Abstract
Functional properties of raw, roasted and water-boiled canola meal (CM) were investigated and compared to those of soybean (SM) and flaxseed meals (FM) aiming to provide practical information to the manufacturers on the possible incorporation of this meal into new food products. CM, SM and FM showed significantly different functional properties. Heat treatments significantly increased water and oil absorption capacities while reduced nitrogen solubility of different meals. Neither roasting nor water boiling significantly affected the gelation of the meals. CM showed the best emulsification and foaming properties followed by SM and FM. Both emulsifying and foaming properties were significantly reduced after heat treatments. Raw, roasted and water-boiled CM revealed unique functional properties, which could be a base for selection in different applications. This study shows the potential of CM for incorporation into new functional foods and value-added products. (C) 2009 Elsevier Ltd. All rights reserved.