FUNCTIONAL-PROPERTIES OF FABA BEAN (VICIA-FABA) PROTEIN FLOUR DRIED BY SPRAY-DRYING AND FREEZE-DRYING

Authors
CEPEDA E VILLARAN MC ARANGUIZ N
Citation
E. Cepeda et al., FUNCTIONAL-PROPERTIES OF FABA BEAN (VICIA-FABA) PROTEIN FLOUR DRIED BY SPRAY-DRYING AND FREEZE-DRYING, Journal of food engineering, 36(3), 1998, pp. 303-310
Citations number
14
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
36
Issue
3
Year of publication
1998
Pages
303 - 310
Database
ISI
SICI code
0260-8774(1998)36:3<303:FOFB(P>2.0.ZU;2-#
Abstract
Faba protein flour of Vicia faba was obtained by precipitation and cen trifugation from peeled and milled seeds. The flour was dried by spray drying and freeze drying. The effect of both methods of drying on fun ctional properties such as solubility, emulsification, water retention , viscosity and enzymatic hydrolysis was studied. (C) 1998 Elsevier Sc ience Limited. Ail rights reserved.