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Influence of pretreatment and grinding machine on suitability of Bengalgram flour(Besan) for preparation of sev

Pratape, V. M. and Narasimha, H. V. (2005) Influence of pretreatment and grinding machine on suitability of Bengalgram flour(Besan) for preparation of sev. Journal of Food Science and Technology (India), 42 (2). pp. 127-130.

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Abstract

<p align="justify">Influence of pre-milling treatment and type of grinding system on particle size distribution in besan (chickpea flour) has been studied. Two types of treatments, wet and dry, were given to Bengalgram prior to milling and dhal obtained was pulverized in 4 different types of mills to prepare besan. Sieve analysis of besan has shown that wet pre-milling treatment (WPT) gave lower amounts of fine flour than dry pre-milling treatment (DPT) irrespective of grinding machine. Water absorption and extrudability studies have shown substantial variations among WPT and DPT flour samples indicating the easy extrudability of plate/Burr mill flour. WPT besan, made in Burr/plate mill (having a particle size range of 250-100 microns) gave good quality sev (a traditional deep fried snack product) indicating the influence of above inter-related parameters on quality of sev as related to the quality of besan.</p>

Item Type: Article
Uncontrolled Keywords: Bengalgram flour, Grinding machine, Sev, Pretreatment
Subjects: 600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 04 Milling
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Aug 2005
Last Modified: 03 Oct 2018 08:49
URI: http://ir.cftri.com/id/eprint/142

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