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Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi

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Relation http://ir.cftri.com/355/
 
Title Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi
 
Creator Ravi, R.
 
Subject 05 Snack food
03 Rheology
22 Legumes-Pulses
 
Description This investigation focuses on the process of boondi preparation, and to understand the role of raw material, additives and processing parameters on the product characteristics including rheological and sensory characteristics. Aspects considered include the effect of popular Kabuli and Desi chickpea varieties
available in India and examining their suitability for boondi making; detailed rheological characterisation of the chickpea flour suspensions and sensory quality of the product; the effect of additives on rheology of chickpea suspensions and standardisation of process parameters of boondi.; finding the relationship among rheological, textural and sensory properties. Studies, thus indicate that the chickpea proteins play a vital role in governing the product texture and quality, which is evident from the changes brought about by different thermal treatments as reflected in SDS PAGE electrophoretic pattern, gel filtration chromatographic profile.
 
Date 2005-07
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/355/1/R.Ravi.pdf
Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.