The Indian Journal of Nutrition and Dietetics

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Application of Mustard Protein in Bread Fortification


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1 Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32, India
     

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Mustard and rapeseed proteins are becoming important in human nutrition'. Problems Involved In the use of mustard protein in nutrition Include the presence of glucosinolates which on enzymic hydrolysis, yield undesirable and even toxic factors such as Isothiocynates, nitrites and oxazolidinethiones, and the relatively high cellulose content of the seeds.
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  • Application of Mustard Protein in Bread Fortification

Abstract Views: 266  |  PDF Views: 0

Authors

Pratab Chakraborty
Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32, India
Anjali Roy
Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32, India
Tapasi Sengupta
Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32, India

Abstract


Mustard and rapeseed proteins are becoming important in human nutrition'. Problems Involved In the use of mustard protein in nutrition Include the presence of glucosinolates which on enzymic hydrolysis, yield undesirable and even toxic factors such as Isothiocynates, nitrites and oxazolidinethiones, and the relatively high cellulose content of the seeds.