Precooked Bal-Ahar and Indian multi purpose food.

Prasannappa, G. and Chandrasekhara, H. N. and Vyas, K. and Srinivasan, K. S. and Gowri, V. and Murthy, I. A. S. and Chandrasekhara, M. R. (1972) Precooked Bal-Ahar and Indian multi purpose food. Journal of Food Science and Technology, 9 (4). 174-178, 16 ref.. ISSN 0022-1155

PDF JFST_1972_9_4_174-178.pdf - Published Version Restricted to Registered users only Download (765kB)

Abstract

2 high protein supplements were used in precooking experiments; Indian multipurpose food (IMPF) and Bal-Ahar (BA). IMPF is based on edible groundnut flour and Bengal gram (Cicer arietinum) and BA is based on wheat flour, edible groundnut flour and skim-milk powder. Composition and amino acid contents of raw blends are given. Ingredients were dry mixed and extrusion cooked to prepare a porridge, a pudding and a savoury dish which were subjected to organoleptic evaluation. Figures are given for bulk density and water holding capacity of raw and extruded blends, also for consistency of reconstituted raw and cooked blends. Bulk density of both samples decreased from 0.84 g/ml to 0.63 g/ml after cooking, resulting in a light porous texture. Water holding capacity of raw BA was 1.9 g/g product ar 25 degree C and 1.5 at 60 degree C compared to 5.5 and 4.1 for cooked product. There was little differences for IMPF. Recipes prepared were acceptable and there was no lowering of the protein efficiency ratio values for cooked BA and IMPF, i.e. 2.3 and 2.0 compared to 3.0 for milk.

Item Type:	Article
Uncontrolled Keywords:	PROTEINS-; precooked high-protein foods in India
Subjects:	600 Technology > 01 Medical sciences > 03 Child nutrition 600 Technology > 08 Food technology > 18 Processed foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Jul 2012 06:00
Last Modified:	23 Jul 2012 06:00
URI:	http://ir.cftri.res.in/id/eprint/7198

Actions (login required)

View Item