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Reducing the paste viscosity (dietary bulk) of roller dried weaning foods using malt flour or fungal amylase

Malleshi, N. G. and Desikachar, H. S. R. (1988) Reducing the paste viscosity (dietary bulk) of roller dried weaning foods using malt flour or fungal amylase. Journal of Food Science and Technology, 25 (1). pp. 1-3. ISSN 0022-1155

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Abstract

Addition of approx. 2.5% barley malt flour or 0.15% fungal alpha-amylase to a proprietary brand of roller-dried weaning food reduced paste viscosity of a 20% slurry from 15 000 to 1000 cp. Although storage of weaning food containing 5% barley malt flour at 42 degree C for 200 days caused 28% loss in enzymic activity, sufficient activity was retained in the stored sample to effect the desired lowering of its viscosity. Storage did not adversely affect the PER and sensory quality of the weaning food containing malt.

Item Type: Article
Uncontrolled Keywords: INFANT-FOODS; weaning foods, paste viscosity reduction of roller-dried; DIETETIC-FOODS; VISCOSITY-; DRIED-FOODS; MALT-; weaning foods, malt flour & paste viscosity reduction of roller-dried; MEAL-; AMYLASES-; weaning foods, fungal amylases & paste viscosity reduction of roller-dried
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2008 10:09
Last Modified: 18 Jun 2019 08:29
URI: http://ir.cftri.com/id/eprint/2088

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