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Varietal differences in chemical composition, physical properties and culinary qualities of some recently developed sorghum strains.

Viraktamath, C. S. and Raghavendra, G. and Desikachar, H. S. R. (1972) Varietal differences in chemical composition, physical properties and culinary qualities of some recently developed sorghum strains. Journal of Food Science and Technology (Mysore), 9 (2). 73-76, 7 ref..

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Abstract

14 pure bred improved sorghum strains were studied for their chemical composition, physical properties and culinary qualities. The variation in protein, oil, amylose, ash and phosphorus on dry weight basis was from 9 to 13, 1.9 to 3.8, 23 to 28.7, 1.2 to 2.6 per cent and 160 to 390 mg/100 g respectively. The yield of pearled product varied from 83 to 97 per cent with wide variation in milling breakage ranging from 0.9 to 46 per cent. The whiteness improved as a result of pearling. Only 5 varieties were found to be suitable for puffing. Water absorption during dough making, suitability for making Bhakri and being cooked as a grain were studied. While all varieties except one were suitable for Bhakri, only two varieties (Yennigar-2 and Swarna) showed a tendency to cook to soft grains. Swelling ratios of the softer cooking varieties varied from 1.8 to 3.3. Loss of solids in the cooking water was high and varied from 9 to 26 per cent.

Item Type: Article
Uncontrolled Keywords: SORGHUM-; Characteristics of sorghum strains; PROTEINS-(VEGETABLE); /Protein in sorghum; OILS-(VEGETABLE); /oil in sorghum; AMYLOSES-; /amylose in sorghum; MINERALS-; /ash in sorghum; PHOSPHORUS-; /P in sorghum; MILLING-; /milling breakage of sorghum; OPTICAL-PROPERTIES; /whiteness of sorghum; PUFFING-; /puffing of sorghum; SWELLING-; /swelling of sorghum; COOKING-; /cooking quality of/ sorghum; WATER-; Water absorption by sorghum during dough making; ABSORPTION-; DOUGH-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 06 Sorghum
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Mar 2010 10:20
Last Modified: 17 Mar 2010 10:20
URI: http://ir.cftri.com/id/eprint/7226

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