NDLI: Nutritional Quality, Functional Properties, Bioactivity, and Microstructure of Defatted Pistachio Kernel Flour

Content Provider	Springer Nature Link
Author	Ling, Bo Zhang, Bo Li, Rui Wang, Shaojin
Copyright Year	2016
Abstract	Defatted pistachio kernel flour (DPKF) is a byproduct of specialty oil industries and a promising product to be further used as a food ingredient. The purpose of this study was to evaluate nutritional value, functional properties, bioactivity, and microstructure of DPKF prepared by cold pressing (partially defatted, ~22 % residue fat d.b.) and pre-press-solvent extraction (totally defatted, <1 % residue fat d.b.) methods both using raw and roasted kernels. DPKF was rich in protein (34.36–46.47/100 g flour, d.b.) and carbohydrate (36.61–48.71/100 g flour, d.b.). Also, DPKF showed low Na contents with high concentrations of K, P, Ca, Mg, Zn, and Se. Excluding the sulfur amino acid, all essential amino acids were significantly higher than the reference values recommended by Food and Agriculture Organization/WHO. Totally defatted flours presented better functional properties than the partially defatted ones with exceptions of foaming stability. DPKF also exhibited appreciably higher total phenolic (552–792 mg gallic acid equivalent/100 g flour, d.b.) and flavonoid (124–280 mg RE/100 g flour, d.b.) contents as well as antioxidant capacities. Therefore, DPKF may have potential applications as functional ingredients and supplements in foods.
Starting Page	689
Ending Page	699
Page Count	11
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	93
Issue Number	5
e-ISSN	15589331
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-03-11
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Bioactivity Defatted pistachio kernel flour Functional properties Microstructure Nutritional value Industrial Chemistry/Chemical Engineering Biomaterials Agriculture Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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