Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas

Abstract In this research, two common apple seed cultivars Viz: ‘Golden Delicious’ (GD) and ‘Red Delicious’ (RD) of Northern Himalayan region were characterized for physical, techno-functional, microstructure, thermal, and rheological properties. Seeds showed a significant difference in width, arith...

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Autores principales:	Mehnaza Manzoor, Jagmohan Singh, Adil Gani
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/5ce0526edee64ebf992e65a457274187
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spelling	oai:doaj.org-article:5ce0526edee64ebf992e65a4572741872021-11-28T12:18:19ZAssessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas10.1038/s41598-021-02143-z2045-2322https://doaj.org/article/5ce0526edee64ebf992e65a4572741872021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-02143-zhttps://doaj.org/toc/2045-2322Abstract In this research, two common apple seed cultivars Viz: ‘Golden Delicious’ (GD) and ‘Red Delicious’ (RD) of Northern Himalayan region were characterized for physical, techno-functional, microstructure, thermal, and rheological properties. Seeds showed a significant difference in width, arithmetic, and geometric mean diameters, volume, and surface area. Proximate analysis results revealed that seed flours have high oil content (> 20%) and are potentially rich sources of protein (> 40%). Color analysis of flours indicated their satisfactory whiter color with higher brightness values (L* ˃ 75), resulting from the reduced particle size which allows greater light penetration and relatively lower a* (< 1.5) and b* (< 11) values. Techno-functional attributes including water/oil absorption capacity, emulsifying capacity, and emulsion stability were significantly higher in RD than GD flour. There was also a significant difference in the average particle size of seed flours. Flour micrographs indicated the presence of oval/spherical-shaped starch granules embedded in dense protein matrix while, Differential Scanning calorimeter (DSC) revealed exothermic transition enthalpies for seed flours. Additionally, seed flours depicted high elastic modulus (G′), suggesting their suitability for modifying food texture. It was concluded that apple seeds exhibit significant potential for use in formulating protein-enriched foods while contributing to reducing industrial wastage.Mehnaza ManzoorJagmohan SinghAdil GaniNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Mehnaza Manzoor Jagmohan Singh Adil Gani Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas
description	Abstract In this research, two common apple seed cultivars Viz: ‘Golden Delicious’ (GD) and ‘Red Delicious’ (RD) of Northern Himalayan region were characterized for physical, techno-functional, microstructure, thermal, and rheological properties. Seeds showed a significant difference in width, arithmetic, and geometric mean diameters, volume, and surface area. Proximate analysis results revealed that seed flours have high oil content (> 20%) and are potentially rich sources of protein (> 40%). Color analysis of flours indicated their satisfactory whiter color with higher brightness values (L* ˃ 75), resulting from the reduced particle size which allows greater light penetration and relatively lower a* (< 1.5) and b* (< 11) values. Techno-functional attributes including water/oil absorption capacity, emulsifying capacity, and emulsion stability were significantly higher in RD than GD flour. There was also a significant difference in the average particle size of seed flours. Flour micrographs indicated the presence of oval/spherical-shaped starch granules embedded in dense protein matrix while, Differential Scanning calorimeter (DSC) revealed exothermic transition enthalpies for seed flours. Additionally, seed flours depicted high elastic modulus (G′), suggesting their suitability for modifying food texture. It was concluded that apple seeds exhibit significant potential for use in formulating protein-enriched foods while contributing to reducing industrial wastage.
format	article
author	Mehnaza Manzoor Jagmohan Singh Adil Gani
author_facet	Mehnaza Manzoor Jagmohan Singh Adil Gani
author_sort	Mehnaza Manzoor
title	Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas
title_short	Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas
title_full	Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas
title_fullStr	Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas
title_full_unstemmed	Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas
title_sort	assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (malus domestica) seeds of northern himalayas
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/5ce0526edee64ebf992e65a457274187
work_keys_str_mv	AT mehnazamanzoor assessmentofphysicalmicrostructuralthermaltechnofunctionalandrheologicalcharacteristicsofapplemalusdomesticaseedsofnorthernhimalayas AT jagmohansingh assessmentofphysicalmicrostructuralthermaltechnofunctionalandrheologicalcharacteristicsofapplemalusdomesticaseedsofnorthernhimalayas AT adilgani assessmentofphysicalmicrostructuralthermaltechnofunctionalandrheologicalcharacteristicsofapplemalusdomesticaseedsofnorthernhimalayas
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Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas

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