Development and Characterization of Gluten Free Food Products from Pseudo Cereals Soybean And Brown Rice

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dc.contributor.guideKrishan Kumar
dc.coverage.spatial99
dc.creator.researcherPriyanka Thakur
dc.date.accessioned2024-12-10T04:34:06Z
dc.date.available2024-12-10T04:34:06Z
dc.date.awarded2022
dc.date.completed2022
dc.date.registered2017
dc.description.abstractThe study aimed at the development of gluten-free food products by incorporating processed pseudo- cereals, soybean, and brown rice flour. Processing treatments were found to be an effective way to enhance the quality of food grains. Germination as well as fermentation treatments enhanced the nutritional and bioactive potential as well as reduced the anti-nutritional components in grains. Germination of pseudo- cereals, soybean, and brown rice significantly (pand#8804;0.05) increased the nutritional components such as crude fiber, crude protein, mineral content, and bioactive components such as TPC, TFC, and antioxidant activity but reduced significantly (pand#8804;0.05) the anti-nutrients such as tannin, phytic acid, and trypsin inhibitor activity newline
dc.description.notefood products
dc.format.accompanyingmaterialDVD
dc.format.dimensions99
dc.format.extent99
dc.identifier.urihttp://hdl.handle.net/10603/605763
dc.languageEnglish
dc.publisher.institutionDr Khem Singh Gill Akal College of Agriculture
dc.publisher.placeSirmour
dc.publisher.universityEternal University
dc.relation99
dc.rightsuniversity
dc.source.universityUniversity
dc.subject.keywordAgricultural Sciences
dc.subject.keywordFood Science and Technology
dc.subject.keywordLife Sciences
dc.titleDevelopment and Characterization of Gluten Free Food Products from Pseudo Cereals Soybean And Brown Rice
dc.title.alternativeDevelopment and Characterization of Gluten Free Food Products from Pseudo Cereals Soybean And Brown Rice
dc.type.degreePh.D.

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