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Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates

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Title Effect of selected dehulled legume incorporation on functional and nutritional properties of protein enriched sorghum and wheat extrudates
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Creator S Balasubramanian, A Borah, KK Singh, RT Patil
 
Subject Keywords Extrudates. Gelatinization . Legumes . Protein . Sorghum . Wheat
 
Description Not Available
The effect of legume incorporation (5%, 10% and 15%) on functional and nutritional properties of sorghum and wheat extrudates was investigated. Sorghum extrudates incorporated with legumes showed lower water absorption index water solubility index and pasting properties viz., peak viscosity, minimum viscosity, breakdown viscosity, final viscosity and total set back and similar degree of gelatinization and nutritional profile. At 15% incorporation level, water absorption index and water solubility index found to be maximum while degree of gelatinization and all the pasting properties showed lowest values for both sorghum and wheat extrudates. Similarly nutritional profile observed to be significantly higher for 15% as compared to 10% and 15% incorporation levels. Incorporation of legumes at 15% could be effective in producing high energy dense food products having better functional and nutritional properties.
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Date 2021-07-14T08:50:45Z
2021-07-14T08:50:45Z
2011-01-01
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/47881
 
Language English
 
Relation Not Available;
 
Publisher Springer India