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Journal of Food Science

CABRERA, J., Insti‐tuto de lnvestigaciones Tecnológicas, Avenida 30 N°‐52A‐77, Bogotá, Colombia
ZAPATA, L.E., Insti‐tuto de lnvestigaciones Tecnológicas, Avenida 30 N°‐52A‐77, Bogotá, Colombia
de BUCKLE, T.S., Insti‐tuto de lnvestigaciones Tecnológicas, Avenida 30 N°‐52A‐77, Bogotá, Colombia
de SANDOVAL, A.M., Insti‐tuto de lnvestigaciones Tecnológicas, Avenida 30 N°‐52A‐77, Bogotá, Colombia
 

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. Copyright © 1979, Wiley Blackwell. All rights reserved
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PRODUCTION OF TEXTURED VEGETABLE PROTEIN FROM COTTONSEED FLOURS
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CABRERA, J., Insti‐tuto de lnvestigaciones Tecnológicas, Avenida 30 N°‐52A‐77, Bogotá, Colombia
ZAPATA, L.E., Insti‐tuto de lnvestigaciones Tecnológicas, Avenida 30 N°‐52A‐77, Bogotá, Colombia
de BUCKLE, T.S., Insti‐tuto de lnvestigaciones Tecnológicas, Avenida 30 N°‐52A‐77, Bogotá, Colombia
de SANDOVAL, A.M., Insti‐tuto de lnvestigaciones Tecnológicas, Avenida 30 N°‐52A‐77, Bogotá, Colombia
 

PRODUCTION OF TEXTURED VEGETABLE PROTEIN FROM COTTONSEED FLOURS
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. Copyright © 1979, Wiley Blackwell. All rights reserved
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