M. Rajesh ¹, Jamuna Prakash ¹

Affiliations
1 Department of Studies in Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570 006, IN

Abstract

The quality improvement of plant food stuff can be achieved through modification of its protein content by various means including enzymatic hydrolysis. In this study, the functional properties of enzyme-hydrolyzed water soluble protein fraction (albumin) from four dehusked legumes viz, Bengal gram (Cicer arietinum), Green gram (Phaseolus aureus), Red gram (Cajanus cajan) and Lentil (Lens esculenta) were considered for any desirable changes. The enzymatic treatment of albumin fractions of legumes influenced the functional properties to a varying extent. While minor differences were noted for bulk density, fat absorption, protein solubility and foaming property, a great reduction was observed in water absorption capacity of treated samples.

Keywords

Albumin, Enzymatic Food Processing, Legume, Bengal Gram, Green Gram, Red Gram,Lentil

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R. K. Reena Kumari ¹, Jamuna Prakash ¹

Affiliations
1 Department of Studies in Food Science and Nutrition, University on Mysore, Manasagangotri, Mysore, IN

Abstract

The objective of the investigation was to incorporate soy proteins to sorghum (Sorghum vulgare) flour in preparation of an Indian traditional deep fried product, Seviya and study the acceptability and shelf stability of the products. Seviya was prepared by incorporating soy protein concentrate at 10, 15 and 20% levels to sorghum flour which served as base flour using traditional recipe. Products without soy served as controls. The prepared products were analyzed for fat uptake. They were stored in steel and PET (polyethylene terephthalate) containers at room and low temperatures and analyzed for free fatty acids. Acceptability was evaluated by 25 panel members using a score card. Results indicated that incorporation of soy protein increased fat uptake in the products. Fat content of control product was 27.5% whereas that of soy incorporated products ranged from 30.8 to 40.9%. The free fatty acid levels, though showed a gradual increase with storage time, were not affected by soy incorporation. The initial free fatty acid levels were in the range of 0.243-0.465% and at the end of 21 days, they increased to 0.961-0.987%. The products stored in PET containers at low temperature were better. The sensory quality of soy incorporated products was better in terms of higher sensory scores and storage of products did not lower the sensory quality of products.

Keywords

Fat Absorption, Free Fatty Acids, Sensory Quality, Packaging Containers

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