Record Details

Effect of processing on functional properties and product making quality of horse gram flour

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/431/
JFST_06_06
 
Title Effect of processing on functional properties and product making quality of horse gram flour
 
Creator Pavithra, M. B.
Pratape, V. M.
Sashikala, V. B.
Narasimha, H. V.
 
Subject 14 Physical properties
05 Processing and Engineering
22 Legumes-Pulses
 
Description

Horse gram (Dolichos biflorus) was processed and its effect on functional properties of flour was studied. Toasting (T), microwave cooking (MW) and germination (GR) treatments revealed that T and MW showed adverse effect on functional properties of flour (85% increase in water absorption, 47% decrease in flour solubility and 36-68% loss in foaming capacity)
which resulted in poor dough characteristics and viscosity behaviour of slurry indicating unsuitability of these pretreatments for good product. GR did not alter the functional properties significantly and improved the product quality. A mixture of raw and T flour gave better quality papad while GR flour with 50% chickpea flour gave better boondi than the respective control horse gram sample.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/431/1/JFST_43%284%29_430-433.doc
Pavithra, M. B. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2006) Effect of processing on functional properties and product making quality of horse gram flour. Journal of Food Science and Technology (India), 43 (4). pp. 430-433.