Standardization and Characterization of Himalayan Wild Apricot (Geographical Indicator) Kernel Press Cake Protein Isolate and Utilization for Manufacture of Gluten‐Free Pasta

2021 ◽  
Author(s):  
Abhishek Thakur ◽  
Devina Vaidya ◽  
Satish Kumar ◽  
Manisha Kaushal ◽  
Nilakshi Chauhan
Keyword(s):  
Press Cake ◽  
Protein Isolate ◽  
Gluten Free ◽  
Wild Apricot

Quality characterization of gluten free noodles enriched with chickpea protein isolate

2020 ◽  
Vol 36 ◽  
pp. 100626 ◽  
Author(s):  
Sajad Ahmad Sofi ◽  
Jagmohan Singh ◽  
Navnidhi Chhikara ◽  
Anil Panghal ◽  
Yogesh Gat
Keyword(s):  
Protein Isolate ◽  
Gluten Free

scholarly journals Utilization of wild apricot kernel press cake for extraction of protein isolate

2010 ◽  
Vol 47 (6) ◽  
pp. 682-685 ◽  
Author(s):  
P. C. Sharma ◽  
B. M. K. S. Tilakratne ◽  
Anil Gupta
Keyword(s):  
Press Cake ◽  
Protein Isolate ◽  
Apricot Kernel ◽  
Wild Apricot

Characterization of gluten-free bulk dough for laminated products

2021 ◽  
Author(s):  
Ana E. de la Horra ◽  
Manuel I. Velasco ◽  
Gabriela N. Barrera ◽  
M. Eugenia Steffolani ◽  
Rodolfo H. Acosta ◽  
...  
Keyword(s):  
Gluten Free

scholarly journals Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas
Keyword(s):  
Starter Culture ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Gluten Free ◽  
Good Source ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Hedonic Scale ◽  
Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

scholarly journals Identification and Characterization of Novel Antioxidant Protein Hydrolysates from Kiwicha (Amaranthus caudatus L.)

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 645
Author(s):  
Sergio Montserrat-de la Paz ◽  
Alicia Martinez-Lopez ◽  
Alvaro Villanueva-Lazo ◽  
Justo Pedroche ◽  
Francisco Millan ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Protein Isolate ◽  
Protein Hydrolysates ◽  
Antioxidant Peptides ◽  
Amaranthus Caudatus ◽  
Intact Proteins ◽  
Identification And Characterization

Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as functional ingredient of food. Herein, a kiwicha protein isolate (KPI), obtained from kiwicha defatted flour (KDF), was hydrolyzed by Bioprotease LA 660, a food-grade endoprotease, under specific conditions. The resulting kiwicha protein hydrolysates (KPHs) were chemically characterized and their digestibility and antioxidant capacity were evaluated by in vitro cell-free experiments owing to their measure of capacity to sequester DPPH free radical and reducing power. KPHs showed higher digestibility and antioxidant capacity than intact proteins into KPI. Therefore, the results shown in this study indicate that KPHs could serve as an adequate source of antioxidant peptides, representing an effective alternative to the generation of functional food.

Characterization of a Cabbage Off-flavor in Whey Protein Isolate

2006 ◽  
Vol 71 (2) ◽  
pp. C86-C90 ◽  
Author(s):  
Joy M. Wright ◽  
Mary E. Carunchia Whetstine ◽  
R. Evan Miracle ◽  
Maryanne Drake
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

Characterization of cottonseed protein isolate as a paper additive

2017 ◽  
Vol 22 (8) ◽  
pp. 699-708 ◽  
Author(s):  
H. N. Cheng ◽  
Andres Villalpando ◽  
Michael W. Easson ◽  
Michael K. Dowd
Keyword(s):  
Protein Isolate ◽  
Cottonseed Protein
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