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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/47881
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | S Balasubramanian, A Borah, KK Singh, RT Patil | en_US |
dc.date.accessioned | 2021-07-14T08:50:45Z | - |
dc.date.available | 2021-07-14T08:50:45Z | - |
dc.date.issued | 2011-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/47881 | - |
dc.description | Not Available | en_US |
dc.description.abstract | The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum viscosity, breakdown viscosity, final viscosity and total set back and similar degree of gelatinization and nutritional profile. At 15% incorporation level, water absorption index and water solubility index found to be maximum while degree of gelatinization and all the pasting properties showed lowest values for both sorghum and wheat extrudates. Similarly nutritional profile observed to be significantly higher for 15% as compared to 10% and 15% incorporation levels. Incorporation of legumes at 15% could be effective in producing high energy dense food products having better functional and nutritional properties. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Springer India | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Keywords Extrudates. Gelatinization . Legumes . Protein . Sorghum . Wheat | en_US |
dc.title | Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Science and Technology | en_US |
dc.publication.volumeno | Not Available | en_US |
dc.publication.pagenumber | 1-8 | en_US |
dc.publication.divisionUnit | Central Institute of Agricultural Engineering Regional Centre | en_US |
dc.publication.sourceUrl | 10.1007/s13197-010-0209-8 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Agricultural Engineering | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | Research paper | en_US |
dc.publication.naasrating | 7.95 | - |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
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14. Effect of selected dehulled legume incorporation on functional and nutritional properties of protein sorghum and wheat extrudates.pdf | 795.04 kB | Adobe PDF | View/Open |
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