Name: Chickpea Husk Modification, Characterization, and Valorization (en Inglés)
SKU: 63928845
Price: 74.07 USD
Availability: InStock
Author: Kamlesh Prasad; Parneet Kaur

portada Chickpea Husk Modification, Characterization, and Valorization (en Inglés)

Chickpea Husk Modification, Characterization, and Valorization (en Inglés)

Formato

Libro Físico

Editorial

Lap Lambert Academic Publishing

Autor

Kamlesh Prasad; Parneet Kaur

Idioma

Inglés

N° páginas

104

Encuadernación

Tapa Blanda

ISBN13

9786208422721

Chickpea Husk Modification, Characterization, and Valorization (en Inglés)

Kamlesh Prasad; Parneet Kaur (Autor) · Lap Lambert Academic Publishing · Tapa Blanda

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Reseña del libro "Chickpea Husk Modification, Characterization, and Valorization (en Inglés)"

Chickpea husk is the major pulse milling by-product on processing of chickpea, which is mainly used as ruminant feed. Its nutritional significance in the human diet is less known. Chickpea husk is a rich source of dietary fibre. Husk is generated as by-product during roasting of chickpea for developing widely consumed puffed snack. Roasting of chickpea seeds, followed by dehusking and milling is used to prepare traditional product 'Sattu'. Chickpea husks contain various antinutritional substances like tannic acid and phytic acid. Chickpea husk was provided the hydro-thermal treatment to reduce antinutritional substances. Chickpea husk enriched cookies were thus prepared using different formulations. Nutritional analysis of cookies, colour, texture profile analysis, spread ratio, and dimensions have been analysed. Panellists analysed the organoleptic properties of the cookie's samples on a nine-point hedonic scale. Its incorporation in bakery products, has shown promising results in enhancing nutritional value and improving textural attributes.