The study aimed to investigate the effect of microwave heating combined with hot air (70 °C) at different application times (0, 90 &180 s,) on the colour, digestible a soluble protein, functional and pasting properties, antioxidant capacity of Samh seeds (8, 12 & 16 % moisture content). The results indicated that microwave heating caused a significant change in Samh seed's colour and enhanced the protein solubility of the seeds, and the functional properties and viscosities of the Samh seeds. Moreover, the results showed that the moisture content of the Samh seeds and application time significantly impact the seeds' quality parameters. However, the partial least square (PLS) model validated that the microwave treatments of the samh seed with (16 %, 180 s) were treated with microwave energy combined with hot air circulation Accordingly, microwaves may offer the potential of being an effective emerging technology for improving the quality and functional characteristics of Samh seeds.
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Effect of microwave energy combined with hot air on the functional properties and antioxidant activity and pasting properties of Samh (Mesembryanthemum forsskalei Hochst) seeds.
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Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia. Electronic address:
The study aimed to investigate the effect of microwave heating combined with hot air (70 °C) at different application times (0, 90 &180 s,) on the colour, digestible a soluble protein, functional and pasting properties, antioxidant capacity of Samh seeds (8, 12 & 16 % moisture content). The results indicated that microwave heating caused a significant change in Samh seed's colour and enhanced the protein solubility of the seeds, and the functional properties and viscosities of the Samh seeds. Moreover, the results showed that the moisture content of the Samh seeds and application time significantly impact the seeds' quality parameters.
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