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Preparation, chemical composition and shelf life of high protein food based on groundnut protein isolate.
Subrahmanyan, V. and Kantha, Joseph and Panemangalore, M. and Subramanian, N. and Rajagopalan, R. and Bhatia, D. S. and Sreenivasan, A. and Swaminathan, M. (1962) Preparation, chemical composition and shelf life of high protein food based on groundnut protein isolate. Food Science, 11. pp. 197-199.
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Abstract
The diets consumed by weaned infants and young children belonging to the low income groups of the population in several countries in the tropical and subtropical regions consist predominantly of cereals, roots and tubers and contain negligible amounts of protective and protein-rich foods such as milk, eggs, meat and fish1. Such diets are deficient in proteins, certain vitamins and minerals and the incidence of protein malnutrition is high particularly among young children1,2. Considerable progress has been made during the last 5 years in the development of processed foods based on protein-rich materials of vegetable origin such as oilseed meals and legumes suitable for supplementing the diets of children3,6. Recent investigations have shown that groundnut protein isolate could be used for the preparation of infant foods and also for protein foods suitable for treatment of protein malnutrition in children7-9. The present paper deals with studies on the preparation and shelf-life of a high protein food based on groundnut protein isolate fortified with essential minerals and vitamins.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | high protein food, groundnut protein isolate, shelf-life |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 33 Nuts |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 23 Jul 2012 06:39 |
| Last Modified: | 23 Jul 2012 06:39 |
| URI: | http://ir.cftri.res.in/id/eprint/4978 |
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