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Studies on the physico-chemical parameters of expanded soybean.

Subba Rau, B. H. and Prasannappa, G. (1989) Studies on the physico-chemical parameters of expanded soybean. Journal of Food Science and Technology, 26 (5). 252-255, 12 ref..

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Abstract

Available information on soybean processing was adapted to produce expanded soybean dhal for direct consumption in traditional nutritious snack foods. Longitudinal expansion was by >50% of its length, but increases in width and thickness were marginal. The bulk density was reduced by 60% and overall expansion was in the order of 30-40%. Recovery of the expanded dhal was 68-70% of the raw seeds. Most of trypsin inhibitors were destroyed. The hardness of the expanded soy dhal was comparable to hardness of roasted groundnut kernel.

Item Type: Article
Uncontrolled Keywords: LEGUMES-; SOYBEANS-
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Feb 2011 09:11
Last Modified: 22 Feb 2011 09:11
URI: http://ir.cftri.com/id/eprint/6394

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