The Indian Journal of Nutrition and Dietetics

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Studies on Shelf Life and Acceptability of Soyflakes


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1 Post Harvest Engineering Division, CIAE, Bhopal, India
     

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Flaking is a technology, which increases surface area thereby increasing water absorption capacity and reducing cooking time of grains. Flakes produced from corn and rice are popular in Indian diets and taken during breakfast and tea times. Soybean contains 40 per cent of quality protein and 20 per cent oil. The use of soybean as food is limited due to its poor cooking quality.
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  • Studies on Shelf Life and Acceptability of Soyflakes

Abstract Views: 285  |  PDF Views: 1

Authors

R. T. Patil
Post Harvest Engineering Division, CIAE, Bhopal, India
B. D. Shukla
Post Harvest Engineering Division, CIAE, Bhopal, India
A. P. Gandhi
Post Harvest Engineering Division, CIAE, Bhopal, India

Abstract


Flaking is a technology, which increases surface area thereby increasing water absorption capacity and reducing cooking time of grains. Flakes produced from corn and rice are popular in Indian diets and taken during breakfast and tea times. Soybean contains 40 per cent of quality protein and 20 per cent oil. The use of soybean as food is limited due to its poor cooking quality.