Prabhakar, B. and More, D.R. and Srilatha, P. and Fulchand, C.R. (2017) Screening of sorghum varieties for papad preparation. International Journal of Current Microbiology and Applied Sciences, 6 (7). pp. 1116-1124.
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Abstract
The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, VNMKV Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the Sorghum papad prepared from Parbhani Moti sorghum variety were found in the range of 9 to 9.25 %, 8.39 to 12.64%, 0.88 to 1.05 %, 0.54 to 1.27% and 76.77 to 80.21% respectively. Parbhani Moti sorghum variety was selected among five sorghum varities based on organoleptic evaluation of papads.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Sorghum varieties, papad, Physicochemical, Sensory, characteristics |
| Author Affiliation: | College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharastra, India |
| Subjects: | Plant Production |
| Divisions: | Sorghum |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 21 Aug 2018 04:36 |
| Last Modified: | 21 Aug 2018 04:36 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/15567 |
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