Madhuri Kelkar ¹, Pratima Shastri ¹, B. Y. Rao ¹

Affiliations
1 Department of Home Economics, Lady Amritabai Daga College of Women, Nagpur - 440 010, IN

Abstract

The major emphasis in microscopic studies of properties of food materials relates to texture and textural changes. Sherman discussed the internal structure of food materials and stressed the importance of the study of textural properties. Various methods are employed to study the structural features of starch granules such as Light microscopy, Polarized light microscopy, X-ray Diffractometry (XRD) and Scanning Electron Microscopy (SEM).

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Madhuri Kelkar ¹, Pratima Shastri ², B. Y. Rao ²

Affiliations
1 Department of Home Economics, Lady Amritabai Daga College for Women, Nagpur, 440 010, IN
2 Department of Food Technology, Laxminarayan Institute of Technology. Nagpur, 440 010, IN

Abstract

Industrial uses of starches depend on their physio-chemical and functional properties. Structural features of starches are known to influence its behavior. Further, structural features are also useful in identification and characterization of native starches. Various methods such as light microscopy, polarized light microscopy, X-ray Defractometry (XRD) and Scanning Electron Microscopy (SEM) are employed for characterization of starch granules.

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R. N. Sarode ¹, P. N. Shastri ¹, B. Y. Rao ¹

Affiliations
1 Lakshminarayan Institute of Technology, Nagpur, IN

Abstract

The wheat flour, commonly known as "maida" - is most widely used for the pre. paration of biscuits. Soft flour is suitable, because unlike bread, gluten network is not a pre-requisite for biscuits. In the present work, attempt has been made to utilise flours of three varieties of sorghum, alone or in combination with the wheat flour in different proportions, in order to find out the suitability of the variety for the preparation of biscuits. Earlier work indicated that the cookies prepared from sorghum and millet flour lacked the spread, had a poor top grain character, were dense and compact, and were gritty and mealy in taste.

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J. R. Meshram ¹, P. N. Shastri ¹, B. Y. Rao ¹

Affiliations
1 Department of Food Technology, Laxminarayan Institute of Technology, Nagpur, IN

Abstract

Beans and other leguminous seeds have high protein content, ranging from 20 to 30 per cent, are relatively inexpensive and are therefore a very desirable source of proteins, especially in the vegetarian diet. However, the long cooking time is an obvious disadvantage in their frequent utilisation.

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