Studies on high protein in breakfast food based on calcium groundnut proteinate

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

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	CEREAL-PRODUCTS; breakfast cereals, lysine in proteins high; breakfast cereals, toasting & nutritional values of; breakfast cereals, groundnut proteins enrichment of; LYSINE-; PROTEINS-; TOASTING-; NUTRITIONAL-VALUES; GROUNDNUTS-; FOODS-ENRICHMENT; PROTEINS-VEGETABLE
Subjects:	600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 16 Nutritive value
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jul 2008 09:33
Last Modified:	22 Jul 2008 09:33
URI:	http://ir.cftri.res.in/id/eprint/1988

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