Effect of extrusion processing on the nutritional quality of protein in rice‐legume blends
作者:
G. S. Chauhan,
N. S. Verma,
G. S. Bains,
期刊:
Food / Nahrung
(WILEY Available online 1988)
卷期:
Volume 32,
issue 1
页码: 43-47
ISSN:0027-769X
年代: 1988
DOI:10.1002/food.19880320113
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractThe effect of extrusion processing using Wenger X‐5 extruder on the quality of products of rice‐legume (75:25) blends was investigated. The products were palatable and had a good textur. The nutritional quality of protein in the extrudates was significantly improved. The protein efficiency ratio values of rice‐soybean, rice‐bengal gram and rice‐black gram products were: 2.25, 2.30 and 2.28 as compared to 2.10, 1.89 and 1.98 for the respective raw blends. Extrusion processing reduced the phytates in the products to the extent of 20.3
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