International Journal of Scientific Engineering and Technology

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Chemical Composition, Physicochemical and Functional Properties Of Custard Apple (Annona Squmosa) Seed Flours and Protein Isolate


Affiliations
1 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal (Punjab), India
 

Proximate and mineral compositions, together with functional properties, of custard apple seed flour& protein isolate (Annona squmosa) were studied. Also, physicochemical characteristics of the seed flour were determined. The seed flour contained higher percentages of Total Carbohydrates, Fat crude protein, total ash and moisture. The most abundant mineral was Sodium. Protein solubility studies showed that both seed flour and protein isolate were soluble at acidic and basic pH regions, indicating that they may be useful in formulating acid foods, such as meat and milk analogue products and protein-rich beverages. The minimum solubility of defatted custard apple seed flour (DCASF) was found to be 10.87 % at pH 4, while the solubility was 77.36% at pH 2. The solubility of defatted custard apple seed flour increased with increase in pH 5 to 12 and the maximum solubility of 94.02% was obtained at pH 12.

Keywords

Protein Isolate, Defatted Meal, Lyophilization.
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  • Chemical Composition, Physicochemical and Functional Properties Of Custard Apple (Annona Squmosa) Seed Flours and Protein Isolate

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Authors

Er. Amol vaidya
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal (Punjab), India
Er. Nikhil
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal (Punjab), India
D. Solanke
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal (Punjab), India
Er. Kundilk Gaware
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal (Punjab), India

Abstract


Proximate and mineral compositions, together with functional properties, of custard apple seed flour& protein isolate (Annona squmosa) were studied. Also, physicochemical characteristics of the seed flour were determined. The seed flour contained higher percentages of Total Carbohydrates, Fat crude protein, total ash and moisture. The most abundant mineral was Sodium. Protein solubility studies showed that both seed flour and protein isolate were soluble at acidic and basic pH regions, indicating that they may be useful in formulating acid foods, such as meat and milk analogue products and protein-rich beverages. The minimum solubility of defatted custard apple seed flour (DCASF) was found to be 10.87 % at pH 4, while the solubility was 77.36% at pH 2. The solubility of defatted custard apple seed flour increased with increase in pH 5 to 12 and the maximum solubility of 94.02% was obtained at pH 12.

Keywords


Protein Isolate, Defatted Meal, Lyophilization.