Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)
Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the...
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| Veröffentlicht in: | Ciência e tecnologia de alimentos 2012-03, Vol.32 (1), p.98-105 |
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| creator | Chaparro Acuña, Sandra Patricia Gil González, Jesús Humberto Aristizábal Torres, Iván Darío |
| description | Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations ( |
| doi_str_mv | 10.1590/S0101-20612012005000007 |
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Varias características físico-químicas e funcionais para farinha de vitabosa (Mucuna deeringiana) e soja (Glycine max) foram avaliadas. A vitabosa apresentou maior capacidade de absorção de óleo enquanto a soja mostrou maior capacidade de absorção de água, sendo esta última altamente dependente das mudanças na força iônica do meio. A Atividade Emulsificante (AE) diminuiu com o aumento da concentração de farinha, enquanto que a estabilidade de emulsão (ES) aumentou. Tanto para a farinha de vitabosa quanto a de soja, os valores de AE e ES incrementaram no intervalo 0,0-0,4 M. Com relação à estabilidade da espuma, esta propriedade variou com a concentração da farinha, atingindo valores máximos de 39% (vitabosa) e 33% (soja) para uma concentração de 10%. A farinha de vitabosa teve a melhor capacidade espumante (56% para 0,6 M) em comparação com a de soja (47% a 0,4 M). A maior capacidade de gelificação foi observada em farinha de vitabosa para uma concentração de 10%. Os resultados também mostraram que um aumento na força iônica da solução para baixas concentrações no sal (<0,4 M), melhora a capacidade de gelificação das farinhas.</description><identifier>ISSN: 0101-2061</identifier><identifier>ISSN: 1678-457X</identifier><identifier>EISSN: 1678-457X</identifier><identifier>DOI: 10.1590/S0101-20612012005000007</identifier><language>eng</language><publisher>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</publisher><subject>FOOD SCIENCE & TECHNOLOGY</subject><ispartof>Ciência e tecnologia de alimentos, 2012-03, Vol.32 (1), p.98-105</ispartof><rights>This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c275t-36b4de18dd0960a59c41f7cc1bfda35dfc98379bc367235d199ce7b3c879fb913</citedby><cites>FETCH-LOGICAL-c275t-36b4de18dd0960a59c41f7cc1bfda35dfc98379bc367235d199ce7b3c879fb913</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,776,780,881,27901,27902</link.rule.ids></links><search><creatorcontrib>Chaparro Acuña, Sandra Patricia</creatorcontrib><creatorcontrib>Gil González, Jesús Humberto</creatorcontrib><creatorcontrib>Aristizábal Torres, Iván Darío</creatorcontrib><title>Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)</title><title>Ciência e tecnologia de alimentos</title><addtitle>Food Sci. Technol</addtitle><description>Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.
Varias características físico-químicas e funcionais para farinha de vitabosa (Mucuna deeringiana) e soja (Glycine max) foram avaliadas. A vitabosa apresentou maior capacidade de absorção de óleo enquanto a soja mostrou maior capacidade de absorção de água, sendo esta última altamente dependente das mudanças na força iônica do meio. A Atividade Emulsificante (AE) diminuiu com o aumento da concentração de farinha, enquanto que a estabilidade de emulsão (ES) aumentou. Tanto para a farinha de vitabosa quanto a de soja, os valores de AE e ES incrementaram no intervalo 0,0-0,4 M. Com relação à estabilidade da espuma, esta propriedade variou com a concentração da farinha, atingindo valores máximos de 39% (vitabosa) e 33% (soja) para uma concentração de 10%. A farinha de vitabosa teve a melhor capacidade espumante (56% para 0,6 M) em comparação com a de soja (47% a 0,4 M). A maior capacidade de gelificação foi observada em farinha de vitabosa para uma concentração de 10%. Os resultados também mostraram que um aumento na força iônica da solução para baixas concentrações no sal (<0,4 M), melhora a capacidade de gelificação das farinhas.