Trushal Dharsenda, Mukesh Dabhi

Utilization of peanut and peanut okara flour for cookies

Peanut and peanut okara available from peanut milk industries can be used for preparation of proteing enriched cookies

• Broschiertes Buch

Produktbeschreibung

Baking Industry is one of the major segments of food processing in India. Baked products are gaining popularity because of their availability, ready to eat convenience and reasonably good shelf life. Now a day, protein malnutrition is a serious problem in India due to cereal based dietary pattern. Therefore, various preparations based on cereal-pulse combination are of paramount importance to improve the protein quality of Indian diet. Protein rich cookies can be prepared from composite flours. It was recognized that mixing of peanut flour and peanut okara flour in the cookies could improve overall nutrition. While most are made from wheat, other grains can also be used on their own or combined with wheat. The principal object of the present investigation was to prepare cookies enriched with protein and other nutritional components by mixing of peanut flour and peanut okara flour. So, the present investigation was conducted to study utilization of peanut and peanut okara (deffated peanut) in the form of flour for preparation of cookies.

Produktdetails

• Verlag: Scholar's Press
• Seitenzahl: 92
• Erscheinungstermin: 2. Februar 2016
• Englisch
• Abmessung: 220mm x 150mm x 6mm
• Gewicht: 155g
• ISBN-13: 9783639860665
• ISBN-10: 3639860667
• Artikelnr.: 44630730

Autorenporträt

Mr. T. L. Dharsenda has completed his M. Tech. (Agril. Engg.) degree from Junagadh Agriculutural University. He is working in private industries.Dr. M. N. Dabhi is Asso. Prof. in Junagadh Agril. University, Junagadh, India. He possesses the experience of 23 years teaching and research. He is editor in IJABE, reviewer in JFST, JAE and CIJR.