Mohd Aaqib Sheikh¹*, Charanjiv Singh Saini¹ and Harish Kumar Sharma²

¹Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

*Corresponding Author: Mohd Aaqib Sheikh, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India.

Received: July 19, 2022; Published: August 26, 2022

Abstract

This paper evaluates the effects of microwave heating (450 W for 2, 4, 6, and 8 min) on compositional characteristics of underutilized and undervalued plum kernels. Compared to the raw sample, microwave-treated samples showed a significant improvement in oil content (4.03%), crude fiber (3.62%), total ash (3.01%), and carbohydrates content (14.92%) at 450W for 6 min. On the contrary, a statistically significant (p < 0.05) decrease of 7.61% was observed in crude protein values at the same processing conditions. Microwave heating at 540 W for 6 min showed a considerable reduction of 37.81% in cyanogenic glycosides of plum kernel samples, while the prolonged heating (450 W for 8 min) showed damaging effect (burning spots) on the quality characteristics. The overall findings suggest that the optimum degree and duration of microwave heating from the standpoint of nutritional levels and degradation of cyanogenic glycosides was 450 W for 6 minutes. This novel technological strategy can potentially expand the usage of plum kernels in various diversified food preparations.

Keywords: Plum Kernels; Microwave Heating; Cyanogenic Glycosides; Compositional Characteristics

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Citation

Citation: Mohd Aaqib Sheikh., et al. “Revalorization of a plum (Prunus domestica. L.) kernels: Nutritional characteristics, and cyanogenic glycosides as affected by controlled microwave heat treatment". Acta Scientific Nutritional Health 6.9 (2022): 78-83.

Copyright

Copyright: © 2022 Mohd Aaqib Sheikh., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.