Studies on the production of protein isolates from defatted sesame seed (Sesamum indicum) flour and their nutritional profile

ASEAN Food Journal

Volumn 14, Issue 3, 2007, Pages 175-180

  Gandhi, A P ^a   Srivastava, J ^a  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

Author keywords

Defatted sesame flour; Functional profile; NSI; Physicochemical characters; Processes; Protein isolates; Sesame seeds; WAC

Indexed keywords

SESAMUM INDICUM;

EID: 57549112900     PISSN: 01277324     EISSN: 15055337     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. Albo, A.P. 2001. Effect of sesame flour on millet biscuit characteristics. Plant Foods Human Nutrition, 56: 195-202.
2. AOAC. 1995. Official methods of analysis. 16th edn. Arlington, VA: Association of Officia 2l Analytical Chemists.
3. AOAC. 1989. Official Method Ba 11-54. Nitrogen Solubility Index (NSI).
4. Coffman, G. W. O. and Garacia, V. V. 1977. Functional properties and amino acid content of protein isolates from mung bean. Journal of Food Technology, 12: 423-477.
5. Gandhi, A.P., Khare, S.K. and Jha, K. 2000. Preparation of protein isolates from soy meal. Journal of Food Science and Technology, 37: 624-626.
6. Eleazar, M.E., Salvador, H, G., Alicia, C.M. and Guillerrmo, G.A. 2003. Simplified process for the production of sesame protein concentrate. Differential scanning calorimetry and nutritional physico chemical and functional properties. Journal of Science of Food and Agriculture, 83: 972-979.
7. Latta, M. and Eskin, M. 1980. A simple and rapid colorimetric method for phytate determination. Journal of Agriculture and Food Chemistry, 28: 1313-1315.
8. Padua, M.R. 1983. Some functional and utilization characteristics of sesame flour and proteins. Journal of Food Science, 48: 1145-1147.
9. Paredes, L. O., Guzman, M. S. H. and Ordorica, B. C. 1994. In Hudson, B. J. (Ed). Food Proteins from Emerging Seed Sources in New and Developing Sources of Food Proteins, p. 241-261. London: Elsevier Applied Sciences.
10. Serna, S.S.O., Abril, D.J.R., Lopez, A.G. and Ortega, R.R. 1999. Nutritional evaluation of table bread fortified with defatted soybean and sesame meals. Archives of Lationam Nutrition, 49: 260-264.
11. Sosulski, F.W., Garrratt, M.O. and Slinkard, A.E. 1976. Functional properties of ten legume flours. International Journal of Food Science and Technology, 9: 66-69.
12. Taha, F. S., Fahmy, M. and Sadek, M. A. 1987. Low phytate protein concentrates and isolate from sesame seed. Journal of Agriculture and Food Chemistry, 35: 289-292.