EFFECT OF PARTIAL AND FULL SUBSTITUTION OF BENGALGRAM AND BLACKGRAM DHALS WITH RICEBEAN ON ESSENTIAL AMINO-ACIDS AND MINERAL CONTENTS OF VADA AND PAKORA

Authors
KAUR M MEHTA U
Citation
M. Kaur et U. Mehta, EFFECT OF PARTIAL AND FULL SUBSTITUTION OF BENGALGRAM AND BLACKGRAM DHALS WITH RICEBEAN ON ESSENTIAL AMINO-ACIDS AND MINERAL CONTENTS OF VADA AND PAKORA, Journal of Food Science and Technology, 30(6), 1993, pp. 454-456
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
6
Year of publication
1993
Pages
454 - 456
Database
ISI
SICI code
0022-1155(1993)30:6<454:EOPAFS>2.0.ZU;2-5
Abstract
Blends of ricebean with blackgram dhal and Bengalgram flour improved t he organoleptic quality of vada and pakora. The crude fibre, calcium, iron, zinc and copper contents increased significantly (P<0.01), where as methionine, cystine, trypfophan and available lysine contents decre ased significantly (P<0.01) in supplemented vada. The crude fibre and calcium contents increased significantly (P<0.01), whereas methionine and cystine contents decreased significantly (P<0.01) in supplemented pakora.