Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends

LWT

Volumn 48, Issue 1, 2012, Pages 59-68

  Kaushal, Pragati ^a   Kumar, Vivek ^a,b   Sharma, H K ^a  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b HARCOURT BUTLER TECHNOLOGICAL INSTITUTE   (India)

Author keywords

Antinutritional factors; Flour; Functional properties; Starch; Viscosity

Indexed keywords

CORRELATION METHODS; STARCH; VISCOSITY; WATER ABSORPTION;

ANTI-NUTRITIONAL FACTORS; FIRST PRINCIPAL COMPONENTS; FLOUR; FUNCTIONAL PROPERTIES; OIL ABSORPTION CAPACITY; PEARSON CORRELATION; WATER ABSORPTION CAPACITY; WATER SOLUBILITY INDEX;

PHYSICOCHEMICAL PROPERTIES;

CAJANUS CAJAN; COLOCASIA ESCULENTA; ORYZA SATIVA;

EID: 84859564631     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.02.028     Document Type: Article

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