The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Defatted Sunflower Meal Fortification on Nutritional and Sensory Quality Attributes of Malted Wheat Flour Chapatis


Affiliations
1 Department of Food and Nutrition, Govt. M.H. College of Home Science & Science for Women, Jabalpur, M.P., India
2 Department of Food Science, J.N.K.V.V., Jabalpur, M.P, India
     

   Subscribe/Renew Journal


Wheat (Triticum aestivum) has been a staple food of large segment of world population. In India 85 to 90 per cent of wheat is used in the form of chapati and its culinary variations. Wheat contains about 8 to 12 per cent protein and its limiting amino acid is lysine. The wheat flour containing 8 to 12 per cent protein was found to give better results with respect to chapati making quality. The protein content in the dehulled defatted sunflower meal (DSM) has been reported to vary from 48 to 58 per cent.
User
Notifications

Abstract Views: 246

PDF Views: 0




  • Effect of Defatted Sunflower Meal Fortification on Nutritional and Sensory Quality Attributes of Malted Wheat Flour Chapatis

Abstract Views: 246  |  PDF Views: 0

Authors

Dubey Brijlata
Department of Food and Nutrition, Govt. M.H. College of Home Science & Science for Women, Jabalpur, M.P., India
L. P. S. Rajput
Department of Food Science, J.N.K.V.V., Jabalpur, M.P, India

Abstract


Wheat (Triticum aestivum) has been a staple food of large segment of world population. In India 85 to 90 per cent of wheat is used in the form of chapati and its culinary variations. Wheat contains about 8 to 12 per cent protein and its limiting amino acid is lysine. The wheat flour containing 8 to 12 per cent protein was found to give better results with respect to chapati making quality. The protein content in the dehulled defatted sunflower meal (DSM) has been reported to vary from 48 to 58 per cent.