Kamlesh Prasad, Parneet Kaur

Chickpea husk modification, characterization, and valorization

• Broschiertes Buch

Produktbeschreibung

Chickpea husk is the major pulse milling by-product on processing of chickpea, which is mainly used as ruminant feed. Its nutritional significance in the human diet is less known. Chickpea husk is a rich source of dietary fibre. Husk is generated as by-product during roasting of chickpea for developing widely consumed puffed snack. Roasting of chickpea seeds, followed by dehusking and milling is used to prepare traditional product 'Sattu'. Chickpea husks contain various antinutritional substances like tannic acid and phytic acid. Chickpea husk was provided the hydro-thermal treatment to reduce antinutritional substances. Chickpea husk enriched cookies were thus prepared using different formulations. Nutritional analysis of cookies, colour, texture profile analysis, spread ratio, and dimensions have been analysed. Panellists analysed the organoleptic properties of the cookie's samples on a nine-point hedonic scale. Its incorporation in bakery products, has shown promising results in enhancing nutritional value and improving textural attributes.

Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 104
• Erscheinungstermin: 15. Januar 2025
• Englisch
• Abmessung: 220mm x 150mm x 7mm
• Gewicht: 173g
• ISBN-13: 9786208422721
• ISBN-10: 6208422728
• Artikelnr.: 73293737

Autorenporträt

Dr. Kamlesh Prasad is Professor (Food Engineering and Technology) and Dean (Faculty and Staff Welfare), SLIET, Longowal, India. His specialization is in Ready to Use and traditional food product development, Modeling and Simulation, Non-destructive evaluation, and automation of food processes. He is versed in engineering properties of foods.