Hydration and Emulsifying Properties of Cold-Pressed Seed Meal Powders

This study investigated the hydration and emulsifying properties of oilseed meals, which are by-products of cold pressing.Analysis of the proximate composition of oilseed meal powders revealed that peanut meal had higher moisture and crude fat contents, sesame meal showed higher crude protein and crude ash contents, and perilla meal exhibited the highest crude fiber content.The water activity of all samples ranged from 0.09 to 0.12, indicating stable storage conditions.Total polyphenol content was highest in perilla meal, while 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity tended to be higher in sesame and perilla meals.In terms of color properties, peanut meal showed higher a, b, and E values compared to sesame and perilla meals.The analysis of hydration and emulsifying properties revealed that sesame meal exhibited a higher water absorption index and emulsion activity, perilla meal showed a higher oil absorption capacity, and peanut meal tended to have a higher water solubility index, oil absorption capacity, and emulsion stability.The results of this study revealed significant differences in the hydration and emulsifying properties of oilseed meal powders depending on the sample, which can be an important factor in the manufacture of processed foods.