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Quality Characteristics Of Composite Semolina Using Multigrains.

Kritika, Jain (2011) Quality Characteristics Of Composite Semolina Using Multigrains. [Student Project Report] (Submitted)

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: An investigation has been carried out to prepare instant composite semolina from wheat as well as non-wheat cereals. The composite semolina produced here using 3 or 4 cereals like wheat, finger millet, rice and sorghum and pulses like defatted soy and Bengal gram dhal has the required qualities in the context of texture as well as nutrition as confirmed by the proximate analysis and also by sensory attributes. The analysis of the products includes proximate composition, physical properties like bulk and true density, and colour, cooking characteristics, in-vitro glycemic index and rheological behaviour. Finger millet products possess a prominent dark brown colour compared to the wheat product in their dry as well as in cooked form. Lower starch digestibility in the composite multi-cereal blended semolina compared to the single grain semolina is an additional benefit of the product. Starch degradability has been studied in six instant composite semolina samples based on multi-cereals and pulses. An in-vitro enzymatic starch digestion method has been applied in order to estimate the expected glycemic index. Rheological properties of the instant composite semolina have been determined at different temperatures (60-90oC). These dispersions exhibit shear-thinning behaviour. The flow properties of the samples can be fitted well (0.993 ≤ r ≤ 0.999, p ≤ 0.01) by Cross model. The Cross model parameters such as zero-shear viscosity and relaxation time are sensitive to temperature of measurement.
Uncontrolled Keywords: instant composite semolina; wheat; non-wheat cereals; Rheological properties
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jan 2012 09:04
Last Modified: 14 Dec 2016 10:37
URI: http://ir.cftri.com/id/eprint/10555

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