Journal of Food Processing & Technology

Prakruthi A

Publications

• Research Article
  Development of Health Foods from Oilseed Cakes
  Author(s): Sunil L, Prakruthi A, Prasanth Kumar PK and Gopala Krishna AG 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/1.. View More»
  DOI: 10.4172/2157-7110.1000631

  Abstract PDF