Quality of products containing defatted groundnut cake flour

Journal of Food Science and Technology

Volumn 48, Issue 1, 2011, Pages 26-35

  Purohit, Chitra ^a   Rajyalakshmi, Peram ^a  

^a ACHARYA N G RANGA AGRICULTURAL UNIVERSITY   (India)

Author keywords

Defatted groundnut cake flour; Physico chemical quality; Product quality; Shelf life

Indexed keywords

AFLATOXIN B1; ASH CONTENTS; BULK DENSITY; CHUTNEY POWDER; DEFATTED GROUNDNUT CAKE FLOUR; EXTRUDED SNACKS; OIL ABSORPTION CAPACITY; OIL PROCESSING; PHYSICO-CHEMICAL QUALITY; PHYSICO-CHEMICALS; PRODUCT QUALITY; QUALITY OF PRODUCT; QUALITY PARAMETERS; SHELF LIFE; STORABILITY; WATER ABSORPTION CAPACITY;

QUALITY CONTROL;

WATER ABSORPTION;

ARACHIS HYPOGAEA;

EID: 79958255694     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0125-y     Document Type: Article

References (39)

1. AACC (1983) Approved laboratory methods. American Association of Cereal Chemists, St. Paul.
2. Agu Ho, Jideani IA, Humphrey JU (2009) Quality of Dambu prepared with different cereals and groundnut. J Food Sci Technol 46 (2):166-168.
3. Ali N (1995) Post-harvest technologies for production of oilseed derivatives and value added products. Oilseed quality and value added products. Directorate of Oilseeds Research (ICAR), Progressive Press Pvt Ltd, New Delhi, pp 35-36.
4. Anon (2009) Agricultural output, groundnuts: major states. In: Economic intelligence service agriculture. Centre for Monitoring Indian Economy Pvt. Ltd. Andheri, Mumbai, p 154.
5. AOAC (1990) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington Baby.
6. Latha R, Bhat KK (2004) Preparation of soy cereal papad. J Rural Technol 1:188-193.
7. BIS (1976) IS: 1485, Specification for macroni, spaghetti and vermicelli. Bureau of Indian Standards, New Delhi.
8. Chetana R, Reddy SY (2004) Development of wadian-a traditional savory with defatted soya. J Rural Technol 1:172-181.
9. Cruickshank R, Duguid JP, Marmion BP, Swain RHA (1975) Medical microbiology. In: Cruickshank R (ed) The practice of medicinal microbiology, vol 2, 12th edn. Churchill Livingstone, Edinburgh, p 306.
10. Desai BB, Kotecha PM, Salunkhe DK (1999a) Composition and nutritional quality. In: Introduction science and technology of groundnut: biology, production, processing and utilization. Naya Prokash Publ, New Delhi, India, pp 185-199.
11. Desai BB, Kotecha PM, Salunkhe DK (1999b) Groundnut protein product. In: Introduction science and technology of groundnut: biology, production, processing and utilization. Naya Prokash Publ, New Delhi, India, pp 546-582.
12. Gandhi AP, Kotwaliwale N, Kawalkar J, Srivastav DC, Parihar VS, Raghu N (2001) Effect of incorporation of defatted soyflour on the quality of sweet biscuits. J Food Sci Technol 38:502-503. (Pubitemid 33013096)
13. Gopalan C, Rama Sastri BV, Balasubramanian SC (2004) Food composition tables. In: Narsinga Rao BS, Deosthale YG, Pant KC (eds) Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, pp 45-95.
14. Gopala Krishna AG (2007) Edible oilseed, oil and meal need for quality control. Beverage Food World 34(1):42-44.
15. Hundal M, Bakshi AK, Sexena AK (2006) Effect of various kinds of flour (soy, rice and wheat) substitutions on the quality characteristics of spaghetti made from wheat semolina. Beverage Food World 33(8):74-76.
16. Ige MM, Ogunsua AO, Oke OL (1984) Functional properties of the proteins of some Nigerian oilseed, conophor seeds and three varieties of melon seeds. J Agric Food Chem 32:822-825.
