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Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour.
Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour. Journal of Science of Food and Agriculture, 15. pp. 370-372.
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Journal of the Science of Food and Agriculture, I964, No.6, pp. 370-372.pdf - Published Version Restricted to Registered users only Download (196kB) |
Abstract
A process for the preparation of precooked roller-dried protein foods based on full-fat soya flour and a I : I blend of full-fat soya flour and low-fat groundnut flour and fortified with DL-methionine and certain vitamins and minerals, is described. The foods when mixed with warm water formed good porridge which was acceptable to weaned infants, pre-school children and adults. They were free from Esch. coli, Salmonella and pathogenic anaerobes and the total count per g. ranged from 19,000 to 23,000. Both the foods, when packed in hermetically sealed tin containers kept well for 9 months at 37°, the losses of thiamine and vitamin A in that time being 13-18% and 20-24% respectively. One ounce of the product costing about 1d. provides about one-third of the daily requirements of protein, certain vitamins and minerals of weaned infants and pre-school children.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | full-fat soya flour, low-fat groundnut flour, protein-rich foods, shelf-life, precooked roller-dried protein foods |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Jun 2013 07:12 |
| Last Modified: | 11 Jun 2013 07:12 |
| URI: | http://ir.cftri.res.in/id/eprint/4979 |
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