Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
AUTOR(ES)
JAVED, Muhammad Sameem; AMJAD, Adnan; SHAH, Mohibullah; SHAH, Faiz-ul- Hassan; SARDAR, Hasan; TARIQ, Muhammad Rizwan; KHAN, Ammar Ahmad; SAJID, Muhammad Wasim; ALI, Umair; AMIR, Muhammad; NASIR, Farva
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
2021-09
RESUMO
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nutritional and quality attributes of bars. Different concentration of isolated protein was used in the preparedness. Among all treatments T4 (15% protein isolate) and T3 (10% protein isolate) were best as they had the highest caloric value i.e. 498.33 and 480.37 kcal and high protein percentage 42.55 and 35.29%. T4 and T3 also were good in all textural parameters i.e. hardness 4.68 and 4.85 kg, firmness 3.88 and 3.67 kg, toughness 3.78 and 3.63 kg and work of shear 16.84 and 16.80 kg/mm. The obtained results indicated that the incorporation of moringa protein isolate in bars not only increase their aesthetic value but also increase their nutritional profile. High quality protein isolated from moringa is cheaper and easily grown with little care to provide ample supply of moringa protein to peoples which were in concern of money for provision of proteinaceous food to their families to combat malnutrition.
Documentos Relacionados
- PropagaÃÃo in vitro de Moringa oleifera L.
- Propriedades BioquÃmicas e Funcionais de uma ProteÃna Ligante à Quitina Purificada de Sementes de Moringa oleifera Lamarck
- Germinação de sementes e desenvolvimento de plântulas de Moringa oleifera L. em diferentes locais de germinação e submetidas à pré-embebição
- Biosorption and removal of chromium from water by using moringa seed cake (Moringa oleifera Lam.)
- Biometric and Physiological Responses to Water Restriction in Moringa oleifera Seedlings