Record number :
1977570
Title of article :
Evaluating belinjau (Gnetum gnemon L.) seed flour quality as a base for development of novel food products and food formulations
Author/Authors :
Bhat، نويسنده , , Rajeev and binti Yahya، نويسنده , , Nabilah، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2014
Pages :
8
From page :
42
To page :
49
Abstract :
Belinjau (Gnetum gnemon L.) seed flour was evaluated for nutritional composition, antioxidant activity and functional properties. Seed flour was found to be rich in protein (19.0 g/100 g), crude fibre (8.66 g/100 g), carbohydrates (64.1%), total dietary fibre (14.5%) and encompassed adequate amounts of essential amino acids, fatty acids and minerals. Antioxidant compounds such as total phenols (15.1 and 12.6 mg GAE/100 g), tannins (35.6 and 16.1 mg CE/100 g) and flavonoids (709 and 81.6 mg CEQ/100 g) were higher in ethanolic extracts over aqueous extracts, respectively. Inhibition of DPPH was high in ethanol extracts (48.9%) compared to aqueous extracts (19.7%), whereas aqueous extracts showed a higher FRAP value compared to ethanol extracts (0.98 and 0.61 mmol Fe(II)/100 g, respectively). Results on functional properties revealed acceptable water and oil absorption capacities (5.51 and 1.98 g/g, respectively), emulsion capacity and stability (15.3% and 6.90%, respectively), and foaming capacity (5.78%). FTIR spectral analysis showed seed flour to encompass major functional groups such as: amines, amides, amino acids, polysaccharides, carboxylic acids, esters and lipids. As belinjau seed flour possesses a rich nutraceutical value, it has high potential to be used as a basic raw material to develop new low cost nutritious functional foods.
Keywords :
antioxidants , Nutritional features , functional properties , Belinjau seeds
Journal title :
Food Chemistry
Serial Year :
2014
Link To Document :
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