The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard ( Sinapis alba L.) varieties
Mustard ( Sinapis alba) seed has an advantageous chemical composition such as its protein content and fairly well-balanced amino acid composition, rich in dietary fibre and natural antioxidants. In addition to its nutritional value, mustard seed flour offers rather unique functional properties; ther...
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| Veröffentlicht in: | Innovative food science & emerging technologies 2006-06, Vol.7 (1), p.74-79 |
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| creator | Ildikó, Schuster-Gajzágó Klára, Kiszter Andrea Marianna, Tóth-Márkus Ágnes, Baráth Zsuzsanna, Márkus-Bednarik Bálint, Czukor |
| description | Mustard (
Sinapis alba) seed has an advantageous chemical composition such as its protein content and fairly well-balanced amino acid composition, rich in dietary fibre and natural antioxidants. In addition to its nutritional value, mustard seed flour offers rather unique functional properties; therefore it could be taken into consideration as potential component of many food products.
The limiting factor of use of mustard seed in human food applications or animal feed formulation has been its typical spicy flavour and the presence of a significant amount of erucic acid.
A mild and low energy cost heat treatment was elaborated and patented for heat inactivation of myrosinase enzyme, so the characteristic, pungent flavour was eliminated by radio frequency heat treatment.
Chemical and colloid-chemical properties of traditional varieties and a low erucic acid content mustard genotype were compared in this experiment. This new genotype showed the same chemical composition as the traditional varieties except of its advantageous fatty acid composition. This genotype is recommended for human consumption and animal feeding. |
| doi_str_mv | 10.1016/j.ifset.2005.06.001 |
| format | Article |
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Sinapis alba) seed has an advantageous chemical composition such as its protein content and fairly well-balanced amino acid composition, rich in dietary fibre and natural antioxidants. In addition to its nutritional value, mustard seed flour offers rather unique functional properties; therefore it could be taken into consideration as potential component of many food products.
The limiting factor of use of mustard seed in human food applications or animal feed formulation has been its typical spicy flavour and the presence of a significant amount of erucic acid.
A mild and low energy cost heat treatment was elaborated and patented for heat inactivation of myrosinase enzyme, so the characteristic, pungent flavour was eliminated by radio frequency heat treatment.
Chemical and colloid-chemical properties of traditional varieties and a low erucic acid content mustard genotype were compared in this experiment. This new genotype showed the same chemical composition as the traditional varieties except of its advantageous fatty acid composition. This genotype is recommended for human consumption and animal feeding.</description><identifier>ISSN: 1466-8564</identifier><identifier>EISSN: 1878-5522</identifier><identifier>DOI: 10.1016/j.ifset.2005.06.001</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Amino acid composition ; Colloid-chemical properties ; Erucic acid ; Essential amino acids ; Fatty acid composition ; Free radical scavenging activity ; Glucosinolate content ; Mustard seed ; Myrosinase activity ; Phenolic content ; Protein content ; Pungent flavour ; Radio frequency heat treatment ; Sinapis alba ; White mustard has been used effectively for food and medical applications, one of the limiting factors for human use of mustard products is the spicey flavour produced by myrosinase enzyme activities. The use of radio frequency energy as an emerging low-cost environmentally friendly thermal process for enzyme inactivation proved effective to produce a product with acceptable sensory properties. Thermal processing of a low erucic acid content mustard genotype resulted in a product recommendable for use for human and animal consumption</subject><ispartof>Innovative food science & emerging technologies, 2006-06, Vol.7 (1), p.74-79</ispartof><rights>2006</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c334t-5e7b25f2e01f345b2f893d63843b3caf4e07e7d71f2f3bc2a1a1c974bc5605833</citedby><cites>FETCH-LOGICAL-c334t-5e7b25f2e01f345b2f893d63843b3caf4e07e7d71f2f3bc2a1a1c974bc5605833</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ifset.2005.06.001$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids></links><search><creatorcontrib>Ildikó, Schuster-Gajzágó</creatorcontrib><creatorcontrib>Klára, Kiszter Andrea</creatorcontrib><creatorcontrib>Marianna, Tóth-Márkus</creatorcontrib><creatorcontrib>Ágnes, Baráth</creatorcontrib><creatorcontrib>Zsuzsanna, Márkus-Bednarik</creatorcontrib><creatorcontrib>Bálint, Czukor</creatorcontrib><title>The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard ( Sinapis alba L.) varieties</title><title>Innovative food science & emerging technologies</title><description>Mustard (
Sinapis alba) seed has an advantageous chemical composition such as its protein content and fairly well-balanced amino acid composition, rich in dietary fibre and natural antioxidants. In addition to its nutritional value, mustard seed flour offers rather unique functional properties; therefore it could be taken into consideration as potential component of many food products.
