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Development of Health Foods from Oilseed Cakes.

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Relation http://ir.cftri.com/13275/
http://dx.doi.rog/10.4172/2157-7110.1000631
 
Title Development of Health Foods from Oilseed Cakes.
 
Creator Sunil, L.
Prakruthi, Appaiah
Prashant Kumar, P. K.
Gopala Krishna, A. G.
 
Subject 13 Nutrition-Human
07 Waste utilization
01 Oilseeds
 
Description Four health foods were prepared using copra cake, sesame cake, dried mature coconut kernel without the testa, flattened rice
flakes, sugar, coconut water solids, rice bran oil and sesame oil. The nutritional composition of raw materials and health foods
were evaluated for various parameters such as moisture, ash, soluble and insoluble fiber (crude fiber), protein, carbohydrates,
fats, fatty acid composition, oryzanol, lignans and minerals (sodium, potassium, calcium, iron and zinc). These health foods
were also evaluated for sensory acceptance. The health foods had moisture content 2.2% to 3.9%, fat 2.0% to 35.0%, ash 2.1%
to 6.2%, protein 9.2% to 12.2%, carbohydrates 42.85% to 83.7%, and crude fiber 2.95% to 6.4%. Among minerals, potassium
content was in the range of 39-120.6 mg/100 g, sodium 9.95-49.6 mg/100 g, calcium 7.8-219.6 mg/100 g, iron 3.1-22.0 mg/100
g and zinc 1.9-6.4 mg/100 g. Fatty acid profile was designed to include medium chain, long chain saturated, monounsaturated
and polyunsaturated fatty acids. Total phenolics content was in the range of 54.6-105.7 mg/100 g. A product with 0.6% oryzanol
and 1% lignans was prepared to provide the hypocholesterolemic effect. These products were acceptable by sensory evaluation.
Hence, it can be concluded that these products may be called health foods which provide health benefits to consumers.
 
Date 2016
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13275/1/J%20Food%20Process%20Technol%202016%2C%20711.pdf
Sunil, L. and Prakruthi, Appaiah and Prashant Kumar, P. K. and Gopala Krishna, A. G. (2016) Development of Health Foods from Oilseed Cakes. Journal of Food Processing and Technology, 7 (11). pp. 1-6.