Development and Optimization of Protein Rich Germinated Bengal Gram Pickle Using Response Surface Methodology  

作　　者：V. Puranik V. Mishra S. Fatima G. K. Rai 

机构地区：[1]Centre of Food Technology, University of Allahabad, Allahabad, Uttar Pradesh 211002, India

出　　处：《Journal of Food Science and Engineering》2011年第3期191-200,共10页食品科学与工程（英文版）（美国）

摘　　要：Bengal gram on germination has high nutritive value in terms of protein, fibre and minerals yet it has very low shelf life at room temperature, hence to enhance the shelf life of germinated Bengal gram, a value added product can be developed in the form of Pickle with vinegar, oil and salt as preservatives. To optimize the quantity of ingredients to be added, Response Surface Methodology was used. Statistical software Stat-Ease was used for statistical and graphical analysis of the experimental data. It was found that the sensory scores were 7.2, 8.4, 7.8 ＆ 7.7 for color, flavor, texture and overall acceptability corresponding to optimum conditions.

关 键 词：Bengal gram protein GERMINATION PICKLE PRESERVATIVE flatulence. 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TU311.2[轻工技术与工程—食品科学与工程]