S. P. S. Saini ¹, S. C. Jain ¹, G. S. Bains ¹

Affiliations
1 Department of Food Science and Technology Punjab Agricultural University, Ludhiana-141 004, IN

Abstract

Ascorbic acid (AA) as additive finds its extensive use in various foods. It is added to milk and other foods to enhance the nutritional status or to attain improvement in characteristics such as colour, stability, palatabllity, clarity and baking quality. Added AA to fluid milk is known to delay the development of oxidized flavour. AA as additive was reported to prevent the loss of vitamin A during drying of concentrated milk.

Full Text

     

J. S. Sidhu ¹, V. K. Jain ¹, G. S. Bains ¹

Affiliations
1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, IN

Abstract

Tomato is considered a fairly good source of ascorbic acid apart from its culinary properties. During glut season, prices of tomatoes show steep fall. Possibility of extracting tomato juice for use as such and for cooking purposes has been, reported by Jain and Sidhu.

Full Text

     

C. Prabhavathi ¹, M. S. Usha ¹, G. S. Bains ¹

Affiliations
1 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.

Full Text

     

K. A. Tara ¹, G. S. Bains ¹

Affiliations
1 Central Food Technological Research Institute, Mysore-2A, IN

Abstract

In recent years, lysine fortification of wheat and wheat products has attracted considerable attention, as a measure for improving the quality of protein. Fortification of wheat with lysine infused grains has been developed as a possibility for this purpose. Although, lysine fortified wheat can be ground to wholemeal of 100 per cent extraction without incurring loss, it is likely that this may also be used by the roller flour mills for conversion into low extraction (70-72%) flour required by the trade.

Full Text

     

K. A. Tara ¹, G. S. Bains ¹

Affiliations
1 Central Food Technological Research Institute, Mysore-2 A, IN

Abstract

The possibility of improving cereal protein, including that of rice, by supplementation with the limiting essential amino acids, viz., lysine and threonine has attracted considerable attention in recent years. Rice is the main staple of the bulk of world's population particularly in the densely populated countries of the Far East.

Full Text