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Yenagi, N. B.
- Physico-Chemical and Sensory Characteristics of Ready-to-Eat Extruded Snacks from Finger Millet Based Composite Blends
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Affiliations
1 Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, IN
1 Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 8 (2013), Pagination: 315-323Abstract
Millets, among the food grains, are the cheapest and nutritious wholesome food grains for people of all age groups. They have certain specialities which yield products of superior nutritional and technological characteristics than the major cereals. The millet grains offer many opportunities for diversified utilization and in adding value. It is possible to make many different kinds of value added food products by adopting appropriate milling, popping, malting and pearling technologies. However, they have remained the food for the people of lower socio-economic strata and traditional consumers because of their coarse texture, characteristic flavour, intense coloured seed coat and cultural attachment. Also, the use of millets is less popular especially among the urban population due to non availability of suitable post harvest technologies to develop consumer attractive processed products similar to rice or wheat.References
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- Varietal Differences in Quality Characteristics of Popped Rice
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Rural Home Science, University of Agricultural Sciences, DHARWAD (KARNATAKA), IN
2 Department of Agricultural Economics, University of Agricultural Sciences, DHARWAD (KARNATAKA), IN
1 Department of Foods and Nutrition, College of Rural Home Science, University of Agricultural Sciences, DHARWAD (KARNATAKA), IN
2 Department of Agricultural Economics, University of Agricultural Sciences, DHARWAD (KARNATAKA), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 1-9Abstract
Rice is a versatile cereal and used for consumption in various forms. The three principal rice products of commercial importance which are traditionally being made in India are popped, puffed and flaked rice. Popped rice is a popular product, especially in Asia, because of its crispness and lightness. Hence an investigation was undertaken to study the varietal suitability of rice for popping quality characteristics. Sample of 15 paddy varieties were procured from ARS, Mugad. The physico-chemical parameters, cooking time and gelatinization temperature (GT) of milled rice and popping quality such as popping yield, expansion ratio of popped rice and flake size of popped rice were studied. Physical characteristics of milled rice varieties varied significantly (P<0.01). Among the milled rice varieties, the super fine variety Pusa-basumati had the highest length (7.22 mm) and the lowest in Dodiga (5.33 mm) a common grain variety. The L:B ratio for all the varieties of milled rice ranged from 1.89 to 3.68. In the study the popping yield was positively correlated with thousand kernel weight (r=0.332), bulk density (r=0.605), head rice yield (r=0.571), whereas the popping expansion was positively correlated to L:B ratio (r=0.527) and no significant correlation was found between popping expansion and amylose content and gelatinization temperature. The expansion ratio of popped rice of Intan found to be maximum at 27.6 per cent total amylose and 13.4 per cent hot water insoluble amylase. In the present study, it was observed that rice varieties Intan, Dodiga Udarsali, Navali, Abhilash, Jaya, Champakali posses good processing quality, exhibit optimum cooking time (19.00 to 23.50 min), high amylose content (27.6-30.6% db) and intermediate gelatinization temperature (70.09° to 72.45° C). Hence, it can be concluded that the rice varieties with high amylose content and intermediate gelatinization temperature are most suitable for good cooking, eating and processing qualities.Keywords
Popped Rice, Flake Size, Expansion Ratio, Gelatinization Temperature, Amylose.References
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- Glycaemic Responses to Dicoccum Products in the Dietary Management of Diabetes
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Authors
Affiliations
1 Department of Foods and Nutrition, University of Agricultural Sciences, Dharwad - 580 005, IN
1 Department of Foods and Nutrition, University of Agricultural Sciences, Dharwad - 580 005, IN