Functional properties of poppy seed meal.

Srinivas, H. and Narasinga Rao, M. S. (1986) Functional properties of poppy seed meal. Journal of Agricultural and Food Chemistry, 34 (2). 222-224, 18 ref.. ISSN 0021-8561

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Abstract

Water and fat absorption capacity, emulsification capacity, and foam capacity and stability of defatted poppy seed meal were determined and compared with those of soybean meal. Poppy seed meal had lower water absorption capacity but higher fat absorption capacity than soybean meal. The emulsification capacity was almost the same as that of soybean meal in the range pH 4.0-7.0. The foam capacity and stability values were inferior to those of soybean meal at all the pH values. Incorporation of NaCl up to 0.1M improved emulsification capacity of poppy seed meal and foam capacity up to 0.2M .

Item Type:	Article
Uncontrolled Keywords:	MEAL-; poppy seed meal, functional properties of defatted; SEEDS-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2018 04:47
Last Modified:	02 Mar 2018 04:47
URI:	http://ir.cftri.res.in/id/eprint/6591

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