Journal of Food Processing & Technology

Du X

Publications

• Research Article
  Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes
  
  Author(s): Bah HB, Du X, Zheng H, Wang X, Diallo A, Bah H and Soualiou SBah HB, Du X, Zheng H, Wang X, Diallo A, Bah H and Soualiou S
  
  Seeds from the African locust bean (ALB; Parkia biglobosa) are commonly used in West African diets. This study investigated the effect of microporous and native corn starches as binders on textural properties of ALB bouillon cubes, using gas chromatography–mass spectrometry (GC-MS) to ascertain volatile flavor compounds in each ALB cube sample and using texture profile analysis (TPA) to the determine textural properties of each cube. In total, 39 volatile compounds were identified, (i.e., hydrocarbons, pyrazines, aldehydes, ketones, alcohols, esters, heteroaromatic compounds, and acids). We used principal component analysis (PCA) to compare aroma profiles of different ALB bouillon cubes by separating them into two groups (F1 and F2). Variation in microporous corn starch-derived ALB bouillon cubes (ALB (MS)) was 61.57% and native corn starch (ALB (NS)) was 38.43%. Characteristics.. View More»
  DOI: 10.4172/2157-7110.1000722

  Abstract