Benhur, D.R. and Bhargavi, G. and Kalpana, K. and et al, . (2015) Development and standardization of sorghum pasta using extrusion technology. Journal of Food Science and Technology, 52 (10). pp. 6828-6833.
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Abstract
Extrusion cooking is a unique method for preparing pasta, which is generally produced from durum wheat semolina.However, preparation of pasta from sorghum is not practiced in India. Therefore, the present study was undertaken to develop and standardize pasta from sorghum cultivar, M35-1 and wheat semolina of 0.1 mm particle size. Sorghum and wheat semolina in different proportions (T1;S:W-50:50, T2;S:W-60:40,T3;S:W-70:30,T4; S:W-80:20, T5; S −100) were mixed with lukewarm water (40 °C) in the cold extruder for 30 min and passed through the extruder with a screw speed of 80 rpm and at a temperature of 55° to obtain pasta of diameter (0.6 mm) and length (1.4 mm). The extruded pasta was dried at 70 °C in a tray drier for 8 h, cooled and stored in polyethylene bags at room temperature.....
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Millets, Sorghum, Pasta, Extrusion Cooking, Organoleptic evaluation |
| Author Affiliation: | Directorate of Sorghum Research (ICAR), Hyderabad, India |
| Subjects: | Plant Protection |
| Divisions: | Sorghum |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 10 Jan 2017 06:49 |
| Last Modified: | 10 Jan 2017 06:49 |
| Official URL: | http://dx.doi.org/10.1007/s13197-015-1801-8 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14658 |
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