Viraktamath, C.S. and Raghavendra, G. and Desikachar, H.S.R. (1972) Varietal differences in chemical composition, physical properties and culinary qualities of some recently developed sorghum strains. Journal of Food Science and Technology (Mysore), 9 (2). pp. 73-76.
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Abstract
14 pure bred improved sorghum strains were studied for their chemical composition, physical properties and culinary qualities. The variation in protein, oil, amylose, ash and phosphorus on dry weight basis was from 9 to 13, 1.9 to 3.8, 23 to 28.7, 1.2 to 2.6 per cent and 160 to 390 mg/100 g respectively. The yield of pearled product varied from 83 to 97 per cent with wide variation in milling breakage ranging from 0.9 to 46 per cent. The whiteness improved as a result of pearling. Only 5 varieties were found to be suitable for puffing. Water absorption during dough making, suitability for making Bhakri and being cooked as a grain were studied. While all varieties except one were suitable for Bhakri, only two varieties (Yennigar-2 and Swarna) showed a tendency to cook to soft grains. Swelling ratios of the softer cooking varieties varied from 1.8 to 3.3. Loss of solids in the cooking water was high and varied from 9 to 26 per cent
| Item Type: | Article |
|---|---|
| Author Affiliation: | Central Food Technological Research Institute, Mysore |
| Subjects: | Plant Protection |
| Divisions: | Sorghum |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 22 Aug 2012 06:16 |
| Last Modified: | 22 Aug 2012 06:18 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7453 |
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