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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals
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Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals

机译：组成和功能描述罂粟籽(果实l .)滤饼餐

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摘要

In this study, three registered poppy seed varieties (Ofis 3, Ofis 4 and Ofis 8) were used. The compositional and functional properties of the defatted meals (cakes) obtained from previously treated (pre-roasting and enzyme treatment against control) and cold pressed poppy seeds were determined. Moisture (11.01-16.21%), protein (26.87-35.14%), oil (2.32-4.28%), ash (8.70-11.14%), hunter lab L (40.63-68.63), a* (3.08-8.13), b* (8.46-22.62) and viscosity (132.5-1,084.5 cP) values were determined. Also phytic acid (9.96-15.08 mg P/g) and tannin (0.68-1.24 mg CE/g) were measured. Among the 11 minerals which were detected, K, Na, Ca, Mg and Zn were in higher concentrations. As functional properties water holding capacity (2.24-3.14 g/g), oil holding capacity (1.83-2.26 g/g), emulsifying activity (3.33-70.83%), emulsion stability (1.67-54.16%), foaming capacity (2.02-26.20%), foam stability (27.88-62.74%), and least gelation concentrations (around 16-18%) were measured. It was shown that for most functional properties, seed roasting caused some enhancements, while enzyme treatment affected negatively these properties. Defatted poppy meals can be utilised as human food due to their good nutritional and functional properties.
机译：在这项研究中,三个注册罂粟籽品种(Ofis 3 Ofis 4和Ofis 8)。的成分和功能特性从获得的脱脂食物(蛋糕)以前治疗(pre-roasting和酶治疗对控制)和冷压罂粟测定种子。蛋白(26.87 - -35.14%)、石油(2.32 - -4.28%),灰(8.70 - -11.14%),猎人实验室L (40.63 - -68.63) *(3.08 - -8.13), b *(8.46 - -22.62)和粘度(132.5 -1084 cP)测定值。植酸(9.96 - -15.08毫克P / g)和丹宁酸(0.68 - -1.24毫克CE / g)测量。矿物的发现,钾、钠、钙、镁和锌浓度更高。属性持水量(2.24 - -3.14g / g),油容量(1.83 - -2.26 g / g),乳化活动(3.33 - -70.83%),乳液稳定性(1.67 - -54.16%)、发泡能力(2.02 - -26.20%),泡沫稳定性(27.88 - -62.74%),和至少凝胶浓度(约16 - 18%)被测量。功能属性,烤导致一些种子增强,而酶治疗的影响消极的这些性质。可以利用人类的食物因为他们好吗营养和功能特性。

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