Functional properties of poppy seed meal.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/6591/
|
|
| Title |
Functional properties of poppy seed meal.
|
|
| Creator |
Srinivas, H.
Narasinga Rao, M. S. |
|
| Subject |
01 Oilseeds
|
|
| Description |
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 .
|
|
| Date |
1986
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/6591/1/J.%20Agric.%20Food%20Chem.%201986%2C%2034%2C%20222-224.pdf
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 |
|