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Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour.

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Title Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour.
 
Creator Shurpalekar, S. R.
Chandrashekhara, M. R.
Swaminathan, M.
Sreenivasan, A.
Subrahmanyan, V.
 
Subject 18 Processed foods
22 Legumes-Pulses
06 Preservation and Storage
 
Description A process for the preparation of precooked roller-dried protein foods based on full-fat
soya flour and a I : I blend of full-fat soya flour and low-fat groundnut flour and fortified
with DL-methionine and certain vitamins and minerals, is described. The foods when mixed
with warm water formed good porridge which was acceptable to weaned infants, pre-school
children and adults. They were free from Esch. coli, Salmonella and pathogenic anaerobes
and the total count per g. ranged from 19,000 to 23,000. Both the foods, when packed in
hermetically sealed tin containers kept well for 9 months at 37°, the losses of thiamine and
vitamin A in that time being 13-18% and 20-24% respectively. One ounce of the product
costing about 1d. provides about one-third of the daily requirements of protein, certain
vitamins and minerals of weaned infants and pre-school children.
 
Date 1964
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4979/1/Journal%20of%20the%20Science%20of%20Food%20and%20Agriculture%2C%20I964%2C%20No.6%2C%20pp.%20370-372.pdf
Shurpalekar, S. R. and Chandrashekhara, M. R. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1964) Preparation, chemical composition and shelf-life of precooked roller dried protein foods based on full fat soy flour and low fat groundnut flour. Journal of Science of Food and Agriculture, 15. pp. 370-372.