Citation
Balasubramanian S., . and Borah A., . and Mahanta C. L., . Rheological and nutritional properties of legumes incorporated corn extrudates. pp. 971-975. ISSN 2231-7546
Abstract
Rheological and nutritional properties of corn based extrudates incorporated with selected dehulled legumes (black gram green gram lentil and peas) made using low cost collet extruder at 5 10 and 15 levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation protein content showed an increasing trend and fat fiber ash content and sensory score remain almost same. Thus dehulled legumes (up to 15) incorporated corn extrudates have showed a promising trend for the production of low cost expanded snacks and instant flour.
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Abstract
Rheological and nutritional properties of corn based extrudates incorporated with selected dehulled legumes (black gram green gram lentil and peas) made using low cost collet extruder at 5 10 and 15 levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation protein content showed an increasing trend and fat fiber ash content and sensory score remain almost same. Thus dehulled legumes (up to 15) incorporated corn extrudates have showed a promising trend for the production of low cost expanded snacks and instant flour.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Corn (maize) |
| AGROVOC Term: | Legumes |
| AGROVOC Term: | Green gram |
| AGROVOC Term: | Black gram |
| AGROVOC Term: | Peas |
| AGROVOC Term: | Lentils |
| AGROVOC Term: | Incorporation |
| AGROVOC Term: | Rheological properties |
| AGROVOC Term: | Protein content |
| AGROVOC Term: | Fat content |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22323 |
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