Keeping Quality of Mixes and Biscuits from Malted and Raw Wheat (Triticum aestivum) - Bengal Gram Grains (Cicer arietinum) with or without a Green Leafy Vegetable


Abstract

During storage, flours of cereals and legumes tend to develop musty, rancid, and bitter flavours because of their lipid contents. It has been reported that the flour lipids are susceptible to storage deterioration and their degradation has been related to the development of off flavours. The spoilage of flours has also been associated with both oxidative and hydrolytic degrodation of lipids and both these changes are related to the moisture contents of the flours.

Subject Discipline

Health Care and Hospital Management

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