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Protein efficiency ratio of coconut flour and some products from it, produced by azeotropic process.

Rama Rao, G. and Indira, K. and Bhima Rao, U. S. and Ramaswamy, K. G. (1964) Protein efficiency ratio of coconut flour and some products from it, produced by azeotropic process. Journal of Food Science and Technology , 1. pp. 23-25.

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Abstract

The nutritive value of coconut flour and other products obtained by azeotropic process has been determined. This process for the preparation of coconut flour from mature coconut will have certain advantages, e.g., the raw material will have undergone no spoilage, will be of a uniformly good quality and the flour produced while being white in colour will be perfectly edible. This flour could be used for the preparation of protein foods or weaning foods by suitable processing

Item Type: Article
Uncontrolled Keywords: Coconut flour azeotropic process nutritive value
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 06:05
Last Modified: 28 Dec 2011 09:49
URI: http://ir.cftri.com/id/eprint/5114

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