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Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products

KrishiKosh

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Title Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products
 
Creator Poonam
 
Contributor Grewal, Raj Bala
 
Subject Sowing, Developmental stages, Germinability, Land resources, Genotypes, Barley, Electrical conductivity, Seed quality, Seed vigour, Drying
 
Description The present study was carried out to utilize the different pulse flour and guar gum for the
preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz.
soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary
fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum
along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained
appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the
peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in
gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green
gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in
extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to
15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or
did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and
gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse
flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and
hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of
pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased
with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with
incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour
that can be utilized with guar gum for value addition of extruded products.
 
Date 2016-11-09T14:48:12Z
2016-11-09T14:48:12Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84723
 
Language en
 
Format application/pdf
 
Publisher CCSHAU