נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
RELATIONSHIP BETWEEN STRUCTURE AND TEXTURE OF EXTRUDED SOY AND COTTONSEED FLOUR PRODUCTS
Year:
1977
Source of publication :
Journal of Food Quality
Authors :
בן-גרא, איתמר
;
.
שומר, אילן
;
.
Volume :
1
Co-Authors:

de BUCKLE, T.SALAZAR., Instituto de Investigaciones Technologicas, Bogota, 7031, Colombia
ZAPATA, L.E., Instituto de Investigaciones Technologicas, Bogota, 7031, Colombia
de SANOVAL, A.MERCEDES., Instituto de Investigaciones Technologicas, Bogota, 7031, Colombia

 

Facilitators :
From page:
253
To page:
266
(
Total pages:
14
)
Abstract:
Textural properties of extruder cooked soybean and cottonseed flours were evaluated by a tasting panel and ultrastructure study. An attempt was made to correlate the findings of the tasting panel with chemical and physical parameters. The role of NSI in the flours and the size of the texturing machinery (X‐5 vs X‐25 or laboratory vs plant size) were evaluated as well. Water absorption and integrity tests values of the cottonseed products were lower than those of soybean. The free gossypol values of the cottonseed extruded products are relatively very low. Significant differences were found between the ultrastructure of the soybean and the cottonseed extrudates. Several stages of induced texturization of cottonseed protein were observed by the electron microscope while soy proteins had only one. Copyright © 1977, Wiley Blackwell. All rights reserved
Note:
Related Files :
animal experiment
cotton seed flour
electron microscopy
nitrogen
soybean
עוד תגיות
תוכן קשור
More details
DOI :
10.1111/j.1745-4557.1977.tb00944.x
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
18797
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:24
You may also be interested in
Scientific Publication
RELATIONSHIP BETWEEN STRUCTURE AND TEXTURE OF EXTRUDED SOY AND COTTONSEED FLOUR PRODUCTS
1

de BUCKLE, T.SALAZAR., Instituto de Investigaciones Technologicas, Bogota, 7031, Colombia
ZAPATA, L.E., Instituto de Investigaciones Technologicas, Bogota, 7031, Colombia
de SANOVAL, A.MERCEDES., Instituto de Investigaciones Technologicas, Bogota, 7031, Colombia

 

RELATIONSHIP BETWEEN STRUCTURE AND TEXTURE OF EXTRUDED SOY AND COTTONSEED FLOUR PRODUCTS
Textural properties of extruder cooked soybean and cottonseed flours were evaluated by a tasting panel and ultrastructure study. An attempt was made to correlate the findings of the tasting panel with chemical and physical parameters. The role of NSI in the flours and the size of the texturing machinery (X‐5 vs X‐25 or laboratory vs plant size) were evaluated as well. Water absorption and integrity tests values of the cottonseed products were lower than those of soybean. The free gossypol values of the cottonseed extruded products are relatively very low. Significant differences were found between the ultrastructure of the soybean and the cottonseed extrudates. Several stages of induced texturization of cottonseed protein were observed by the electron microscope while soy proteins had only one. Copyright © 1977, Wiley Blackwell. All rights reserved
Scientific Publication
You may also be interested in