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Preparation of food supplements from oilseed cakes

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12093/
http://dx.doi.org/10.1007/s13197-014-1386-7
 
Title Preparation of food supplements from oilseed cakes
 
Creator Sunil, L.
Prakruthi, Appaiah
Prasanth Kumar, P. K.
Gopala Krishna, A. G.
 
Subject 04 Functional foods
01 Oilseeds
 
Description Oilseed cakes have been in use for feed preparation.
Being rich in proteins, antioxidants, fibers, vitamins and minerals,
oilseed cakes have been considered ideal for food supplementation.
These oilseed cakes can be processed and made more
palatable and edible by suitable treatments and then incorporated
as food supplements for human consumption. Rice bran pellets
(RBP), stabilized rice bran (SRB), coconut cake (CC) and
sesame cake (SC) were taken up for the study. These were
mixed with distilled water and cooked in such a way to separate
the cooked solid residue and liquid extract followed by freeze
drying to get two products from each. The raw, cooked dried
residue and extract were analyzed for various parameters such as
moisture (0.9–27.4 %), fat (2.1–16.1 %), ash (3.3–9.0 %), minerals
(2.6–633.2 mg/100 g), total dietary fiber (23.2–58.2 %),
crude fiber (2.7–10.5 %), protein (3.2–34.0 %), and the fat
further analyzed for fatty acid composition, oryzanol (138–
258 mg/100 g) and lignan (99–113 mg/100 g) contents and also
evaluated sensory evaluation. Nutritional composition of products
as affected by cooking was studied. The cooked products
(residue and extract) showed changes in nutrients content and
composition from that of the starting cakes and raw materials,
but retained more nutrients in cooked residue than in the extract.
The sensory evaluation of cooked residue and extract showed
overall higher acceptability by the panelists than the starting
cakes and raw materials. On the basis of these findings it can be
concluded that these cooked residue and extract products are
highly valuable for food supplementation than the raw ones.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12093/1/Journal%20of%20Food%20Science%20and%20Technology%20May%202015%2C%20Volume%2052%2C%20Issue%205%2C%20pp%202998-3005.pdf
Sunil, L. and Prakruthi, Appaiah and Prasanth Kumar, P. K. and Gopala Krishna, A. G. (2015) Preparation of food supplements from oilseed cakes. Journal of Food Science and Technology, 52 (5). pp. 2998-3005.