PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF BISCUITS DEVELOPED FROM THE PAPAIN MODIFIED BLENDS OF CASEIN-WHEY PROTEIN COPREClPITATES AND PARTIALLY DEOILED GROUNDNUT MEAL
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Date
1988
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AAU, Anand
Abstract
this study was undertaken to assess the effects of partial hydrolysis of the proteins of partially deoiled groundnut meal (PDGM) and casein-whey protein coprecipitates (CWC) with papain on the physico-chemical and storage chara cteristics of the biscuits prepared by using such mixture in biscuit doughs, The PDGM was prepared by soaking the whole groundnuts in dilute alkali, removal of red skin through mechanical scrubbing and subsequently passing the deskinned kernels at appropriate moisture level through screw press and finally pressure cooking (115°C at 105 Pa for 5 min). The PDGM samples on an average contained 6.24 + 0.72 per cent moisture, 32.73+0.63 per cent protein, 43.80 + 1.93 per cent fat, 2.l6 + 0.10 per cent ash and 15.07 + 0.92 per cent total carbohydrates. The trypsin inhibitor activity of the raw materia reduced from 4.66 TIA units to 1.05 TIA units on pressure cooking.
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DAIRY CHEMISTRY, A STUDY