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Titolo:
Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour
Autore:
Gahlawat, P; Sehgal, S;
Indirizzi:
Haryana Agr Univ, CCS, Dept Foods & Nutr, Hisar 125004, Haryana, India Haryana Agr Univ Hisar Haryana India 125004 Hisar 125004, Haryana, India
Titolo Testata:
PLANT FOODS FOR HUMAN NUTRITION
fascicolo: 2, volume: 52, anno: 1998,
pagine: 151 - 160
SICI:
0921-9668(1998)52:2<151:PASDAM>2.0.ZU;2-C
Fonte:
ISI
Lingua:
ENG
Soggetto:
CICER-ARIETINUM-L; INVITRO ESTIMATION; IRON AVAILABILITY; PHYTIC ACID; POLYPHENOLS;
Keywords:
baking; cornflour; defatted soy flour; potato flour; protein and starch digestibility; mineral availability; roasting;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
26
Recensione:
Indirizzi per estratti:
Indirizzo: Gahlawat, P Haryana Agr Univ, CCS, Dept Foods & Nutr, Hisar 125004, Haryana, India Haryana Agr Univ Hisar Haryana India 125004 4, Haryana, India
Citazione:
P. Gahlawat e S. Sehgal, "Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour", PL FOOD HUM, 52(2), 1998, pp. 151-160

Abstract

A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roastingwere the major processing techniques employed for the development of theseproducts. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fatcontents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/11/20 alle ore 08:38:17