Changes in lipids of bengalgram (Cicer arietinum) on heat processing.

Kowsalya Murthy, S. and Kantharaj Urs, M. (1979) Changes in lipids of bengalgram (Cicer arietinum) on heat processing. Journal of Food Science and Technology, India, 16 (3). 87-89, 8 ref..

PDF JFST_16(3)_87-89.pdf Restricted to Registered users only Download (257kB)

Abstract

5 var. of Bengal gram dhal flour were analysed for proximate composition, free and bound lipid, free fatty acid (FFA) content, peroxide value (PV) and thiobarbituric acid (TBA) value after storing the raw, roasted and puffed flours in 500-g capacity press-on lid cans for 48 wk at (i) 37 degree C or (ii) room temp. (20-25 degree C). Bound lipids formed 31.44% of the total lipids; free lipids decreased by 15-18% during roasting and puffing, with an increase in bound lipids. At the end of storage, the FFA content of raw flour stored at (i) and (ii) was higher (max. 10.8%) than in roasted and puffed flours ( less than 4%). PV (m-equiv. peroxide/kg oil) reached max. (18-21) in 16 wk in stored raw flours, but in roasted flour the PV was lower (19). In puffed flours max. PV (12) was reached after 16 wk of storage and it decreased to 5 and remained constant during the remaining storage period. TBA values were slightly higher in roasted and puffed flours during the 48 wk storage period.

Item Type:	Article
Uncontrolled Keywords:	LIPIDS-; bengal gram flour, lipids changes in stored roasted puffed; STORAGE-; LEGUMES-; MEAL-; ROASTED-FOODS
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Apr 2010 11:45
Last Modified:	06 Apr 2010 11:45
URI:	http://ir.cftri.res.in/id/eprint/6894

Actions (login required)

View Item