Functional Properties of the Capia Pepper Seed Defatted Press Cakes

Abstract

Capia pepper seeds are the mass waste of pepper utilization, and they have not commonly utilized as raw materials. In this study, the defatted press cakes (or meals) of cold oil pressed capia pepper seeds were evaluated. The pepper seeds were previously roasted and treated with enzymes (hemicellulase and protease) against control, before pressing. The compositional and functional properties of the defatted meals were determined. Moisture, protein, remaining oil, ash, L, a*, b* values and viscosity of the meals were measured by basic physicochemical analyses. Phytic acid, tannins and mineral contents were also determined. As functional properties, water-holding capacity, oil-holding capacity, emulsion activity, emulsion stability, foaming capacity, foam stability and the least gelation concentration were measured. The meals were shown to contain nutritionally important amounts of protein and minerals. For most functional properties, seed roasting caused some enhancements in the meals. Hence, defatted capia pepper seed meals can be utilized in food formulations due to their good nutritional and functional properties. This study points out the possibility and advantages of pepper seed meal valorization. (1) Capia pepper seed press cakes (meals) were used in this study. (2) Functional and physicochemical properties of the meals were measured. (3) The meals included good levels of proteins and some minerals. (4) The meals had functionalities for water and oil holding, emulsification and foaming. (5) The meals could be used in food formulations for enhanced functionalities.