Changes in Protein, Carbohydrate and lipid content of cashew kernels during storage under two humidity conditions

Dyuthi/Manakin Repository

Changes in Protein, Carbohydrate and lipid content of cashew kernels during storage under two humidity conditions

Show full item record

Title: Changes in Protein, Carbohydrate and lipid content of cashew kernels during storage under two humidity conditions
Author: Padma Nambisan
Abstract: The changes occuring to cashew kernels during storage at two humidity levels - 80% to 20% with respect to organoleptic characteristics, protein content, carbohydrate content, oil content, iodine and peroxide values were studied. From the present study it is concluded that organoleptic characteristics of cashew kernels deteriorates with increase in humidity. Decrease in protein and carbohydrate content of stored cashew kernel is dependent on humidity. Humidity increased oxidative rancidification.
URI: http://dyuthi.cusat.ac.in/purl/732
Date: 1997-08


Files in this item

Files Size Format View Description
Jisha K G and o ... in protein..,Aug.1997.PDF 2.696Mb PDF View/Open pdf

This item appears in the following Collection(s)

Show full item record

Search Dyuthi


Advanced Search

Browse

My Account