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Physico-chemical and Nutritional Traits of Rice Bran Protein Concentrate-based Weaning Foods

Jamuna, Prakash and Ramanatham, G. (1995) Physico-chemical and Nutritional Traits of Rice Bran Protein Concentrate-based Weaning Foods. Journal of Food Science and Technology, 32 (5). pp. 395-399.

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Abstract

High protein weaning blends from acid stabilized rice bran protein concentrate and rice, with or without greengram have been assessed for their physico-chemical characteristics, and nutritional quality. The protein contents of weaning blends 1 and 2 were 20.6 and 21.8%, respectively. These represent calorie dense formulations with 377 and 372 calories/100 g, which conform to ISI specifications. The protein efficiency ratios of blends 1 and 2 were 2.1 and 2.2, respectively. Formulations possessed high water absorption capacity of 310 ml/100 g at 27°C, which increased to 360 ml/100 g at 60°C. The gruel viscosities of reconstituted blends were low, when compared to two rice-based commercial preparations.

Item Type: Article
Uncontrolled Keywords: Rice bran protein concentrate, Weaning foods, Protein efficiency ratio, Water absorption, Consistency, Viscosity
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 10:37
Last Modified: 28 Dec 2011 09:32
URI: http://ir.cftri.com/id/eprint/1595

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