A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/10950/
http://10.1016/j.lwt.2012.04.016 |
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| Title |
A method for preparation of mustard (Brassica juncea) powder with retained
pungency and reduced bitterness.
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| Creator |
Sindhu, S.
Maya, Prakash Indira, T. N. |
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| Subject |
30 Spices/Condiments
05 Processing and Engineering |
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| Description |
Main purpose of this investigation was to process mustard seeds to obtain mustard powder with
pungency retained and bitterness reduced. Results in terms of retained pungency and low bitterness
were obtained by processing mustard seeds for total hydrolysis followed by hot water leaching of the
bitterness. A mixture of various sizes of mustard seeds obtained from the local market indicated a clear
difference in the parameters studied depending on the seed size. Protein and fat content in whole seeds
decreased from 25 to 17 g/100 g and 42e25 g/100 g, respectively, as the seed size decreased. Similarly,
with the decrease in seed size, there was a decrease in allylisothiocyanate (AITC) content in whole seeds
from 0.332 to 0.114 g/100 g, in kernels from 0.351 to 0.191 g/100 g, and in oil from 0.401 to 0.301 g/100 g.
Mustard kernels having 0.355e0.392 g/100 g AITC and with reduced bitterness could be obtained after
total hydrolysis and hot water leaching of the bitterness at 60 �C.
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| Publisher |
Elsevier
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| Date |
2012
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/10950/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2049%2C%20Issue%201%2C%20November%202012%2C%20Pages%2042-47.pdf
Sindhu, S. and Maya, Prakash and Indira, T. N. (2012) A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness. LWT - Food Science and Technology, 49. pp. 42-47. ISSN 0023-6438 |
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