Jan 1, 1994

Comparison of processing treatments on the composition and functional properties of rapeseed preparations (Brassica campestris L. var. toria)

Die Nahrung
A Mahajan, S Dua

Abstract

Rapeseed preparations viz. rapeseed meal, concentrates and isolates were prepared using different processing treatments involving organic solvents, acids, alkali, steaming and boiling. Their anti-nutritional constituents and functional properties were studied in comparison to undefatted meal. Percent decrease in phytic acid and phenolic content was maximum in seeds boiled for 30 min and isolates, respectively. Isolate II prepared by sodium hexa-metaphosphate had minimum glucosinolates, maximum content of total proteins and much improved nitrogen solubility, emulsifying and foaming properties. Water absorption and fat absorption capacities were enhanced by boiling seeds prior to grinding and ammonia-methanol extraction, respectively. Viscosity decreased in all the treatments as compared to control.

  • References6
  • Citations2

References

  • References6
  • Citations2

Citations

Mentioned in this Paper

TOR1A
Cauliflower (Dietary)
Process of Absorption
Viscosity
Organic solvent product
Isolate compound
Blood Ammonia Measurement
Ammonia Inhalants
Semolina Flour
Nitrogen

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