Preparation nutritional value and acceptability of barley rabadi--an indigenous fermented food of India.

Autor: Gupta, Manju, Khetarpaul, Neelam, Chauhan, B., Gupta, M, Khetarpaul, N, Chauhan, B M
Zdroj: Plant Foods for Human Nutrition; 1992, Vol. 42 Issue 4, p351-358, 8p
Abstrakt: Rabadi fermentation of barley flour-buttermilk mixture (fresh and autoclaved) at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h lowered pH, enhanced titratable acidity and did not change fat and total mineral (Ca, Fe, Cu, Zn, Mn and P) content. Protein content of fermented fresh as well as autoclaved barley flour-buttermilk mixture either decreased or remained unchanges. Rabadi prepared from both types of barley flour at different temperatures and time periods was acceptable; but that which was fermented at 40 degrees C for 48 h was less acceptable in terms of taste. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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