Preparation of wheat and quality protein maize based biscuits and their storage, protein quality and sensory evaluation

Journal of Food Science and Technology

Volumn 42, Issue 1, 2005, Pages 43-46

  Gupta, H O ^a   Singh, N N ^a  

^a ICAR INDIAN INSTITUTE OF MAIZE RESEARCH   (India)

Author keywords

Acid value; In vitro protein digestibility; Processed defatted maize germ cake supplemented biscuits; Protein, lysine; Tryptophan; Wheat biscuits; Wheat flour and QPM based biscuits

Indexed keywords

ACIDITY; AMINO ACIDS; BIOCHEMISTRY; FOOD STORAGE; LIPIDS; MOISTURE; PROTEINS;

ACID VALUE; IN VITRO PROTEIN DIGESTIBILITY; LYSINE; PROCESSED DEFATTED MAIZE GERM CAKE SUPPLEMENTED BISCUITS; TRYPTOPHAN; WHEAT BISCUITS; WHEAT FLOUR;

FOOD PROCESSING;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 20344396370     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. Agarwal SR (1990) Prospects for small scale biscuit industry in the nineties. Indian Food Ind 9(3): 19-21
2. AOAC (1975) Official Methods of Analysis: Association of Official Analytical Chemists, Washington DC.
3. Gupta HO, Ram PC, Lodha ML, Singh J (1984) Chemical composition and in vitro evaluation of protein quality of maize kernels and their products. J Food Sci Technol 21:171-172
4. Gupta HO, Eggum BO (1998) Processing of maize germ oil cake into edible food grade meal and evaluation of its protein quality. Plant Food Hum Nutr 52:1-8
5. Gupta HO (2001) Effect of supplementation of processed maize germ cake on nutritional quality of maize. J Food Sci Technol 38:507-508
6. Gupta HO (1999) Calorie-nutrient interrelationship - Its Impact on Human Nutrition. In: Recent Advances in the Quality of Cereals, Pulses and Oilseeds. Srivastava GP (ed). CS Azad University of Agriculture and Technology, Kanpur. pp. 56-57
7. Gupta HO, Singh J (1981) Developmental changes in kernel fractions and dietary fibre of normal and opaque-2 maize. J Food Sci Technol 18:142-146
8. Jacobs MB (1958) Chemistry and Technology of Food and Food Products. Vol.4. Inter Science Publisher Inc., New York.
9. Spies JR, Chamber DC (1949) Chemical determination of tryptophan in protein. Anal Chem 21:1249-1266
10. Villegas E, Mertz ET (1971) Chemical screening methods for maize protein quality Res. Bull. No.20 CIMMYT-Centro Internacional de Mejoramiento de Maiz Y Trigo.
11. Wolf MJ, Buzan CL, Macmasters MM, Rist CE (1952) Structure of the mature corn kernel. II. Microscopic structure of pericarp, seed coat and hilar layer of dent corn. Cereal Chem 29:334-348