Effect of NaCl and its partial or complete replacement with KCl on some functional properties of defatted Colocynthis citrullus L. seed flour

Effect of NaCl on some hydration and hydration related properties of Colocynthis citrullus L. were investigated together with the possibility of replacing such salt with KCl in food formulation. This study showed that protein solubility increased with increase in salt concentration. Partial replacement of NaCl with KCl did not make any significant difference to protein solubility. Water absorption capacity decreased with increase in salt concentration and neither complete nor partial replacement of NaCl with KCl made any significant difference (P>0.05). Foaming capacity of C. citrullus was improved at low NaCl and KCl concentration ranges (0.25–2.00% NaCl; 0.25–1.75% KCl). Partial replacement caused little or no improvement in foaming attributes. The least gelation concentration was 14% (w/v) and improved to 4% (w/v) and 2% (w/v) in NaCl and NaCl & KCl (mixture) solutions, respectively; KCl solution had no effect.