文章基本信息

标题：Functional and Pasting Characteristics of Fermented Maize and Nile Tilapia ( Oreochromis niloticus ) Flour Diet
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作者：O.S. Fasasi ; I. A. Adeyemi ; O.A. Fagbenro 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：2007
卷号：6
期号：4
页码：304-309
DOI：10.3923/pjn.2007.304.309
出版社：Asian Network for Scientific Information
摘要：The proximate composition , pasting characteristics, Water Absorption Capacities (WAC), Oil Absorption Capacities (OAC), bulk densities (packed and loosed), Least Gelation Concentrations (LGC) swelling capacity, solubility, and viscosity of fermented and unfermented maize-tilapia mixes namely -MUF₁, MUF₂, MFF₃ and MFF₄ was investigated. WAC, OAC, PBD, LBD and LGC obtained are 271.7%; 176.0%; 0.570gmL^-1; 0.468g/ml; 10% (w/v) and 253.3-300%; 150.0-246.7%;0 355-0.468gmL^-1; 0. 513-0.610gmL^-1; 4.0-8.0% (w/v) respectively. Solubility and swelling power increased with increase in temperature. Viscosity increased with increase in the cold paste concentration and temperature. Peak viscosity of MF was 300RVA and 253.83-270.33 RVA in the formulated maize-tilapia mixes.