Development of products incorporating fermented rice-dehulled blackgram-whey blends; their sensory and nutritional evaluation
✍ Scribed by Sharma, Anshu ;Khetarpaul, Neelam
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 283 KB
- Volume
- 41
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
35 "C for 18 h was the most acceptable blend for the preparation of biscuits as well as weaning mixture. Crude-protein, true-protein, nonprotein nitrogen, fat and ash contents of the developed products whether incorporating fermented or unfermented cereal-legume-whey blends did not differ significantly. Antinutritional factors were significantly less and in vitro digestibilities of starch and protein were re-Products like biscuits and weaning mixture incorporating fermented rice-dehulled blackgram-whey slurries were developed and analysed for sensory and nutritional evaluation. Rice and dehulled blackgram flour blend mixed in 70 : 30 proportion and fermented with whey at