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In-vitro digestibility and functionality of heated and defatted oilseed flours

Defatted oilseed protein flours of soybean (DSYF), rapeseed (DRF), sunflower (DSF) and peanut (DPF) were heated in an electric oven at 100oC for 5 and 10 minutes. Maximum nitrogen solubility (NS) was recorded in DPF (72%). The NS was decreased as a result of heat treatment in case of DRF and DSF. Th...

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Main Authors: Muhammad Ashraf Chaudry,, Nizakat Bibi,, Amal Badshah,, M. Jamil Qureshi,
Format: Article
Published: Universiti Kebangsaan Malaysia 2003
Online Access:http://journalarticle.ukm.my/3865/
http://www.ukm.my/jsm/english_journals/vol32_2003/vol32_03page157-169.html
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spelling my-ukm.journal.38652012-03-22T03:27:38Z http://journalarticle.ukm.my/3865/ In-vitro digestibility and functionality of heated and defatted oilseed flours Muhammad Ashraf Chaudry, Nizakat Bibi, Amal Badshah, M. Jamil Qureshi, Defatted oilseed protein flours of soybean (DSYF), rapeseed (DRF), sunflower (DSF) and peanut (DPF) were heated in an electric oven at 100oC for 5 and 10 minutes. Maximum nitrogen solubility (NS) was recorded in DPF (72%). The NS was decreased as a result of heat treatment in case of DRF and DSF. The in-vitro digestibility (IVD) decreased in DPF and no effect was found on IVD of DSYF samples. In case of DSF samples increase in IVD was more at 5 minutes treatment than that of 10 minutes treatment. Maximum foaming capacity (FC) was observed in DSF (66.5 ml/g) and minimum in DRF (56.0 ml/g) in unheated samples. No effect of heat treatment was found on FC of DRF samples and FC increased in case of DSF samples. In case of DRF, very little effect was noted on FC. Heat treatment had an overall increasing effect on oil absorption, however, more reduction in oil absorption capacity was found in DSF and DPF than DRF and DSYF. It was concluded that certain functional properties can be enhanced by heat treatment while others can be decreased which might be beneficial for specific product formulation. Universiti Kebangsaan Malaysia 2003 Article PeerReviewed Muhammad Ashraf Chaudry, and Nizakat Bibi, and Amal Badshah, and M. Jamil Qureshi, (2003) In-vitro digestibility and functionality of heated and defatted oilseed flours. Sains Malaysiana, 32 . pp. 157-169. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol32_2003/vol32_03page157-169.html
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
description Defatted oilseed protein flours of soybean (DSYF), rapeseed (DRF), sunflower (DSF) and peanut (DPF) were heated in an electric oven at 100oC for 5 and 10 minutes. Maximum nitrogen solubility (NS) was recorded in DPF (72%). The NS was decreased as a result of heat treatment in case of DRF and DSF. The in-vitro digestibility (IVD) decreased in DPF and no effect was found on IVD of DSYF samples. In case of DSF samples increase in IVD was more at 5 minutes treatment than that of 10 minutes treatment. Maximum foaming capacity (FC) was observed in DSF (66.5 ml/g) and minimum in DRF (56.0 ml/g) in unheated samples. No effect of heat treatment was found on FC of DRF samples and FC increased in case of DSF samples. In case of DRF, very little effect was noted on FC. Heat treatment had an overall increasing effect on oil absorption, however, more reduction in oil absorption capacity was found in DSF and DPF than DRF and DSYF. It was concluded that certain functional properties can be enhanced by heat treatment while others can be decreased which might be beneficial for specific product formulation.
format Article
author Muhammad Ashraf Chaudry,
Nizakat Bibi,
Amal Badshah,
M. Jamil Qureshi,
spellingShingle Muhammad Ashraf Chaudry,
Nizakat Bibi,
Amal Badshah,
M. Jamil Qureshi,
In-vitro digestibility and functionality of heated and defatted oilseed flours
author_facet Muhammad Ashraf Chaudry,
Nizakat Bibi,
Amal Badshah,
M. Jamil Qureshi,
author_sort Muhammad Ashraf Chaudry,
title In-vitro digestibility and functionality of heated and defatted oilseed flours
title_short In-vitro digestibility and functionality of heated and defatted oilseed flours
title_full In-vitro digestibility and functionality of heated and defatted oilseed flours
title_fullStr In-vitro digestibility and functionality of heated and defatted oilseed flours
title_full_unstemmed In-vitro digestibility and functionality of heated and defatted oilseed flours
title_sort in-vitro digestibility and functionality of heated and defatted oilseed flours
publisher Universiti Kebangsaan Malaysia
publishDate 2003
url http://journalarticle.ukm.my/3865/
http://www.ukm.my/jsm/english_journals/vol32_2003/vol32_03page157-169.html
_version_ 1643735879373553664
score 13.211869

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