Effect of different methods of drying on the functional properties of enzyme treated groundnut flour.

Bhagya, S. and Srinivasan, K. S. (1989) Effect of different methods of drying on the functional properties of enzyme treated groundnut flour. Lebensmittel Wissenschaft und Technologie, 22 (6). 329-333, 21 ref..

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Abstract

Defatted groundnut (var. Batani) flour was dispersed in distilled water and the pH of the resulting slurry was adjusted to 8.0. Prozyme (an enzyme obtained from Aspergillus oryzae) was added to the slurry (enzyme:substrate ratio 1:250 w/w) which was then incubated at room temp. (approx. 28

Item Type:	Article
Uncontrolled Keywords:	DRYING-; ENZYMES-; FLOURS-; FUNCTIONAL-PROPERTIES; LEGUMES-; NUTS-; OILSEEDS-; PEANUTS-; PHYSICAL-PROPERTIES; GROUNDNUTS-; MEAL-
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Aug 2021 09:51
Last Modified:	30 Aug 2021 09:51
URI:	http://ir.cftri.res.in/id/eprint/8038

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