دورية أكاديمية
Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour
| العنوان: | Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour |
|---|---|
| المؤلفون: | Emmanuel Anyachukwu IRONDI, Wasiu AWOYALE, Ganiyu OBOH, Aline Augusti BOLIGON |
| المصدر: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 43, Iss 1, Pp 9-23 (2019) |
| بيانات النشر: | Galati University Press, 2019. |
| سنة النشر: | 2019 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | antioxidant activity, Brachystegia eurycoma, cassava flour, phenolics, pasting characteristics, Food processing and manufacture, TP368-456 |
| الوصف: | The increasing use of high-quality cassava flour (HQCF) for the baking of food products makes it imperative to improve its antioxidant and pasting attributes. Therefore, the phenolics composition, antioxidant and pasting properties of HQCF substituted with 10% and 20% Brachystegia eurycoma seed flour (BSF) were evaluated in this study. The HPLC-DAD profile of the phenolics revealed that chlorogenic acid, caffeic acid, rutin and quercetin levels in the blends increased significantly (p |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 1843-5157 2068-259X |
| Relation: | http://www.ann.ugal.ro/tpa/Anale%202019/vol%201/1.%20Irondi%20et%20al.pdf; https://doaj.org/toc/1843-5157; https://doaj.org/toc/2068-259X |
| DOI: | 10.35219/foodtechnology.2019.1.01 |
| URL الوصول: | https://doaj.org/article/9defe5ad6de24e82840fd6ed32e8ef5e |
| رقم الأكسشن: | edsdoj.9defe5ad6de24e82840fd6ed32e8ef5e |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 18435157 2068259X |
|---|---|
| DOI: | 10.35219/foodtechnology.2019.1.01 |