Studied of Defatted Flour and Protein Concentrate of <i>Prunus serotine</i> and Applications

Studied of Defatted Flour and Protein Concentrate of <i>Prunus serotine</i> and Applications

<i>Prunus serotine</i> seed, was processed to produce a defatted flour (71.07 &#177; 2.10% yield) without hydrocyanic acid. The total protein was 50.94 &#177; 0.64%. According to sensory evaluation of cookies with <i>P. serotine</i> flour, the highest score in overall...

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Bibliographic Details
Main Authors: Analía A. Lu Martínez, Juan G. Báez González, Minerva Bautista Villarreal, Karla G. García Alanis, Sergio A. Galindo Rodríguez, Eristeo García Márquez
Format: Article
Language:English
Published: MDPI AG 2019-12-01
Series:Foods
Subjects:
<i>prunus serotine</i>
defatted flour
soluble protein
protein concentrate
emulsifying properties
emulsion stability
Online Access:https://www.mdpi.com/2304-8158/9/1/29

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https://www.mdpi.com/2304-8158/9/1/29

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