EFFECT OF ROASTING PROCESS VARIABLES ON INVITRO PROTEIN DIGESTIBILITY OF BENGALGRAM, MAIZE AND SOYBEAN

被引：18

作者：

SRIVASTAV, PP

DAS, H

PRASAD, S

机构：

[1] Department of Agricultural Engineering, Indian Institute of Technology, Kharagpur

来源：

FOOD CHEMISTRY | 1990年 / 35卷 / 01期

关键词：

D O I：

10.1016/0308-8146(90)90128-Q

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of roasting process variables (temperature and time of roasting) on in-vitro protein digestibility of roasted and ground bengalgram, maize and soybean were studied. Roasting resulted in a slight increase in the PD value. Statistical analysis using an analysis of variance technique showed that the effect of time of roasting on the PD value of bengalgram and maize was more than that of temperature of roasting. An opposite trend was observed in the case of soybean. © 1989.

引用

页码：31 / 37

页数：7

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