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Utilization of Industrial By-Product for the Development of A Nutraceutical Protein Hydrolysate

Anwesha, Sarkar (2005) Utilization of Industrial By-Product for the Development of A Nutraceutical Protein Hydrolysate. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: The potential use of food industry by-products as a source of protein has been analyzed. Tomato seeds and peel are by-products of tomato processing industry which are not utilized but has been recognized as potential source of protein and lycopene respectively which can be used as most valuable ingredients and can contribute to a great extent in the development of novel food products. In view of its importance as an ingredient to the food industry,various aspects of tomato seeds such as its protein content, presence of antinutritional factors like trypsin inhibitors and phytates, amino acid profile, protein efficiency ratio (calculated) and of numerous characteristics of tomato peel such as lycopene content using different solvent systems,polyphenol content, antioxidant activities were studied. The tomato seed has 28.7% protein and tomato seed meal contains nearly 40% protein. The peel contains 40µg/g of lycopene on dry matter basis. 92% protein isolate was prepared using tomato seed meal. The phytate and trypsin inhibitor activity was in traces in the tomato seed protein isolate. And the amino acid profile of the protein showed that all the amino acids are present in higher concentration than the FAO/WHO/UNU(1985) recommendations and the protein has a calculated PER of 2.66. Enzymatic hydrolysis was carried out with papain enzyme on tomato seed protein isolate, which resulted in reduction in molecular weight. The freeze-dried tomato peel showed highest content of lycopene,and the polyphenol content of the hydrophilic extracts of the peel was more than the lipophillic extracts. The antioxidant activity was less as compared to the literature values due to the color interference of lycopene. Finally incorporation of 99:1 of tomato seed protein hydrolysate:tomato peel was used as an additive to enrich commercial soup powder in the ratio of 10:90 and finished soup contained 13.12% protein and 12mg/kg lycopene. Nutritionally enriched soup with nutraceutical protein hydrolysate will provide all the essential amino acids and potential antioxidants i.e. lycopene without any effect in the sensory attributes of the finished product particularly the taste and the flavor.
Uncontrolled Keywords: by products utilization nutraceutical tomato by products tomato protein hydrolysate tomato seed
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/380

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