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Indian wheat cultivars: Their carbohydrate profile and its relation to tandoori roti quality

Saxena, D. C. and Salimath, P. V. and Haridas Rao, P. (2000) Indian wheat cultivars: Their carbohydrate profile and its relation to tandoori roti quality. Food Chemistry, 68. pp. 185-190. ISSN 0308-8146

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Official URL: http://www.elsevier.com/locate/foodchem

Citations: 6 in Google Scholar


Abstract

Tandoori roti, a wheat-based Indian traditional product, prepared by sheeting the whole wheat flour dough into 2±3 mm thickness and 15±20 cm diameter, is baked in a special type of oven known as a `tandoor'. Six commercially-grown wheat varieties were evaluated for their physico-chemical characteristics and carbohydrate profiles. Rheological studies indicated a significant difference among the varieties, especially between varieties having good (Cpan-3004: Sensory score, 28.27) and poor (PBW-138: Sensory score,23.22) tandoori roti-making quality. The peak viscosity correlated well with the damaged starch content. The carbohydrate profiles of wheats indicated that the water soluble polysaccharides and destarchi®ed flour fractions contained mainly arabinose and xylose along with glucose. The contents of arabinose and xylose were higher in the fractions of the variety having good tandoori roti-making quality.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jun 2005
Last Modified: 03 Jul 2015 08:17
URI: http://ir.cftri.com/id/eprint/6

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