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Effect of heat treatment on the functional properties of linseed meal.

Madhusudhan, K. T. and Narendra, Singh. (1985) Effect of heat treatment on the functional properties of linseed meal. Journal of Agriculture and Food Chemistry, 33 (6). 1222-1226, 38 ref..

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Abstract

N solubility, fat and water absorption capacity, bulk density, foam capacity and stability, and emulsification capacity of raw linseed meal (LM) and water-boiled linseed meal (WB) were determined and compared with those of defatted soybean meal (SM). Water boiling reduced the N solubility of linseed meal in water, NaCl, and sodium hexametaphosphate. The water absorption capacity of LM was 345 g compared to 443 g of WB whereas the fat absorption capacity of LM and WB was 236 and 167 g/100 g of flour, resp. On the other hand, SM exhibited lower water (305 g) and fat absorption (167 g) than LM. SM showed higher foam capacity and emulsification capacity than LM. The foam stability of LM was better than that of SM. Heat processing diminished the foam-capacity and stability and emulsification capacity of linseed meal.

Item Type: Article
Uncontrolled Keywords: OILSEEDS-; linseed meal, water-boiling & functional properties of; BOILING-; MEAL-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Mar 2018 04:29
Last Modified: 02 Mar 2018 04:29
URI: http://ir.cftri.com/id/eprint/6601

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