Colourless sunflower protein products: chemical and nutritional evaluation of the presence of phenolic compounds
- 1 April 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (2) , 207-215
- https://doi.org/10.1111/j.1365-2621.1980.tb00932.x
Abstract
Summary: This study describes a simple process for preparing a sunflower product from dehulled sunflower seeds. The processed products, apart from the high content of lipid (39%), are whole foods, white in colour, with a fibrous or granular texture and acceptable odour. They contain 27–29% proteins, 4% ash, 3.9% fibres and small amounts of phenolic compounds. Furthermore, their PER values can equal that of casein when 2% lysine is added. However, the extraction process causes a loss in lipid (25–30%), a fall in lysine and cystine content and a slight fall in soluble protein.Keywords
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