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Thiamine, riboflavin and nicotinic acid content of processed groundnut milk and curd.

Moorjani, M. N. and Bhatia, D. S. (1953) Thiamine, riboflavin and nicotinic acid content of processed groundnut milk and curd. Bulletin of Central Food Technological Research Institute, 2 (4). pp. 101-102.

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Abstract

IT has been reported that heat treatment during the processing of groundnuts for butter, meal, and the confectionery trade results in large and varying losses of thiamine chloride. (1) During the processing of groundnut milk (2) the nuts are subjected to roasting at 120-130°C for about 10 minutes and the emulsion therefrom is steamed for about half an hour to expel the characteristic nutty flavour. The present study was undertaken to determine the effect of heat treatment involved in the processing of groundnut milk on its content of thiamine, riboflavin and nicotinic acid. Chitre and Patvardhan (3) have studied the effect of sour curdling of milk on some vitamins and reported that the riboflavin content was found to increase and nicotinic acid to decrease due to fermentative changes. A similar study has been made to determine the effect of lactic fermentation on the vitamin content of groundnut milk.

Item Type: Article
Uncontrolled Keywords: groundnut milk, processing, heat treatment, riboflavin content
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Aug 2012 06:38
Last Modified: 16 Aug 2012 06:38
URI: http://ir.cftri.com/id/eprint/6100

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