Table 2.9
Food applications of canola/rapeseed protein
Food product
Form of canola/rapeseed protein
added
Major
findings
References
Bread
Canola and pumpkin protein
concentrate and isolate (individually and blends)
Canola and pumpkin protein concentrates could be supplemented
in wheat
flour up to 18% without detrimental effects on dough and
loaf quality. Improved protein (11–38%), lysine (90–200%), and
mineral content (70–135%) in supplemented bread as compared to
control
Mansour et al. (1999)
Bologna type sausage
Rapeseed and pumpkin seed
(protein concentrates/isolates)
No appreciable effect on viscosity, pH, crude protein, fat content
or amino acids composition. Cooking yield and water-holding
capacity significantly improved, while sensory scores significantly
decreased in case of rapeseed added sausages than that of control
Mansour et al. (1996)
Weiner (sausage)
Rapeseed protein concentrate
Rapeseed protein improved emulsion stability,
firmness, and protein content and decreased cooking yield, water absorption, sensory acceptability of weiners as compared to control
Thompson et al.
(1982)
Meat patties
Rapeseed protein concentrate
Rapeseed protein improved protein content, cooking yield, moisture and fat retention, and
firmness and decreased percent shrinkage and
flavor and overall acceptability in patties when compared
to control
Thompson et al.
(1982)
Sausages
Rapeseed protein concentrate
Instead of casein, when rapeseed protein concentrate (steamed)
was added in sausages, sensory analysis showed improved taste,
good texture, and characteristic aroma
Yoshie-Stark et al.
(2006)
Food products (dairy, meat,
bakery, beverages, nutritional bars, etc.))
Rapeseed/canola protein
isolates
Cruciferin-rich canola/rapeseed protein isolate (!80% cruciferin)
under trade name of
“Puratein” and the napin-rich canola/rapeseed
protein isolate (!80% napin) under the trade name of
“Supertein”
could be added up to 60%, 5%, 2%, 10%, 95%, and 50% in
powered egg/egg substitutes, dairy products, processed meat and
grain products, fruit and vegetable beverages, protein supplement
powders, and nutritional bars, respectively
GRAS (2010)
2 Rapeseed/Canola (Brassica napus) Seed
65
Food applications of canola/rapeseed protein
Food product
Form of canola/rapeseed protein
added
Major
findings
References
Bread
Canola and pumpkin protein
concentrate and isolate (individually and blends)
Canola and pumpkin protein concentrates could be supplemented
in wheat
flour up to 18% without detrimental effects on dough and
loaf quality. Improved protein (11–38%), lysine (90–200%), and
mineral content (70–135%) in supplemented bread as compared to
control
Mansour et al. (1999)
Bologna type sausage
Rapeseed and pumpkin seed
(protein concentrates/isolates)
No appreciable effect on viscosity, pH, crude protein, fat content
or amino acids composition. Cooking yield and water-holding
capacity significantly improved, while sensory scores significantly
decreased in case of rapeseed added sausages than that of control
Mansour et al. (1996)
Weiner (sausage)
Rapeseed protein concentrate
Rapeseed protein improved emulsion stability,
firmness, and protein content and decreased cooking yield, water absorption, sensory acceptability of weiners as compared to control
Thompson et al.
(1982)
Meat patties
Rapeseed protein concentrate
Rapeseed protein improved protein content, cooking yield, moisture and fat retention, and
firmness and decreased percent shrinkage and
flavor and overall acceptability in patties when compared
to control
Thompson et al.
(1982)
Sausages
Rapeseed protein concentrate
Instead of casein, when rapeseed protein concentrate (steamed)
was added in sausages, sensory analysis showed improved taste,
good texture, and characteristic aroma
Yoshie-Stark et al.
(2006)
Food products (dairy, meat,
bakery, beverages, nutritional bars, etc.))
Rapeseed/canola protein
isolates
Cruciferin-rich canola/rapeseed protein isolate (!80% cruciferin)
under trade name of
“Puratein” and the napin-rich canola/rapeseed
protein isolate (!80% napin) under the trade name of
“Supertein”
could be added up to 60%, 5%, 2%, 10%, 95%, and 50% in
powered egg/egg substitutes, dairy products, processed meat and
grain products, fruit and vegetable beverages, protein supplement
powders, and nutritional bars, respectively
GRAS (2010)
2 Rapeseed/Canola (Brassica napus) Seed
65