Storability of Sotflakes in Different Packaging Materials under Warm Conditions

Authors

  • Indo-US Sub-Project on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 018
  • Indo-US Sub-Project on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 018
  • Indo-US Sub-Project on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 018

Abstract

Soybean, with its high nutritive value, has emerged as a potential food crop to overcome the problem of calorie-protein malnutrition. Various food products are being developed with soybean, or supplementing it with cereals and pulses to prepare foods resembling the traditional Indian foods. A wide variety of such products are quite acceptable. Soyflake is also a recently developed popular food product which resembles well with other traditional flakes, used in Indian foods like rice, gram, cassava and corn flakes. A simple technology for production of soyflakes at rural/farmer level is also available.

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Published

1991-05-01

How to Cite

Bargale, P. C., Joshi, K., & Jha, K. (1991). Storability of Sotflakes in Different Packaging Materials under Warm Conditions. The Indian Journal of Nutrition and Dietetics, 28(5), 140–145. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/8216

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Section

Original Articles