Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica Colebr) flour

Flours processed from Indian horse chestnut were subjected to water and ether extraction and studied for physicochemical properties, functional properties and antioxidant potential. Protein, fat, ash and carbohydrate content of native flour was 7.69, 2.85, 2.20 and 80.71 %, respectively. Protein, fat and ash contents decreased significantly (p ≤ 0.05) while the carbohydrate content increased significantly on extraction. Pasting properties of native and extracted flours like peak viscosity, breakdown viscosity and setback viscosity were in the range of 634.3–4125.0, 297.67–2258, and 27.33–1543.4 cP, respectively with significant increase in all the pasting parameters on extraction. Among the functional properties water and oil absorption capacity, emulsion capacity (%) and emulsion stability (%) increased significantly on extraction. Foaming capacity was lost on water extraction but increased significantly on ether extraction. Antioxidant capacity measured as  % DPPH inhibition generally decreased on water extraction but increased on ether extraction.