Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 103-112 | Back to browse issues page

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Dalvand A. The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal. FSCT 2019; 16 (87) :103-112
URL: http://fsct.modares.ac.ir/article-7-15269-en.html
The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal
Atefeh Dalvand1
1- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Abstract:   (5312 Views)
During the recent years, the use of oilseed meal as a protein rich by product, Meal of oil seed has been introduced to improve the Functional properties to Food Formulations. Chemical composition (protein, fat, moisture and ash) Functional properties (protein solubility, emulsion capacity, water holding capacity, fat absorption and foming capacity) were determined in meal  hazelnuts, peanuts, sesame, pistachio and the effect of different concentration of salt on these properties was investingated. For this purpose, Nacl Salt concentration equal consist of 0%, 1%, 2%, 3% and 4% were used in a completely randomized design with three replications. The results of this study showed that by increasing salt concentration, protein solubility, foming capacity, oil absorption increased significantly (p≤0.05). And most active emulsifying properties and water holding capacity was for concentration of 2%. Activity foaming, foam stability and oil absorption is increased by increasing salt concentration. Finally, according to the results of this study can be oilseed meal (peanuts, hazelnuts, sesame and pistachio) has high protein content and given the good Functional properties of the protiens, makes it ideal substitutes for other dietary proteins.
Keywords: Meal, Different salt concentration, Functional properties
Full-Text [PDF 1511 kb]   (2893 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2017/08/30 | Accepted: 2019/01/19 | Published: 2019/05/15
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