دراسة الخصائص الوظيفية للكسبة المنزوعة الدهن من بعض البذور الزيتية

الملخص EN

This study included using of defatted meal from some oilseeds obtained after oil extraction, including sunflower, flax and safflower seeds and study some of its functional characteristics.

The results showed that water orption of sunflower defatted meal amounted to 4.20 ml/g followed by flax and safflower 3.75, 1.92 ml/g, respectively.

The defatted sunflower was showed a highest ability to orb fat 2.6 mg, compared with the defatted flax meal 2.5 ml/g and defatted safflower meal 2.1 ml/g, respectively.

Emulsifying activity and stability was showed that the highest activity was for defatted sunflower meal 66.75% , followed by defatted safflower meal and defatted flax meal 58.33% and 52.94 % , respectively, while distinguishing defatted safflower meal had the highest stability of the emulsion compared with defatted sunflower meal and defatted flax meal 52.70 % , 40.00% and 33.50% , respectively.

The foaming capacity and stability at different values of pH included 4, 5, 6 and 7, showed that the foaming capacity were the lowest at pH (4) 20.00, 18.33, 16.56% , while the highest value was at pH (7) which it was 30.00, 25.75, 25.70 % for defatted flax meal, sunflower, and safflower meal, respectively.

While it was observed a decrease in the foam stability for all samples with the increase in time from 0.0 to 2.0 hours, noting the high stability for all samples at pH 7 and fall with lower pH which was (4).

The results of the measurement of the viscosity were 2.00, 1.35, 1.25 Melli Boys of defatted flax, sunflower and safflower meal respectively