Evaluation of Physicochemical and Functional Properties of Flour Produced from Iranian Native Cucurbitaceae Seed (Melon, Cantaloupe, Watermelon and Cucurbit)
نویسندگان
1 PhD student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
2 Assistant professor, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
3 PhD student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
doi
10.22101/JRIFST.2016.12.19.533چکیده
In this study, the composition, color attributes and functional properties of watermelon, melon, cantaloupe and cucurbit flour were evaluated. Significant differences were observed in proximate composition, color attributes and functional properties (P<0.05) except for water binding capacity. Foam expansion was higher for the cantaloupe and cucurbit flours. Cucurbit flour had more foam stability, water/oil binding capacity, water holding capacity and more protein solubility; Moreover, it had a significant lower L* value (P<0.05). Also, emulsifying stability was higher for the cucurbit flour and a strong gel was formed at 6% (LGC) for this flour. In this research cantaloupe flour appeared to have the least gelling properties and the highest emulsifying capacity. The rheological data were fitted with the Power Law model. The flow behavior index was less than 1 for all flour types, which indicating shear-thinning behavior. Furthermore, the most consistency coefficient and flow behavior index were attributed to the cucurbit flour suspension and the least to the watermelon and cantaloupe flour.
