Physico-chemical properties and food utilization possibilities of RF-treated mustard seed

Yellow mustard seed was treated by radio frequency (RF) heating for inactivation of myrosine enzyme, which is responsible for its pungency. The treated mustard seed was milled by an Alpine mill to <315 μm particle size and analysed for fatty acid, amino acid and techno-functional properties. The pungency of mustard seed flour was checked according to its sensory property. By use of RF-treated mustard seed, flour pork liver paste and mayonnaise were produced. The liver paste was qualified by its sensory property. The mayonnaise was investigated for sensory property, emulsion stability and consistency. Due to RF treatment the mustard seed became free of pungent flavour without significant changes in fatty acid and amino acid content. The fat binding ability and nitrogen solubility index of RF-treated mustard seed flour decreased a little bit. However, the emulsifying activity did not change, the emulsion stability of treated mustard seed flour was slightly higher than that of raw mustard seed flour. The sensory property of liver paste containing 1.5% (w/w) RF-treated mustard seed flour was the same as the sample without mustard (control). The sensory property, emulsion stability and consistency of mayonnaise containing 25% RF-treated mustard seed flour were better than that of control. By replacing yolk powder in mayonnaise with 50% RF-treated mustard seed flour, the sensory property and consistency of product decreased a little bit as compared to the control, but the emulsion stability did not change significantly.