Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour
نویسندگان
1 MSc. student, Department of Food Science & Technology, Ferdowsi University of Mashhad
2 Assistant professor, Department of of Food Science & Technology, Ferdowsi University of Mashhad
3 Researcher, Agriculture and Agri-Food Canada, Montreal, Canada
4 Associate professor, Department of of Food Science & Technology, Ferdowsi University of Mashhad
doi
10.22101/JRIFST.2013.09.16.222چکیده
At the present research, the differences between proximate chemical composition, color parameters, and functional properties of “Fenugreek” and “Soy” flours were studied. Also the effect of pH changes on protein solubility, foaming capacity and stability, as well as emulsifying capacity and stability of two flours were investigated. Protein and fat content of defatted fenugreek flour were determined to be 51.4% and 1.24%, respectively; while in defatted soy flour they were measured to be 66% and 7.13%, respectively. The protein solubility and emulsifying capacity of soy flour was lower than fenugreek flour due to the high amount of fat content in defatted soy flour, and the difference between protein type in two flours. There was no significant difference (P<0.05) between other functional properties of flours. These results show high amount of protein content in the specific flour does not contribut to better functionalities in comparison with the other flours in all cases. pH changes had noticible effect on foaming capacity and stability, and also emulsifying capacity and stability of fenugreek flour, while only foaming capacity and stability of soy flour showed to be sensitive to these conditions. L* and a* parameters of fenugreek flour were lower, but its b* was higher than soy flour.
