Effects of Protein Isolate from Hyacinth Beans (Lablab purpureus (L.) Sweet) Seeds on Cake Characteristics

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著者

    • SUBAGIO Achmad
    • Laboratory of Chemistry and Biochemistry of Agricultural Products, Faculty of Agricultural Technology, University of Jember
    • MORITA Naofumi
    • Laboratory of Food Chemistry, Graduate School of Life and Environmrntal Sciences, Osaka Prefecture University

抄録

Effects of protein isolate prepared from hyacinth bean (<I>Lablab purpureus</I> (L.) Sweet) seeds on cake characteristics were studied. The addition of up to 1% of the protein isolate from hyacinth bean seeds could improve the baking properties of the cake. The volume development and specific volume of the cake with 1% protein isolate were 206.0%, and 2.63 ml/g, whereas those of the control were 160.3% and 2.17 ml/g. Isolate additions of up to 1% softened the cake, as indicated by decreases in texture values, i.e., 184, 112, 100 and 89 g of force for the control, 0.5, 0.75 and 1.0% protein isolate, respectively. However, when more than 1% protein isolate was added, the cake quality tended to decrease compared with that at 1%. Moreover, the more protein isolate was added, the more vivid the colour and the lower the staling rate. Therefore, the protein isolate from hyacinth beans merits further assessment as a practical food additive.

収録刊行物

  • Food science and technology research  

    Food science and technology research 14(1), 12-17, 2008-01-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10021184447
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  J-STAGE 
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