Effect of storage on quality of fortified Bengal gram sattu

Journal of Food Science and Technology

Volumn 47, Issue 1, 2010, Pages 119-123

  Mridula, D ^a   Jain, Rita ^b   Singh, K K ^a  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Bengal gram sattu; Fortification; Product quality

Indexed keywords

ACCEPTABLE LIMIT; AMBIENT CONDITIONS; FE CONTENT; FREE FATTY ACID; IN-CONTROL; MICROBIAL LOADS; MOISTURE CONTENTS; OVERALL QUALITY; PRODUCT QUALITY; PROTEIN DIGESTIBILITY; SENSORY QUALITIES; STORAGE TEMPERATURES; WHEAT FLOURS;

ACIDS; ALUMINUM FOIL; CALCIUM; CARBOXYLIC ACIDS; OLEIC ACID; QUALITY CONTROL;

PACKAGING MATERIALS;

TRITICUM AESTIVUM;

EID: 77955103602     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0006-4     Document Type: Article

References (16)

1. Akeson WE, Stachman MA (1964) A pepsin-pancreatin digest index of protein quality evaluation. J Nutr 83:257-261
2. Anderson RA, Conway HF, Pfeifer VF, Griffin EL (1969) Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci Today 14:4-6
3. AOAC (1984) Official methods of analysis. Association of the Official Analytical Chemists, Arlington, USA
4. BIS (1971) IS:6273 Part I and Part II. Guide for sensory evaluation of foods. Indian Standard Institution, New Delhi
5. BIS (1998) IS:14613. Roasted Bengal gram flour (channa sattu) - specification. Bureau of Indian Standards, New Delhi
6. Cruickshank R, Duguid JP, Marmion BP, Swain RHA (1975) Medical microbiology - the practice of medical microbiology, Churchill Livingstone, Edinburgh
7. Deshpande S, Bargale PC, Joshi KC, Singh V, Varghese S (2004) Enhancing the nutritive value of barley based sattu by soy-fortification. Indian J Nutr Dietet 41:146-159
8. Ensminger AH, Ensminger ME, Konlande JE, Robson John RK (1995) The concise encyclopedia of food and nutrition. CRC Press, Boca Raton, Florida, p 318
9. Gopaldas T, Srinivas N, Varadarajan I, Shingwekar AG, Seth R, Mathur RS, Bhargava V (1975) Project Poshak. CARE-India, New Delhi
10. Hernandez LF, Larsen AO, Lindstrom LI, Iriarte LB (2008) Physiological maturity in sunflower-correspondence between the quantitative and the visual definition. Proc 17th Int Sunflower Conf, Cordoba, Spain, June 8 to 12, p 337-340
11. Liener IE (1973) Toxic factors associated with legume proteins. Indian J Nutr Dietet 10:303-322
12. Mridula D, Wanjari OD, Ilyas SM, Goyal RK, Manikantan MR, Bharti DK (2004) Techno-economic facets of sattu processing units. Technical Bull CIPHET/Pub/9/2003
13. Siegel A, Fawcett B (1976) Food legume and processing and utilization (with special emphasis on application in developing countries). Agriculture, Food and Nutrition Science Division. International Development Research Centre, Ottawa, Canada, p 16-24
14. Sowbhagya CM, Bhattacharya KR (1976) Lipid autoxidation in rice. J Food Sci 41:1018-1023
15. Thakur BR, Arya SS (1990) Packaging requirements and stability of fried wheat snacks (Trisnacks). J Food Sci Technol 27: 76-81
16. Thapar VK, Sehgal VK, Paul Shashi (1988) Post harvest quality analysis of foodgrains - research bulletin. Department of Processing and Agricultural Structures, Punjab Agricultural University, Ludhiana, p 13-32