Goyle, Anuradha

• Sensory Evaluation and Acceptability of Breads Prepared from Refined Wheat and Soyabean Flours

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Authors

Anuradha Goyle ¹, Malvika Mathur ¹

Affiliations
1 P.G. Department of Home Science, University of Rajasthan, Jaipur - 302 004, Rajasthan, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 36, No 2 (1999), Pagination: 48-52

Abstract

Bread has been man's food for at least six thousand years. It was probably the first processed convenience food ever produced and remains the most widely acceptable. It is one of the few universal staples which is complete in itself and requires no additional preparation.

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• Protein Quality of Mixes and Biscuits Prepared from Malted Wheat (Triticum aestivum) and Bengal Gram (Cicer arietinum) with or without Colocasia Leaves (Colocasia antiquorum)

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Authors

Anuradha Goyle ¹, Sunder Gujral ¹

Affiliations
1 Department of Foods and Nutrition, M S University of Baroda, Baroda - 390 002, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 35, No 3 (1998), Pagination: 57-62

Abstract

Malting is a process of germination and subsequent drying of a grain. As a result, the complex proteins are degraded to readily available lower molecular weight fractions. Increases in protein and starch digestibility have been reported in germinated grains.

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• Nutrient Composition of Mixes and Biscuits Prepared from Malted and Raw Wheat and Bengal Gram Grains with and without Colocasia Leaf Powder

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Authors

Anuradha Goyle ¹, Sunder Gujral ¹

Affiliations
1 Department of Foods and Nutrition, M.S. University of Baroda, Baroda - 390 001, Gujarat, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 33, No 10 (1996), Pagination: 258-262

Abstract

Germination facilitates improvement of the nutritive quality of grains by enhancing the contents and availability of nutrients. In the present study, an attempt has been made to use these malted grains in the preparation of biscuits with a view of producing a better quality product. Moreover, a green leafy vegetable in the powdered form has been added to biscuits to further enhance the nutritive value of the product prepared from already modified grains. Malted grains have been successfully used in various weaning foods for infants and preschool children to increase the energy density of the feed and decrease the paste viscosity.

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• Determination of Percent Germination and Changes in Carbohydrate Profile and Protein Content of Wheat and Bengal Gram Grains on Germination

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Authors

Anuradha Goyle ¹, Sunder Gujral ¹

Affiliations
1 Department of Foods and Nutrition, M.S. University of Baroda, Baroda - 390 002, Gujarat, IN

Source

The Indian Journal of Nutrition and Dietetics, Vol 33, No 9 (1996), Pagination: 229-234

Abstract

Germination of a seed has been regarded as those consecutive number of steps which causes a qulescent seed, with low water content, to show a rise in its general metabolic activity and bring about changes in the seed components.

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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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Authors

Anuradha Goyle ¹, Sunder Gujral ¹

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

Source

The Indian Journal of Nutrition and Dietetics, Vol 30, No 7 (1993), Pagination: 186-191

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.

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