Functional Properties of the Capia Pepper Seed Defatted Press Cakes
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Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Pepper seed, Roasting, Enzyme, Meal, Composition, Functional properties
Kaynak
Waste and Biomass Valorization
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
8
Sayı
3