</description><subject>FOOD SCIENCE & TECHNOLOGY</subject><issn>0101-2061</issn><issn>1678-457X</issn><issn>1678-457X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNplkN9LwzAQx4MoOKd_g3ncHjqTpm2aRxn-goGCCr6V9JpsGW0yklbsf2-2iT543HF8ufsc3Beha0oWNBfk5pVQQpOUFDQlMUlO9sFP0IQWvEyynH-cosnv0jm6CGFLSMpZxiaof9mMwYCDjeoMyBbDRnoJvfIm9AYClrbBerDQG2fjeOfdTvneqICdxp-ml7ULEs-6AQYrcaMiaNdGWjk_oMGNtZIWz9btCMYq3Mmv-SU607IN6uqnT9H7_d3b8jFZPT88LW9XCaQ87xNW1FmjaNk0RBRE5gIyqjkArXUjWd5oECXjogZW8DRqKgQoXjMoudC1oGyKFse7AYxqXbV1g49PhOrgWfXnWZSx8gjwIwDeheCVrnbedNKPFSXV3u1_5I_b7Bvs53Jk</recordid><startdate>20120301</startdate><enddate>20120301</enddate><creator>Chaparro Acuña, Sandra Patricia</creator><creator>Gil González, Jesús Humberto</creator><creator>Aristizábal Torres, Iván Darío</creator><general>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</general><scope>AAYXX</scope><scope>CITATION</scope><scope>GPN</scope></search><sort><creationdate>20120301</creationdate><title>Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)</title><author>Chaparro Acuña, Sandra Patricia ; Gil González, Jesús Humberto ; Aristizábal Torres, Iván Darío</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c275t-36b4de18dd0960a59c41f7cc1bfda35dfc98379bc367235d199ce7b3c879fb913</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>FOOD SCIENCE & TECHNOLOGY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chaparro Acuña, Sandra Patricia</creatorcontrib><creatorcontrib>Gil González, Jesús Humberto</creatorcontrib><creatorcontrib>Aristizábal Torres, Iván Darío</creatorcontrib><collection>CrossRef</collection><collection>SciELO</collection><jtitle>Ciência e tecnologia de alimentos</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chaparro Acuña, Sandra Patricia</au><au>Gil González, Jesús Humberto</au><au>Aristizábal Torres, Iván Darío</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max)</atitle><jtitle>Ciência e tecnologia de alimentos</jtitle><addtitle>Food Sci. Technol</addtitle><date>2012-03-01</date><risdate>2012</risdate><volume>32</volume><issue>1</issue><spage>98</spage><epage>105</epage><pages>98-105</pages><issn>0101-2061</issn><issn>1678-457X</issn><eissn>1678-457X</eissn><abstract>Physicochemical characteristics and functional properties of vitabosa flour (Mucuna deeringiana) and soybean flour (Glycine max) were determined. Oil absorption capacity was higher in vitabosa. Water absorption capacity was higher in soy and it was affected by the change in the ionic strength of the medium. Emulsifying Activity (EA) decreased with increasing concentration of flour, while Emulsifying Stability (ES) showed an increased. EA and ES of flours have more ionic strength in the range between 0.0 and 0.4 M, but it is reduced afterwards with the higher concentration of NaCl. Foaming stability varied with the concentration of flour solution reaching maximum values of 39 and 33% for vitabosa and soybean, respectively at 10% flour concentration.Vitabosa had the best foaming capacity (56% to 0.6 M) compared with soybeans (47% to 0.4 M). Maximum capacity of gelation was observed in vitabosa at 10% flour concentration. Increases in ionic strength of the flour solution, at low salt concentrations (<0.4 M), improved the gelation of flours.
Varias características físico-químicas e funcionais para farinha de vitabosa (Mucuna deeringiana) e soja (Glycine max) foram avaliadas. A vitabosa apresentou maior capacidade de absorção de óleo enquanto a soja mostrou maior capacidade de absorção de água, sendo esta última altamente dependente das mudanças na força iônica do meio. A Atividade Emulsificante (AE) diminuiu com o aumento da concentração de farinha, enquanto que a estabilidade de emulsão (ES) aumentou. Tanto para a farinha de vitabosa quanto a de soja, os valores de AE e ES incrementaram no intervalo 0,0-0,4 M. Com relação à estabilidade da espuma, esta propriedade variou com a concentração da farinha, atingindo valores máximos de 39% (vitabosa) e 33% (soja) para uma concentração de 10%. A farinha de vitabosa teve a melhor capacidade espumante (56% para 0,6 M) em comparação com a de soja (47% a 0,4 M). A maior capacidade de gelificação foi observada em farinha de vitabosa para uma concentração de 10%. Os resultados também mostraram que um aumento na força iônica da solução para baixas concentrações no sal (<0,4 M), melhora a capacidade de gelificação das farinhas.</abstract><pub>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</pub><doi>10.1590/S0101-20612012005000007</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| title | Physicochemical characteristics and functional properties of vitabosa (mucuna deeringiana) and soybean (glycine max) |
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