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The excellent health benefits of oil extracted from seeds have increased its application in foods, pharmaceutical and cosmetic industries. This trend leads to a growing research area on their by-products, oilseed meals, to minimize environmental and economic issues. Examples of these by-products are soybean, peanut, kenaf seed, hemp, sesame, and chia seed meals. It is well known that soybean meals have wide applications in food and non-food industries, while other seed meals are not well established. Most oilseed meals are rich in health beneficial compounds and are potential sources of plant protein, dietary fiber, and antioxidants. Many studies have reported on the valorization of these by-products into value-added food products such as bakery and meat products to increase their nutritional and functional properties. These efforts contribute to the sustainability, development of novel functional food and support the zero-waste concept for the environment. This review aims to provide information on the composition of selected oilseed meals from soybean, peanut, hemp, kenaf, sesame and chia seeds, their potential applications in the bakery, meat, beverage, pasta, and other food products, and to highlight the issues and challenges associated with the utilization of oilseed meals into various food products. [ABSTRACT FROM AUTHOR]

Current work evaluated the effects of 12-month storage, at chilled (4ºC) and ambient (25ºC) temperatures, on the physical properties, resistant starch (RS) content and antioxidant profile of purple sweet potato (PSP) powder. This study revealed two findings: (i) The antioxidant content of food powders was not always reflective of its antioxidant capacity and (ii) Chilled storage could not prevent the loss of RS and antioxidant activity upon 12-month storage. It is suggested that measurements of antioxidant content and antioxidant activity should be performed concurrently on the same sample. [ABSTRACT FROM AUTHOR]

Soursop is a tropical fruit that undergoes postharvest deterioration rapidly. Conversion into powder is an ave nue to value-add the fruit as it helps to reduce postharvest losses. Although powder production is not complicated, studies have shown that caking is a common problem often associated with fruit powders. Thus, an addition of a food additive is needed to improve the storage stability of powders. In this study, soursop powder was produced by spray-drying an enzyme-liquefied soursop puree incorporated with either tricalcium phosphate (TCP) or calcium silicate (CS), at three different concentrations (0.5, 1.0, and 1.5% w/w). The control was considered powder without the addition of anticaking agent. Storage stability of the powder packed in aluminum-laminated polyethylene (ALP) pouches was examined at conventional (25 ± 1°C) and accelerated (38 ± 1°C) temperatures for 91 days until lumpiness was observed. Statistical analysis showed that the addition of anticaking agent significantly (p ≤ 0.05) improved the process yield of powder (7.2%). The moisture content, water activity, density, and water solubility index of the powder were significantly affected by storage time, storage temperature, and concentration of the anticaking agents. The critical moisture content, Xc, for control and powder incorporated with either TCP or CS was 0.07 g H2O/g ds. The total color difference (ΔE) of the powder increased throughout the storage period, followed by a zero-order kinetic reaction. Kinetics-derived Arrhenius model showed that the activation energy (Ea) of color change ranged between 6.5 and 17.3 kJ/mol. Scanning electron microscopy showed that the freshly spray-dried powder was composed of spherical particles with smooth surfaces but these particles tended to agglomerate and form liquid bridges after storage for 91 days. Overall, TCP and CS exhibited a protective effect by lowering moisture adsorption and improved the glass transition temperature of the powder. [ABSTRACT FROM AUTHOR]

Rambutan seed is discarded during fruit processing. However, the seed contains a considerable amount of crude fat. Hence, the objective of this study was to determine two anti-nutritional constituents, namely saponin and tannin, and to characterize the fat of the seeds of 11 varieties of rambutan fruit. Results showed that the range of crude fat content is fairly narrow (36.13-39.13 g/100 g dried seeds). The iodine value and free fatty acid content of the fat were 38.50-50.61 g I2/100 g fat and 0.99-2.18% as oleic acid, respectively. Oleic (33.35-46.64%) and arachidic (26.03-33.27%) acids were the main fatty acids in the fat. HPLC analysis showed that the fat comprised mainly five unknown triacylglycerols (83.94-95.33%). The melting and crystallization curves showed that the fat exhibited four to nine non-distinct peaks. The complete melting and crystallization onset temperatures of the fat were 24.8-50.6°C and 24.1-39.4°C, respectively, while the melting and crystallization enthalpies of the fat ranged from 71.2 to 141.7 J/g and from 60.4 to 88.9 J/g, respectively. At 0°C, the solid fat index of the fat ranged between 87.4% and 91.6% and the fats of some varieties melted completely at human body temperature. The saponin and tannin contents of the seed were 14.27-18.96 mg soya saponin/100 g and 4.40-26.68 mg catechin equivalent/100 g, respectively. Findings showed that rambutan seed fat has potential to be used in various sectors of food industry. [ABSTRACT FROM AUTHOR]

