Storability of Sotflakes in Different Packaging Materials under Warm Conditions

Jump To References Section

Authors

  • P. C. Bargale
     Indo-US Sub-Project on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 018 ,IN
  • K.C Joshi
     Indo-US Sub-Project on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 018 ,IN
  • Krishna Jha
     Indo-US Sub-Project on Soybean Processing and Utilization, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 018 ,IN

Abstract

Soybean, with its high nutritive value, has emerged as a potential food crop to overcome the problem of calorie-protein malnutrition. Various food products are being developed with soybean, or supplementing it with cereals and pulses to prepare foods resembling the traditional Indian foods. A wide variety of such products are quite acceptable. Soyflake is also a recently developed popular food product which resembles well with other traditional flakes, used in Indian foods like rice, gram, cassava and corn flakes. A simple technology for production of soyflakes at rural/farmer level is also available.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1991-05-01

How to Cite

Bargale, P. C., Joshi, K., & Jha, K. (1991). Storability of Sotflakes in Different Packaging Materials under Warm Conditions. The Indian Journal of Nutrition and Dietetics, 28(5), 140–145. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/8216

Issue

Volume 28, Issue 5, May 1991

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).