Rama Rao, G. and Ramanatham, G. and Indira, K. and Bhima Rao, U. S. and Chandrashekhara, M. R. and Carpenter, K. J. and Bhatia, D. S. (1967) Nutritive value of coconut protein concentrates obtained by wet processing. Indian Journal of Experimental Biology, 5 (2). pp. 114-117.
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Abstract
In vitro digestibilityand protein efficiency ratio (PER) of skim milk concentrates from fresh
and autoclaved coconuts as well as the acid and heat coagulates and whey solids have been determined.
The supplementary effects of whey solids and minerals on the poor PER of coconuts
have also been investigated. PER of skim milk concentrates from autoclaved COCOnuts was nel1atlve
while that from. fresh coconuts was fairly high (1·4-1·9); acid and heat coagulates had also
higher PER (1,9-2,4). The in vitro digestiblilty of both acid and heat coagulates was hillher
than that of concentrates from fresh coconuts. The results sug,gest that the protein of skim milk
suffers some damage during autodavlng and concentration.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Coconut Protein Concentrates, Wet Processing, nutritional quality |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 22 Legumes-Pulses > 06 Coconut |
| Divisions: | Dept. of Biochemistry Protein Chemistry and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Jun 2016 05:30 |
| Last Modified: | 06 Jun 2016 05:30 |
| URI: | http://ir.cftri.res.in/id/eprint/2727 |
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