Table 2 - uploaded by Manikantan Ramarathinam
Content may be subject to copyright.
Source publication
Roasting has a significant impact on the quality of the final product. In order to see the effect of roasting on
geometric mean diameter, colour. hardness, toughness. average rupture force and sensory attributes of bajra for making sattu, bajra was roasted at three temperatures (160, 130 and 200°C) for a time period of45, 60 and 75 sec. In general....
Context in source publication
Context 1
... colour of the sattu is very important from consumer points ofview because it is the colour, which appeal first to a person to purchase or consume any food. Roasting, affected the colour ofbajra grain (Table 2). L* value of bajra grain at 160° C decreased with increased roasting time while at 180° and 200° C, L* value slightly decreased at 60 s as compared 45 sand further increased at 75s time. ...
Similar publications
The quadratic map of the interval displays one attractor for each parameter value. Conservative maps of the plane display infinite coexistence of stability islands around periodic orbits. Between these two extremes, dissipative systems of the plane are known to have infinite coexistence of sinks as a generic property, yet very hard to detect. We in...
Citations
... Klopfenstein and Hoseney (1987) observed that rats fed bread prepared from white flour fortified with ß-glucan (7 % by weight) had serum cholesterol significantly lower than those fed bread from unfortified flour. Several studies reported the possibility of utilization of sorghum and pearl millet for making diversified food products for human consumption Mridula et al. 2006Mridula et al. , 2007. Although the grain colour particularly of pearl millet deteriorates the appearance and colour of the developed food products but the presence of complex carbohydrates and lower glycemic response of bajra (pearl millet) (Shukla et al. 1991) making it important for development of functional food products for health conscious consumers. ...
Multi-grain dalia (MGD) formulations were prepared utilizing sprouted wheat and mixer of other three grains (barley, sorghum and pearl millet) in the ratio of 100:0 (MGD-A), 75:25 (MGD-B), 50:50 (MGD-C), 25:75 (MGD-D) and 0:100 (MGD-E), respectively. The mixer of barley, sorghum and pearl millet was prepared using 50, 25, 25 parts of these grains, respectively. The recovery of grits/ dalia (particle size 1.41 to 2 mm) from sprouted wheat and barley was 74.56 and 69.77 %, respectively while sorghum and pearl millet yield 47.94 and 49.39 % (particle size 0.954 to 1.41 mm), respectively. Sprouting brought a reduction of cooking time by about 50 % as compared to un-sprouted studied grains. Cooking time for different MGD formulations ranged from 3.91 to 4.42 min, which was slightly increased with increasing proportion of mixer of barley, sorghum and pearl millet (p > 0.05). Rehydration ratio of MGD samples varied from 3.12 to 3.45 with minimum in MGD-E sample. Though protein content was decreased with increasing proportion of mixer of three grains in MGD samples but in vitro protein digestibility (58.68 to 62.75 %) was similar (p > 0.05). The mean overall sensory acceptability scores for MGD samples ranged from 7.50 to 8.49 with ≥8.0 in samples having up to 75 % grits of mixer of three grains. In view of very good overall sensory acceptability, rich in crude fibre, calcium and iron content and low cooking time, 25:75 parts of sprouted wheat and mixer of studied three grains, respectively may be considered for preparation of acceptable quality quick cooking multi-grain dalia.
... Agrahar and Jha (2010) also indicated the effect of sprouting and drying on the colour quality of sprouted soybean flour, and suggested to dry the sprouted soybean at 35-40°C for minimum colour degradation. Mridula et al.(2006) also observed higher L values i.e. whiteness in roasted bajra due to puffing of starch at 180 o C. ...
Present study was carried out to develop quick cooking wheat dalia using wheat sprouted for 36 and 48 h, dried at 50oC, followed by milling. Recovery of dalia (particle size 1.41 to 2 mm) from unsprouted, 36 h and 48 h sprouted wheat was 75.1, 74.41 and 73.8%, respectively. Sprouting and particle size affected the physical properties and
cooking quality of wheat dalia. Rehydration ratio and solid loss in cooking water of different dalia samples ranged
from 3.15 to 3.39 and 10.26 to 13.34%, respectively. Cooking time of dalia samples (3.2 to 7.38 min) was reduced
due to sprouting, but sprouting did not affect the sensory characteristics. Overall sensory acceptability scores for dalia samples ranged from 7.69 to 7.98 with better acceptability for dalia prepared from 36 h sprouted wheat. Protein, fat, minerals, crude fibre, calories, iron and calcium content in this dalia sample were 10.32%, 1.33%, 1.48%, 3.33%, 359 kcal, 1.18 and 44.67 mg/100 g, respectively. In vitro protein digestibility of dalia from unsprouted, 36 and 48 h sprouted wheat was 47.46, 62.72 and 70.06%, respectively. In view of good acceptability, lesser cooking and sprouting time, quick cooking wheat dalia may be prepared from 36 h sprouted wheat, which also stored well for 90 days at room temperature.
