SORGHUM PROTEIN CONCENTRATE AND ISOLATE AS A POTENTIAL SOURCE OF HIGH PROTEIN FOR SPAGHETTI MANUFACTURE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 28, Issue 6, June 2003, Page 4779-4797 PDF (1.38 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.244687 | ||||
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| Author | ||||
| A. N. S. Mohamed, | ||||
| Food Technology Department-National Research centre-Dokkl, Cairo Egypt. | ||||
| Abstract | ||||
| Sorghum seed proteIn products namely, sorghum protein concentrate and sorghum protein isolate were added a15, 10, 1S and 20% levels of supplementalion \0 wI'Ieal flour to raise lhe nutritional value and spaghetti manufacture. Methods of extraction (or both sorghum protein concentr.:lte and Isolste. chemical composition and func.lior,al properties Were slutli~d. Amino acid profiles and scores for 011 raw materials were measured. All data of spa9hetti samples including chemical composition, . cooking quality, color charac.leristics and sensory evaluation were determined. The obtained results revealed that sorghum protein concentrate and isolate extracted by water method and 0.034 N NaoH respectively had higher protein content than the other methods. Also. their functional properties were the best between other methods. The protein conlent of spaghetti samples supplemented with both sorghum protein concentrate and isolate was increased as the level of supplementation increased. Results of cooking quality showed that, supplementation with both protein concentrate and isolate was increased as the level of supplementation increased. Results o( cooking quality showed thaI. supplementation with both prolein concentrate and isolate decreased the cooked weight. volume and increased the cooked loss in spaghetti samples as compared with control. Spaghetti samples were supplemented with protein isolate al all levels. Great change in ,E values was noticed in spaghelli samples at all supplementation levels with protein isolate. Acceptable high proteI" $paghetti aluld be produced using 5% and 10% protein col)centrale for sensory characteristics (color and laste) and at supplementation leYel 5% of protein !$olale for sensory cbaractertstlcs (color and taste) and al supplementation level 5% ot prole in Isola re for COlor and lasle wilhout any significant differences with control. | ||||
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