17. ISI (1974) IS: 3137, Specification for high-protein mixes for use as food supplements. Bureau of Indian Standards, New Delhi.
18. ISI (1980) IS: 9487, Specification for 'ready-to-eat' protein -rich extruded snacks. Bureau of Indian Standards, New Delhi.
19. ISI (1986) IS: 7487, Specification for protein-enriched biscuits. Bureau of Indian Standards, New Delhi.
20. ISI (1989) IS: 12711, Bulletin of Indian standard bakery products, Method of analysis. Bureau of Indian Standards, New Delhi.
21. Jagadeesh SL, Hegde L, Kotimani S, Gorbal K, Reddy BS, Swamy GSK, Basavaraj N, Raghavan GSV (2007) Influence of packaging on storage behaviour of jackfruit papads. Beverage Food World 34(3):15-19.
22. Janicki NA, Walczak J (1954) Wateriness in meat and methods for its determination. Przem Rol Spoz 8:197-201.
23. Lakshmi Devi N, Khader V (1997) Preparation of vermicelli from wheat flour-pulse blends for geriatrics. J Food Sci Technol 34:513-515. (Pubitemid 127557544)
24. Lawhon JT, Carter CM, Mattil KF (1972) A comparative study of the whipping potential of an extract from several oilseed flours. Cereal Sci Today 17:240-246.
25. Math RG, Velu V, Nagender A, Rao DG (2004) Effect of frying conditions on moisture, fat and density of papad. J Food Eng 64:429-434.
26. Parpia HAB (1988). Oilseed proteins for human consumption. In: Ranga Rao V, Prasad MVR (eds), Proc National seminar on strategies for making India self-reliant in vegetable oil, 5-9 Sep. India Society of Oilseeds Research, Directorate of Oilseeds Research, Indian Council of Agricultural Research, pp 550-558.
27. Peryam DR, Pilgrim JF (1957) Hedonic scale method of measuring food preferences. Food Technol 11(9):9-14.
28. Price ML, Scoyoc SV, Butler LG (1978) A critical evaluation of the Vanillin reaction as an assay for tannin in sorghum grain. J Agric Food Chem 26:1214-1218.
29. Puyed SS, Prakash J (2006) Functional properties of thermally treated defatted soy and peanut flours. J Food Sci Technol 43:286-292.
30. Raghavan S (2007) Functions of spices. In: Handbook of spices, seasonings and flavorings, 2nd edn. CRC Press, Boca Raton, London, New York, pp 35-46.
31. Rao PGP, Rao NG, Satyanarayana A, Rao DG (2004) Studies on chutney powders based on tamarind (Tamarindus indica L.) leaves. Foodserv Res Int 15:13-24.
32. Sahu A, Vajpeyi M, Mohan M (2009) Detoxification of linseed (Linum usitatissimum L.) meal for enrichment of wheat flour chapati. J Food Sci Technol 46:470-472.
33. Singh R, Singh G, Chauhan GS (2000) Development of soy-fortified biscuits and shelf-life studies. J Food Sci Technol 37:300-303.
34. Snedecor GW, Cochran WG (1989) Statistical methods. Iowa State University Press, Ames.
35. Sosulki FW, Humbert ES, Bui K, Jones JD (1976) Functional properties of rapeseed flour, concentrates and isolates. J Food Sci 41:1349-1353.
36. Tate PV, Chavan JK, Patil PB, Kadam SS (1990) Processing of commercial peanut cake into food-grade meal and its utilization in preparation of cookies. Plant Foods Human Nutr 40:115-120.
37. Trucksess MW, Stack ME, Nesheim S, Albert RH, Romer TR (1994) J Assoc Off Anal Chem Int 77:1512-1521.
38. Vani V, Manimegalai G (2004) Processing of high protein pulse based noodles. Indian Food Pack 58(2):63-67.
39. Venkataraghavan U (1998) Newer dimensions in the processing of oilseeds for food uses. Indian Food Ind 17:272-275.