Effect of Heat Processing on Chemical and Functional Properties of Tomato Seed Flour

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 1, Volume 7, Issue 2 - Serial Number 16, July 2011   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i2.10057

Authors

Asra Talei^{* 1}; Alireza Sadeghi Mahoonak²; Mohammad Ghorbani¹; Seyed Mahdi Jafari¹; Mehran Alami¹

¹Gorgan University of Agricultural Sciences and Natural Resources

²Gorgan University of Agricultural Sciences & Natural Resources

Abstract

Tomato seeds are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. Tomato seeds can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on functional properties of tomato seed flour. The functional properties studied included water absorption capacity, oil absorption capacity, emulsification, foaming capacity and solubility. Isoelectric point of sample was around pH 4, while the highest solubility was observed around pH 12. The lowest value for all functional properties was observed at isoelectric point, which can be due decreased protein solubility at this point. Emulsion and foam properties of tomato seeds were desirable and therefore it can be used in some food formulation. Tomato seeds had some essential amino acid like phenylalanine, glutamic acid, aspartic acid, lysine and tryptophan.

Keywords: Tomato seed, Chemical properties, Functional properties, Amino acids profile