The limiting factor of use of mustard seed in human food applications or animal feed formulation has been its typical spicy flavour and the presence of a significant amount of erucic acid.
A mild and low energy cost heat treatment was elaborated and patented for heat inactivation of myrosinase enzyme, so the characteristic, pungent flavour was eliminated by radio frequency heat treatment.
Chemical and colloid-chemical properties of traditional varieties and a low erucic acid content mustard genotype were compared in this experiment. This new genotype showed the same chemical composition as the traditional varieties except of its advantageous fatty acid composition. This genotype is recommended for human consumption and animal feeding.</description><subject>Amino acid composition</subject><subject>Colloid-chemical properties</subject><subject>Erucic acid</subject><subject>Essential amino acids</subject><subject>Fatty acid composition</subject><subject>Free radical scavenging activity</subject><subject>Glucosinolate content</subject><subject>Mustard seed</subject><subject>Myrosinase activity</subject><subject>Phenolic content</subject><subject>Protein content</subject><subject>Pungent flavour</subject><subject>Radio frequency heat treatment</subject><subject>Sinapis alba</subject><subject>White mustard has been used effectively for food and medical applications, one of the limiting factors for human use of mustard products is the spicey flavour produced by myrosinase enzyme activities. The use of radio frequency energy as an emerging low-cost environmentally friendly thermal process for enzyme inactivation proved effective to produce a product with acceptable sensory properties. Thermal processing of a low erucic acid content mustard genotype resulted in a product recommendable for use for human and animal consumption</subject><issn>1466-8564</issn><issn>1878-5522</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNp9kc1OxCAUhRujib9P4IaV0UUrlFLqwoUx_iWTuFDXhMIlcydtGYHR-By-sNRx7QYIOd_JvecUxSmjFaOsvVxV6CKkqqZUVLStKGU7xQHrZFcKUde7-d20bdmJttkvDmNcZYGkvDkovl-XQMA5MIl4R4K26IkL8L6ByXyRJehEUsjnCFNWTGTapIAJ_aQHoidLjB8Gj7Y0SxjR5M918GsICSHOhhazd5jZzyUmIOMmJh0sOScvOOk1RqKHXpNFdUE-dECYueNiz-khwsnffVS83d-93j6Wi-eHp9ubRWk4b1IpQPa1cDVQ5ngj-tp1V9y2vGt4z412DVAJ0krmasd7U2ummbmSTW9ES0XH-VFxtvXNI-d9Y1IjRgPDoCfwm6iYZFKITmQh3wpN8DEGcGodcNThSzGq5gLUSv0WoOYCFG1VzjdT11sK8g4fCEFFgzlVsBhy3Mp6_Jf_AULckpg</recordid><startdate>20060601</startdate><enddate>20060601</enddate><creator>Ildikó, Schuster-Gajzágó</creator><creator>Klára, Kiszter Andrea</creator><creator>Marianna, Tóth-Márkus</creator><creator>Ágnes, Baráth</creator><creator>Zsuzsanna, Márkus-Bednarik</creator><creator>Bálint, Czukor</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20060601</creationdate><title>The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard ( Sinapis alba L.) varieties</title><author>Ildikó, Schuster-Gajzágó ; Klára, Kiszter Andrea ; Marianna, Tóth-Márkus ; Ágnes, Baráth ; Zsuzsanna, Márkus-Bednarik ; Bálint, Czukor</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c334t-5e7b25f2e01f345b2f893d63843b3caf4e07e7d71f2f3bc2a1a1c974bc5605833</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Amino acid composition</topic><topic>Colloid-chemical properties</topic><topic>Erucic acid</topic><topic>Essential amino acids</topic><topic>Fatty acid composition</topic><topic>Free radical scavenging activity</topic><topic>Glucosinolate content</topic><topic>Mustard seed</topic><topic>Myrosinase activity</topic><topic>Phenolic content</topic><topic>Protein content</topic><topic>Pungent flavour</topic><topic>Radio frequency heat treatment</topic><topic>Sinapis alba</topic><topic>White mustard has been used effectively for food and medical applications, one of the limiting factors for human use of mustard products is