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Effect of processing on functional properties and product making quality of horse gram flour

Pavithra, M. B. and Pratape, V. M. and Sashikala, V. B. and Narasimha, H. V. (2006) Effect of processing on functional properties and product making quality of horse gram flour. Journal of Food Science and Technology (India), 43 (4). pp. 430-433.

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Abstract

<p align="justify">Horse gram (Dolichos biflorus) was processed and its effect on functional properties of flour was studied. Toasting (T), microwave cooking (MW) and germination (GR) treatments revealed that T and MW showed adverse effect on functional properties of flour (85% increase in water absorption, 47% decrease in flour solubility and 36-68% loss in foaming capacity) which resulted in poor dough characteristics and viscosity behaviour of slurry indicating unsuitability of these pretreatments for good product. GR did not alter the functional properties significantly and improved the product quality. A mixture of raw and T flour gave better quality papad while GR flour with 50% chickpea flour gave better boondi than the respective control horse gram sample.</p>

Item Type: Article
Uncontrolled Keywords: Horse gram, Dolichos biflorus, Papad, Boondi, Product quality, Functional properties
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2007
Last Modified: 04 Sep 2018 11:15
URI: http://ir.cftri.com/id/eprint/431

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