Muhammad Issa Khan

Soybeans in functional food development

Functional foods and soybeans

• Broschiertes Buch

Produktbeschreibung

Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cereal is their low protein contents and limited biological quality of their protein. To enhance the nutritive quality of cereals and attaining the health benefit of soybean wheat flour was supplemented with soy flour (full fat raw, defatted raw, full fat autoclaved and defatted autoclaved). Flour blends were analyzed for chemical composition, storage stability, rheological properties and biochemical profile. Composite flours were used to prepare unleavened flat bread locally known as chapatti in Indo-Pak at different storage intervals in order to assess the suitable level of soy flour incorporation and storage time on the basis of sensory attribute. The best combinations were selected on the basis of physicochemical properties and acceptability for biological assay in order to assess the health benefits of the wheat soy flour blends.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 208
• Erscheinungstermin: 12. August 2010
• Englisch
• Abmessung: 220mm x 150mm x 13mm
• Gewicht: 292g
• ISBN-13: 9783838386881
• ISBN-10: 3838386884
• Artikelnr.: 31277139

Autorenporträt

Dr. Muhammad Issa Khan, Ph.D, M. Sc. (Hons.)Food Technology, Assistant Professor, National Institute of Food Science and Technology (NIFSAT), University of Agriculture, Faisalabad. completed doctorate in 2009 and joined UAF as Teacher in January 2005. I have 20 reserach publications in National and International Resrach Journals.