Physical and functional properties of mucilages from yellow mustard (Sinapis alba L.) and different varieties of fenugreek (Trigonella foenum-graecum L.) seeds

摘要

Mucilages from yellow mustard (Sinapis alba L.) and, different varieties of fenugreek (Trigonella foenum-graecum L.) were obtained by aqueous extraction, precipitation, oven drying, grinding and finally shifting through a 40- mesh sieve. Yellow mustard mucilage and mucilages from 5 varieties of fenugreek, namely, 'Pusa Early Bunching', 'UM-22', 'UM-34', 'UM-77', and 'UM-23', giving highest yield were studied for their physical and functional properties. Mucilage from seeds of yellow mustard was slightly acidic while from fenugreek varieties it was almost neutral. The mucilage viscosity (Cp) ranged from 20.0 for 'UM-23' to 82.0 for yellow mustard. The ranges for water holding capacity (ml/g) were 4.9 to 10.1 lowest being for 'UM-22' and maximum for 'UM-23'. The fat binding capacity ranged from 40.0 to 120.0, minimum for 'UM-77' and maximum for yellow mustard and 'UM-23'. The emulsion capacity and emulsion stability (%) of different varieties ranged from 64.1 to 89.5 and 48.2 to 83.3, respectively. The range for foam expansion (ml) was 12.0 to 27.0 and that for foam stability (ml) was 2.0 to 12.0. The solubility (%) ranged from 11.0 for 'UM-77' to 46.6 for 'Pusa Early Bunching'. Thus, the mucilages have great potential for food applications especially as viscosity builders.