EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM IRANIAN NATIVE CUCURBITACEAE SEED (MELON, CANTALOUPE, WATERMELON AND CUCURBIT)

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VARIDI MEHDI; HEYDARI FATEMEH; SHOKROLAHI YANCHESHMEH BEHDAD

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Journal: Research and Innovation in Food Science and Technology Year:2016 | Volume:5 | Issue:3 Page(s): 249-264

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Title

EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM IRANIAN NATIVE CUCURBITACEAE SEED (MELON, CANTALOUPE, WATERMELON AND CUCURBIT)

Author(s)

VARIDI MEHDI | HEYDARI FATEMEH | SHOKROLAHI YANCHESHMEH BEHDAD | Issue Writer Certificate

Keywords

ESTIVAL SEEDQ2

FLOURQ3

FLOW BEHAVIOR INDEXQ2

FUNCTIONAL PROPERTIESQ1

PROTEINQ1

Abstract

In this study, the composition, color attributes and FUNCTIONAL PROPERTIES of watermelon, melon, cantaloupe and cucurbit FLOUR were evaluated. Significant differences were observed in proximate composition, color attributes and FUNCTIONAL PROPERTIES (P <0.05) except for water binding capacity. Foam expansion was higher for the cantaloupe and cucurbit FLOURs.Cucurbit FLOUR had more foam stability, water/oil binding capacity, water holding capacity and more PROTEIN solubility; Moreover, it had a significant lower L* value (P<0.05). Also, emulsifying stability was higher for the cucurbit FLOUR and a strong gel was formed at 6% (LGC) for this FLOUR. In this research cantaloupe FLOUR appeared to have the least gelling properties and the highest emulsifying capacity. The rheological data were fitted with the Power Law model. The FLOW BEHAVIOR INDEX was less than 1 for all FLOUR types, which indicating shear-thinning behavior. Furthermore, the most consistency coefficient and FLOW BEHAVIOR INDEX were attributed to the cucurbit FLOUR suspension and the least to the watermelon and cantaloupe FLOUR.

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APA: Copy

VARIDI, MEHDI, HEYDARI, FATEMEH, & SHOKROLAHI YANCHESHMEH, BEHDAD. (2016). EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM IRANIAN NATIVE CUCURBITACEAE SEED (MELON, CANTALOUPE, WATERMELON AND CUCURBIT). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 5(3), 249-264. SID. https://sid.ir/paper/233897/en

Vancouver: Copy

VARIDI MEHDI, HEYDARI FATEMEH, SHOKROLAHI YANCHESHMEH BEHDAD. EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM IRANIAN NATIVE CUCURBITACEAE SEED (MELON, CANTALOUPE, WATERMELON AND CUCURBIT). JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;5(3):249-264. Available from: https://sid.ir/paper/233897/en

IEEE: Copy

MEHDI VARIDI, FATEMEH HEYDARI, and BEHDAD SHOKROLAHI YANCHESHMEH, “EVALUATION OF PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM IRANIAN NATIVE CUCURBITACEAE SEED (MELON, CANTALOUPE, WATERMELON AND CUCURBIT),” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 3, pp. 249–264, 2016, [Online]. Available: https://sid.ir/paper/233897/en

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