A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness.

Sindhu, S. and Maya, Prakash and Indira, T. N. (2012) A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness. LWT - Food Science and Technology, 49. pp. 42-47. ISSN 0023-6438

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Abstract

Main purpose of this investigation was to process mustard seeds to obtain mustard powder with pungency retained and bitterness reduced. Results in terms of retained pungency and low bitterness were obtained by processing mustard seeds for total hydrolysis followed by hot water leaching of the bitterness. A mixture of various sizes of mustard seeds obtained from the local market indicated a clear difference in the parameters studied depending on the seed size. Protein and fat content in whole seeds decreased from 25 to 17 g/100 g and 42e25 g/100 g, respectively, as the seed size decreased. Similarly, with the decrease in seed size, there was a decrease in allylisothiocyanate (AITC) content in whole seeds from 0.332 to 0.114 g/100 g, in kernels from 0.351 to 0.191 g/100 g, and in oil from 0.401 to 0.301 g/100 g. Mustard kernels having 0.355e0.392 g/100 g AITC and with reduced bitterness could be obtained after total hydrolysis and hot water leaching of the bitterness at 60 �C.

Item Type:	Article
Uncontrolled Keywords:	Mustard seeds (Brassica juncea), Pungency Bitterness, Allylisothiocyanate
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Protein Chemistry and Technology Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Aug 2012 05:26
Last Modified:	22 Dec 2016 12:50
URI:	http://ir.cftri.res.in/id/eprint/10950

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