APRICOT-SOY FRUIT-BAR - A NEW PROTEIN-ENRICHED PRODUCT

Authors
CHAUHAN SK JOSHI VK LAL BB
Citation
Sk. Chauhan et al., APRICOT-SOY FRUIT-BAR - A NEW PROTEIN-ENRICHED PRODUCT, Journal of Food Science and Technology, 30(6), 1993, pp. 457-458
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
457 - 458
Database
ISI
SICI code
0022-1155(1993)30:6<457:AF-ANP>2.0.ZU;2-N
Abstract
Fruit-bar, prepared by dehydration of apricot pulp supplemented with s oy slurry, had increased protein and fat, decreased titratable acidity and ascorbic acid contents. Product having 70% apricot pulp and 30% s oy slurry with 15.3% moisture, 7.8% protein and 16.5 mg/100 g ascorbic acid was found to be the best in sensory qualities. The product had g ood flavour (no beany flavour), texture and taste. No trypsin inhibito r activity was detected in the apricot-soy fruit-bar.