Chickpea husk modification, characterization, and valorization: DE - Softcover

Prasad, Kamlesh; Kaur, Parneet

 
9786208422721: Chickpea husk modification, characterization, and valorization: DE
Softcover
ISBN 10: 6208422728 ISBN 13: 9786208422721
Verlag: LAP LAMBERT Academic Publishing, 2025

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

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.

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Verlag
LAP LAMBERT Academic Publishing
Erscheinungsdatum
2025
Sprache
Englisch
ISBN 10 
6208422728
ISBN 13 
9786208422721
Einband
Taschenbuch
Anzahl der Seiten
104
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
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