Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L.) flour

Food Chemistry

Volumn 197, Issue , 2016, Pages 345-352

  Wani, Idrees Ahmed ^a   Gani, Adil ^a   Tariq, Aanisa ^a   Sharma, Paras ^b   Masoodi, Farooq Ahmad ^a   Wani, Haroon Maqbool ^b  

^a UNIVERSITY OF KASHMIR   (India)

^b AMITY UNIVERSITY RAJASTHAN   (India)

Author keywords

Arrowhead; Color; Pasting; Physicochemical; Roasting; Thermal

Indexed keywords

COLOR; EMULSIFICATION; EMULSIONS; WATER ABSORPTION;

ARROWHEAD; PASTING; PHYSICOCHEMICAL; ROASTING; THERMAL;

ANTIOXIDANTS;

ALKANE; CARBOXYLIC ACID; ESTER; GALLIC ACID; LIPID; OIL; PROTEIN; WATER; ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; ASH; BULK DENSITY; CHEMICAL COMPOSITION; COLOR; COOKING; ENTHALPY; FLOUR; FOAM STABILITY; FOAMING; GELATINIZATION; GLYCATION; HEAT TREATMENT; INFRARED SPECTROSCOPY; MICROWAVE RADIATION; MOISTURE; PEANUT MEAL; PHYSICAL CHEMISTRY; PROTEIN CONTENT; ROASTING; SAGITTARIA SAGITTIFOLIA; TEMPERATURE SENSITIVITY; VISCOSITY; WATER ABSORPTION; ANALYSIS; ARROWHEAD; CHEMISTRY; TEMPERATURE;

ANTIOXIDANTS; COLOR; FLOUR; MICROWAVES; PHENOLS; PLANT EXTRACTS; SAGITTARIA; TEMPERATURE; VISCOSITY; WATER;

EID: 84946143166     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.125     Document Type: Article

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