TY  - JOUR
T1  - Functional Properties of Melon’s Pulp Flour of Four Varieties of Melon (<I>Cucumis melo</I> L.) Creeped in Northern Area of Cameroon
AU - , Germaine Yadang AU - , Jean Bosco Tchatchueng AU - , Clerge Tchiegang 
JO  - Journal of Food Technology
VL  - 6
IS  - 3
SP  - 130
EP  - 134
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.130.134
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.130.134
KW  - Melon
KW  -functional propriety
KW  -melon flour powder
KW  -starch
AB  - Four varieties of melon (<I>Cucumis melo</I> L.) (var. cantaloup, var. brode, var. perlita, var. charentais) were sampled from Northern area of Cameroon. Their flour was dried and grinded in a miller. The constituents of the flours were then analysed for their functional properties such as water absorption capacity, density, gelifying power and gelification time using standards methods. Results obtained revealed that cantaloup variety has a good gelifying power (20%). On the other hand, the brode variety was found to have a very high water absorption capacity. The density of the different flours had high correlation with the gelification time and gelification power of the flour. The flour of charentais variety was characterised by a good swelling power and easy solubilisation temperature. The gelatinisation of melon flour started at 55°C with a maximum at 65°C. A potential use of this flour for the preparation of infant porridge requires a temperature less than 65°C in order to keep the functional properties of starch granules unaltered. The charentais variety flour could be used as a gelifying in bakery and pork-buthery products.
ER  -