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Effect of enzyme pretreatment on dehulling, cooking time and protein content of pigeon pea (variety BDN2)

Autor: P. J. Rathod, M. N. Dabhi, V P Sangani

Publikováno v: J Food Sci Technol

This study was carried out to investigate the effect of enzymatic pretreatment at different enzyme concentration, incubation time, incubation temperature and tempering water pH on the hulling efficiency, cooking quality and protein content of pigeon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a1892a6fe04aca42aca5f28da3c72ff
https://doi.org/10.1007/s13197-019-03940-1

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Use of peanut milk residue in the preparation of cookies

Autor: M. N. Dabhi, T. L. Dharsenda

Publikováno v: INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY. 7:21-28

The aim of this study was to assess the effect of substitute peanut milk residue (PMR) flour in place of refined wheat flour (RWF)on the physico-chemical and sensory properties of cookies. Five variations were formed such as C-I (RWF:PMR=90:10), C-II

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::114a47369e9b7b67ed3ba8ba8f8b8794
https://doi.org/10.15740/has/ijppht/7.1/21-28

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