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

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Authors

  • Anuradha Goyle
     Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Gujarat ,IN
  • Sunder Gujral
     Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Gujarat ,IN

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.

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Published

1993-07-01

How to Cite

Goyle, A., & Gujral, S. (1993). Keeping Quality of Mixes and Biscuits from Malted and Raw Wheat (<i>Triticum aestivum</i>) - Bengal Gram Grains (<i>Cicer arietinum</i>) with or without a Green Leafy Vegetable. The Indian Journal of Nutrition and Dietetics, 30(7), 186–191. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/8119

Issue

Volume 30, Issue 7, July 1993

Section

Original Articles

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