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Open AccessArticle

Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment

Food Technology Department, Thailand Institute of Scientific and Technological Research, 35 Moo 3, Technopolis, Khlong Luang, Pathum Thani 12120, Thailand
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Academic Editors: Anake Kijjoa, Bungorn Sripanidkulchai and Maria Emília de Sousa
Molecules 2016, 21(4), 364; https://doi.org/10.3390/molecules21040364
Received: 5 February 2016 / Revised: 7 March 2016 / Accepted: 9 March 2016 / Published: 31 March 2016
Rambutan seeds were subjected to SC-CO2 extraction at 35 MPa, 45 °C to obtain defatted rambutan seed flour. Its physicochemical properties before and after treatment with alakali solution using 0.075 N NaOH were investigated. Alkali-treated flour had a significant increment in bulk density, swelling power, water adsorption capacity, emulsion capacity and stability but a reduction in turbidity, solubility and oil absorption capacity. Pasting measurements showed peak viscosity, breakdown, setback and final viscosity increased significantly for the alkali-treated flour, while pasting temperature decreased. The alkaline treatment decreased the least gelation concentration, but increased the apparent viscosity. View Full-Text
Keywords: Rambutan (Nephelium lappaceum); flour; physicochemical properties; alkali treatment Rambutan (Nephelium lappaceum); flour; physicochemical properties; alkali treatment
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Eiamwat, J.; Wanlapa, S.; Kampruengdet, S. Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment. Molecules 2016, 21, 364.

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