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Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi

Ravi, R. (2005) Rheology Of Chickpea (Cicer Arietinum L.) Flour Suspensions And Characterisation Of Fried Product – Boondi. PhD thesis, University of Mysore.

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Abstract

This investigation focuses on the process of boondi preparation, and to understand the role of raw material, additives and processing parameters on the product characteristics including rheological and sensory characteristics. Aspects considered include the effect of popular Kabuli and Desi chickpea varieties available in India and examining their suitability for boondi making; detailed rheological characterisation of the chickpea flour suspensions and sensory quality of the product; the effect of additives on rheology of chickpea suspensions and standardisation of process parameters of boondi.; finding the relationship among rheological, textural and sensory properties. Studies, thus indicate that the chickpea proteins play a vital role in governing the product texture and quality, which is evident from the changes brought about by different thermal treatments as reflected in SDS PAGE electrophoretic pattern, gel filtration chromatographic profile.

Item Type: Thesis (PhD)
Uncontrolled Keywords: Chickpea Boondi Fried Product Rheology
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Dec 2006
Last Modified: 13 Nov 2013 05:16
URI: http://ir.cftri.com/id/eprint/355

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