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.
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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
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DOI: https://doi.org/10.1007/BF02542307