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- W2289763670 abstract "2 high protein supplements were used in precooking experiments; Indian multipurpose food (IMPF) and Bal-Ahar (BA). IMPF is based on edible groundnut flour and Bengal gram (Cicer arietinum) and BA is based on wheat flour, edible groundnut flour and skim-milk powder. Composition and amino acid contents of raw blends are given. Ingredients were dry mixed and extrusion cooked to prepare a porridge, a pudding and a savoury dish which were subjected to organoleptic evaluation. Figures are given for bulk density and water holding capacity of raw and extruded blends, also for consistency of reconstituted raw and cooked blends. Bulk density of both samples decreased from 0.84 g/ml to 0.63 g/ml after cooking, resulting in a light porous texture. Water holding capacity of raw BA was 1.9 g/g product ar 25 degree C and 1.5 at 60 degree C compared to 5.5 and 4.1 for cooked product. There was little differences for IMPF. Recipes prepared were acceptable and there was no lowering of the protein efficiency ratio values for cooked BA and IMPF, i.e. 2.3 and 2.0 compared to 3.0 for milk." @default.
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- W2289763670 date "1972-03-03" @default.
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- W2289763670 title "Precooked Bal-Ahar and Indian multi purpose food." @default.
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