Traditional processing treatments as a promising approach to enhance the functional properties of rapeseed (Brassica campestris var. toria) and sesame seed (Sesamum indicum) meals

Different processing treatments were applied to rapeseed and sesame seed me als, and the functional properties of these products were assessed. All tre atments except puffing for both meals and pressure cooking in sesame meal i ncreased water absorption capacity (WAC). Fat absorption capacity (FAC) of rapeseed meals was enhanced significantly by all treatments. The full-fat m eals of both sources showed maximum protein solubility when fermented and m inimum protein solubility when pressure-cooked. Germinated and microwave-co oked meals enhanced foaming properties of rapeseed meals. Heat treatments, except microwave cooking, considerably reduced emulsifying properties of bo th meals. Fermentation and germination increased the specific viscosity of rapeseed meals, whereas processed sesame meals showed lower viscosity than dry sesame meals.