnaise, yogurt, ice-cream, sausages and processed meats.|
|Description: ||This Article was published by American Journal of Food Science and Technology, 2014, Vol. 2, No. 6, 187-191 Available online at http://pubs.sciepub.com/ajfst/2/6/3 © Science and Education Publishing DOI:10.12691/ajfst-2-6-3|
|Appears in Collections:||College of Science|
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