Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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Solubility and Functional Properties of Boiled and Fried Sudanese Tree Locust Flour as a Function of NaCl Concentration
Khalid A. Hassan , Amro B. Hassan , Mohamed M. Eltayeb Gammaa , A. Osman , Nafisa M. ElHassan and Elfadil E. Babiker
Page: 210-214 | Received 21 Sep 2022, Published online: 21 Sep 2022
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Abstract
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.
How to cite this article:
Khalid A. Hassan , Amro B. Hassan , Mohamed M. Eltayeb Gammaa , A. Osman , Nafisa M. ElHassan and Elfadil E. Babiker . Solubility and Functional Properties of Boiled and Fried Sudanese Tree Locust Flour as a Function of NaCl Concentration.
DOI: https://doi.org/10.36478/jftech.2007.210.214
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.210.214