EFFECT OF HEAT PROCESSING ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TOMATO SEED FLOUR

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TALEI A.; SADEGHI MAHOONAK A.; GHORBANI M.; JAFARI S.M.; ALAMI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:2 Page(s): 99-107

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Title

EFFECT OF HEAT PROCESSING ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TOMATO SEED FLOUR

Author(s)

Keywords

TOMATO SEEDQ3

CHEMICAL PROPERTIESQ2

FUNCTIONAL PROPERTIESQ2

AMINO ACIDS PROFILEQ3

Abstract

TOMATO SEEDs are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. TOMATO SEEDs can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on FUNCTIONAL PROPERTIES of TOMATO SEED flour. The FUNCTIONAL PROPERTIES studied included water absorption capacity, oil absorption capacity, emulsification, foaming capacity and solubility. Isoelectric point of sample was around pH 4, while the highest solubility was observed around pH 12. The lowest value for all FUNCTIONAL PROPERTIES was observed at isoelectric point, which can be due decreased protein solubility at this point. Emulsion and foam properties of TOMATO SEEDs were desirable and therefore it can be used in some food formulation. TOMATO SEEDs had some essential amino acid like phenylalanine, glutamic acid, aspartic acid, lysine and tryptophan.

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شناسایی عوارض ناشی از مصرف تفاله تازه گوجه فرنگی و شیوه مناسب آن در تغذیه گاوهای شیری

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APA: Copy

TALEI, A., SADEGHI MAHOONAK, A., GHORBANI, M., JAFARI, S.M., & ALAMI, M.. (2011). EFFECT OF HEAT PROCESSING ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TOMATO SEED FLOUR. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(2), 99-107. SID. https://sid.ir/paper/143715/en

Vancouver: Copy

TALEI A., SADEGHI MAHOONAK A., GHORBANI M., JAFARI S.M., ALAMI M.. EFFECT OF HEAT PROCESSING ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TOMATO SEED FLOUR. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(2):99-107. Available from: https://sid.ir/paper/143715/en

IEEE: Copy

A. TALEI, A. SADEGHI MAHOONAK, M. GHORBANI, S.M. JAFARI, and M. ALAMI, “EFFECT OF HEAT PROCESSING ON CHEMICAL AND FUNCTIONAL PROPERTIES OF TOMATO SEED FLOUR,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 2, pp. 99–107, 2011, [Online]. Available: https://sid.ir/paper/143715/en

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