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Information Journal Paper

Title

The Effect of NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio, and Sesame Meal

Pages

  103-112

Abstract

 During the recent years, the use of Oilseed meal as a protein-rich by-product, Meal of oilseed has been introduced to improve the Functional properties to Food Formulations. Chemical composition (protein, fat, moisture and ash) Functional properties (protein solubility, emulsion capacity, water holding capacity, fat absorption, and foaming capacity) were determined in meal hazelnuts, peanuts, sesame, pistachio and the effect of different concentration of salt on these properties was investigated. For this purpose, NaCl Salt concentration equal consist of 0%, 1%, 2%, 3%, and 4% was used in a completely randomized design with three replications. The results of this study showed that increasing salt concentration, protein solubility, foaming capacity, oil absorption increased significantly (p< 0. 05). And most active emulsifying properties and water holding capacity were for the concentration of 2%. Activity foaming, foam stability, and oil absorption are increased by increasing salt concentration. Finally, according to the results of this study can be Oilseed meal (peanuts, hazelnuts, sesame, and pistachio) has high protein content and given the good Functional properties of the proteins, makes it ideal substitutes for other dietary proteins.

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    APA: Copy

    DALVAND, A., & GOLI, M.. (2019). The Effect of NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio, and Sesame Meal. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 103-112. SID. https://sid.ir/paper/72562/en

    Vancouver: Copy

    DALVAND A., GOLI M.. The Effect of NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio, and Sesame Meal. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):103-112. Available from: https://sid.ir/paper/72562/en

    IEEE: Copy

    A. DALVAND, and M. GOLI, “The Effect of NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio, and Sesame Meal,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 103–112, 2019, [Online]. Available: https://sid.ir/paper/72562/en

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