The functionality of two high-mucilage protein concentrates (HMPC) prepared from linseed and linseed expeller cake by extracting and coprecipitating the mucilage with protein was compared with those of a low-mucilage flour (LMF), a protein concentrate (LMPC), and a protein isolate (LMPI) in simple systems. The HMPC samples had better water absorption and emulsifying properties, higher foaming capacity, but lower nitrogen solubility, oil absorption, and foam stability than LMF and LMPC. They also registered higher values of viscosity and emulsification characteristics than LMPI.

Adsorption-desorption isotherm of pedha, a popular Indian milk sweet, wasa smooth sigmoid curve. The equilibrium relative humidity (ERH) of the product was 76% and BET monolayer moisture content 8.73% on dry basis. A negative linear relationship was observed between the logarithm of mold-free shelf-life and ERH at 27 + 1°C in the studied ERH range of 75-92%. Packaging in 100 and 300 gauge low density polyethylene (LDPE-100 and -300) pouches reduced weight loss, browning and free fatty acid (FFA) development, and retarded deterioration of flavor, odor and acceptability of pedha during storage. Peroxide value was not influenced by LDPEpackaging. LDPE-300 was more effective in controlling weight loss, browning and FFA formation than LDPE-100. Film thickness, however, did not influence the organoleptic attributes significantly.

et al., 1984a), especially since both these activities were detected in a field sample of corn in the U.S.

Functional properties in canned fish sauceHigh-mucilage protein concentrates (HMPC) from linseed and linseed expeller cake had a good emulsion stabilizing effect in canned fish sauce and performed relatively better than a low-mucilage protein isolate (LMPI).Low-mucilage flour (LMF) and protein concentrate (LMPC) as we!! as the HMPC samples and LMPI reduced cooking loss of meat emulsion and firmness of the cooked emulsion. Overall, LMF and LMPC performed better than other linseed products in meat emulsion. In ice cream, the HMPC samples and LMPI had a stabilizing effect comparable to that of gelatin.