Mustard and soybean seeds are most commonly known for their edible oilseeds whereas flaxseed, a non-edible oil category is known for its health benefits. The oilseeds cake have high content of fibre and protein, are usually seen as mass waste after the extraction of oils. The study was conducted to evaluate functional properties of oilseed cakes and meals. Water absorption capacity (WAC) and oil absorption capacity (OAC) was more in defatted seed meal compared to cake of mustard and soy seed meal. However, the results were revered in case of flaxseed meal. WAC was higher for defatted soyseed meal (24.67%) compared to defatted mustard and flaxseed meal. Among three cake samples OAC was higher in flaxseed cake (14.33%). Foaming capacity was higher for soybean seed cake (21.19%) followed by flaxseed cake (11.95%) and mustard seed cake (3.10%). Emulsion capacity was ranged from 40.69–51.38% and 47.26–57.18%; whereas, emulsion stability was ranged from 107.52–107.52% and 108.15–119.89% in seed cake and defatted seed meal respectively. Results indicated that the removal of fat from oilseed meal helps to increase their functional properties. This shows that oilseed meals are useful in food application, fortification and packaging instead of being leftover as waste.

Graphic Abstract

中文翻译：

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芥菜，大豆和亚麻籽的油料饼和脱脂餐的功能特性

芥菜和大豆种子以食用油籽最为人所知，而亚麻籽是一种非食用油，因其有益健康而闻名。油籽饼中的纤维和蛋白质含量很高，通常被认为是提取油后的大量废物。进行该研究以评估油料饼和粕的功能特性。与芥末饼和豆粕饼相比，脱脂种子粕的吸水量（WAC）和吸油量（OAC）更高。但是，对于亚麻籽粉，该结果受到认可。脱脂豆粕的WAC高于脱脂芥末和亚麻粕的WAC（24.67％）。在三个饼样品中，亚麻饼中的OAC较高（14.33％）。大豆籽饼（21.19％），亚麻籽饼（11.95％）和芥菜籽饼（3.10％）的起泡能力较高。乳液容量范围为40.69-51.38％和47.26-57.18％；种子饼和脱脂种子粉的乳状液稳定性分别为107.52–107.52％和108.15–119.89％。结果表明，从油料粕中去除脂肪有助于提高其功能特性。这表明油籽粕可用于食品的应用，强化和包装，而不是作为浪费而剩馀。

图形摘要