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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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
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author Eiamwat, Jirawat
Wanlapa, Sorada
Kampruengdet, Sukit
author_facet Eiamwat, Jirawat
Wanlapa, Sorada
Kampruengdet, Sukit
author_sort Eiamwat, Jirawat
collection PubMed
description 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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spelling pubmed-62738152018-12-28 Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment Eiamwat, Jirawat Wanlapa, Sorada Kampruengdet, Sukit Molecules Article 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. MDPI 2016-03-31 /pmc/articles/PMC6273815/ /pubmed/27043520 http://dx.doi.org/10.3390/molecules21040364 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Eiamwat, Jirawat
Wanlapa, Sorada
Kampruengdet, Sukit
Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment
title Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment
title_full Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment
title_fullStr Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment
title_full_unstemmed Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment
title_short Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment
title_sort physicochemical properties of defatted rambutan (nephelium lappaceum) seed flour after alkaline treatment
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273815/
https://www.ncbi.nlm.nih.gov/pubmed/27043520
http://dx.doi.org/10.3390/molecules21040364
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AT kampruengdetsukit physicochemicalpropertiesofdefattedrambutannepheliumlappaceumseedflourafteralkalinetreatment

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