Functional properties of barinas nut flour (Caryodendron orinocense Karst., Euphorbiaceae) compared to those of soybean |
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| Affiliation: | 1. CFisUC, Physics Department, University of Coimbra, 3004–516 Coimbra, Portugal;2. CIEPQPF, Department of Chemical Engineering, University of Coimbra, 3030–790 Coimbra, Portugal;3. Physics Department, Technical University of Munich, 85747 Garching, Germany;4. Physics Department and CICECO, University of Aveiro, 3810–193 Aveiro, Portugal;5. UCIBIO-REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, 4050–313 Porto, Portugal;6. Federal University of Rondônia-UNIR, Faculty of Medicine, Laboratory of Nanomaterials and Nanobiomagnetism, CEP 76900–000, Amazonia, Brazil |
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| Abstract: | Protein solubility studies showed that the protein of Caryodendron orinocense flour was soluble at both acidic and basic pH, and NaCl (0.5 m) increased the solubility of all flours tested. The water absorption capacity was less, while the oil absorption was higher for Caryodendron flour than soybean flour. Both flours presented similar emulsion capacity and stability, while the foaming capacity was much smaller for Caryodendron flours than soybean flour; NaCl increased the foaming capacity of soybean flour; these results might be due to differences in protein concentration. NaCl concentrations greater than 0.25 m increased the emulsifying activity in Caryodendron flours, but did not influence the emulsion stability. The lowest gelation concentration and temperature of gelling were similar to that of soybean flour. These results suggest that Caryodendron flour might have some similar uses as soybean flour in the food industry. |
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