Soybeans in Functional Food Development (Paperback)

Functional foods are the products that contain significant levels of biologically active components that have health benefits beyond basic nutrition. The main nutritional drawback of cereal is their low protein contents and limited biological quality of their protein. To enhance the nutritive quality of cereals and attaining the health benefit of soybean wheat flour was supplemented with soy flour (full fat raw, defatted raw, full fat autoclaved and defatted autoclaved). Flour blends were analyzed for chemical composition, storage stability, rheological properties and biochemical profile. Composite flours were used to prepare unleavened flat bread locally known as chapatti in Indo-Pak at different storage intervals in order to assess the suitable level of soy flour incorporation and storage time on the basis of sensory attribute. The best combinations were selected on the basis of physicochemical properties and acceptability for biological assay in order to assess the health benefits of the wheat soy flour blends.

General

Imprint:	Lap Lambert Academic Publishing
Country of origin:	Germany
Release date:	August 2010
First published:	August 2010
Authors:	Muhammad Issa Khan
Dimensions:	229 x 152 x 12mm (L x W x T)
Format:	Paperback - Trade
Pages:	208
ISBN-13:	978-3-8383-8688-1
Categories:	Books > Science & Mathematics > Biology, life sciences > General
LSN:	3-8383-8688-4
Barcode:	9783838386881

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