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Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings)

Susheelamma, N. S. and Rao, M. V. L. (1979) Functional Role of the Arabinogalactan of Black Gram (Phaseolus Mungo) in the Texture of Leavened Foods (Steamed Puddings). Journal of Food Science, 44. pp. 1309-1313.

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Abstract

The arabinogalactan of black gram (Phaseolus mungo) exerts high viscosity in aqueous medium and thus stabilizes the network of foam formed by the surface active protein both at room and at higher (culinary) temperatures. This is essential for the raising of the rice-black gram batters (autofermented or chemically leavened) and the porosity of the steamed puddings (Idli). Proportions of black gram flour and rice semolina in the batters of 1:l to 1:2 are optimal to achieve a balance between surface activity and viscosity to obtain products with low bulk density and satisfactory texture.

Item Type: Article
Uncontrolled Keywords: black gram arabinogalactan steamed puddings leavened foods physical properties texture
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jun 2008 04:19
Last Modified: 24 Jun 2008 04:19
URI: http://ir.cftri.com/id/eprint/1754

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