Chickpea husk modification, characterization, and valorization
Language: English
Published by LAP LAMBERT Academic Publishing, 2025
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 53.95
Quantity: 1 available
Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - Chickpea husk is the major pulse milling by-product on processing of chickpea, which is mainly used as ruminant feed. Its nutritional significance in the human diet is less known. Chickpea husk is a rich source of dietary fibre. Husk is generated as by-product during roasting of chickpea for developing widely consumed puffed snack. Roasting of chickpea seeds, followed by dehusking and milling is used to prepare traditional product 'Sattu'. Chickpea husks contain various antinutritional substances like tannic acid and phytic acid. Chickpea husk was provided the hydro-thermal treatment to reduce antinutritional substances. Chickpea husk enriched cookies were thus prepared using different formulations. Nutritional analysis of cookies, colour, texture profile analysis, spread ratio, and dimensions have been analysed. Panellists analysed the organoleptic properties of the cookie's samples on a nine-point hedonic scale. Its incorporation in bakery products, has shown promising results in enhancing nutritional value and improving textural attributes.…
Seller Inventory # 9786208422721
- Title
- Chickpea husk modification, characterization, and valorization
- Author
- Parneet Kaur
- Publisher
- LAP LAMBERT Academic Publishing
- Publication year
- 2025
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 6208422728
- ISBN 13
- 9786208422721
- Item weight
- 173 grams
- Dimensions
- 220x150x7 mm
"Synopsis" may belong to another edition of this title.
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| Item | 7 to 10 business days | 5 to 7 business days |
|---|---|---|
| First item | £ 29.74 | £ 38.24 |
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