EVALUATION OF FUNCTIONAL PROPERTIES OF HEXANE AND TWO-PHASE-EXTRACTED MEALS FROM THREE CANOLA VARIETIES

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GHODS VALI A.R.; HADAD KHODAPARAST MOHAMMAD HOSSEIN; VOSOUGHI M.

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Journal: Journal of Agricultural Sciences and Natural Resources Year:2007 | Volume:14 | Issue:2 Page(s): 52-62

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Title

EVALUATION OF FUNCTIONAL PROPERTIES OF HEXANE AND TWO-PHASE-EXTRACTED MEALS FROM THREE CANOLA VARIETIES

Author(s)

GHODS VALI A.R. | HADAD KHODAPARAST MOHAMMAD HOSSEIN | VOSOUGHI M. | Issue Writer Certificate

Keywords

RAPESEED\CANOLAQ3

CANOLA MEALQ3

FUNCTIONAL PROPERTIESQ3

TWO-PHASE SOLVENT EXTRACTIONQ3

Abstract

Two methods were applied to prepare meals from whole and dehulled seeds of three Canola varieties (Quantum, P.F 7045/91, and Hyolla 401). Hexane-Extracted meals and Two-phase solvent extraction (Methanol-Water\Hexane) meals. The effect of variety, dehulling and oil extraction method on the protein, glucosinolate and phytic acid was significant (P<0.01), reasonably, and the protein content of two-phase samples was higher (8.9-12.4 %) than hexane-extracted samples. The results showed a reduction between 4.0-60.8% in glucosinolate content of two-phase samples. Some functional properties (Protein dispersibility Index (PDI), Nitrogen solubility Index (NSI),Water and Fat absorption, Emulsifying properties, Whippability and Foam stability) of Hexane-Extracted and methanol-water\hexane-extracted meals were determined. Variety, dehulling and oil extraction method had reasonably significant effect (P<0.01) on PDI and NSI of all meals examined, so the average reduction in PDI of two-phase meals and flours was 47% and 48%, respectively. A linear relationship between PDI and NSI of meals with a high correlation coefficient (r =0.96) was found. Water absorption of laboratory samples exceeded 200% which compares favorably with that of soybean meal. Fat absorption of methanol-water\hexane-extracted meals was about 10 percent higher than that of Hexane-extracted meals. Oil extraction method and variety had no significant effect (P<0.05) on meals emulsifying activity. The effect of heating on the emulsifying activity was not significant (p<0.05). Our results showed variety, dehulling and oil extraction method had reasonably significant effect (P<0.01) on the samples whippability. The foam stability of two-phase samples (60-120 min) was higher than single-phase samples (20-40 min). The flour samples obtained from three Canola varieties would be suitable for incorporation into foods as binder or extender in meat industries.

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APA: Copy

GHODS VALI, A.R., HADAD KHODAPARAST, MOHAMMAD HOSSEIN, & VOSOUGHI, M.. (2007). EVALUATION OF FUNCTIONAL PROPERTIES OF HEXANE AND TWO-PHASE-EXTRACTED MEALS FROM THREE CANOLA VARIETIES. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 14(2), 52-62. SID. https://sid.ir/paper/9287/en

Vancouver: Copy

GHODS VALI A.R., HADAD KHODAPARAST MOHAMMAD HOSSEIN, VOSOUGHI M.. EVALUATION OF FUNCTIONAL PROPERTIES OF HEXANE AND TWO-PHASE-EXTRACTED MEALS FROM THREE CANOLA VARIETIES. JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2007;14(2):52-62. Available from: https://sid.ir/paper/9287/en

IEEE: Copy

A.R. GHODS VALI, MOHAMMAD HOSSEIN HADAD KHODAPARAST, and M. VOSOUGHI, “EVALUATION OF FUNCTIONAL PROPERTIES OF HEXANE AND TWO-PHASE-EXTRACTED MEALS FROM THREE CANOLA VARIETIES,” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 14, no. 2, pp. 52–62, 2007, [Online]. Available: https://sid.ir/paper/9287/en

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