Wills, R. B. H. and Ali, M. R. (1983) A Research Note Effect of Grain Size on Degree of Milling, Color and Cooking Time of Sorghum. Journal of Food Science, 48 (2). pp. 650-651.
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Abstract
Sixteen colored and white hybrid sorghum cultivars were size-graded and the three major sizes, 4.00-4.74 mm, 3.35-3.99 mm and 2.80-3.34 mm, dehulled for 60 sec. Within a cultivar the degree of milling (loss of unbroken kernel during milling) varied between individual sizes and was lower for the smaller grain. The pericarp content increased 2.80 < 4.00 < 3.35 mm+ grain. The color of ground pearled grain of 4.00 mm+ and 3.35 mm+ sizes was similar to that of white cultivars but 2.80 mm+ grain had a higher color absorption due to some residual pericarp. The cooking time ranged from 54 min to 64 min and was shorter for the smaller grain.
| Item Type: | Article |
|---|---|
| Subjects: | Plant Production Crop Improvement |
| Divisions: | Sorghum |
| Depositing User: | Library ICRISAT-InfoSAT |
| Date Deposited: | 04 Mar 2012 12:11 |
| Last Modified: | 04 Mar 2012 12:11 |
| Official URL: | http://onlinelibrary.wiley.com/doi/10.1111/j.1365-... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/3398 |
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