DEVELOPMENT OF A HIGH PROTEIN OKARA BASED EXTRUDED SNACK FOOD
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Date
2009
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Anand Agricultural University, Anand
Abstract
Okara or soy residue is a by-product of soymilk production process. It
has been found that okara protein is generally of higher quality than that
obtained from other soy products both in terms of the protein efficiency ratio
and the essential amino acid to total amino acid ratio and hence, it may prove
as a suitable ingredient for nutritional enrichment of cereal-based products.
The present investigation entitled “Development of High
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