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...
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| Veröffentlicht in: | International journal of food and fermentation technology 2016-06, Vol.6 (1), p.35 |
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| creator | Pawar, V.S. Shere, D.M. Khapre, A.P. |
| description | 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 |
| doi_str_mv | 10.5958/2277-9396.2016.00024.6 |
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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<0.05) higher (3.41) than that of sprouted wheat flour (3.36) for 24 h and sound wheat flour (3.28). However, the bulk density of the extrudates prepared from sound wheat flour was significantly higher (0.18 g/ml) than that of sprouted wheat flour (0.16 and 0.13 g/ml for sprouted wheat for 24 h and 48 h, respectively). Both expansion ratio and bulk density were indicative of the expansion. The extrudates having higher expansion ratio showed lower bulk density and vice versa.</description><identifier>ISSN: 2249-1570</identifier><identifier>EISSN: 2277-9396</identifier><identifier>DOI: 10.5958/2277-9396.2016.00024.6</identifier><language>eng</language><publisher>New Delhi: New Delhi Publishers</publisher><subject>Bread ; Cardiovascular disease ; Cereals ; Cooking ; Laboratories ; Moisture content ; Proteins ; Quality ; Soybeans ; Water shortages ; Wheat</subject><ispartof>International journal of food and fermentation technology, 2016-06, Vol.6 (1), p.35</ispartof><rights>Copyright New Delhi Publishers Jun 2016</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c1289-28207ff7b89c081407650af589ea602945e3c4544ff1d8bdea0e8862cdef62233</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Pawar, V.S.</creatorcontrib><creatorcontrib>Shere, D.M.</creatorcontrib><creatorcontrib>Khapre, A.P.</creatorcontrib><title>Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product</title><title>International journal of food and fermentation technology</title><description>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<0.05) higher (3.41) than that of sprouted wheat flour (3.36) for 24 h and sound wheat flour (3.28). However, the bulk density of the extrudates prepared from sound wheat flour was significantly higher (0.18 g/ml) than that of sprouted wheat flour (0.16 and 0.13 g/ml for sprouted wheat for 24 h and 48 h, respectively). Both expansion ratio and bulk density were indicative of the expansion. The extrudates having higher expansion ratio showed lower bulk density and vice versa.</description><subject>Bread</subject><subject>Cardiovascular disease</subject><subject>Cereals</subject><subject>Cooking</subject><subject>Laboratories</subject><subject>Moisture content</subject><subject>Proteins</subject><subject>Quality</subject><subject>Soybeans</subject><subject>Water shortages</subject><subject>Wheat</subject><issn>2249-1570</issn><issn>2277-9396</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNo9kG9LwzAQxoMoOOa-ghR83XpJ0zR5qWP-gYGK83XM0susbO1MUnDf3tSJr-7h7rnnuB8hlxSKSlXymrG6zlWpRMGAigIAGC_ECZn8D05HzVVOqxrOySyEdg2c1xwUiAl5XziHNma9y173vh9i222ylUcTd9ildpe9DGbbxkM2_zDe2Ii-DbG1YdyYYzJu8yVuhh1mtyZgky2-ox-aJJ593ww2XpAzZ7YBZ391St7uFqv5Q758un-c3yxzS5lUOZMMaufqtVQWJOVQiwqMq6RCI4ApXmFpecW5c7SR6wYNoJSC2QadYKwsp-TqmJu--BowRP3ZD75LJzVNvhQhpUoucXRZ34fg0em9b3fGHzQFPQLVIzc9ctMjUP0LVIvyB0KiaJA</recordid><startdate>20160601</startdate><enddate>20160601</enddate><creator>Pawar, V.S.</creator><creator>Shere, D.M.</creator><creator>Khapre, A.P.</creator><general>New Delhi Publishers</general><scope>AAYXX</scope><scope>CITATION</scope><scope>04Q</scope><scope>04S</scope><scope>04W</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>20160601</creationdate><title>Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product</title><author>Pawar, V.S. ; Shere, D.M. ; Khapre, A.P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1289-28207ff7b89c081407650af589ea602945e3c4544ff1d8bdea0e8862cdef62233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Bread</topic><topic>Cardiovascular disease</topic><topic>Cereals</topic><topic>Cooking</topic><topic>Laboratories</topic><topic>Moisture content</topic><topic>Proteins</topic><topic>Quality</topic><topic>Soybeans</topic><topic>Water shortages</topic><topic>Wheat</topic><toplevel>online_resources</toplevel><creatorcontrib>Pawar, V.S.</creatorcontrib><creatorcontrib>Shere, D.M.</creatorcontrib><creatorcontrib>Khapre, A.P.</creatorcontrib><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>Agricultural Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>International journal of food and fermentation technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pawar, V.S.</au><au>Shere, D.M.</au><au>Khapre, A.P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product</atitle><jtitle>International journal of food and fermentation technology</jtitle><date>2016-06-01</date><risdate>2016</risdate><volume>6</volume><issue>1</issue><spage>35</spage><pages>35-</pages><issn>2249-1570</issn><eissn>2277-9396</eissn><abstract>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<0.05) higher (3.41) than that of sprouted wheat flour (3.36) for 24 h and sound wheat flour (3.28). However, the bulk density of the extrudates prepared from sound wheat flour was significantly higher (0.18 g/ml) than that of sprouted wheat flour (0.16 and 0.13 g/ml for sprouted wheat for 24 h and 48 h, respectively). Both expansion ratio and bulk density were indicative of the expansion. The extrudates having higher expansion ratio showed lower bulk density and vice versa.</abstract><cop>New Delhi</cop><pub>New Delhi Publishers</pub><doi>10.5958/2277-9396.2016.00024.6</doi></addata></record> |
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| subjects | Bread Cardiovascular disease Cereals Cooking Laboratories Moisture content Proteins Quality Soybeans Water shortages Wheat |
| title | Effect of Sprouting Treatment on Quality Characteristics of Cereal-Legume Based Extruded Product |
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