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Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains.

Haritha Sankara, Warrier (2017) Effect of Various Mode of Temperature in Protein Digestibility of Sorghum Grains. [Student Project Report] (Submitted)

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Abstract

The major drawback in the utilization of sorghum is reduction in protein digestibility when cooked in water. Heat treatment with moisture reduces the protein digestibility due to formation of di-sulphide bonds. Hence, the present study was taken up to improve protein digestibility with different modes of heat treatment at different moisture level.

Item Type: Student Project Report
Uncontrolled Keywords: sorghum, protein digestibility, steam treatment, temperature
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Oct 2017 04:41
Last Modified: 17 Oct 2017 04:41
URI: http://ir.cftri.com/id/eprint/13005

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