Reducing the paste viscosity (dietary bulk) of roller dried weaning foods using malt flour or fungal amylase
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/2088/
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| Title |
Reducing the paste viscosity (dietary bulk) of roller dried weaning foods using malt flour or fungal amylase
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| Creator |
Malleshi, N. G.
Desikachar, H. S. R. |
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| Subject |
14 Physical properties
18 Processed foods |
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| Description |
Addition of approx. 2.5% barley malt flour or 0.15% fungal alpha-amylase to a proprietary brand of roller-dried weaning food reduced paste viscosity of a 20% slurry from 15 000 to 1000 cp. Although storage of weaning food containing 5% barley malt flour at 42 degree C for 200 days caused 28% loss in enzymic activity, sufficient activity was retained in the stored sample to effect the desired lowering of its viscosity. Storage did not adversely affect the PER and sensory quality of the weaning food containing malt.
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| Date |
1988
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2088/1/JFST%201988%2025%281%29%201-3.pdf
Malleshi, N. G. and Desikachar, H. S. R. (1988) Reducing the paste viscosity (dietary bulk) of roller dried weaning foods using malt flour or fungal amylase. Journal of Food Science and Technology, 25 (1). pp. 1-3. ISSN 0022-1155 |
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