Yusuf A A, Ayedun H, Sanni L O
Department of Chemistry, University of Agriculture, Abeokuta, Ogun State, Nigeria.
Department of Science Laboratory Technology, Federal Polytechnic, Ilaro, Ogun State, Nigeria.
Food Chem. 2008 Nov 15;111(2):277-82. doi: 10.1016/j.foodchem.2007.12.014. Epub 2007 Dec 15.
Benniseed and bambara groundnut seeds were roasted at 80 and 120°C for 10-60min. For both flours, the effects of roasting temperature and time on selected functional properties and chemical composition were determined, as were the effects of pH on the emulsification capacity and nitrogen solubility. The chemical constituents of the raw flours were present at higher concentrations than those of the roasted flours except for fat and ash. Protein concentrates of both flours contained 80.5-81.5% crude protein as the major constituent. Nitrogen solubility was lowest at pH 4.0 for raw and roasted benniseed flour and pH 5.0 for raw and roasted bambara groundnut flour. Roasting generally lowered the nitrogen solubility and increased the water and oil absorption capacities while decreasing the foaming capacity and emulsification capacity of both flours.
芝麻籽和 bambara 花生籽分别在 80°C 和 120°C 下烘烤 10 - 60 分钟。针对这两种面粉，测定了烘烤温度和时间对选定功能特性及化学成分的影响，以及 pH 对乳化能力和氮溶解度的影响。除脂肪和灰分外，生面粉中的化学成分浓度高于烘烤面粉。两种面粉的蛋白质浓缩物均含有 80.5 - 81.5% 的粗蛋白作为主要成分。生芝麻籽面粉和烘烤芝麻籽面粉在 pH 4.0 时氮溶解度最低，而生 bambara 花生面粉和烘烤 bambara 花生面粉在 pH 5.0 时氮溶解度最低。烘烤通常会降低氮溶解度，增加水和油的吸收能力，同时降低两种面粉的发泡能力和乳化能力。
