Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product

Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product

Wheat grains were sprouted for 24 and 48 h, and cereal-legume flour blend (sprouted wheat flour and defat ed soybean flour in the ratio of 80:20) was used to produce extruded product. Effect of addition of sprouted wheat flour on quality characteristics of extruded product showed that the expansion...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:International journal of food and fermentation technology 2016-06, Vol.6 (1), p.35
Hauptverfasser: Pawar, V.S., Shere, D.M., Khapre, A.P.
Format: Artikel
Sprache:eng
Schlagworte:
Bread
Cardiovascular disease
Cereals
Cooking
Laboratories
Moisture content
Proteins
Quality
Soybeans
Water shortages
Wheat
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Wheat grains were sprouted for 24 and 48 h, and cereal-legume flour blend (sprouted wheat flour and defat ed soybean flour in the ratio of 80:20) was used to produce extruded product. Effect of addition of sprouted wheat flour on quality characteristics of extruded product showed that the expansion ratio of the extrudates made from sprouted wheat flour for 48 h was significantly (P
ISSN:2249-1570
2277-9396
DOI:10.5958/2277-9396.2016.00024.6