TY  - JOUR
T1  - Solubility and Functional Properties of Boiled and Fried Sudanese Tree Locust Flour as a Function of NaCl Concentration
AU - , Khalid A. Hassan AU - , Amro B. Hassan AU - , Mohamed M. Eltayeb Gammaa AU - , A. Osman AU - , Nafisa M. ElHassan AU - , Elfadil E. Babiker 
JO  - Journal of Food Technology
VL  - 5
IS  - 3
SP  - 210
EP  - 214
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.210.214
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.210.214
KW  - Tree locust
KW  -boiled
KW  -fried
KW  -functional properties
KW  -NaCl concentration
AB  - The functional properties of defatted boiled and fried locust flour as a function of NaCl concentration were investigated. The protein solubility, emulsifying activity, emulsifying capacity, emulsion stability, foaming capacity and foam stability, were determined. The results obtained for boiled locust indicated that the protein solubility and foam stability were slightly increased, while the emulsifying capacity, emulsifying activity and emulsion stability were slightly decreased as NaCl concentration was increased. However, no consistent change was observed in foaming capacity. For fried locust, the protein solubility, emulsifying activity, foaming capacity anf foam stability were increased with NaCl concentration while the emulsifying capacity and emulsion stability were decreased with NaCl concentration. Generally it was observed that addition of NaCl to locust flour improved its functionality.
ER  -