Traditional Processing Treatments as a Promising Approach To Enhance the Functional Properties of Rapeseed (Brassica campestris Var. toria) and Sesame Seed (Sesamum indicum) Meals

Abstract

Different processing treatments were applied to rapeseed and sesame seed meals, and the functional properties of these products were assessed. All treatments except puffing for both meals and pressure cooking in sesame meal increased water absorption capacity (WAC). Fat absorption capacity (FAC) of rapeseed meals was enhanced significantly by all treatments. The full-fat meals of both sources showed maximum protein solubility when fermented and minimum protein solubility when pressure-cooked. Germinated and microwave-cooked meals enhanced foaming properties of rapeseed meals. Heat treatments, except microwave cooking, considerably reduced emulsifying properties of both meals. Fermentation and germination increased the specific viscosity of rapeseed meals, whereas processed sesame meals showed lower viscosity than dry sesame meals.

Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.)

“…The negative relationship between foaming and emulsifying properties observed in the present results coincides with reports for other vegetal proteins; for instance, similar foaming values have been reported for C. ensiformis flour proteins (Chel-Guerrero et al, 2002) and defatted sesame seed flour proteins (Mahajan et al, 1999). A number of different mechanisms participate in the formation and stability of interfacial film, and the equilibrium between them determines a protein's foaming characteristics (Min˜-ones, Yust, Pedroche, Milla´n, & Rodrı´guez, 2005).…”

“…In contrast to the correlation reported between solubility and EA in proteins from other sources (Singh, 2001), no correlation was observed in the present results. However, the values observed here are similar to those reported for a C. ensiformis flour and protein concentrate within the same pH interval (48-55%) (Chel-Guerrero et al, 2002), but lower than that of sesame seed flour (EA ¼ 81%) and other oleaginous seeds (Mahajan, Bhardwaj, & Dua, 1999).…”

“…desserts, cakes and baby food (Mahajan et al, 1999). Chia PRF could be used in similar food systems when foam stability is desired.…”

Mineral composition and the functional attributes of Nigerian okra seed (Abelmoschus esculentus Moench) flour

“…Results showed significant increase in the FC and FS of malted okra seed flour compared with the raw dried seed flour. Mahajan, Bhardivaj, and Dua (1999) had similar observations with germinated rapeseed meals.…”

Development of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum)

“…In addition to soymilk, potential production of other vegetable milks was investigated in other oilseeds and legumes: Bambara groundnut [4] , chick peas, pigeon peas, black graw, mung beans, coconut, cowpeas [16] , lupin, peanuts, sunflower [3,5] . Recently, much attention has been directed toward exploring the utilization of oilseeds in general [10] and sesame seed in special [11] for new food uses on the basis of their functional properties. Decorticated sesame seed can supply us with nutritious [3,6] functional [14] and healthy meals [8,12,13,18] with relatively low cost.…”