Gelatinization of weaning food ingredients by different processing conditions.

Chandrasekhara, H. N. and Ramanatham, G. (1983) Gelatinization of weaning food ingredients by different processing conditions. Journal of Food Science and Technology, 20 (3). 126-128, 6 ref..

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Abstract

Weaning food ingredients (flours of wheat, green gram, Bengal gram and groundnut) were precooked and roller dried, and the viscosity (apparent) of the reconstituted materials was measured independently by Brookfield viscometer to give the degree of gelatinization. Roasted ingredients gelatinized to a lesser extent than unroasted materials. There was considerable gelatinization when the composite blend was directly roller dried without cooking, but prior precooking (steaming/autoclaving/direct cooking/steam sparging) considerably reduced the degree of gelatinization. It is concluded that weaning foods prepared by direct roller drying had satisfactory processing characteristics.

Item Type:	Article
Uncontrolled Keywords:	RECONSTITUTED-FOODS; weaning foods, reconstituted dried ingredients gelation degree for; DRIED-FOODS; INFANT-FOODS; GELATION-
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 600 Technology > 01 Medical sciences > 03 Child nutrition
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Nov 2010 06:56
Last Modified:	01 Jul 2015 10:45
URI:	http://ir.cftri.res.in/id/eprint/6485

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