Vol. 8, Issue 4 (2020)
Geometric, physical and functional properties of selected pulses and millets for the formulation of complementary food products
Author(s): Jashandeep Kaur, Baljit Singh, Arashdeep Singh and Savita Sharma
Abstract: Growing concern about eating healthy nutritious foods have shifted focus towards millets and pulses. Formulation of a new food product requires basic information about the raw materials. So the present investigation deals with the analysis of engineering, physico-chemical, functional and pasting properties of pearl millet (PCB-164), sorghum (2077 B line), mungbean (SML-832) and chickpea (PBG-7). Basic information on these properties will open doors for other researches, utilizing this to formulate advanced food products.
DOI: 10.22271/chemi.2020.v8.i4ah.10079
Pages: 2854-2858 | 563 Views 144 Downloads
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How to cite this article:
Jashandeep Kaur, Baljit Singh, Arashdeep Singh, Savita Sharma. Geometric, physical and functional properties of selected pulses and millets for the formulation of complementary food products. Int J Chem Stud 2020;8(4):2854-2858. DOI: 10.22271/chemi.2020.v8.i4ah.10079
