Functional properties of defatted cashew kernel flour

Nagaraja, KV

Kv. Nagaraja, Functional properties of defatted cashew kernel flour, J FD SCI M, 38(4), 2001, pp. 319-323

21

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

4

2001

319 - 323

ISI

0022-1155(200107/08)38:4<319:FPODCK>2.0.ZU;2-X

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.