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Effect of heat on the proteins of groundnut and Bengal gram (Cicer arietinum).

Rao, G. R. (1974) Effect of heat on the proteins of groundnut and Bengal gram (Cicer arietinum). Indian Journal of Nutrition and Dietetics, 11 (5). pp. 268-275.

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Abstract

Groundnut meal was dry roasted at 120 degree C for 10-30 min and Bengal gram dhal at 75 degree C for 30 min or 100-160 degree C for 10 min. Treatment above 120 degree C and 10 min was likely to denature the proteins (indicated by a lowering of N solubility in water and NaCl solution) and reduce nutritive value, while a low roasting temp. produced a product with bland flavour. Drastic heat treatments considerably reduced the available lysine, thiamin and riboflavin contents in both materials. Autoclaving of groundnut meal at atm. pressure or at 1 or 2 kg/cm-2 for 30 min also greatly decreased N solubility in water and NaCl solution.

Item Type: Article
Uncontrolled Keywords: AMINO-ACIDS; dhal, dry roasting & amino acids changes in; groundnut meal, dry roasting & amino acids changes in; PULSES-; dry roasting & amino acids changes in dhal; GROUNDNUTS-; dry roasting & amino acids changes in groundnut meal; MEAL-; ROASTING-; NUTRITIONAL-VALUES; pulses, nutritional values of dry roasted
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Sep 2013 11:14
Last Modified: 20 Sep 2013 11:14
URI: http://ir.cftri.com/id/eprint/7124

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