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dc.contributor.author Mahgoub Salah, E.O.
dc.contributor.author Elbashir Hayat Z.E.
dc.date.accessioned 2011-03-04T14:03:48Z
dc.date.available 2011-03-04T14:03:48Z
dc.date.issued 2009-05
dc.identifier.citation Mahgoub Salah, E.O. & Elbashir Hayat Z. E. (2009) Proximate composition of Karkadeh (Hibiscus sabdariffa) seeds and some functional properties of seed protein isolate as influenced by pH and NaCl, International Journal of Food Sciences & Nutrition, Vol. 60.No. 3, pp.183-194 en_US
dc.identifier.issn 0963-7486
dc.identifier.uri http://hdl.handle.net/10311/726
dc.description.abstract Seeds of an inbred line (B-11-90) of Karkadeh (Hibiscus sabdariffa) were investigated for their proximate composition (AOAC methods), nitrogen solubility and protein isolate (Karkadeh seed protein isolates [KSPI]) functional properties (standard methods). The fat and protein contents of the seeds were 22.43% and 32.46%, respectively. Nitrogen solubility was good in both water and 1.0 M NaCl at alkaline pH rather than at acidic pH, with better solubility at higher pH levels in water than in 1.0 M NaCl. The functional properties of the KSPI were as follows: water absorption capacity, 181 ml/100 g; fat absorption capacity, 110 ml/100 g; bulk density, 0.77 g/ml; and apparent viscosity (at 208C), 13.42 cps. KSPI showed a maximum foaming capacity at pH 12 and 1.6 M NaCl, a maximum emulsification capacity at pH 11 and 1.8 M NaCl, and a weaker foam stability at neutral pH than at acidic or alkaline pH, with a better foam stability at alkaline pH. The foam stability was considerably improved by treatment with 1.6 M NaCl. en_US
dc.language.iso en en_US
dc.publisher Informa Healthcare http://www.informaworld.com en_US
dc.subject Functional properties en_US
dc.subject Hibiscus sabdariffa en_US
dc.subject Karkadeh seed protein isolate en_US
dc.subject PH en_US
dc.subject Proximate composition en_US
dc.subject NaCl en_US
dc.title Proximate composition of Karkadeh (Hibiscus sabdariffa) seeds and some functional properties of seed protein isolate as influenced by pH and NaCl en_US
dc.type Published Article en_US


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