. 2017 Aug 27;5(6):1170–1178. doi: 10.1002/fsn3.508

Table 4.

Functional properties of processed defatted conophor nut and protein isolates

Properties	Defatted conophor nut			Conophor nut protein isolates
Properties	Raw	Boiled	Toasted	Raw	Boiled	Toasted
Water absorption capacity (g/g)	1.18 ± 0.02^d	1.25 ± 0.07^c	1.36 ± 0.08^c	8.96 ± 0.35^a	7.34 ± 0.34^b	7.54 ± 0.24^b
Oil absorption capacity (g/g)	1.00 ± 0.06^b	1.07 ± 0.02^b	1.08 ± 0.06^b	6.11 ± 0.11^a	6.21 ± 0.02^a	6.24 ± 0.16^a
Foaming capacity (%)	11.54 ± 0.39^c	13.06 ± 0.61^b	14.91 ± 0.66^a	4.21 ± 0.02^f	4.40 ± 0.01^e	4.65 ± 0.01^d
Foaming stability (%)	5.70 ± 0.16^a	4.67 ± 0.12^b	3.98 ± 0.06^c	2.87 ± 0.01^d	2.49 ± 0.01^e	2.11 ± 0.01^f
Emulsion capacity (%)	9.65 ± 0.06^b	10.44 ± 0.07^a	10.53 ± 0.05^a	4.86 ± 0.07^c	4.68 ± 0.01^cd	4.52 ± 0.02^d
Emulsion stability (%)	4.11 ± 0.03^b	3.89 ± 0.10^c	2.59 ± 0.01^e	4.65 ± 0.02^a	4.63 ± 0.1^a	3.52 ± 0.01^d
Least gelation capacity (%)	18.50 ± 0.72^a	16.68 ± 0.06^b	12.82 ± 0.13^d	18.15 + 0.02^a	16.28 ± 0.08^b	14.90 ± 0.03^c
Bulk density (g/ml)	0.36 ± 0.02^e	0.44 ± 0.01^d	0.58 ± 0.02^c	0.62 ± 0.01^c	0.65 ± 0.01^a	0.67 ± 0.02^a

Values are mean ± SEM (n = 3). Values with different alphabets on a row are significantly different (p < .05).