Studies on high protein in breakfast food based on calcium groundnut proteinate
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1988/
JFST-20-87 |
|
| Title |
Studies on high protein in breakfast food based on calcium groundnut proteinate
|
|
| Creator |
Chandrasekhara, H.N
Ramanatham, G. |
|
| Subject |
21 Cereals
16 Nutritive value |
|
| Description |
High protein breakfast food was prepared by blending Ca groundnut proteinate with wheat flour, followed by autoclaving, tempering, flaking and toasting. The toasted granules had water absorption capacity of 2.7 ml/g, bulk density of 1.59 g/ml, and viscosity of 460 cP. PER of untoasted food was 2.26 which decreased to 1.4 on toasting. The available lysine (g/16 g N) was 5.10 which decreased to 2.20 on toasting.
|
|
| Date |
1987
|
|
| Type |
Article
PeerReviewed |
|
| Identifier |
Chandrasekhara, H.N and Ramanatham, G. (1987) Studies on high protein in breakfast food based on calcium groundnut proteinate. Journal of Food Science and Technology, 24 (3). pp. 148-149. ISSN 0022-1155
|
|