Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal

Abstract

A partial characterization was done of ebony (Pithecellobium flexicaule) seed physical properties, and how defatting affected some functional properties of ebony seed meal. Average seed dimensions were 13.02 mm length, 8.78 mm width and 9.65 mm thickness. Geometric diameter was 10.76 mm, volume was 530 mm(3), surface area was 364.33 mm(2), sphericity was 83.26 % and aspect ratio was 68.24 %. Thousand-seed weight was 0.70 Kg, of which 0.42 Kg (60 %) represented the kernel. Defatted ebony seed meal differed from whole meal in all measured parameters, particularly in its protein (44.72 g/100 g) and carbohydrates (44.12 g/100 g) proportions. The defatted meal had higher water absorption capacity (1.28 g/g sample), water solubility capacity (26.06 %), oil absorption capacity (2.04 g/g sample), emulsifying capacity (53.78 %) and gelling capacity (8 % w/v) than the whole meal. Ebony seed physical properties may prove useful in designing post-harvest processing equipment and in quality control. The high protein content of defatted ebony seed meal suggests its use as a natural alternative ingredient in numerous food industry applications.

Physical, mechanical, functional and chemical properties of Mexican pink pinion (Pinus pinea L.)

“…DPPM has higher protein content due to removal of fat. This defatting effect was also observed earlier (Rodrı ´guez-Miranda et al 2012, 2016Herna ´ndez-Santos et al 2015).…”

“…Oil Absorption Capacity (OAC) was determined as described by Herna ´ndez-Santos et al (2015). The results are expressed as grams of oil retained per gram of sample.…”

“…Information on the shape, size, volume, surface area, grain weights, density, porosity and angle of repose, is necessary for the design of separation, handling, storage and drying systems for the product. The physical properties are also important for designing and optimizing equipment required in the processing stages of an agricultural product (Herna ´ndez- Santos et al 2015). The frictional properties (angles of repose and coefficients of friction) are important for designing equipment and machines for the harvesting, conveying, dehulling, separating, sorting, handling, processing and storage of the nuts (Razavi and Edalatian 2012).…”

“…The shape of the product is important for analytical prediction of its behaviour during drying (Is ¸ik and U ¨nal 2007). The functional properties of possible food additives are studied to obtain an overall view of their possible applications in food formulation (Herna ´ndez-Santos et al 2015), which specifically affect the appearance and behaviour of such foods. The functional properties include hydration, foaming, emulsification, gelation and other characteristics, which have generally been associated with proteins and other components of food (Rodrı ´guez-Miranda et al 2012).…”

Effects of boiling on the functional, thermal and compositional properties of the Mexican jackfruit (Artocarpus heterophyllus) seed

“…This behavior may be because the SP is dependent on the temperature and composition of the samples due to the effects of protein denaturation, starch gelatinization and their interaction with the lipid matrix, which causes slow water absorption and the formation of protein corpuscles in the amorphous regions of the starch (amylose) that are less organized and more accessible. As the temperature increases, more water is retained, and the pellet begins to swell and increase in volume (Hernández-Santos et al, 2015). Additionally, the SP can be influenced by the ability of the proteins present in the formulation to form a gel.…”