ICAR Research Data Repository for Knowledge Management
Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1750/
JSFA-01-74 |
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| Title |
Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume |
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| Creator |
Susheelamma, N. S.
Rao, M. V. L. |
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| Subject |
22 Legumes-Pulses
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| Description |
A surface-active principle of the nature of a globulin and an arabogalactan type polysaccharide have been shown to occur in the black gram. The polysaccharide does not exhibit surface activity, but confers thermal stability on the foam formed by the protein and prevents its disruption by heat. Together, these two components appear to be responsible for the characteristic soft, spongy texture of leavened foods containing the legume. 2.1. |
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| Date |
1974
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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/1750/1/J_Sci_Fd_Agri_1974%2825%29_665-673.pdf
Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active Principle in Black Gram (Phaseolus mungó) and its Role in the Texture of Leavened Foods containing the Legume. Journal of the Science of Food and Agriculture, 25. pp. 665-673. |
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