PRODUCTION OF TEXTURED VEGETABLE PROTEIN FROM COTTONSEED FLOURS | Zendy

CABRERA J. | Zendy; ZAPATA L. E. | Zendy; BUCKLE T. S. | Zendy; BENGERA I. | Zendy; SANDOVAL A. M. | Zendy; SHOMER I. | Zendy

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PRODUCTION OF TEXTURED VEGETABLE PROTEIN FROM COTTONSEED FLOURS

Author(s) -

CABRERA J.,

ZAPATA L. E.,

BUCKLE T. S.,

BENGERA I.,

SANDOVAL A. M.,

SHOMER I.

Publication year - 1979

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1979.tb08512.x

Subject(s) - cottonseed , food science , extrusion , raw material , gossypol , chemistry , extrusion cooking , materials science , biochemistry , organic chemistry , composite material , starch

Texturized cottonseed products with good nutritional and functional properties were obtained by an extrusion cooking process, using cottonseed flours as raw materials. Free gossypol levels in the extruded products were low (0.009–0.025%). Available lysine (3.6 g/100g protein) and biological values (55–57 vs 100 for egg) were measured. Texture profile and ultrastructure were found similar to soybean extrudates. Best results were obtained with water, pH 7.0–8.5, using flours with lower fiber content (5.3%). The texturized product represents an interesting alternative for tropical countries where cottonseed flours abound.

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