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Studies on the preparation and nutritional value of protein, vitamin and calcium enriched wheat macaroni.

Doraiswamy, T. R. and Haridas Rao, P. and Bains, G. S. (1968) Studies on the preparation and nutritional value of protein, vitamin and calcium enriched wheat macaroni. Journal of Food Science and Technology, 5 (1). pp. 8-11.

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Abstract

Pilot scale preparation and nutritive value of protein-enriched macaroni rice are described. The product contained about 17 per cent protein (moisture-Cree basis). The growth of children fed macaroni in place of rice as part of their normal diet was superior to tbat of children on the rice diet. Mean increases in their weights and heights over a period of four-and-half months were: 1.41 kg and 3.1 em., respectively as compared with 0.61 kg and 1.88 em., of the control group. The children on macaroni diet also showed significandy higher mean daily retentions of nitrogen (2.58 g) and calcium (388.5 mg) as compared with 1.77 g. and 88.5 mg. respectively of children consuming rice diet.

Item Type: Article
Uncontrolled Keywords: preparation, nutritive value, protein-enriched, wheat macaroni, rice substitute
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2016 07:11
Last Modified: 08 Jun 2016 07:11
URI: http://ir.cftri.com/id/eprint/5796

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