Physicochemical and grinding characteristics of dragonhead seeds
 
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1
Department of Thermal, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
2
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
3
Department of Physics, University of Life Sciences, Akademicka 13, 20-950 Lublin, Poland
4
Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
5
Department of Pharmacognosy with Medicinal Plant Laboratory, Medical University in Lublin, Chodźki 1, 20-093 Lublin, Poland
6
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna 8, 20-704 Lublin, Poland
 
Int. Agrophys. 2013, 27(4): 403–408
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ABSTRACT
The results of investigations on the physicochemical and grinding characteristics of Moldavian dragonhead seeds are presented. The data obtained showed that the physical properties (average size, sphericity, surface area, 1 000 seed mass, dynamic angle of repose, coefficient of static friction, and bulk and true densities) of the white and blue form of dragonhead seeds were not significantly different. Both forms of dragonhead showed similar levels of protein (average of 21%), whereas the blue form of dragonhead had a lower fat content (average of 23.1%) and higher mucilage content (13.35%) in comparison to the blue form of seed (24.6 and 9.95%, respectively). Antioxidant capacity of dragonhead seeds was comparable for both forms and averaged about 40%, which corresponded to EC50 values of 0.12 and 0.13 mg ml-1 for the white and blue forms, respectively. The grinding material showed similar particle size distribution of ground material for both forms of dragonhead seeds. The lowest values of specific grinding energy were obtained for the white form of dragonhead seeds, those for the blue form were significantly higher. Grinding of dragonhead seeds using a screen 2.0 mm mesh size caused screen hole clogging. This problem did not occur when dragonhead seeds were mixed with wheat grain.
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