Premium
Preparation of detoxified high functional rapeseed flours
Author(s) -
Schwenke Klaus Dieter,
Kroll Jürgen,
Lange Reinhard,
Kujawa Manfred,
Schnaak Werner,
Steinert Albert
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740510311
Subject(s) - rapeseed , chemistry , food science , citric acid , hydrolysis , ammonia , composition (language) , amino acid , ammonium , organic chemistry , biochemistry , philosophy , linguistics
Abstract Functional rapeseed flours were prepared by a mild soaking process using citric acid or ammonium carbamate. This treatment was effective in lowering the content of sinapine, glucosinolates and their hydrolysis products. A post‐treatment with alcohol/ammonia/water removed vinyloxazolidinethione, nitrites and isothiocyanates totally and left traces only of the glucosinolates. The treated flours possessed increased water and oil absorptions and excellent foaming properties. The soaking process also resulted in decrease of cooking loss in model meat systems of the Frankfurter type. The treatment did not change the amino acid composition which gave an essential amino acid index of 86–89.