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Processing of millets and cereals (other than rice) into rice substitutes.

Subba Rao, G. N. and Bains, G. S. and Bhatia, D. S. and Subrahmanyan, V. (1953) Processing of millets and cereals (other than rice) into rice substitutes. Transanction of American Association of Cereal Chemists, 11. pp. 167-171.

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Abstract

India is essentially a rice-eating country. The acute shortage of rice during the last few years has made it increasingly necessary to look for other commonly available food grains, such as wheat, jowar (Sorghum vulgare) and maize, as substitutes for rice. The main objection of the habitual rice eating population of this country to utilization of these grains as such is that they take much longer to cook than rice and the cooked product remains tough to the palate because of the fibrous seed coat which encloses the kernel of the grain. Earlier attempts towards improΛ'ing the cooking quality and palatability of food stuffs have mainly been confined to pulses (3, 5, 6) , fruits, and vegetables. Long ago American Indians discovered that the seed coat from the maize grains could be easily removed by treatment with wet wood ash resulting in an improvement of the cooking quality and palatability of the hominy (2). However, very little published scientific data are available on the cooking quality of various millets and cereals. The object of the present study was to explore the possibility of evolving a simple processing technique by which wheat, jowar and maize whole grain can be rendered palatable and amenable to easy cooking.

Item Type: Article
Uncontrolled Keywords: food grains, wheat, jowar (Sorghum vulgare, maize, processing technique
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2012 10:42
Last Modified: 14 Aug 2012 10:42
URI: http://ir.cftri.com/id/eprint/5047

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