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Effect of heat processing on phenolic constituents and nutritional quality of sunflower flours.

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Relation http://ir.cftri.com/6630/
 
Title Effect of heat processing on phenolic constituents and nutritional quality of sunflower flours.
 
Creator Sastry, M. C. S.
Subramanian, N.
 
Subject Sunflower Seed
05 Processing and Engineering
 
Description Heat processing of dehulled, defatted sunflower flour (SF) resulted in a reduction in phenolic constituents, losses of chlorogenic acid (CGA) being heavier than those of caffeic acid (CA) and quinic acid (QA). Considerable losses in available lysine rather than total lysine were observed when SF was autoclaved at 1 kg/cm-2 (120 degree C) for 50-60 min. N solubility of SF protein in 0.02N NaOH showed a progressive decrease as the duration of heat treatment increased. Moderate heat treatment (15 min at 120 degree C) of SF had no significant beneficial effect on in vitro digestibility. Any advantage in decreasing the levels of CGA, CA and QA by moderate heat treatment of SF was apparently offset by the decrease in available lysine content and the resultant lowering of protein efficiency ratio (1.97 to 1.71) and net protein utilization (62.7 to 54.8).
 
Date 1985
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6630/1/JAOCS%2C%20Vol.%2062%2C%20no.%207%20%28July%201985%29.pdf
Sastry, M. C. S. and Subramanian, N. (1985) Effect of heat processing on phenolic constituents and nutritional quality of sunflower flours. Journal of the American Oil Chemists' Society, 62 (7). 1131-1134, 25 ref..