食品加工与技术杂志

抽象的

Development of Health Foods from Oilseed Cakes

Sunil L, Prakruthi A, Prasanth Kumar PK and Gopala Krishna AG

Four health foods were prepared using copra cake, sesame cake, dried mature coconut kernel without the testa, flattened rice flakes, sugar, coconut water solids, rice bran oil and sesame oil. The nutritional composition of raw materials and health foods were evaluated for various parameters such as moisture, ash, soluble and insoluble fiber (crude fiber), protein, carbohydrates, fats, fatty acid composition, oryzanol, lignans and minerals (sodium, potassium, calcium, iron and zinc). These health foods were also evaluated for sensory acceptance. The health foods had moisture content 2.2% to 3.9%, fat 2.0% to 35.0%, ash 2.1% to 6.2%, protein 9.2% to 12.2%, carbohydrates 42.85% to 83.7%, and crude fiber 2.95% to 6.4%. Among minerals, potassium content was in the range of 39-120.6 mg/100 g, sodium 9.95-49.6 mg/100 g, calcium 7.8-219.6 mg/100 g, iron 3.1-22.0 mg/100 g and zinc 1.9-6.4 mg/100 g. Fatty acid profile was designed to include medium chain, long chain saturated, monounsaturated and polyunsaturated fatty acids. Total phenolics content was in the range of 54.6-105.7 mg/100 g. A product with 0.6% oryzanol and 1% lignans was prepared to provide the hypocholesterolemic effect. These products were acceptable by sensory evaluation. Hence, it can be concluded that these products may be called health foods which provide health benefits to consumers.