Effect of Baking on the Protein Quality of High Protein Biscuits

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Authors

  • C. Prabhavathi
     Central Food Technological Research Institute, Mysore-2 A ,IN
  • M. S. Usha
     Central Food Technological Research Institute, Mysore-2 A ,IN
  • G. S. Bains
     Central Food Technological Research Institute, Mysore-2 A ,IN

Abstract

The main source of protein in this biscuit was from low fat edible groundnut flour. Another high protein biscuit based on solvent extracted groundnut flour fortified with lysine has been developed recently by the Institute and is now being produced and marketed by a leading Pharmaceutical firm. Its Protein Efficiency Ratio (PER) was found to be about 2.0. This paper presents results of investigations on the dispersible type of high protein biscuits in which the groundnut protein has been supplemented with lysine-rich natural materials such as soyabean, wheat germ and pea flours.

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Published

1973-03-01

How to Cite

Prabhavathi, C., Usha, M. S., & Bains, G. S. (1973). Effect of Baking on the Protein Quality of High Protein Biscuits. The Indian Journal of Nutrition and Dietetics, 10(2), 91–95. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10156

Issue

Volume 10, Issue 2, March 1973

Section

Original Articles

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