Studies on Shelf Life and Acceptability of Soyflakes

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Authors

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

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.

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Published

1990-10-01

How to Cite

Patil, R. T., Shukla, B. D., & Gandhi, A. P. (1990). Studies on Shelf Life and Acceptability of Soyflakes. The Indian Journal of Nutrition and Dietetics, 27(10), 299–304. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7838

Issue

Volume 27, Issue 10, October 1990

Section

Articles

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