Physico-chemical and Technological Functional Properties for Food Applications of Talinun paniculatum Flour for Food Applications
Every year several vegetables have been used to obtain new flours, which are presented as alternative sources of nutrients, with low production cost; they can be used as raw materials in the preparation of different food products. However, for flours to be used as ingredients or substitutes for them, it is necessary to know their physico-chemical and technological properties. Talinun paniculatum, is an unconventional food plant that has been extensively investigated and proposed as a food raw material for presenting considerable amounts of proteins and minerals. Thus, the aim of the study was to evaluate the physical-chemical and technological characteristics of the leaf and stem flour of Talinun paniculatum (LSFTP) to guide its application in the food industry. Analysis of water activity (Aw), moisture, pH, titratable acidity (TA), ash. calcium, sodium, potassium, antioxidant activity (AA), total phenolic compounds, water absorption capacity (WAC), oil absorption capacity (OAC), solubility, foaming capacity (FC), foaming stability (FS), emulsifying activity (EA), emulsion stability (ES), gel forming capacity (GFC), were performed in the LSFTP. The LSFTP obtained the following characteristics: 0,45 (Aw); 3,54% (moisture); 6,74 (pH); 0,57% citric acid (TA); 18,58% (ash); 9,70 mg.100 g (potassium); 0,50 μM Trolox mL-1 (sodium); 5658,33 mg.100 g-1 (AA); 238,82 mg GAE/ 100 g (total phenolic compounds); 379,2% (WAC); 170,1% (OAC); 63,5% (solubility); 10,0% (FC); 93,2% (FS); 55,0% (EA); 100,0% (ES); 2% (GFC). It was concluded that leaf and stem flour of Talinun paniculatum presented itself as a potential ingredient for enrichment and use in food formulation.