Functional properties of raw and processed canola meal

Khattab, Rabie; Arntfield, Susan D.

doi:10.1016/j.lwt.2009.02.009

Cited by 124 publications

(87 citation statements)

References 37 publications

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“…They also reported that high proportions of hemicellulose and lignin are responsible for greater absorption. Capitani et al (2012), while characterizing the physicochemical and functional properties of chia seeds, obtained results for water absorption capacity in the range of 6.13 g to 10.46 g, higher than those found by Khattab and Arntfield (2009) in the analysis of canola, soybeans, and flaxseed (3.90 and 3.28 g, respectively), and superior to linseed flour (6 g, 0.3 g). Meanwhile, pasta with 30% chia flour differed significantly from the others with a greater increase in volume (291%).…”

Section: Resultsmentioning

confidence: 79%

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

et al. 2015

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In recent years, chia (Salvia hispanica L.) has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1), 15% (T2), and 30% (T3) of wheat flour with chia flour relative to the control formulation (C). The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water), chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates), and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture. Key words: Salvia hispanica L., cooking test, pasta, chia flour ResumoNos últimos anos a chia (Salvia hispanica L.) vêm se tornando cada vez mais presente na dieta dos brasileiros e despertando o interesse de muitos pesquisadores, pelas suas propriedades funcionais e seus respectivos benefícios à saúde. O objetivo desse trabalho foi desenvolver massas alimentícias com diferentes percentuais de farinha de chia em substituição a farinha de trigo e avaliar o impacto da chia nas características nutricionais, tecnológicas e sensoriais. As massas foram desenvolvidas pela substituição de 7,5% (T1), 15% (T2) e 30% (T3) da farinha de trigo por farinha de chia em relação à formulação controle (C). Avaliou-se a qualidade das massas por meio de testes de cozimento (aumento de peso e de volume, tempo de cozimento e perda de sólidos na água de cozimento), composição química (umidade, lipídios, fibras, proteína, cinzas e carboidratos) cor, pelo colorímetro Minolta e análise sensorial através de teste de aceitação. As massas formuladas com farinha de chia apresentaram maior valor nutricional e características tecnológicas superiores a controle. Os resultados da análise sensorial demonstraram que a massa com 7,5% de farinha de chia obteve maior aceitabilidade no sabor e a massa controle na cor e textura. Palavras-chave: Salvia hispanica L., teste de cozimento, massas alimentícias, farinha de chia

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Section: Resultsmentioning

confidence: 79%

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

et al. 2015

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“…In many food applications, such as emulsion-type meat products, the ability of a food component to entrap oil is an important characteristic because fat acts as a flavour retainer, a consistency trait and an enhancer of mouth feel (Khattab & Arntfield, 2009). The oil absorption capacity of cowpea and horse gram flours was studied and compared with that of chickpea.…”

Section: Oil Absorption Capacity (Oac)mentioning

confidence: 99%

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

et al. 2012

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“…The rapeseed protein possesses well-balanced amino acid composition [5,6]. Rapeseed protein showed interesting and 2 Journal of Chemistry unique functional characteristics and could potentially be used in several food matrices [7]. Furthermore, it is suggested that the rapeseed protein is an attractive source of bioactive compounds [5].…”

Section: Introductionmentioning

confidence: 99%

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

Wali

Shahnawaz

et al. 2017

Journal of Chemistry

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The effects of power ultrasound pretreatments on the degree of hydrolysis (DH), angiotensin-I-converting enzyme (ACE) inhibitory activity, amino acid composition, surface hydrophobicity, protein solubility, and thermal stability of ACE inhibition of rapeseed protein hydrolysates were evaluated. Ultrasonic pretreatments before enzymolysis in terms of power and exposure time increased the DH and ACE inhibitory activities over the control (without sonication). In this study, maximum DH 22.07% and ACE inhibitory activity 72.13% were achieved at 600 W and 12 min pretreatment. Compared to the hydrolysates obtained without sonication, the amino acid profile of ultrasound pretreated hydrolysates showed significant changes particularly in the proline content and hydrophobic amino acids with an increased rate of 2.47% and 6.31%, respectively. Ultrasound pretreatment (600 watts, 12 min) improved functional properties of protein hydrolysates over control by enhancing surface hydrophobicity and solubility index with an increased rate of 130.76% and 34.22%. Moreover, the stability test showed that the ACE inhibitory activity remains stable against heat treatments. However, extensive heat, prolonged heating time, and alkaline conditions were not in the favor of stability test, while under mild heat and acidic conditions their ACE inhibitory activities were not significantly different from unheated samples.

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Functional properties of raw and processed canola meal

Cited by 124 publications

References 37 publications

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

Evaluation of replacing wheat flour with chia flour (Salvia hispanica L.) in pasta

Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality

Impact of Power Ultrasound on Antihypertensive Activity, Functional Properties, and Thermal Stability of Rapeseed Protein Hydrolysates

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