Effect of protein incorporation on functional, thermal, textural and overall quality characteristics of instant noodles
| Autor: | Anju Boora Khatkar, Amarjeet Kaur |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Absorption of water
Chemistry General Chemical Engineering Protein incorporation 04 agricultural and veterinary sciences 040401 food science Industrial and Manufacturing Engineering 0404 agricultural biotechnology Differential scanning calorimetry Chewiness Protein digestibility medicine Food science Swelling medicine.symptom Safety Risk Reliability and Quality Quality characteristics Soy protein Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 12:2218-2229 |
| ISSN: | 2193-4134 2193-4126 |
| Popis: | Soy protein enriched noodles were prepared with the addition of different levels of soy protein concentrate (SPC) and the impact of SPC addition was evaluated on pasting, thermal, cooking, textural, sensorial and morphological attributes. Incorporation of SPC significantly (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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