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Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume.

Susheelamma, N. S. and Rao, M. V. L. (1974) Surface-active principle in black gram (Phaseolus mungo) and its role in the texture of leavened foods containing the legume. Journal of the Science of Food and Agriculture, 25 (6). 665-673, 8 ref..

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Abstract

A surface-active principle of the nature of a globulin and an arabogalactan type polysaccharide have been shown to occur in the black gram. The polysaccharide does not exhibit surface activity, but confers thermal stability on the foam formed by the protein and prevents its disruption by heat. Together, these 2 components appear to be responsible for the characteristic soft, spongy texture of leavened foods [steamed puddings] containing the legume.

Item Type: Article
Uncontrolled Keywords: PULSES-; surface-active principle in black gram; LEAVENING-; black gram leavened foods, surface-active principle & texture of; TEXTURE-; texture of black gram leavened foods
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2018 05:45
Last Modified: 28 Feb 2018 05:45
URI: http://ir.cftri.com/id/eprint/7160

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