A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness

Main purpose of this investigation was to process mustard seeds to obtain mustard powder with pungency retained and bitterness reduced. Results in terms of retained pungency and low bitterness were obtained by processing mustard seeds for total hydrolysis followed by hot water leaching of the bitterness. A mixture of various sizes of mustard seeds obtained from the local market indicated a clear difference in the parameters studied depending on the seed size. Protein and fat content in whole seeds decreased from 25 to 17 g/100 g and 42-25 g/100 g, respectively, as the seed size decreased. Similarly, with the decrease in seed size, there was a decrease in allylisothiocyanate (AITC) content in whole seeds from 0.332 to 0.114 g/100 g, in kernels from 0.351 to 0.191 g/100 g, and in oil from 0.401 to 0.301 g/100 g. Mustard kernels having 0.355-0.392 g/100 g AITC and with reduced bitterness could be obtained after total hydrolysis and hot water leaching of the bitterness at 60 °C.

► A method to retain pungency and reduce the bitterness in mustard is investigated. ► The method employs total hydrolysis and aqueous extraction of the glucosinolates. ► Total hydrolysis was essential to effectively retain pungency and reduce bitterness. ► Efficacy of the process was evaluated by sensory analysis of the product.