Production of Kaset Protein from Defatted Glandless Cottonseed Flour

Abstract

Six formulae of defatted glandless cottonseed Kaset protein were prepared by using the village texturizer. They were prepared from defatted glandless cottonseed flour, defatted glandless cottonseed flour adding full fat soy flour, defatted groundnut flour, defatted sesame flour and L-methionine. The six formulae of defatted glandless cottonseed Kaset protein were used for sensory evaluation in the form of snack and three kinds of Thai dishes: kang-pa, kuay-teuw-pad-kee-mao, pad-prik-sod. The average score from sensory evaluation of six different formulations of defatted glandless cottonseed Kaset protein in term of color, flavor, texture and acceptability showed that three formulae of defatted glandless cottonseed snacks which were formula number 3, 5 and 6 (formula number 3, 5 and 6 made from defatted glandless cottonseed flour adding 25%, 35%, 40% of full fat soy flour and 20%, 10%, and 5% of defatted sesame flour by weight, respectively and the 0.45% of L-methionine was added in defatted glandless cottonseed Kaset protein formula number 6) were the best accepted in the level of like very much (p >0.05). The protein and fat contents of the three accepted defatted glandless cottonseed Kaset protein ranged from 44.44-45.93% and 23.19-25.11% on dry weight basis, respectively. The protein quality of the three accepted defatted glandless cottonseed Kaset protein showed higher chemical score of lysine and methionine + cystine ranged from 73-84% and 83-100%, respectively and PER ranged from 2.14 ± 0.11 - 2.36 ± 0.11, compared to chemical score 69%, 77% and PER 1.87 ± 0.07 (PER of casein = 2.50 ±0.21) of Kaset protein made from defatted glandless cottonseed flour alone. These were due to the added flours such as full fat soy flour and defatted groundnut flour which were rich in lysine content and the added L-methionine. The added defatted sesame flour was rich in methionine + cystine content.