Simple physical treatment as an effective tool to improve the functional properties of rapeseed (Brassica campestris var. toria) and sesame seed (Sesamum indicum) meals

Abstract

Dry and 24-h imbibed rapeseeds and sesame seeds were defatted with hexane, and freeze-dried powder was analysed for the functional properties of the meals. The water absorption capacity of the imbibed rapeseed meal and the fat absorption capacity of both the imbibed meals were higher than dry meals. Protein solubility of the rapeseed meal was improved by imbibition and both the imbibed meals exhibited maximum protein solubility at pH 12. The rapeseed meal possessed better foaming properties and viscosity than the sesame seed meal. Imbibition considerably enhanced the foaming properties of the rapeseed meal, while the emulsification properties and viscosity did not change appreciably. Emulsification properties of the sesame meal were higher than those of the rapeseed meal.