CERTAIN FUNCTIONAL PROPERTIES OF SUNFLOWER MEAL PRODUCTS

TLDR

The study measured water absorption, fat absorption, emulsification, whippability, and foam stability of sunflower flour, protein concentrates, and isolate, and compared these properties to soy products. Soy products were more hydrophilic and sunflower products more lipophilic; sunflower flour exhibited superior emulsification, and foams from sunflower flour and protein isolates were more stable than those from soy flour and concentrates, while whipping properties of the isolates were similar.

Abstract

Certain functional properties including water absorption, fat absorption, emulsification, whippability and foam stability were determined on the sunflower flour, protein concentrates and isolate. The results were also compared to those obtained on soy products. Data on water and fat absorption studies suggest that soy products are more hydrophilic in nature while sunflower material exhibited greater lipophilic properties than the soy products. Emulsification tests showed that sunflower flour was superior to all other soy and sunflower products. In general, whipping properties of soy and sunflower isolates were similar, while less whippability was observed for the soy flour and protein concentrates. Whipped foams produced by soy and sunflower protein isolates and sunflower flour were more stable than soy flour, soy and sunflower protein concentrates.