Functional properties of defatted cashew kernel flour

Authors
Citation
Kv. Nagaraja, Functional properties of defatted cashew kernel flour, J FD SCI M, 38(4), 2001, pp. 319-323
Citations number
21
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
319 - 323
Database
ISI
SICI code
0022-1155(200107/08)38:4<319:FPODCK>2.0.ZU;2-X
Abstract
Functional properties of defatted cashew (Anacardium occidentale) flour wer e compared with those of almond (Prunus amygdalus) and soybean (Glycine max ). Defatted cashew kernel flour had lower water absorption capacity, higher oil absorption capacity and emulsification capacity compared to defatted s oybean flour ('JS 335'). Foaming capacity of defatted cashew kernel flour w as comparable with that of soy bean. Defatted kernel flour of almond exhibi ted lower water absorption, oil absorption, foaming capacity compared to ca shew and soybean. Blending of cashew and soybean in the ratio of 1:1 improv ed the water absorption and emulsification capacity of cashew. Both almond and soy bean exhibited similar behaviour with respect to stability of the f oam at pHs, ranging between 3 and 10. However, in the case of defatted cash ew flour, foam produced was stable at pHs ranging between 3 and 9. At pHs 2 and 10, foam was unstable. Sodium chloride at concentrations ranging from 0 to 0.6 M did not affect the foam capacity, though it enhanced the extract ability of the proteins from defatted flours.