2014
DOI: 10.1007/s13197-014-1482-8
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Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal

Abstract: A partial characterization was done of ebony (Pithecellobium flexicaule) seed physical properties, and how defatting affected some functional properties of ebony seed meal. Average seed dimensions were 13.02 mm length, 8.78 mm width and 9.65 mm thickness. Geometric diameter was 10.76 mm, volume was 530 mm(3), surface area was 364.33 mm(2), sphericity was 83.26 % and aspect ratio was 68.24 %. Thousand-seed weight was 0.70 Kg, of which 0.42 Kg (60 %) represented the kernel. Defatted ebony seed meal differed from… Show more

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Cited by 9 publications
(22 citation statements)
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References 32 publications
(39 reference statements)
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“…DPPM has higher protein content due to removal of fat. This defatting effect was also observed earlier (Rodrı ´guez-Miranda et al 2012, 2016Herna ´ndez-Santos et al 2015).…”
Section: Chemical Compositionsupporting
confidence: 85%
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“…DPPM has higher protein content due to removal of fat. This defatting effect was also observed earlier (Rodrı ´guez-Miranda et al 2012, 2016Herna ´ndez-Santos et al 2015).…”
Section: Chemical Compositionsupporting
confidence: 85%
“…Oil Absorption Capacity (OAC) was determined as described by Herna ´ndez-Santos et al (2015). The results are expressed as grams of oil retained per gram of sample.…”
Section: Functional Propertiesmentioning
confidence: 99%
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“…This behavior may be because the SP is dependent on the temperature and composition of the samples due to the effects of protein denaturation, starch gelatinization and their interaction with the lipid matrix, which causes slow water absorption and the formation of protein corpuscles in the amorphous regions of the starch (amylose) that are less organized and more accessible. As the temperature increases, more water is retained, and the pellet begins to swell and increase in volume (Hernández-Santos et al, 2015). Additionally, the SP can be influenced by the ability of the proteins present in the formulation to form a gel.…”
Section: Swelling Power (Sp)mentioning
confidence: 99%