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Characteristics of roti, dosa and vermicilli from maize, sorghum and bajra.

Raghavendra, S. N. and Malleshi, N. G. and Sreedhara Murthy, S. and Viraktamath, C. S. and Desikachar, H. S. R. (1979) Characteristics of roti, dosa and vermicilli from maize, sorghum and bajra. Journal of Food Science and Technology (16). pp. 21-24.

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Roti (dough balls flattened and roasted on pan), dosa (blend of cereal and pulse flours fermented and spread on hot pan and roasted) and vermicelli were prepared from unconventional sources such as (i) maize, (Zea mays), (ii) sorghum (Sorghum vulgare) and (iii) bajra (Pennisetum typhoideum) flour. Water needed for making dough, baking time, moisture in baked roti, chewing characteristics, and storage (24 h) quality were assessed for roti. Viscosity and visco-amylographic characteristics of batters of some cereal flours and black gram (Phaseolus mungo) dhal are also given. Characteristics of the vermicelli prepared from (i)-(iii) with and without steaming are given. It is concluded that when compared to (ii) and (iii), flour of (i) needed more water, and gave soft roti, which was less chewy even after 6-8 h storage and contained more moisture. Black gram flour incorporated into dough of (i) did not give good dosa, but in (ii) dough gave good consumer-acceptable dosa. Vermicelli from (i), (ii) and (iii) disintegrated on cooking which was overcome in (i) and (ii) by steaming for 20-30 min.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; roti, characteristics of; FERMENTED-PRODUCTS; dosa, characteristics of; PASTA-; vermicelli, characteristics of; VISCOSITY-; cereal flour batter, viscosity of; FLOUR-SPECIFIC; black gram flour batter, viscosity of; LEGUMES-; CEREALS-; viscosity of cereal flour batter
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 12:00
Last Modified: 30 Apr 2012 05:42
URI: http://ir.cftri.com/id/eprint/3367

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