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Rheological and nutritional quality of selected dehulled legumes blended rice extrudates

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Title Rheological and nutritional quality of selected dehulled legumes blended rice extrudates
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Creator S Balasubramanian, A Borah, KK Singh, RT Patil
 
Subject Rice . Dehulled legumes. Extrudates. Sensory quality . Nutrition
 
Description Not Available
Rheological and nutritional quality of ready-to-eat rice (Oryza sativa ) -legume viz. black gram (Vigna mungo), green gram (Vigna radiata), lentil (Lens culinaris) and peas (Pisum sativum) based extrudates were studied using low cost collet extruder. Extrudates were prepared keeping constant feed rate (25 kg/h) and moisture content (14% wb) at 0, 5, 10 and 15% legume incorporation levels. Rheological properties of porridge made of extrudate flour were evaluated using Rapid Visco Analyser (RVA). Maximum and minimum peak viscosity for rice extrudates alone and rice extrudates blended with 15% peas were 697 cp and 523 cp, respectively. There was a decreasing trend in degree of gelatinization with increase in legume incorporation level. Other RVA rheological parameters like trough break down and final viscosity were in the range of 266-226 cp, 431-297 cp and 452-375 cp respectively …
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Date 2021-07-14T08:53:07Z
2021-07-14T08:53:07Z
2011-01-01
 
Type Article
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/47896
 
Language English
 
Relation Not Available;
 
Publisher S Balasubramanian, A Borah, KK Singh, RT Patil