the spicey flavour produced by myrosinase enzyme activities. The use of radio frequency energy as an emerging low-cost environmentally friendly thermal process for enzyme inactivation proved effective to produce a product with acceptable sensory properties. Thermal processing of a low erucic acid content mustard genotype resulted in a product recommendable for use for human and animal consumption</topic><toplevel>online_resources</toplevel><creatorcontrib>Ildikó, Schuster-Gajzágó</creatorcontrib><creatorcontrib>Klára, Kiszter Andrea</creatorcontrib><creatorcontrib>Marianna, Tóth-Márkus</creatorcontrib><creatorcontrib>Ágnes, Baráth</creatorcontrib><creatorcontrib>Zsuzsanna, Márkus-Bednarik</creatorcontrib><creatorcontrib>Bálint, Czukor</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Innovative food science & emerging technologies</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ildikó, Schuster-Gajzágó</au><au>Klára, Kiszter Andrea</au><au>Marianna, Tóth-Márkus</au><au>Ágnes, Baráth</au><au>Zsuzsanna, Márkus-Bednarik</au><au>Bálint, Czukor</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard ( Sinapis alba L.) varieties</atitle><jtitle>Innovative food science & emerging technologies</jtitle><date>2006-06-01</date><risdate>2006</risdate><volume>7</volume><issue>1</issue><spage>74</spage><epage>79</epage><pages>74-79</pages><issn>1466-8564</issn><eissn>1878-5522</eissn><abstract>Mustard (
Sinapis alba) seed has an advantageous chemical composition such as its protein content and fairly well-balanced amino acid composition, rich in dietary fibre and natural antioxidants. In addition to its nutritional value, mustard seed flour offers rather unique functional properties; therefore it could be taken into consideration as potential component of many food products.
The limiting factor of use of mustard seed in human food applications or animal feed formulation has been its typical spicy flavour and the presence of a significant amount of erucic acid.
A mild and low energy cost heat treatment was elaborated and patented for heat inactivation of myrosinase enzyme, so the characteristic, pungent flavour was eliminated by radio frequency heat treatment.
Chemical and colloid-chemical properties of traditional varieties and a low erucic acid content mustard genotype were compared in this experiment. This new genotype showed the same chemical composition as the traditional varieties except of its advantageous fatty acid composition. This genotype is recommended for human consumption and animal feeding.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.ifset.2005.06.001</doi><tpages>6</tpages></addata></record> |
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| issn | 1466-8564 1878-5522 |
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| source | Elsevier ScienceDirect Journals |
| subjects | Amino acid composition Colloid-chemical properties Erucic acid Essential amino acids Fatty acid composition Free radical scavenging activity Glucosinolate content Mustard seed Myrosinase activity Phenolic content Protein content Pungent flavour Radio frequency heat treatment Sinapis alba White mustard has been used effectively for food and medical applications, one of the limiting factors for human use of mustard products is the spicey flavour produced by myrosinase enzyme activities. The use of radio frequency energy as an emerging low-cost environmentally friendly thermal process for enzyme inactivation proved effective to produce a product with acceptable sensory properties. Thermal processing of a low erucic acid content mustard genotype resulted in a product recommendable for use for human and animal consumption |
| title | The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard ( Sinapis alba L.) varieties |
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