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Effect of wet heat treatment on the culinary qualities of ragi (Eleucine coracana).

Desikachar, H. S. R. (1972) Effect of wet heat treatment on the culinary qualities of ragi (Eleucine coracana). Journal of Food Science and Technology, 9 (3). 149-150, 3 ref..

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Abstract

The effect of steaming of ragi on the quality of flour and semolina products was investigated. Treatments tested were (i) steaming air-dry ragi for 30 min at atm. pressure; (ii) as (i) but steaming under 15 lb/in-2 pressure; (iii) as (i) but soaked for 10 min before steaming; and (iv) as (i) but parboiled for 3 h at 65 degree C before steaming. The steamed products were then dried, and flour and semolina were prepared. (ii), (iii) and (iv) flours had lower hot paste viscosity and viscosity increase during cooling than control samples; treatment (i) resulted in a slight increase in viscosity. All steaming treatments increased cooking quality, and improved the texture of mudde and roti prepared from the ragi. (iv) gave considerable improvements in cooking quality, but resulted in darkening of the products, and a flat taste due to leaching of sugars. Soaking for 15-30 min in a minimum quantity of water before steaming gave products of good taste and texture.

Item Type: Article
Uncontrolled Keywords: MILLET-; ragi steaming & processing quality; STEAMING-; TEXTURE-; /texture/ of ragi products; COLOUR-; /colour/ of ragi products; TASTE-; /taste/ of ragi products; VISCOSITY-; /viscosity/ of ragi products; SOAKING-; ragi /soaking/ before steaming; PARBOILING-; ragi /parboiling/ before steaming; FLOUR-; ragi /flour/ quality; SEMOLINA-; ragi /semolina/ quality
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Dec 2016 12:28
Last Modified: 19 Dec 2016 12:28
URI: http://ir.cftri.com/id/eprint/7213

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