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In vitro Digestibility of Protein and Starch of Energy Food and Its Bulk Reduction

Mouliswar, P. and Soma, Kurien. and Daniel, V. A. and Malleshi, N. G. and Venkat Rao, S. (1993) In vitro Digestibility of Protein and Starch of Energy Food and Its Bulk Reduction. Journal of Food Science and Technology, 30 (1). pp. 36-39.

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Abstract

<p align="justify">Energy food had an apparent viscosity of 35,200 centipoise units (cpu) at 25% slurry concentration and this decreased to 260 cpu when it was blended with 10% malted wheat and cooked. Toasting of various ingredients such as wheat or maize, Bengalgram or peanut cake, did not have any marked effect on reducing apparent viscosity of energy food. In vitro protein and starch digestibility of energy food were 80 and 98% respectively.</p>

Item Type: Article
Uncontrolled Keywords: Energy food, Bulk reduction, In vitro digestibility of protein and starch, Viscosity profile, Malt flour, Germinated wheat.
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2006
Last Modified: 03 Jul 2015 12:30
URI: http://ir.cftri.com/id/eprint/301

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