Application of Mustard Protein in Bread Fortification

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Authors

  • Pratab Chakraborty
     Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32 ,IN
  • Anjali Roy
     Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32 ,IN
  • Tapasi Sengupta
     Department of Food Technology and Biochemical Engineering, Jadavpur University, Calcutta - 32 ,IN

Abstract

Mustard and rapeseed proteins are becoming important in human nutrition'. Problems Involved In the use of mustard protein in nutrition Include the presence of glucosinolates which on enzymic hydrolysis, yield undesirable and even toxic factors such as Isothiocynates, nitrites and oxazolidinethiones, and the relatively high cellulose content of the seeds.

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Published

1995-01-01

How to Cite

Chakraborty, P., Roy, A., & Sengupta, T. (1995). Application of Mustard Protein in Bread Fortification. The Indian Journal of Nutrition and Dietetics, 32(1), 14–21. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/7956

Issue

Volume 32, Issue 1, January 1995

Section

Articles

License

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