Producción Científica Profesorado

Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal



Gómez Aldapa, Carlos Alberto

2015

Herna?ndez-Santos, B., Santiago-Adame, R., Navarro-Corte?z, R. O., Go?mez-Aldapa, C. A., Castro-Rosas, J., Marti?nez-Sa?nchez, C. E., Vivar-Vera, M. A., Herman-Lara, E., and Rodri?guez-Miranda, J. 2015. Physical properties of ebony seed (Pithecellobium flexicaule) and functional properties of whole and defatted ebony seed meal. Journal of Food Science and Technology, 52(7):4483?4490.


Abstract


A partial characterization was done of ebony (Pithecellobium flexicaule) seed physical properties, and how defatting affected some functional properties of ebony seed meal. Average seed dimensions were 13.02 mm length, 8.78 mm width and 9.65 mm thickness. Geometric diameter was 10.76 mm, volume was 530 mm3, surface area was 364.33 mm2, sphericity was 83.26 % and aspect ratio was 68.24 %. Thousand-seed weight was 0.70 Kg, of which 0.42 Kg (60 %) represented the kernel. Defatted ebony seed meal differed from whole meal in all measured parameters, particularly in its protein (44.72 g/100 g) and carbohydrates (44.12 g/100 g) proportions. The defatted meal had higher water absorption capacity (1.28 g/g sample), water solubility capacity (26.06 %), oil absorption capacity (2.04 g/g sample), emulsifying capacity (53.78 %) and gelling capacity (8 % w/v) than the whole meal. Ebony seed physical properties may prove useful in designing post-harvest processing equipment and in quality control. The high protein content of defatted ebony seed meal suggests its use as a natural alternative ingredient in numerous food industry applications.



Producto de Investigación




Artículos relacionados

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Evaluación del Efecto Antihiperglucémico del Bagazo de Naranja (Citrus sinensis var. Valencia) en Es...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...