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    Öğe
    Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils
    (Tubitak Scientific & Technological Research Council Turkey, 2015) Emir, Dilek Dundar; Aydeniz, Buket; Yılmaz, Emin
    The aim of this study was to compare the effects of roasting and enzyme pretreatments on the yield and quality of cold-pressed oils obtained from 3 poppy seed varieties (Ofis 3 (blue), Ofis 4 (yellow), Ofis 8 (white)). The oil recovery range was 21.89%-38.36% with cold pressing. The oily cakes (meal) contained 42-168 g/kg oil and 113-166.3 g/kg moisture after the cold pressing. Physicochemical and quality tests were conducted to evaluate and compare the efficacy of the pretreatments. Furthermore, fatty acid, sterol, and tocopherol compositions were determined. Oil recovery was enhanced by enzyme treatment in Ofis 3 (28.31%) and Ofis 8 (38.36%), while roasting enhanced oil yield in Ofis 4 (29.36%) samples. On the other hand, enzyme treatment caused some problems, like increases in free acidity and peroxide value. The other physicochemical properties and minor components of the oils were not significantly affected by the pretreatments. Furthermore, it was determined that the oily cakes can be a good source of protein. This study proved that higher quality poppy seed oil can be produced with acceptable yield by applying the cold pressing technique coupled with a preroasting process.
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    Öğe
    Extraction and Functional Properties of Proteins from Pre-roasted and Enzyme Treated Poppyseed (Papaver somniferum L.) Press Cakes
    (Japan Oil Chemists Soc, 2016) Yılmaz, Emin; Emir, Dilek Dundar
    In this study, proteins of the defatted meals obtained from cold-pressed poppyseed previously treated (pre-roasting and enzyme against control) were extracted and their compositional and functional properties were determined. Saline-alkaline extraction (pH 11-12, and 0.2-0.6 M NaCI) and isoelectric point (pH 4.0-5.5) precipitation technique showed that seed pre-roasting enhances protein yield while enzyme treatment reduces it. There were 7 bands on SDS-PAGE, and enzyme treated samples were weaker than control. While enzyme treatment decreased denaturation temperatures (T-d), roasting enhanced the enthalpy change (Delta D) values. Pre-treatments caused a decrease in protein least gelling concentration (LGC) values. Water and oil holding capacities (WHC and OHC) were found lower in enzyme treated and higher in pre-roasted samples. Similar effects were also determined for emulsifying activity (EA) and emulsion stability (ES) values. While foaming capacity (FC) in treated samples decreased, foam stability (FS) increased oppositely. In conclusion, poppyseed meals can be nutritionally good source for diet protein, and a limited pre-roasting can be very beneficial for enhanced protein extraction yield and desirable functional properties.
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    Öğe
    Functional Properties of the Capia Pepper Seed Defatted Press Cakes
    (Springer, 2017) Yılmaz, Emin; Huriyet, Zisan; Arifoglu, Nazan; Emir, Dilek Dundar
    Capia pepper seeds are the mass waste of pepper utilization, and they have not commonly utilized as raw materials. In this study, the defatted press cakes (or meals) of cold oil pressed capia pepper seeds were evaluated. The pepper seeds were previously roasted and treated with enzymes (hemicellulase and protease) against control, before pressing. The compositional and functional properties of the defatted meals were determined. Moisture, protein, remaining oil, ash, L, a*, b* values and viscosity of the meals were measured by basic physicochemical analyses. Phytic acid, tannins and mineral contents were also determined. As functional properties, water-holding capacity, oil-holding capacity, emulsion activity, emulsion stability, foaming capacity, foam stability and the least gelation concentration were measured. The meals were shown to contain nutritionally important amounts of protein and minerals. For most functional properties, seed roasting caused some enhancements in the meals. Hence, defatted capia pepper seed meals can be utilized in food formulations due to their good nutritional and functional properties. This study points out the possibility and advantages of pepper seed meal valorization.