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Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics.

Shivli, Srivastava and Suresh, D. Sakhare and Indrani, D. (2014) Preparation of Multigrain Semolina Blend for Upma: Its Formulation, Rheology, Physicochemical, Textural and Nutritional Characteristics. Journal of Texture Studies, 45. pp. 452-461. ISSN 0022-4901

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Abstract

A multigrain semolina blend (MSB) was prepared by combining mixture of soya (Glycine max) semolina (SS), chickpea split (Cicer arietinum) semolina (CS) and barley (Hordeum vulgare) semolina (BS) – (SSCSBS) with durum wheat semolina. The effect of the incorporation of SSCSBS at 25, 50, 75 and 100% level on the quality characteristics of MSB for upma (without seasoning) was studied. The use of the increasing amount of SSCSBS in MSB increased the farinograph water absorption up to 50% level, but decreased at higher levels of SSCSBS; increased the amylograph pasting temperature; and decreased the peak viscosity. The use of SSCSBS decreased the hardness and springiness but increased the cohesiveness, gumminess and chewiness values of cooked MSB. The overall quality of MSB up to 50% SSCSBS level was acceptable. The nutritional characteristics of MSB with 50% SSCSBS showed that the protein, dietary fiber and resistant starch contents and percentage protein digestibility increased and starch digestibility decreased when compared to control. PRACTICAL APPLICATIONS Use of multigrain to enrich the nutritional quality of products is increasing. The beneficial effects of multigrain in upma making have not yet been explored. This paper discusses the effect of partial replacement of durum semolina with mixture of semolina blend of soya, barley and chickpea on the quality characteristics of upma without seasoning. This information may be useful for the food industry to manufacture nutritious multigrain upma in large scale.

Item Type: Article
Uncontrolled Keywords: Microstructure, multigrain semolina, nutrition, rheology, upma
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2015 12:34
Last Modified: 01 Oct 2018 08:43
URI: http://ir.cftri.com/id/eprint/11700

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