Effect of germination and probiotic fermentation on antinutrients and in vitro digestibility of starch and protein and availability of minerals from barley based food mixtures

被引：0

作者：

Arora, Sonia ^{[1
]}

Jood, Sudesh ^{[1
]}

Khetarpaul, Neelam ^{[1
]}

Goyal, Rajni ^{[1
]}

机构：

[1] Department of Food and Nutrition, CCS, Haryana Agricultural University, Hisar-125 004, India

来源：

Journal of Food Science and Technology | 2009年 / 46卷 / 04期

关键词：

Starch; -; Fermentation; Bacilli; Cultivation; Fruits; Mixtures; Proteins;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Two types of food mixtures were developed using raw and germinated barley flour along with whey powder and tomato pulp in 2:1:1 proportion (w/w). The developed food mixtures were mixed with water, autoclaved, cooled and fermented at 37C for 12 h with Lactobacillus acidophilus curd containing 10 6 cells/ml. A significant (p

引用

页码：359 / 362

共 29 条

[1] Effect of germination and probiotic fermentation on antinutrients and in vitro digestibility of starch and protein and availability of minerals from barley based food mixtures
Arora, Sonia
Jood, Sudesh
Khetarpaul, Neelam
Goyal, Rajni
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2009, 46 (04): : 359 - 362
[2] Probiotic fermentation of indigenous food mixture: Effect on antinutrients and digestibility of starch and protein
Sindhu, SC
Khetarpaul, N
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2001, 14 (06) : 601 - 609
[3] Effect of germination and probiotic fermentation on nutrient composition of barley based food mixtures
Arora, Sonia
Jood, Sudesh
Khetarpaul, N.
FOOD CHEMISTRY, 2010, 119 (02) : 779 - 784
[4] INDIGENOUS LEGUME FERMENTATION - EFFECT ON SOME ANTINUTRIENTS AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN
YADAV, S
KHETARPAUL, N
FOOD CHEMISTRY, 1994, 50 (04) : 403 - 406
[5] Probiotic fermentation of indigenously developed RSMT mixture: Effect on antinutrients and digestibility of starch and proteins
Rani, B
Khetarpaul, N
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1999, 36 (01): : 71 - 73
[6] EFFECT OF FERMENTATION PERIOD AND TEMPERATURE ON ANTINUTRIENTS AND IN-VITRO DIGESTIBILITY OF STARCH AND PROTEIN OF WADI - AN INDIGENOUS FERMENTED LEGUME PRODUCT
YADAV, S
KHETARPAUL, N
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1995, 32 (02): : 132 - 134
[7] The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds
Ghavidel, Reihaneh Ahmadzadeh
Prakash, Jamuna
LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (07) : 1292 - 1299
[8] EFFECT OF GERMINATION AND FERMENTATION ON INVITRO STARCH AND PROTEIN DIGESTIBILITY OF PEARL-MILLET
KHETARPAUL, N
CHAUHAN, BM
JOURNAL OF FOOD SCIENCE, 1990, 55 (03) : 883 - 884
[9] EFFECT OF ROASTING, GERMINATION AND FERMENTATION ON THE DIGESTIBILITY OF STARCH AND PROTEIN PRESENT IN SOY BEAN
BORALKAR, M
REDDY, NS
NUTRITION REPORTS INTERNATIONAL, 1985, 31 (04): : 833 - 836
[10] Cultivar differences and effect of cooking on moong bean seed antinutrients and in vitro digestibility of protein and starch
Jood, S
Sehgal, S
RECENT ADVANCES OF RESEARCH IN ANTINUTRITIONAL FACTORS IN LEGUME SEEDS AND RAPESEED, 1998, (93): : 425 - 428

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