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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/47898
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | S Balasubramanian, A Borah, CL Mahanta | en_US |
dc.date.accessioned | 2021-07-14T08:53:21Z | - |
dc.date.available | 2021-07-14T08:53:21Z | - |
dc.date.issued | 2012-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/47898 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Abstract: Rheological and nutritional properties of corn based extrudates incorporated with selected dehulled legumes (black gram, green gram, lentil and peas) made using low cost collet extruder at 5%, 10% and 15% levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation, protein content showed an increasing trend and fat, fiber, ash content and sensory score remain almost same. Thus, dehulled legumes (up to 15%) incorporated corn extrudates have showed a promising trend for the production of low cost expanded snacks and instant flour. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Corn, extrudates, pasting characteristics and legumes | en_US |
dc.title | Rheological and nutritional properties of legumes incorporated corn 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 | International Food Research Journal | en_US |
dc.publication.volumeno | 19 (3), | en_US |
dc.publication.pagenumber | 971 | en_US |
dc.publication.divisionUnit | Central Institute of Agricultural Engineering Regional Centre | 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 | Not Available | - |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
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10. Rheological and nutritional properties of legumes incorporated corn extrudates.pdf | 536.43 kB | Adobe PDF | View/Open |
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