Please use this identifier to cite or link to this item:
http://hdl.handle.net/10603/334691
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.coverage.spatial | ||
dc.date.accessioned | 2021-08-04T07:29:35Z | - |
dc.date.available | 2021-08-04T07:29:35Z | - |
dc.identifier.uri | http://hdl.handle.net/10603/334691 | - |
dc.description.abstract | newline The present study was conducted to determine the nutritional, physico-chemical, and functional properties of the flour and protein isolates prepared from selected genotypes of adzuki bean viz. EC-340264, HPU-51 and Local Totru. Protein isolates were prepared by isoelectric precipitation. SDS PAGE electrophoresis and amino acid profiling of the protein isolates was done to analyse the quality of the protein present in the isolates. Various value added products viz. nutribar, instant protein shakes and biscuits were prepared by supplementing adzuki bean flour and protein isolates in the varying proportions. Nutritional evaluation of adzuki bean revealed that HPU-51 genotype had maximum protein content in both flour as well as protein isolate i.e. 24.03 and 76.56 per cent followed by in Local Totru and EC-340264. The protein isolates prepared from HPU-51 had maximum recovery and yield i.e. 16.07 and 51.69 per cent respectively. The DPPH free radical scavenging activity was highest in EC-340264 with 52.00 per cent inhibition. Protein isolates extracted from the adzuki bean had lower values for functional properties viz. water absorption capacity, emulsifying capacity, foaming capacity and foam stability except for fat absorption capacity which was higher in comparison to the commercial soy protein isolate. The results of SDS PAGE electrophoresis revealed that the molecular weight of adzuki bean seed protein and protein isolates ranged between 17.0 kDa to 117.0 kDa and 17.0 kDa to 56.23 kDa respectively. The essential amino acids like tryptophan, isoleucine, methionine and lysine were highest in the Local Totru flour i.e. 1.73, 0.10, 1, 75 and 0.44 g/100g respectively. The sensory acceptability scores of supplemented value added products revealed that good quality protein enriched products can be prepared by incorporating adzuki bean flour and protein isolates up to 30 and 6 per cent respectively. | |
dc.format.extent | ||
dc.language | English | |
dc.relation | ||
dc.rights | university | |
dc.title | Characterization and utilization of protein isolates of adzuki bean Vigna angularis Willd Ohwi Ohashi for health foods | |
dc.title.alternative | ||
dc.creator.researcher | Sharma, Shweta | |
dc.subject.keyword | Agricultural Sciences | |
dc.subject.keyword | Food Science and Technology | |
dc.subject.keyword | Life Sciences | |
dc.description.note | ||
dc.contributor.guide | Verma, Ranjana | |
dc.publisher.place | Palampur | |
dc.publisher.university | Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya | |
dc.publisher.institution | Department of Food Science Nutrition and Technology | |
dc.date.registered | 2012 | |
dc.date.completed | 2016 | |
dc.date.awarded | 2016 | |
dc.format.dimensions | ||
dc.format.accompanyingmaterial | DVD | |
dc.source.university | University | |
dc.type.degree | Ph.D. | |
Appears in Departments: | Department of Food Science Nutrition and Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
01-title page pdf..pdf | Attached File | 510.76 kB | Adobe PDF | View/Open |
02-certificate pdf..pdf | 381.59 kB | Adobe PDF | View/Open | |
03-acknowledgement pdf..pdf | 264.6 kB | Adobe PDF | View/Open | |
04-content page pdf..pdf | 351.1 kB | Adobe PDF | View/Open | |
05-abbreviations, plates etc.pdf..pdf | 403.27 kB | Adobe PDF | View/Open | |
06-chapter_i pdf..pdf | 348.7 kB | Adobe PDF | View/Open | |
07-chapter_ii pdf..pdf | 437.6 kB | Adobe PDF | View/Open | |
08-chapter_iii pdf..pdf | 877.44 kB | Adobe PDF | View/Open | |
09-chapter_iv pdf..pdf | 2.51 MB | Adobe PDF | View/Open | |
10-chapter_v pdf..pdf | 483.45 kB | Adobe PDF | View/Open | |
11-chapter_vi pdf..pdf | 577.72 kB | Adobe PDF | View/Open | |
12-chapter_vii pdf..pdf | 511.57 kB | Adobe PDF | View/Open | |
80_recommendation.pdf | 802.85 kB | Adobe PDF | View/Open |
Items in Shodhganga are licensed under Creative Commons Licence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0).
Altmetric Badge: