Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) high protein content and can act good emulsifier for of mayonnaise. The purpose this study was to evaluate low-fat using WPC based on pH, moisture content, viscosity, content. materials used are egg yolk, sunflower seed oil, vinegar, WPC, other complementary materials. This labora...

The objective of this study was to investigate the effects of dietary supplementation with raw or heat-treated sunflower oil seed with two levels of 7.5% or 15% on unsaturated fatty acids in milk fat and performances of high-yielding lactating cows. Twenty early lactating Holstein cows were used in a complete randomized design. Treatments included: 1) CON, control (without sunflower oil seed). ...

Salicylic acid (SA) is an endogenous plant growth regulator of phenolic nature that plays a key role in the regulation of plant growth, development, interaction with other organisms and in the responses to environmental stresses such as drought. An experiment was therefore, conducted to evaluation the influence of exogenous SA application on some traits of common bean under water stress conditi...

Introduction Oilseed rape is a worldwide major oil crop that also supplies oil-free meal with high protein content (38-40%) and well-balanced amino acid composition. Currently, the quality of oilseed rape meal is still altered by secondary metabolites such as procyanidins. These compounds are flavonoid end-products that accumulate specifically in the seed coat during seed embryogenesis and matu...

An ontogenetic study of canavanine formation in the fruit of jack bean, Canavalia ensiformis (L.) DC. was conducted. Evidence was presented to show that the ovary wall is the reservoir for seed canavanine. The testa possesses sufficient canavanine to account for the continued elevation in seed canavanine after the pod senesces. The seed canavanine concentration is not constant inasmuch as the c...

To evaluate the extent of the genetic change and its effects on the seed protein composition of soybean cultivars released during the past 60 years, representative ancestral cultivars and those derived from selective breeding were grown in a side-by-side comparison. Total seed protein content, determined by combustion analysis of nitrogen, revealed a decline in the protein content after decades...

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...

Soybean (Glycine max (L.) Merr.) is an important protein source in human diets and animal feeds. The sulphur content of soybean seed proteins, however, is not optimal for ration formulations. Thus, increasing the methionine and cysteine content of soybean seed proteins would enhance the nutritional quality of this widely utilized legume. We have earlier reported the isolation of an 11 kDa delta...

Phaseolin is the major protein in legume seeds and has provided evidence for protein diversity studies, particularly for subdividing Phaseolus vulgaris in two major gene pools: the Central American (S-type) and the Andean (T-type) groups. In the work reported here, a total of 73 representative landrace genotypes from Santa Catarina State, Brazil, were evaluated according to their phaseolin patt...