Compositional and functional characterisation of poppy seed (Papaver somniferum L.) press cake meals
Main Article Content
Keywords
poppy seed, roasting, enzyme, meal, functional properties
Abstract
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
References
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Dündar Emir, D., Güne?er, O. and Y?lmaz, E., 2014. Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences. Grasas y Aceites 65: e029.
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Pomeranz, Y. and Meloan, C.E., 1994. Food analysis: theory and practice. Chapman and Hall Publishers, New York, NY, USA.
Price, M.L., Van Scoyoc, S. and Butler, L.G., 1978. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry 26: 1214-1218.
Sharma, G.M., Su, M., Joshi, A.U., Roux, K.H. and Sathe, S.K., 2010. Functional properties of select edible oilseed proteins. Journal of Agricultural and Food Chemistry 58: 5457-5464.
SPSS, 1994. SPSS professional statistics 10,1. SPSS Inc, Chicago, IL, USA.
Srinivas, H. and Narasinga Rao, M.S., 1981. Studies on the proteins of poppy seed (Papaver somniferum L.). Journal of Agricultural and Food Chemistry 29: 1232-1235.
Srinivas, H. and Narasinga Rao, M.S., 1986. Functional properties of poppy seed meal. Journal of Agricultural and Food Chemistry 34: 222-224.
Y?lmaz, E., Güne?er, O. and Aydeniz, B., 2014. Physico-chemical, sensory and aromatic properties of cold press produced safflower oil. Journal of the American Oil Chemists Society 91: 99-110.
Y?lmaz, E. and Dündar Emir, D., 2016. Extraction and functional properties of proteins from pre-roasted and enzyme treated poppy seed (Papaver somniferum L.) press cakes. Journal of Oleo Science 65: 319-329.
Turkish Standards Institute (TSE), 2003. Ha?ha? tohumu küspesi TS 319 standard?. Türk Standardlar? Enstitüsü, Ankara, Turkey.
Toprak Mahsulleri Ofisi (TMO), 2015. Poppy sector report of 2014 year. Toprak Mahsulleri Ofisi Yay?nlar?, Ankara, Turkey.
Wu, Y.V., 2001. Emulsifying activity and emulsion stability of corn gluten meal. Journal of the Science of Food and Agriculture 81: 1223-1227.
Zhong, Y. and Zhao, Y., 2015. Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses). Quality Assurance and Safety of Crops & Foods 7: 651-660.
Adebowale, Y.A., Adeyemi, I.A. and Oshodi, A.A., 2005. Functional and physicochemical properties of flours of six mucuna species. African Journal of Biotechnology 4: 1461-1468.
Association of Analytical Communities (AOAC International), 1984. Official methods and recommended practices of the American Oil Chemists Society Ba 5a-49, Aa 5-38, Cc 10c-95, Ca 5a-40, Cd 8-53, Cd 1-25, T1 1a-64. AOAC International, Champaign, IL, USA.
Association of Analytical Communities (AOAC International), 1986. Official method 986.11: phytate in foods. AOAC International, Champaign, IL, USA.
Association of Analytical Communities (AOAC International), 2002. Official method 920.39: fat (crude) or ether extract in animal feed, hydrolytic extraction gas chromatographic method. AOAC International, Champaign, IL, USA.
Cano-Medina, A., Jiménez-Islas, H., Dendooven, L., Herrera, R.P., González-Alatorre, G. and Escamilla-Silva, E.M., 2011. Emulsifying and foaming capacity and emulsion and foam stability of sesame protein concentrates. Food Research International 44: 684-692.
Dündar Emir, D., Aydeniz, B. and Y?lmaz, E., 2015. Effects of roasting and enzyme pre-treatments on yield and quality of cold-pressed poppy seed oils. Turkish Journal of Agriculture and Forestry 39: 260-271.
Dündar Emir, D., Güne?er, O. and Y?lmaz, E., 2014. Cold pressed poppy seed oils: sensory properties, aromatic profiles and consumer preferences. Grasas y Aceites 65: e029.
Ebner, O.S.H., Jensen-Jarolim, E., Gerstmayer, G., Scheider, K.O. and Ebner, C., 1999. Serological characterization of allergens in poppy seeds. Clinical Experience in Allergy 29: 1075-1079.
Eklund, A., 1975. The contents of phytic acid in protein concentrates prepared from nigerseed, sunflower seed, rapeseed and poppy seed. Upsala Journal of Medical Science 80: 5-6.
Eklund, A. and Ågren, G., 1975. Nutritive value of poppy seed protein. Journal of the American Oil Chemists Society 52: 188-190.
Foegeding, E.A. and Davis, J.P., 2011. Food protein functionality: a comprehensive approach. Food Hydrocolloids 25: 1853-1864.
Hagerman, A.E., 2002. Vanillin assay. Available at: http://www.users.miamioh.edu/hagermae/Vanillin%20Assay.pdf
Hr?ková, M., Rusnakova, M. and Zemanovic, J., 2002. Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates. Czech Journal of Food Science 20: 7-14.
