Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching

Autor:	Onne Akbar Nur Ichsan, Yudi Rahmadian, Supriyadi, Nur Aini Mahmudah, Umar Santoso
Jazyk:	angličtina
Rok vydání:	2019
Předmět:	Taste Blanching lcsh:TX341-641 Pithecellobium hplc 01 natural sciences Southeast asia 0404 agricultural biotechnology jengkol Lc ms ms Food science lc-ms/ms steam blanching non-volatile taste components chemistry.chemical_classification biology lcsh:TP368-456 010401 analytical chemistry food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 0104 chemical sciences Amino acid lcsh:Food processing and manufacture chemistry equivalent umami concentration (euc) lcsh:Nutrition. Foods and food supply Food Science
Zdroj:	International Journal of Food Properties, Vol 22, Iss 1, Pp 1536-1547 (2019)
ISSN:	1532-2386 1094-2912
Popis:	Jengkol (Pithecellobium jiringa) is a typical plant in the tropical region of Southeast Asia that is mostly liked by indonesian people because of savory taste. Jengkol seeds having high protein and healthy effects need processing for keeping their nutrient quality. This study aims to determine the effect of steam blanching on the non-volatile taste components of jengkol seeds. The results showed that steam blanching during 5 min decreased the total content of soluble sugars from 998.10 to 903.59 ppm, organic acid from 442.80 to 362.89 ppm and 5ʹ-nucleotides from 2.92 to 2.57 mg/g dry weight. However, steam blanching could be able to increase the total content of free amino acids from 40.99 to 44.98 mg/g dry weight. The EUC (equivalent umami concentration) value in jengkol seeds also increased from 38.27 to 42.22 g MSG/100 g dry weight. The total content of amino acids also increased slightly from 9.81% to 10.08% (w/w) on jengkol seed flour after blanching treatment. Jengkol seed flour consists of hydrophobic amino acids (36.00–34.41%). The E/T value decreased from 35.54% to 33.92% but the PER (protein efficiency ratio) value increased from 2.43 to 2.63 on jengkol seed flour after steam blanching treatment. The steam blanching treatment increased the MSG-like components in jengkol seed flour and also gave the sweet taste and prevented the formation of the bitter taste. Hence, jengkol seed flour showed a high potential to serve as a functional food with a umami taste.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41293ca232d71b545c4a5bcc3500243b https://doaj.org/article/f5b29b50b2f6449c985802d3a09a9962 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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