Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment

Rambutan seeds were subjected to SC-CO(2) extraction at 35 MPa, 45 °C to obtain defatted rambutan seed flour. Its physicochemical properties before and after treatment with alakali solution using 0.075 N NaOH were investigated. Alkali-treated flour had a significant increment in bulk density, swelli...

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Detalles Bibliográficos
Autores principales: Eiamwat, Jirawat, Wanlapa, Sorada, Kampruengdet, Sukit
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273815/
https://www.ncbi.nlm.nih.gov/pubmed/27043520
http://dx.doi.org/10.3390/molecules21040364
Descripción
Sumario:Rambutan seeds were subjected to SC-CO(2) extraction at 35 MPa, 45 °C to obtain defatted rambutan seed flour. Its physicochemical properties before and after treatment with alakali solution using 0.075 N NaOH were investigated. Alkali-treated flour had a significant increment in bulk density, swelling power, water adsorption capacity, emulsion capacity and stability but a reduction in turbidity, solubility and oil absorption capacity. Pasting measurements showed peak viscosity, breakdown, setback and final viscosity increased significantly for the alkali-treated flour, while pasting temperature decreased. The alkaline treatment decreased the least gelation concentration, but increased the apparent viscosity.

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