Functional Properties of the Capia Pepper Seed Defatted Press Cakes
| dc.authorid | Yılmaz, Emin/0000-0003-1527-5042 | |
| dc.contributor.author | Yılmaz, Emin | |
| dc.contributor.author | Huriyet, Zisan | |
| dc.contributor.author | Arifoglu, Nazan | |
| dc.contributor.author | Emir, Dilek Dundar | |
| dc.date.accessioned | 2025-01-27T20:53:51Z | |
| dc.date.available | 2025-01-27T20:53:51Z | |
| dc.date.issued | 2017 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | 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. | |
| dc.identifier.doi | 10.1007/s12649-016-9602-5 | |
| dc.identifier.endpage | 791 | |
| dc.identifier.issn | 1877-2641 | |
| dc.identifier.issn | 1877-265X | |
| dc.identifier.issue | 3 | |
| dc.identifier.scopus | 2-s2.0-85001728464 | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | 783 | |
| dc.identifier.uri | https://doi.org/10.1007/s12649-016-9602-5 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/25874 | |
| dc.identifier.volume | 8 | |
| dc.identifier.wos | WOS:000398594100021 | |
| dc.identifier.wosquality | Q3 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Springer | |
| dc.relation.ispartof | Waste and Biomass Valorization | |
| dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_WoS_20250125 | |
| dc.subject | Pepper seed | |
| dc.subject | Roasting | |
| dc.subject | Enzyme | |
| dc.subject | Meal | |
| dc.subject | Composition | |
| dc.subject | Functional properties | |
| dc.title | Functional Properties of the Capia Pepper Seed Defatted Press Cakes | |
| dc.type | Article |
