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Keeping Quality of Mixes and Biscuits from Malted and Raw Wheat (Triticum aestivum) - Bengal Gram Grains (Cicer arietinum) with or without a Green Leafy Vegetable


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1 Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Gujarat, India
     

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During storage, flours of cereals and legumes tend to develop musty, rancid, and bitter flavours because of their lipid contents. It has been reported that the flour lipids are susceptible to storage deterioration and their degradation has been related to the development of off flavours. The spoilage of flours has also been associated with both oxidative and hydrolytic degrodation of lipids and both these changes are related to the moisture contents of the flours.
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  • Keeping Quality of Mixes and Biscuits from Malted and Raw Wheat (Triticum aestivum) - Bengal Gram Grains (Cicer arietinum) with or without a Green Leafy Vegetable

Abstract Views: 17  |  PDF Views: 1

Authors

Anuradha Goyle
Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Gujarat, India
Sunder Gujral
Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Gujarat, India

Abstract


During storage, flours of cereals and legumes tend to develop musty, rancid, and bitter flavours because of their lipid contents. It has been reported that the flour lipids are susceptible to storage deterioration and their degradation has been related to the development of off flavours. The spoilage of flours has also been associated with both oxidative and hydrolytic degrodation of lipids and both these changes are related to the moisture contents of the flours.