Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Reexamination Certificate
2002-03-26
2008-12-09
Sayala, C. (Department: 1794)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
C426S549000, C426S653000, C426S496000
Reexamination Certificate
active
07462371
ABSTRACT:
A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice flour (18-20%), chili powder (0.5-0.7%), and baking powder (0.25-0.35%) to obtain a dry mix, which, in turn, is mixed with water (25-30%) in a Hobart mixer to form a dough which is extruded into a desired shape and thickness and baked for 15-60 minutes at a temperature range of 165-190° C. to finally obtain a product having a protein content of (24-25%) and a fat content of (10-11.5%).
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Appu Rao Appu Rao Gopala Rao
Chandrasekhara Holenarasipura Nanjundiah
Indira Tyakal Nanjundiah
Kanya Thirumakudalu Chikkaraja Sindhu
Prakash Visweshwariah
Abelman ,Frayne & Schwab
Council of Scientific & Industrial Research
Sayala C.
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