文章基本信息

标题：The Proximate and Effect of Salt Applications on Some Functional Properties of Quinoa ( Chenopodium quinoa ) Flour
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作者：H.N. Ogungbenle ; A.A. Oshodi ; M.O. Oladimeji 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2009
卷号：8
期号：1
页码：49-52
DOI：10.3923/pjn.2009.49.52
出版社：Asian Network for Scientific Information
摘要：The proximate and the effect of salt applications on the functional properties of quinoa flour were investigated. The salts used were, NaCl, Na₂SO₄, KCl, K₂SO₄ and CH₃COONa. The average proximate composition s were as follows: 13.50±0 0.05% Crude protein, 11.20±0.03% moisture, 6.30±0.03% fat, 9.50±0.02% fibre, 1.20±0.02% ash and 58.3±0.04% carbohydrate. The least gelation concentration of 16% w/v in deionized water was fairly improved to between 10% - 14% w/v in the presence of all the salts applied. The foaming capacity of 9% in deionized water was greatly improved to between 20.5-35% depending on the type and level of salts used. The water holding capacity decreased at low salt levels when compared with absence of salt and increased with increase in salt levels while the emulsion capacity decreased with increase in salt levels.