UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD
| Autor: | Robert W. Hosken, Faále Tumaalii, Feri Kusnandar |
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| Jazyk: | English<br />Indonesian |
| Rok vydání: | 2002 |
| Předmět: | |
| Zdroj: | Jurnal Teknologi dan Industri Pangan, Vol 13, Iss 1, Pp 86-96 (2002) |
| Druh dokumentu: | article |
| ISSN: | 1979-7788 2087-751X |
| Popis: | Chickpea liquid meal (CLM) is a new concept of a convenient liquid food. It is a complex colloidal system, which is composed of dehulled chickpea flour as the major ingredient and with the addition of other ingredients (protein, fat, sucrose, dried glucose syrup, maltodextrin, vitamins, minerals, etc). The product is expected to have a balanced nutritional composition; acceptable flavor, taste and thickness; homogenous and smooth texture; stable colloid; and can be stored for a long of period (commercially sterile). This paper presents an overview of the literature information on the production, nutritional quality and functional properties of the chickpea, and the technology of liquid meal, which is applicable to CLM. It also outlines possible problems that influence consumer acceptability of the product. Some preliminary results of our study are also reported. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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