ICAR Research Data Repository for Knowledge Management
In vitro Digestibility of Protein and Starch of Energy Food and Its Bulk Reduction
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/301/
JFST-04-93 |
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| Title |
In vitro Digestibility of Protein and Starch of Energy Food and Its Bulk Reduction |
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| Creator |
Mouliswar, P.
Soma, Kurien. Daniel, V. A. Malleshi, N. G. Venkat Rao, S. |
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| Subject |
21 Cereals
03 Proteins 04 Functional foods |
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| Description |
Energy food had an apparent viscosity of 35,200 centipoise units (cpu) at 25% slurry concentration and this decreased to 260 cpu when it was blended with 10% malted wheat and cooked. Toasting of various ingredients such as wheat or maize, Bengalgram or peanut cake, did not have any marked effect on reducing apparent viscosity of energy food. In vitro protein and starch digestibility of energy food were 80 and 98% respectively. |
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| Date |
1993
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/301/1/JFST_30%281%29_36-39_1993.pdf
Mouliswar, P. and Soma, Kurien. and Daniel, V. A. and Malleshi, N. G. and Venkat Rao, S. (1993) In vitro Digestibility of Protein and Starch of Energy Food and Its Bulk Reduction. Journal of Food Science and Technology, 30 (1). pp. 36-39. |
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