Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology

In this study, response surface methodology was used to optimize the conditions of hydrothermal treatment and their effect on amygdalin, hydrocyanic acid (HCN), tannin, and protein content of plum kernels grits. The conditions examined were soaking times ranging from 6 to 18 h and soaking temperatur...

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Autores principales:	Mohd Aaqib Sheikh, Charanjiv Singh Saini, Harish Kumar Sharma
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Plum kernel Hydrothermal treatment Amygdalin Hydrocyanic acid Response surface methodology Protein Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/33b033ab45e6453189ddec0ec0d105b1
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id	oai:doaj.org-article:33b033ab45e6453189ddec0ec0d105b1
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spelling	oai:doaj.org-article:33b033ab45e6453189ddec0ec0d105b12021-12-02T05:04:56ZAnalyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology2772-502210.1016/j.afres.2021.100010https://doaj.org/article/33b033ab45e6453189ddec0ec0d105b12021-06-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S277250222100010Xhttps://doaj.org/toc/2772-5022In this study, response surface methodology was used to optimize the conditions of hydrothermal treatment and their effect on amygdalin, hydrocyanic acid (HCN), tannin, and protein content of plum kernels grits. The conditions examined were soaking times ranging from 6 to 18 h and soaking temperatures from 25 to 45°C, which caused a significant decrease in amygdalin, HCN, tannin, and protein content of the plum kernels. The results showed that optimized hydrothermal conditions were soaking temperature of 45°C and soaking time of 9 h, with lower contents of amygdalin (2.89 mg / g), HCN (121.21 mg/kg), tannin (3.72 mg /100 g), and protein content (32.02 g/ 100 g). Under these optimized conditions, the reduction of amygdalin content, HCN content and tannin were 68.72 %, 79.59 %, and 72.64 %, respectively and the protein content was decreased by 10.92 % as compared to the initial amount. The results suggested that the optimized hydrothermal treatment could be an effective tool for neutralizing the toxic effect of anti-nutritional factors and improving the quality of the plum kernel grits.Mohd Aaqib SheikhCharanjiv Singh SainiHarish Kumar SharmaElsevierarticlePlum kernelHydrothermal treatmentAmygdalinHydrocyanic acidResponse surface methodologyProteinFood processing and manufactureTP368-456ENApplied Food Research, Vol 1, Iss 1, Pp 100010- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Plum kernel Hydrothermal treatment Amygdalin Hydrocyanic acid Response surface methodology Protein Food processing and manufacture TP368-456
spellingShingle	Plum kernel Hydrothermal treatment Amygdalin Hydrocyanic acid Response surface methodology Protein Food processing and manufacture TP368-456 Mohd Aaqib Sheikh Charanjiv Singh Saini Harish Kumar Sharma Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology
description	In this study, response surface methodology was used to optimize the conditions of hydrothermal treatment and their effect on amygdalin, hydrocyanic acid (HCN), tannin, and protein content of plum kernels grits. The conditions examined were soaking times ranging from 6 to 18 h and soaking temperatures from 25 to 45°C, which caused a significant decrease in amygdalin, HCN, tannin, and protein content of the plum kernels. The results showed that optimized hydrothermal conditions were soaking temperature of 45°C and soaking time of 9 h, with lower contents of amygdalin (2.89 mg / g), HCN (121.21 mg/kg), tannin (3.72 mg /100 g), and protein content (32.02 g/ 100 g). Under these optimized conditions, the reduction of amygdalin content, HCN content and tannin were 68.72 %, 79.59 %, and 72.64 %, respectively and the protein content was decreased by 10.92 % as compared to the initial amount. The results suggested that the optimized hydrothermal treatment could be an effective tool for neutralizing the toxic effect of anti-nutritional factors and improving the quality of the plum kernel grits.
format	article
author	Mohd Aaqib Sheikh Charanjiv Singh Saini Harish Kumar Sharma
author_facet	Mohd Aaqib Sheikh Charanjiv Singh Saini Harish Kumar Sharma
author_sort	Mohd Aaqib Sheikh
title	Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology
title_short	Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology
title_full	Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology
title_fullStr	Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology
title_full_unstemmed	Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology
title_sort	analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/33b033ab45e6453189ddec0ec0d105b1
work_keys_str_mv	AT mohdaaqibsheikh analyzingtheeffectsofhydrothermaltreatmentonantinutritionalfactorcontentofplumkernelgritsbyusingresponsesurfacemethodology AT charanjivsinghsaini analyzingtheeffectsofhydrothermaltreatmentonantinutritionalfactorcontentofplumkernelgritsbyusingresponsesurfacemethodology AT harishkumarsharma analyzingtheeffectsofhydrothermaltreatmentonantinutritionalfactorcontentofplumkernelgritsbyusingresponsesurfacemethodology
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Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology

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