Functional Properties of Oilseed Cakes and Defatted Meals of Mustard, Soybean and Flaxseed

Mustard and soybean seeds are most commonly known for their edible oilseeds whereas flaxseed, a non-edible oil category is known for its health benefits. The oilseeds cake have high content of fibre and protein, are usually seen as mass waste after the extraction of oils. The study was conducted to evaluate functional properties of oilseed cakes and meals. Water absorption capacity (WAC) and oil absorption capacity (OAC) was more in defatted seed meal compared to cake of mustard and soy seed meal. However, the results were revered in case of flaxseed meal. WAC was higher for defatted soyseed meal (24.67%) compared to defatted mustard and flaxseed meal. Among three cake samples OAC was higher in flaxseed cake (14.33%). Foaming capacity was higher for soybean seed cake (21.19%) followed by flaxseed cake (11.95%) and mustard seed cake (3.10%). Emulsion capacity was ranged from 40.69-51.38% and 47.26-57.18%; whereas, emulsion stability was ranged from 107.52-107.52% and 108.15-119.89% in seed cake and defatted seed meal respectively. Results indicated that the removal of fat from oilseed meal helps to increase their functional properties. This shows that oilseed meals are useful in food application, fortification and packaging instead of being leftover as waste. [GRAPHICS] .

Automated summary

The study showed that defatted seed meal had higher water absorption capacity and oil absorption capacity, while flaxseed meal performed the best in foam capacity. Emulsion capacity and emulsion stability were both influenced by the fat content.