NDLI: Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Content Provider	Springer Nature Link
Author	Shchekoldina, Tatiana Aider, Mohammed
Copyright Year	2012
Abstract	Sunflower meal protein isolate (SMPI) is a promising food additive in different matrices. However, the uses of SMPI are limited because of the presence of antinutritional compounds like polyphenolic substances. Chlorogenic and caffeic acids are the dominants polyphenolics in the SMPI. These substances cause significant changes of the colour of the meal, proteins and food matrices during their extraction and use as food additives. Moreover, these substances lower the nutritional value of the end product due to their interaction with some amino acids such as lysine and methionine. Thus, the removal of these substances is important to enable the use of the SMPI and meal in general in a greater extent in food applications and replacing more expensive protein sources such as soy proteins. The aim of this work was to study the production of functional bread by supplementing wheat flour with sunflower meal protein isolate (SMPI). SMPI with low content of chlorogenic and caffeic acid was usefully produced following alkaline extraction and purification with succinic acid. Purified SMPI showed well balanced amino acid profile and was characterized by high water and fat absorption capacities. It was incorporated to dough formula at 8–12 % of the total wheat flour. The results showed that production of bread supplemented with SMPI was technologically feasible. The supplemented bread had high mass volume and nutritional quality compared to the control bread. The optimal SMPI to incorporate into dough formula without significant alteration of the final bread colour was established at 10 %. This study will be helpful to find economic ways to enhance the nutritional quality of wheat bread and to improve the profitability of sunflower meal residue.
Starting Page	2331
Ending Page	2343
Page Count	13
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	10
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2012-07-26
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Chlorogenic acid Caffeic acid Bread Sunflower meal protein Wheat flour Nutritional value Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
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
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making.

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Effects of chickpea flour on wheat pasting properties and bread making quality

Potato flour as partial replacement of wheat flour in bread: baking studies and nutritional value of bread containing graded levels of potato flour*

Quality characteristics of bread produced from wheat, rice and maize flours

Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills

Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

Properties and nutritional value of wheat bread enriched by hemp products

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Similar Documents

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making.

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Effects of chickpea flour on wheat pasting properties and bread making quality

Potato flour as partial replacement of wheat flour in bread: baking studies and nutritional value of bread containing graded levels of potato flour*

Quality characteristics of bread produced from wheat, rice and maize flours

Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills

Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

Properties and nutritional value of wheat bread enriched by hemp products

Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making