Development of fried and baked tortilla chips with defatted soy flour and sorghum flour
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چکیده
منابع مشابه
Sorghum Flour Characterization and Evaluation in Gluten-free Flour Tortilla
Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size distributions, starch damage, amylose content and starch pasting properties) and end product in gluten-free tortilla. A commercial sorghum flour (TVM) was used as a cont...
متن کاملPurification of a toxic substance from defatted soy bean flour.
Investigations undertaken to elucidate the mechanism whereby concentrates of the soy bean trypsin inhibitor depress growth have indicated that an inhibition of intestinal proteolysis is not the only factor involved (l-3). In a previous paper (4), it was shown that a concentrate of the soy bean trypsin inhibitor, which had been treated so as to destroy its antitryptic activity, still retained th...
متن کاملWater Retention of Two Types of Hexane-Defatted Corn Germ Proteins and Soy Protein Flour'
Cereal Chem. 66(l):51 -55 Water retention properties of two hexane-defatted corn germ protein retention of both CGP preparations. Time of incubation (10-30 min) and (CGP) preparations processed by a modified and a conventional procedure pH of solution (pH 6-7) did not affect water retention. Defatted CG P and soy protein flour were studied in model systems and analyzed using obtained by the mod...
متن کاملDevelopment of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour
Background and Objectives: School children have a high snacking frequency. However, it is poor in nutrients. It is important to provide nutritious snack to support their growth and development. This study aimed to evaluate the nutrient content and sensory properties of a protein- and calcium-rich snack made from a local anchovy (LA), soy protein isolate (SPI), and Bambara groundnut flour (BGF)....
متن کاملSensory Evaluation and Composition of Spaghetti Fortified with Soy Flour
Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared wit...
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ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
سال: 2018
ISSN: 0976-5638,2231-6426
DOI: 10.15740/has/ijppht/9.2/49-54