Akpata M I, Akubor P I
Department of Science Laboratory Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
Plant Foods Hum Nutr. 1999;54(4):353-62. doi: 10.1023/a:1008153228280.
Flour samples were prepared from dehulled and undehulled sweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineral content and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight). Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orange seeds had least gelation concentrations of 10 and 12% (w/v), respectively. Water absorption capacity for the defatted and undefatted dehulled flour samples were 240 and 220%, respectively. Defatting improved oil absorption capacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreased following defatting of flour. Foam prepared from defatted flour was less stable than that from full-fat flour. Incorporation of NaCl up to 0.2 M improved the foaming capacity of orange seed flour.
从去皮和未去皮的甜橙（Citrus sinensis）种子制备面粉样品。对面粉样品进行了近似成分、矿物质含量和选定功能特性的评估。近似分析表明，去皮橙籽面粉（干重）的成分包括54.2%的脂肪、28.5%的碳水化合物、5.5%的粗纤维、3.1%的粗蛋白和2.5%的灰分。矿物质分析表明面粉样品中钙和钾含量较高。由去皮橙籽制备的部分脱脂和未脱脂面粉样品的最低凝胶化浓度分别为10%和12%（w/v）。脱脂和未脱脂去皮面粉样品的吸水能力分别为240%和220%。脱脂使橙籽面粉的吸油能力提高了84%。面粉脱脂后，乳化活性、乳化稳定性和发泡能力降低。由脱脂面粉制备的泡沫比全脂面粉制备的泡沫稳定性差。添加高达0.2 M的NaCl可提高橙籽面粉的发泡能力。
