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Development of Health Foods from Oilseed Cakes.
Sunil, L. and Prakruthi, Appaiah and Prashant Kumar, P. K. and Gopala Krishna, A. G. (2016) Development of Health Foods from Oilseed Cakes. Journal of Food Processing and Technology, 7 (11). pp. 1-6.
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Abstract
Four health foods were prepared using copra cake, sesame cake, dried mature coconut kernel without the testa, flattened rice flakes, sugar, coconut water solids, rice bran oil and sesame oil. The nutritional composition of raw materials and health foods were evaluated for various parameters such as moisture, ash, soluble and insoluble fiber (crude fiber), protein, carbohydrates, fats, fatty acid composition, oryzanol, lignans and minerals (sodium, potassium, calcium, iron and zinc). These health foods were also evaluated for sensory acceptance. The health foods had moisture content 2.2% to 3.9%, fat 2.0% to 35.0%, ash 2.1% to 6.2%, protein 9.2% to 12.2%, carbohydrates 42.85% to 83.7%, and crude fiber 2.95% to 6.4%. Among minerals, potassium content was in the range of 39-120.6 mg/100 g, sodium 9.95-49.6 mg/100 g, calcium 7.8-219.6 mg/100 g, iron 3.1-22.0 mg/100 g and zinc 1.9-6.4 mg/100 g. Fatty acid profile was designed to include medium chain, long chain saturated, monounsaturated and polyunsaturated fatty acids. Total phenolics content was in the range of 54.6-105.7 mg/100 g. A product with 0.6% oryzanol and 1% lignans was prepared to provide the hypocholesterolemic effect. These products were acceptable by sensory evaluation. Hence, it can be concluded that these products may be called health foods which provide health benefits to consumers.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Coconut water solids, Copra cake; Health foods; Rice bran oil; Sesame oil; Sesame cake |
| Subjects: | 600 Technology > 01 Medical sciences > 13 Nutrition-Human 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Jan 2018 03:39 |
| Last Modified: | 11 Jan 2018 03:39 |
| URI: | http://ir.cftri.res.in/id/eprint/13275 |
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