Effect Of Blanching And Decortication On The Physicochemical Properties Of Breadfruit (T.Africana) Flour And Seeds Using Response Surface Methodology
ABSTRACT
This study investigated the effects
of blanching and decortications on the physicochemical properties using the
response surface methodology. Physicochemical properties:-Bulk density,
wettability, gelation temperature, protein solubility, Apparent density,
swelling and hydration coefficient, water and oil absorption capacities and
cooking time of the whole blanched and whole blanched decorticated flour and
seeds of T. Africana were determined The apparent density, swelling and
hydration coefficient and cooking time were significantly (p 0.05) affected by
temperature and time. The bulk density, wettability, water and oil absorption
capacity were significantly (p 0.05) affected by quantity, temperature and
time. Gelation temperature was significantly (p 0.05) affected by temperature.
Protein solubility was neither significantly (p S 0.05) affected by quantity,
temperature nor time.
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UDUMA, . (2021). Effect Of Blanching And Decortication On The Physicochemical Properties Of Breadfruit (T.Africana) Flour And Seeds Using Response Surface Methodology . Repository.mouau.edu.ng: Retrieved Nov 25, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-blanching-and-decortication-on-the-physicochemical-properties-of-breadfruit-tafricana-flour-and-seeds-using-response-surface-methodology-7-2
.A., UDUMA. "Effect Of Blanching And Decortication On The Physicochemical Properties Of Breadfruit (T.Africana) Flour And Seeds Using Response Surface Methodology " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 01 Jul. 2021, https://repository.mouau.edu.ng/work/view/effect-of-blanching-and-decortication-on-the-physicochemical-properties-of-breadfruit-tafricana-flour-and-seeds-using-response-surface-methodology-7-2. Accessed 25 Nov. 2024.
.A., UDUMA. "Effect Of Blanching And Decortication On The Physicochemical Properties Of Breadfruit (T.Africana) Flour And Seeds Using Response Surface Methodology ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 01 Jul. 2021. Web. 25 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-blanching-and-decortication-on-the-physicochemical-properties-of-breadfruit-tafricana-flour-and-seeds-using-response-surface-methodology-7-2 >.
.A., UDUMA. "Effect Of Blanching And Decortication On The Physicochemical Properties Of Breadfruit (T.Africana) Flour And Seeds Using Response Surface Methodology " Repository.mouau.edu.ng (2021). Accessed 25 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-blanching-and-decortication-on-the-physicochemical-properties-of-breadfruit-tafricana-flour-and-seeds-using-response-surface-methodology-7-2