Proteins from defatted flour winged bean seed (Psophocarpus tetragonolobus) were sequentially fractionated with reference to soybean seed (Glycine max) using distilled water, 25 g/kg sodium chloride solution, 0.1 M NaOH, and 70% alcohol and subjected to physicochemical, functional, and structural analysis. Winged bean seed had globulin (31.94%) and albumin (26.46%), with denaturation temperatures (Td) of 92.82 and 82.76°C, and surface hydrophobicities (SHs) of 214.51 and 189.32, respectively, whereas soybean seed had 34.95% globulin and 32.82% albumin, with respective Td of 81.68 and 90.63°C, and SH of 210.80 and 204.66. This indicates that winged bean albumin could perform better at water/oil interface in an oil-in-water emulsion system because of it higher hydrophobicity, although soybean albumin had higher extraction rate. Both legumes' proteins showed comparable gelation when employed for their gelling ability to form three-dimensional network in food systems. Soybean proteins had significantly (P < 0.05) higher foaming capacities, but winged bean proteins foams were more stable and soluble over broad pH, good for manufacture of ice cream and protein beverages, respectively. Though β-sheets and β-turns were the major secondary structures of both protein fractions, soybean albumin had significantly (P < 0.05) higher β-sheets than winged bean albumin, whereas winged bean globulin and glutelin had higher content of β-sheets than corresponding soybean fractions. The low amounts of β-sheets in the winged bean albumin and soybean globulin could render them more digestible than the corresponding soybean and winged bean protein fractions. [ABSTRACT FROM AUTHOR]

To explore possible food applications, the oxidative stability, antioxidants contents (tocopherols and tocotrienols), thermal properties, and solid fat content of winged bean oil were investigated along with soybean oil for comparison. Results showed that winged bean oil was significantly (p< 0.05) resistant to oxidation (27 h) compared to soybean oil (9 h) heated at 110oC for 32 h, due presumably to the presence of alpha tocotrienol and the high behemic acid content. The high content of tocopherols, 230 mg/100 g in soybean oil did not contribute much to its oxidation stability. At around 25oC, winged bean oil contained about 15% solid fat content with <1% in soybean oil. Soybean oil, however, had better levels of the omega-3 and omega-6 fatty acids with a ratio of 7.6:1, falling within the range of 5:1 and 10:1 recommended by the Food and Agriculture Organization/World Health Organization, when compared to winged bean oil having a ratio of 34.4:1. The positional fatty acids esterified as stearoyl, palmitoyl, behemoyl or lignoceroyl triacylglycerides species, PSP, PPP, PLB, POB and SSlg+PBP overwhelmed the unsaturated FAs of winged bean oil for free radical reaction and also conferred it high thermal conductivity. The high oxidative stability, solid fat content, and thermal conductivity of winged bean oil coupled with its crystalization characteristics confirmed it to be good material for frying and for making zero-trans-fat margarines and spreads. [ABSTRACT FROM PUBLISHER]

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The article analyses Malaysian consumer attitudes toward dealcoholised wine and whether its religious regulation status affects a consumer's perception of the product. A closed-end questionnaire was used to ascertain the consumer's knowledge and awareness, attitudes, potential behaviours and general opinions about dealcoholised wine. Two hundred respondents were interviewed and results showed that 20% of the respondents knew about dealcoholised wine but only 9% consumed it. Most respondents (81%) perceived dealcoholised wine as not halal, hence the low consumption level. Despite a strong belief that dealcoholised wine has health benefits, consumers' culture of mild to no alcohol drinking contributed to its low preference. [ABSTRACT FROM PUBLISHER]

The influence of full-fat soy flour (FFSF) and extrusion conditions on nutritional and sensory characteristics of spaghetti was evaluated using a mixture design, in order to produce functional pasta. Addition of FFSF increases the nutritional composition significantly (P≤0.05). Generally, the presence of FFSF showed a negative influence on the color attribute, but no effect on the firmness and surface condition of spaghetti. No significant difference was observed in the beany flavor up to 23.0 g/100 g. The temperature and screw speed of the extruder had no significant effect on nutritional and sensory attributes, but both enhanced the effect of formulation on the color and surface condition of spaghetti. Also, interaction between the screw speed and the ingredients resulted in a slight positive effect on the firmness and beany flavor attributes. Optimum nutritional value and sensory attributes of spaghetti were produced when 17.0 g/100 g FFSF was added and processed at a screw speed of 40 rpm and a temperature of 70°C. [ABSTRACT FROM AUTHOR]