D. Mridula ¹, Dilip Jain ¹, K. K. Singh ¹, R. T. Patil ¹

Affiliations
1 Central Institute of Post Harvest Engineering and Technology, Ludhiana-141 004, Punjab, IN

Abstract

Extrusion cooking teciinoiogy, high temperature-short time processing being used increasingiy in the food industries for the development of new products such as cereal-based snacks including dietary fibre, baby foods and breakfast cereals.

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R. T. Patil ¹, B. D. Shukla ¹, A. P. Gandhi ¹

Affiliations
1 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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R. T. Patil ¹, Nawab Ali ¹

Affiliations
1 Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal - 462 013, M. P, IN

Abstract

Soybean is a protein rich (40 per cent) legume crop. It also contains 20 per cent oil. Soybean however has some unacceptable qualities such as beany flavour, anti nutritional factors and poor cooking quality.

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