Abstract
Heat processing of dehulled, defatted sunflower flour resulted in a reduction in phenolic constituents, the destruction of chlorogenic acid (CGA) being more than that of caffeic acid (CA) and quinic acid (QA). Considerable losses in the available lysine rather than total lysine content were observed when sunflower flour was autoclaved at 1 kg/cm2 (120 C) for periods varying from 5 to 60 min. The N solubility of sunflower protein in 0.02N NaOH showed a progressive decrease as the duration of heat treatment increased. Moderate heat treatment (15 min at 120 C) of the flour had no significant beneficial effect on in vitro digestibility. Any advantage in decreasing the levels of CGA, CA and QA contents by moderate heat treatment apparently was lost by the decrease in available lysine content, thus lowering the protein efficiency ratio (PER) from 1.97 to 1.71 and Net Protein Utilization (NPU) from 62.7 to 54.8, respectively.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Betschart, A., C.R. Lyon and G.O. Kohler, International Biological Programme, Food Protein Resources, Pirie, N.W., ed., Cambridge University Press, 1975, p. 79.
Altschul, A.M., in Processed Plant Protein Foodstuffs, Academic Press Inc., NY, 1958.
Horigome, T., and M. Kendatsu, Agri. Biol. Chem. 32:1093 (1968).
Loomis, W.D., and J. Battaile, Phytochem. 5:423 (1966).
Sosulaski, F.W., M.A. Sabir and S.E. Fleming, J. Fd. Sci., 38:468 (1973).
Gheyasuddin, S., C.M. Cater and K.F. Mattil, Food Tech. 24:242 (1970).
Sodini, G., and M. Canella, J. Agr. Fd. and Chem. 25:822 (1977).
Shamanthaka Sastry, M.C., and N. Subramanian, JAOCS, 61:1039 (1984).
Milic, B., S. Stojanovic, N. Vucurevic and M. Turcic, J. Sci. Fd. Agr. 19:108 (1968).
Alexander, J.C., and D.C. Hill, J. Nutr. 48:149 (1952).
Amos, H.E., D. Burdick and R.W. Seerley, J. Animal Sci. 40:90 (1975).
Bendemer, S.L., and R.J. Evans, J. Agr. Fd. Chem. 11:134 (1963).
Shamanthaka Sastry, M.C., Ph.D. Thesis, Interactions with Sunflower Proteins, University of Mysore, Mysore, India, 1984.
American Oil Chemists’ Society, Official and Tentative Methods, Champaign, IL, 1965.
Barton-Wright, W.C., in Micro-Assay of the Vitamin B Complex and Amino Acids, Pitman and Sons, London, 1952.
Carpenter, K.J., Biochem. J. 77:604 (1960).
Pomenta, J.V., and E.E. Burns, J. Fd. Sci. 36:490 (1971).
Srinivasan, P.R., and D.B. Sprinson, J. Biol. Chem. 234:716 (1959).
Lyman, C.M., N.Y. Chang and J.R. Couch, J. Nutr. 49:679 (1953).
Villegas, A.M., A. Gonzalez and R. Caldren, Cereal Chem. 45:379 (1969).
Birk, Y., and A. Bondi, J. Sci. Fd. Agr. 6:549 (1955).
Campbell, J.A., Evaluation of Protein Quality, Publn. 1100, NAC.NRC, Washington, DC, 1961.
Duncan, D.B., Biometrics, D. 11:1 (1955).
Tasker, P.K., K. Joseph, M. Narayana Rao, R. Rajagopalan, A.N. Sankaran and M. Swaminathan, Ann. Biochem. Exptl. Med. 20:37 (1960).
Eklund, A., Nutr. and Met. 18:258 (1975).
Author information
Authors and Affiliations
About this article
Cite this article
Shamanthaka Sastry, M.C., Subramanian, N. Effect of heat processing on phenolic constituents and nutritional quality of sunflower flours. J Am Oil Chem Soc 62, 1131–1133 (1985). https://doi.org/10.1007/BF02542307
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02542307