Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYilmaz, E.
dc.contributor.authorEmir, D. Dundar
dc.date.accessioned2025-01-27T20:53:52Z
dc.date.available2025-01-27T20:53:52Z
dc.date.issued2017
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, three registered poppy seed varieties (Ofis 3, Ofis 4 and Ofis 8) were used. The compositional and functional properties of the defatted meals (cakes) obtained from previously treated (pre-roasting and enzyme treatment against control) and cold pressed poppy seeds were determined. Moisture (11.01-16.21%), protein (26.87-35.14%), oil (2.32-4.28%), ash (8.70-11.14%), hunter lab L (40.63-68.63), a* (3.08-8.13), b* (8.46-22.62) and viscosity (132.5-1,084.5 cP) values were determined. Also phytic acid (9.96-15.08 mg P/g) and tannin (0.68-1.24 mg CE/g) were measured. Among the 11 minerals which were detected, K, Na, Ca, Mg and Zn were in higher concentrations. As functional properties water holding capacity (2.24-3.14 g/g), oil holding capacity (1.83-2.26 g/g), emulsifying activity (3.33-70.83%), emulsion stability (1.67-54.16%), foaming capacity (2.02-26.20%), foam stability (27.88-62.74%), and least gelation concentrations (around 16-18%) were measured. It was shown that for most functional properties, seed roasting caused some enhancements, while enzyme treatment affected negatively these properties. Defatted poppy meals can be utilised as human food due to their good nutritional and functional properties.
dc.description.sponsorshipTUBITAK (the Scientific and Technological Research Council of Turkey) [113O547]
dc.description.sponsorshipThis study was funded by the TUBITAK (the Scientific and Technological Research Council of Turkey), Project No. 113O547. The authors thank for the fund.
dc.identifier.doi10.3920/QAS2016.0863
dc.identifier.endpage151
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85015205233
dc.identifier.scopusqualityQ2
dc.identifier.startpage141
dc.identifier.urihttps://doi.org/10.3920/QAS2016.0863
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25877
dc.identifier.volume9
dc.identifier.wosWOS:000397012300001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCodon Publications
dc.relation.ispartofQuality Assurance and Safety of Crops & Foods
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectpoppy seed
dc.subjectroasting
dc.subjectenzyme
dc.subjectmeal
dc.subjectfunctional properties
dc.titleCompositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals
dc.typeArticle

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