Functional properties of jack fruit seed flour

@inproceedings{Singh1991FunctionalPO,
  title={Functional properties of jack fruit seed flour},
  author={Ajay Kumar Rakesh Singh and Sandeep Shankaran Kumar and Iqbal Singh},
  year={1991}
}
The chemical composition and functional properties of jack fruit seed flour were studied. The flour contained mainly albumins and globulins. The solubility of protein was high at both acidic and alkaline pH. The in vitro digestibility of the protein was 89%. Water and fat absorption capacities, and emulsion capacity were comparable with that of soy flour 

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