Inyang, U.E. and Nwadimkpa, C.U., 1992. Functional properties of dehulled sesame (Sesamum indicum L.) seed flour. Journal of the American Oil Chemists Society 69: 819-822.
Kanu, P.J., Kerui, Z., Ming, Z.H., Haifeng, Q., Kanu, J.B. and Kexue, Z., 2007. Sesame protein 11: functional properties of sesame (Sesamum indicum L.) protein isolate as influenced by pH, temperature, time and ratio of flour to water during its production. Asian Journal of Biochemistry 2: 289-301.
Khalid, E.K., Babiker, E.E. and El Tinay, A.H., 2003. Solubility and functional properties of sesame seed proteins as influenced by pH and/or salt concentration. Food Chemistry 82: 361-366.
Lazos, E.S., 1992. Certain functional properties of defatted pumpkin seed flour. Plant Foods for Human Nutrition 42: 257-273.
Madhusudhan, K.T. and Singh, N., 1985. Effect of heat treatment on the functional properties of linseed meal. Journal of Agricultural and Food Chemistry 33: 1222-1226.
Manamperi, W.A., Pryor, S.W. and Chang, S.K.C., 2007. Separation and evaluation of canola meal and protein for ?ndustrial bioproducts. An ASABE Section Meeting Presentation Paper No. RRV-07116. American Society of Agricultural and Biological Engineers (ASABE), St Joseph, MI, USA.
Martínez-Flores, H.E., Soto, E.B., Garnica-Romo, M.G., Saldaña, A.L., Meilgaard, P. and Penagos, C.J.C., 2002. Chemical and functional properties of flaxseed protein concentrate obtained using surface response methodology. Journal of Agricultural and Food Chemistry 50: 6515-6520.
Minitab, 2010. Minitab 16.1.1 statistical software. Minitab Inc., State College, PA, USA.
Moure, A., Dominguez, H., Zuniga, M.E., Soto, C. and Chamy, R., 2002. Characterisation of protein concentrates from pressed cakes of Guevina avellana (Chilean hazelnut). Food Chemistry 78: 179-186.
Moure, A., Sineiro, J., Dominguez, H. and Parajo, J.C., 2006. Functionality of oilseed protein products: a review. Food Research International 39: 945-963.
Narayana, K. and Narasinga Rao, M.S., 1982. Functional properties of raw and heat processed winged bean (Psophocarpus tetragonolobus) flour. Journal of Food Science 47: 1534-1538.
Onsaard, E., Pomsamud, P. and Audtum, P., 2010. Functional properties of sesame protein concentrates from sesame meal. Asian Journal of Food and Agriculture-India 3: 420-431.
Purkayastha, M.D., Dutta, N., Kalita, D. and Mahanta, C.L., 2014. Exploratory analysis for characterization of solvent-treated products (meal and extract) from rapeseed press-cake: preliminary investigation using principal component analysis. Waste Biomass Valorization 5: 835-846.
Pomeranz, Y. and Meloan, C.E., 1994. Food analysis: theory and practice. Chapman and Hall Publishers, New York, NY, USA.
Price, M.L., Van Scoyoc, S. and Butler, L.G., 1978. A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. Journal of Agricultural and Food Chemistry 26: 1214-1218.
Sharma, G.M., Su, M., Joshi, A.U., Roux, K.H. and Sathe, S.K., 2010. Functional properties of select edible oilseed proteins. Journal of Agricultural and Food Chemistry 58: 5457-5464.
SPSS, 1994. SPSS professional statistics 10,1. SPSS Inc, Chicago, IL, USA.
Srinivas, H. and Narasinga Rao, M.S., 1981. Studies on the proteins of poppy seed (Papaver somniferum L.). Journal of Agricultural and Food Chemistry 29: 1232-1235.
Srinivas, H. and Narasinga Rao, M.S., 1986. Functional properties of poppy seed meal. Journal of Agricultural and Food Chemistry 34: 222-224.
Y?lmaz, E., Güne?er, O. and Aydeniz, B., 2014. Physico-chemical, sensory and aromatic properties of cold press produced safflower oil. Journal of the American Oil Chemists Society 91: 99-110.
Y?lmaz, E. and Dündar Emir, D., 2016. Extraction and functional properties of proteins from pre-roasted and enzyme treated poppy seed (Papaver somniferum L.) press cakes. Journal of Oleo Science 65: 319-329.
Turkish Standards Institute (TSE), 2003. Ha?ha? tohumu küspesi TS 319 standard?. Türk Standardlar? Enstitüsü, Ankara, Turkey.
Toprak Mahsulleri Ofisi (TMO), 2015. Poppy sector report of 2014 year. Toprak Mahsulleri Ofisi Yay?nlar?, Ankara, Turkey.
Wu, Y.V., 2001. Emulsifying activity and emulsion stability of corn gluten meal. Journal of the Science of Food and Agriculture 81: 1223-1227.
Zhong, Y. and Zhao, Y., 2015. Chemical composition and functional properties of three soy processing by-products (soy hull, okara and molasses). Quality Assurance and Safety of Crops & Foods 7: 651-660.
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Sep 27, 2016
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