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Use of rice milling machinery for commercial pearling of grain sorghum (jowar) and culinary uses for pearled sorghum products.

Viraktamath, C. S. and Raghevendra, G. and Desikachar, H. S. R. (1971) Use of rice milling machinery for commercial pearling of grain sorghum (jowar) and culinary uses for pearled sorghum products. Journal of Food Science and Technology (India), 8 (1). pp. 11-13. ISSN 0022-1155

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Abstract

Various abrasive devices used in conventional grain milling machinery were tried for continuous, large scale pearling (de-branning) of sorghum (jowar). A commercial Dandekar type rice mill satisfactorily removed husk and bran from sorghum moistened with 3-5 per cent water and conditioned for 5 to 15 min. The pearled jowar was attractive in appearance, had low fibre content and nutrient loss during refining was low. Bhakris (dry pan cakes) from pearled jowar flour were more acceptable than those made from whole meal flour. Jowar semolina (soji) of mesh size (—30 to +44 BSS) could be utilised for preparation of sweet and savoury dishes.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
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: 20 Dec 2006
Last Modified: 27 Aug 2018 04:30
URI: http://ir.cftri.com/id/eprint/340

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