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Functional characteristics of non-starch polysaccharides (NSP) obtained from native (n) and malted (m) finger millet (ragi, Eleusine coracana, indaf-15)
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Muralikrishna, G. Rao, M. V. S. S. T. Subba Manohar, R. Sai |
| Date of Submission | 2004-01-01 |
| Abstract | Groundnut is one of the world’s major oil seed crop. The nut as such is edible or can be processed to different products such as peanut butter, cookies or sweets. More than half of the groundnut produced in the world is used for oil extraction. The groundnut cake, a by product which is rich in proteins, obtained after the extraction of oil is mainly used as animal feed. One of the important applications of protein isolates from groundnut is in milk systems, soft drinks and juice based beverages. The poor solubility of groundnut proteins in the presence of calciumions and at acidic pH are the major limitations in their utilization in milk based beverages, softdrinks and carbonated beverages. Since the protein hydrolysates have wide range of solubility they can be promising source of protein for nutritional enrichment. Casein, whey and soy proteinare the commercial examples of protein hydrolysates used in such applications. Groundnut proteins after enzymatic modification can be a promising raw material for toning in milk beverages and juice based beverages. In the present study protein hydrolysates were prepar edusing neutrase and fungal protease followed by papain (double enzyme) hydrolysis in order to assess their application for possible nutritional enrichment. The protein hydrolysate prepared using double enzyme was higher in protein content. There was a remarkable increase in the solubility of protein as a result of hydrolysis. The hydrolysates where creamish yellow colorcompared to edible groundnut cake as indicated by color evaluation using Hunter L, a, b values.The nutritional quality of the protein hydrolysates assessed by amino acid analysis indicated that they are rich in essential amino acids. However they are limiting with respect to lysine, threonine and methionine. The study showed that peanut proteins in the form of hydrolysates can beutilized for nutritional supplementation of beverages. Since the hydrolysates has low lysinearginine ratio (0.20), they can also be preferable in formulations intended to improve cardiac health. |
| Starting Page | 453 |
| Ending Page | 460 |
| Page Count | 8 |
| File Format | |
| ISSN | 03088146 |
| Volume Number | 88 |
| Journal | Food Chemistry |
| Language | English |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Amylograph Cereals Dough properties Farinograph Finger Millet Non Starch Polysaccharides Oxidative gelation Pentosans Viscosity |
| Content Type | Text |
| Resource Type | Article |
| Subject | Analytical Chemistry Food Science Medicine |
