Production of Kaset protein from defatted glandless cottonseed flour
1999
Somchai Prabhavat | Duangchan Hengsawadi | Yaowadi Kuptapun | Yenchai Titathan | Somchit Onhem | Sompoch Yaieiam (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Six formulae of defatted glandless cottonseed Kaset protein were prepared by using the village texturizer. The result showed that three formulae of defatted glandless cottonseed snacks which were formula number 3, 5 and 6 (formula number 3, 5 and 6 made from defatted glandless cottonseed flour adding 25 percent, 35 percent, 40 percent of full fat soy flour and 20 percent, 10 percent and 5 percent of defatted sesame flour by weight, respectively and the 0.45 percent of L-methionine was added in defatted glandless cottonseed Kaset protein formula number 6) were the best accepted in the level of like very much (p0.05). The protein and fat contents of the three accepted defatted glandless cottonseed Kaset protein ranged from 44.44-45.93 percent and 23.19-25.11 percent on dry weight basis, respectively. The protein quality of the three accepted defatted glandless cottonseed Kaset protein showed higher chemical score of lysine and methionine + cystine ranged from 73-84 percent and 83-100 percent, respectively and PER ranged from 2.14+-0.11-2.36+-0.11, compared to chemical score 69 percent, 77 percent and PER 1.87+-0.07 (PER of casein=2.50+-0.21) of Kaset protein made from defatted glandless cottonseed flour alone. These were due to the added flours such as full fat soy flour and defatted groundnut flour which were rich in lysine cotent and the added L-methionine. The added defatted sesame flour was rich in methionine + cystine content.
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Эту запись предоставил Kasetsart University