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://journalarticle.ukm.my/3865/

id	ukm-3865
recordtype	eprints
spelling	ukm-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
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://journalarticle.ukm.my/3865/
first_indexed	2023-09-18T19:40:00Z
last_indexed	2023-09-18T19:40:00Z
_version_	1777405526252978176

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

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