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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dc.contributor.advisorSHARMA, R. S.
dc.contributor.authorPATEL, AJAY C.
dc.date.accessioned2018-04-25T11:14:10Z
dc.date.available2018-04-25T11:14:10Z
dc.date.issued1988
dc.description.abstractthis 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810044576
dc.keywordsPHYSICO-CHEMICAL, STORAGE CHARACTERISTICS OF BISCUITS, DEVELOPED FROM THE PAPAIN MODIFIED, BLENDS OF CASEIN-WHEY PROTEIN COPREClPITATES, PARTIALLY DEOILED, GROUNDNUT MEALen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemPHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF BISCUITS DEVELOPED FROM THE PAPAIN MODIFIED BLENDS OF CASEIN-WHEY PROTEIN COPREClPITATES AND PARTIALLY DEOILED GROUNDNUT MEALen_US
dc.subDairy Chemistryen_US
dc.subjectDAIRY CHEMISTRYen_US
dc.subjectA STUDYen_US
dc.themePHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF BISCUITS DEVELOPED FROM THE PAPAIN MODIFIED BLENDS OF CASEIN-WHEY PROTEIN COPREClPITATES AND PARTIALLY DEOILED GROUNDNUT MEALen_US
dc.these.typeM.Scen_US
dc.titlePHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF BISCUITS DEVELOPED FROM THE PAPAIN MODIFIED BLENDS OF CASEIN-WHEY PROTEIN COPREClPITATES AND PARTIALLY DEOILED GROUNDNUT MEALen_US
dc.typeThesisen_US
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