ABSTRACT
Traditional mustard products include mustard flour, ground mustard and prepared mustard. Mustard flour is a fine powder derived from the endosperm or interior portion of the seed. Three species of mustard seeds commonly ground into flour are yellow (Sinapis alba), oriental and brown mustards (Brassica
juncea). Mustard flour is generally retailed directly or sold to industry as an ingredient for such products including salad dressings, mayonnaise, barbecue sauce, pickles and processed meats. Ground mustard, a powder made by grind ing whole yellow mustard seeds, is used primarily in the meat industry as an emulsifier, water binder and inexpensive bulking agent. It is also used in season ings for frankfurters, bologna, salami, lunch loaf, salad dressings and pickled products. The water binding and emulsifying properties of ground mustard are largely attributed to the mucilaginous material present in yellow mustard bran. All mustard seeds contain mucilage, but only yellow mustard mucilage is significant because of its high yield and unique functional properties [3].
