MARC details
| 000 -LEADER |
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| fixed length control field |
03192nab a22005177a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
39649 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
CO-PlCIA |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20130510184113.0 |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
CO-PlCIA |
| Transcribing agency |
CO-PlCIA |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
28936 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
120504t1986 000 0seng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
BAHNASSEY, Y. |
| 245 ## - TITLE STATEMENT |
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| Title |
Fortification of spaghetti with edible legumes. 2. Rheological, processing, and quality evaluation studies |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
63(3):216-219 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Spaghetti was prepared from durum wheat semolina, blended with 3 percent vital wheat gluten, and fortified with 0, 5, 10, 15, 20, and 25 percent of nonroasted or roasted navy, pinto, or lentil flours or their protein concentrates, to increase protein quantity. Supplementing semolina with legume flours or protein concentrates caused an increase in farinograph water absorption except for blends containing 25 percent of nonroasted and roasted pinto bean flour, in which a slight decrease was noticed. Dough development time and stability were higher for blends containing navy or pinto bean flours. A decrease in the mechanical tolerance index was obtained for blends containing different levels of navy or pinto bean flour or protein concentrates. Fortified spaghetti shattered earlier than control spaghetti. Cooking loss of fortified spaghetti was higher as the level of substitution increased and higher for spaghetti containing protein concentrates than for spaghetti containing legume flours. Firmness scores of fortified spaghetti increased with level of fortification. Taste panel evaluation showed that spaghetti supplemented with up to 10 percent of legume flours or protein concentrates was acceptable for all parameters tested. All panel members showed preference for spaghetti containing legume flours over spaghetti containing protein concentrates; however, spaghetti containing 10 percent protein concentrates was also acceptable. Spaghetti made from roasted samples was preferred. A beany taste was reported for spaghetti containing 25 percent of nonroasted legume flours or protein concentrates. (AS) |
| -- |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Phaseolus vulgaris |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Human nutrition |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
BEAN FLOUR |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Organoleptic properties |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Uses |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
USA |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
BEAN PRODUCTS |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
North America |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Processed products |
| 9 (RLIN) |
eng |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Phaseolus vulgaris |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
NUTRICION HUMANA |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
HARINA DE FRIJOL |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Propiedades organolepticas |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Usos |
| 9 (RLIN) |
spa |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
EE.UU |
| 9 (RLIN) |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Frijol |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Beans |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Journal articles |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Artículos en revistas |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Electronic documents |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Documentos electrónicos |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Protección de plantas - Aspectos generales |
| -- |
spa |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Protection of plants - General aspects |
| -- |
eng |
| 653 ## - INDEX TERM--UNCONTROLLED |
|---|
| Uncontrolled term |
Journal article |
| -- |
eng |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
KHAN, K. |
| 773 ## - HOST ITEM ENTRY |
|---|
| Title |
Cereal Chemistry |
| Place, publisher, and date of publication |
1986 |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://www.aaccnet.org/cerealchemistry/backissues/1986/Chem63_216.pdf">http://www.aaccnet.org/cerealchemistry/backissues/1986/Chem63_216.pdf</a> |
| 998 ## - Data Base |
|---|
| DataBase |
FRIJOL |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Journal Article |