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Nutritive value of coconut protein concentrates obtained by wet processing.

Rama Rao, G. and Ramanatham, G. and Indira, K. and Bhima Rao, U. S. and Chandrashekhara, M. R. and Carpenter, K. J. and Bhatia, D. S. (1967) Nutritive value of coconut protein concentrates obtained by wet processing. Indian Journal of Experimental Biology, 5 (2). pp. 114-117.

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Abstract

In vitro digestibilityand protein efficiency ratio (PER) of skim milk concentrates from fresh and autoclaved coconuts as well as the acid and heat coagulates and whey solids have been determined. The supplementary effects of whey solids and minerals on the poor PER of coconuts have also been investigated. PER of skim milk concentrates from autoclaved COCOnuts was nel1atlve while that from. fresh coconuts was fairly high (1·4-1·9); acid and heat coagulates had also higher PER (1,9-2,4). The in vitro digestiblilty of both acid and heat coagulates was hillher than that of concentrates from fresh coconuts. The results sug,gest that the protein of skim milk suffers some damage during autodavlng and concentration.

Item Type: Article
Uncontrolled Keywords: Coconut Protein Concentrates, Wet Processing, nutritional quality
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 22 Legumes-Pulses > 06 Coconut
Divisions: Dept. of Biochemistry
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2016 05:30
Last Modified: 06 Jun 2016 05:30
URI: http://ir.cftri.com/id/eprint/2727

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